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Made my first dopplebock this weekend; 3 gallon batch at 1.095 OG, shooting for mid 1.020s FG. I used a stepped starter of 2206 (4oz. DME into 1 quart, fermented, cold crashed, decanted, repeated). I pitched the starter at high krausen at 60*F wort temperature and tossed the carboy into my...

I just got my Danby DAR440BK from Amazon for my kegerator conversion, and FYI the molded inner door is held in place by the insulating foam, and is not screwed in anymore (it used to sandwich the gasket). I cut the panel and foam with a flexible molding saw (super fast and smooth cut), and used...

Here’s my Brown Porter recipe I’m gonna try next, I think: 8lb. Maris Otter (80%) 1lb. Caramel/Crystal 20L (10%) 0.5lb. Chocolate Malt (5%) 0.5lb. Honey Malt (5%) 1-1.5 oz. US Perle first wort hopped to bitter, and 1 oz. Willamette for aroma. As always, 1728 for the yeast. I’m...

Just wondering if anyone else has seen this. I've got a 1728 strain I've been reusing for some time now because it keeps kicking ass and making great beer. However, the last few batches of on of my beers (but only that one recipe) these little guys have shown up floating in the secondary, and...

I've got two 3gal batches of a porter staggered such that one was kegged on Saturday, and the next is one week behind it. It's only supposed to have around 1 volume of CO2 to be "to style," but I only have one CO2 regulator for both of my kegs (I swap back and forth to serve once carbonated) so...

I'm having trouble with efficiency with my current BIAB technique, so while I get that sorted out I'd like to make a higher gravity version of a recipe I like. My base malt is Maris Otter, so how do I replace that with LEM/DME? I know the local brewpub where I help brew uses mixtures of base...

I brewed a 3 gallon batch of the Brewing TV Sraid Dhasain Single Stout Porter, and it's going into secondary tomorrow. I only used 2 oz. of EK Goldings instead of 4.5 as called for in the original recipe, as the current Alpha is 6.3%, and the original recipe from BTV uses 3.0%. So, to get...

I just kegged my first 5gal batch of Louie's Demise clone. I am a cask beer guy, so warm and flat is how I like em'. Until I futz with my empty chest freezer to get the temp around 50*F to store my kegs there, I am just going to be serving at cellar temperature (56-58*F). Do I set the...

I just came across a deal on a 10.8 gallon firkin that was too good to pass up, but I really don't need anything this big. Anyone in the Milwaukee or Chicago area have a 5.4 gallon they would trade? I'm picking it it up this afternoon, so pics will be available later. PM me or respond to...

Thanks for the help with my partial grain mash efficiency ideas last week. I did my first BIAB all grain last night, and hit my target 75% efficiency with nothing more than a double grind on my grain at the NB store. I'm sure I can get it better with sparge technique improvements (I'm...

I'm just wondering if anyone has had success with this yeast around 58-60*F, or how long it added to fermentation and conditioning times. I've got it in primary in my office right now, but SWMBO gave it the stink-eye this morning, as she doesn't want my fermentations showing up all over the...

Alright, I am having some trouble figuring out what kind of efficiency I got in my first partial mash batch, as I was using a mix of malts that many online calculators don't have available as options. Here is a link to the recipe I used. I mashed for 60 minutes, starting at 154*F and ending...

I'm trying out my first partial mash, and have a few questions. The recipe: 1.5lb 2-row 1lb. special roast 1lb. honey malt 1lb. caramel/crystal 10L Plus 3.15lb. NB Munich LME (50% Munich by weight) 1lb. golden light DME 1 oz. Perle 60 min. .25/.75 oz. Tettnang at 25/5 min...

Okay, so I've had this in primary for a week now, and I've got a few issues: 1) The description says "deep red color," but mine is fairly pale and not at all red; I performed all brewing operations as normal and have never had this issue before with their kits. I put the steeping bag into...

A local craft brewer underpitches into open fermenters and makes some of the tastiest beer I've ever had, namely a Porter, IPA, and a kind of Belgian Strong Dark ale, amonst others. He keeps his surface area to volume in the fermenters a closely guarded secret, it seems, but what gives? He was...

I'm making a Porter and I want to try dumping it on my 1728 Yeast cake right after I rack my Scottish 80/- to secondary. How do others do this? Just let 'er rip from the brew kettle and aerate/rouse after the transfer? Otherwise, I can just rack the Scotch Ale and then pull some of the cake...

I've been lurking a few weeks, and thought I'd finally stop in and say "hello." I've just been brewing NB extract kits in buckets so far, but as a biochemist with a production chemistry background, I'm sure I'll be processing all grain batches in no time. Thanks for all the free advice, and...