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I brewed an Irish Red two weeks ago that I'm planning on saving for St. Paddy's day. I've done the recipe before and I call it Irish Republican Ale or IRA for short... Anyways, since it is for St. Paddy's day I upped the fermentables a bit and after all is said and done, it seems my Notty has...

Just moved and didn't even think to bring my brewing stuff in the house yet..... So basically I left a bunch of ingredients in a box in my garage to freeze and thaw in the crazy Michigan weather for the past couple months.. Is my yeast still any good? I believe I have like 20 packs all dry...

Hello, Just finished an Irish stout and I've ordered enough ingredients to do another stout and a red (beer prices went up here). Anyways, I didn't even consider it when I bought my ingredients but I have a pack of Nottingham for both batches, but I was considering bottling and brewing...

Anyone else severely disappointed in this one? It was a Sam Adams variety pack that lead me to the Sam Adams Black Lager which is one of my favorite beers so I thought I'd give the summer one a chance. First of all, don't get me wrong I actually like Boston Lager and even Sam Adams light, but...

Not quite a mistake, I am away from home for an 8 week internship and I thought it would be a good time to get a stout brewed and bottled while I'm here to enjoy throughout the next semester. Anyways I thought I brought all my ingredients but I accidentally forgot my E.K. Goldings and only...

I have a hefe that is 3weeks in the bottle. It had two weeks in primary and I let ferment at about 70 ambient temp. For some reason it is sour. It's surprisingly actually really good, just different. I'm wondering if anyone else has had this happen?

Ok so the title is a little misleading, but basically I have some left over grains from previous batches and a dry Irish stout kit and I'm wondering what if any of this anyone could recomend to add into the kit to make better. So the kit is 6lbs Golden LME 1lb Roasted Barley 2oz Nugget...

I just seen the Chicago thread and thought I'd ask about the Detroit/Flint/Port Huron area. I live in the U.P. but I have an internship starting Monday in Lapeer, MI. Lapeer is kind of in the middle of these places, east of Flint, West of Port Huron, North of Detroit. I think all of them are...

I posted something similar in the General forum just asking if it can be used and the general consensus was yes it can be.... Now I just need to know the how and how much... The thread died before anyone could help me out with conversion factors, so I thought this might be a better spot to ask...

I have a friend who's dad owns an Italian restaurant in town and he keeps telling me that he only uses maybe a few t-spoons a day of diastatic malt and that I am more than welcome to use as much as I need for my homebrew..... I have no idea what the stuff even is but he claims beer makers use...

I've been searching extensively on this subject and can't seem to find the answer. I bottle my beer and don't have the money to spring for a kegging system yet. Anyways, I keep seeing posts about using champagne yeasts before bottling to produce a creamy head like from stout taps and nitro and...

I'm going to do a stout soon, and I have enough extra grains that if I order the dry Irish stout from Northern Brewers I will be very close to all the ingredients for dangerbrew's Boondock saint stout. Recipe is: 4lbs pale extract 1.75 lbs light dme 2lbs roasted barley .5lbs 80L...

I have a few bottles (one case) I forgot to rinse and they have mold in them. Anyone still reuse these after a rigorous cleaning and sanitizing? It's been a pain to get the stuff out of the crevasses at the bottom of the bottle but I'd rather not scrap them.

I have a hefe in primary right now, and it is a little too early tell if I'm going to have to do something to it. But basically I pitched the yeast wlp 300 about 20hours ago and still nothing happening. Now I know, especially with liquid strands and since I didn't use a starter, it can take up...

Okay, I've been looking into using champagne yeast for a very high alcohol beer. I'm just a little curious about the techniques. My plan was to use a recipe I already have before... Not sure which one yet. But to up the fermentables to bring the OG over 1.100. Then to hit it with an ale yeast...

So I brewed up Dangerbrew's "Drunken Lullaby" Irish Red and I made a little mistake. I'm relatively new and this was my first partial mash. I followed the recipe to a t, even the protein rests. The recipe is something like this, I don't feel like looking back, but you'll get the jist: 6lbs...

I only have a 4 gallon brewpot so when it comes to aerating I'm a little confused.... When I used my plastic fermenter I use a whisk but I have beer fermenting in it right now and am just finishing up another batch so I'm going to use my glass carboy for the first time.... How do I aerate the...

Just took a look at the yeast washing sticky and thought it would be a good idea to start doing this with some of the yeasts. Every month or so I've been doing a very simple Hefeweizen.... Just 6 pounds wheat dme, 1lb caramel 20L, and WL 300 I believe is the strain I've been using. I ordered...

I am about to embark on my first partial mash after work today. I ordered up all the ingredients for an Irish Red and like a dummy forgot to order the yeast..... The recipe calls for Nottingham. I have a ton of Munton's Gold and Cooper's Ale lying around. Will either of these be find to use? I...

I made a hefeweizen and have some bottling questions. I don't know if this is important, but I used 3lbs of wheat dme, 3 lbs corn sugar, steeped 1lb caramel 20L, and boiled Hallabertau hops for 60min. I used a white labs hefe yeast (liquid). Anyways long story short, I think I might of jumped...