Search results

I just bottled an American Brown that I brewed a little over 4 weeks ago. I estimated that I had about 5.5 gallons of beer, so I used the priming sugar calculator at tastybrew and calculated that I needed 4.6 oz of corn sugar to achieve 2.3 vols (the range for this style is 1.5-2.5). Well, I...

I just bottled an American Brown that I brewed a little over 4 weeks ago. I estimated that I had about 5.5 gallons of beer, so I used the priming sugar calculator at tastybrew and calculated that I needed 4.6 oz of corn sugar to achieve 2.3 vols (the range for this style is 1.5-2.5). Well, I...

Well I guess I used too much priming sugar in my latest batch and the result is over carbed bottles. Whenever I open them, the yeast cake gets all tossed up into the beer and then it spews out of the bottle. Is there a way to fix this? I have had them refrigerated for 6 days now hoping that...

I have a blender that I don't really use, so I was thinking, can I cannabilize it and use the motor to run a barley crusher? Does it have enough torque to be able to crush? Has anyone tried this? I know its not likely to work, I was just thinking what if.. Thanks in advance.

Does anyone use a 15 gallon boil kettle on an electric stove? I want to upgrade my kettles, but my apartment limits me to an electric stovetop. I know propane burners are the ideal way to heat 15 gallon kettles, but I was just curious of the feasibility of a 12 gallon boil on an electric stove...

The March 2012 issue of Men's Journal has an article about their top craft beers in America. The article is titled "The Golden Age of Beer" and is found, sadly, towards the end of the issue. It starts out with a half page talking about Stone Brewing Company and then a third of a page talking...

I just finished bottle conditioning a red ale. When I first open the bottle and pour the glass it has nice head and adequate carbonation. However, when I go back to pour the rest of the bottle, it looks like there is krausen in over half the bottle. Not just foam from carbonation, but...

I brewed an amber ale yesterday and today I brewed a porter. I made a yeast starter for the amber ale and I remember saying, "dang, these yeasties are going nuts!" The thought of a blow off tube never crossed my mind. So I'm in the middle of my sparge for my porter and I hear the escaping of...

I'm in college. I live in a house that was built in mid 1970s. There isn't one level spot in the entire 3 bedroom house. I had a friend joke that if anyone passes out in the living room, they'll wake up at the front door...it's that bad. Needless to say, I packed up my samples and drove down...

I have a red ale and a pale ale that were bubbling along fine for 4 days and then on the 5th it stopped. I know I'm being really impatient, but I was just curious to see how close it was to being done with fermentation, so I took a gravity reading. Tasted both samples after the reading. They...

I have an extra 3.3 lb can of hopped amber malt extract and I am hoping to get some use out of it (I don't brew from extract anymore). For my next brew session, I will be brewing a porter and a tripel. Can I use the hopped malt extract as a yeast starter? If so, how much should I use?

I just mashed in and my strike water was too low of a temp. When I addded the grain the temp dropped to 148 and it took me 15 minutes to get it up to temp. Did I mess up really bad??

I'm still a newbie, but I have been thinking of a recipe and this is what I got. Thanks ahead of time for your opinion and/or advice. 8 lbs Pale Malt (2 Row) US (2.0 SRM) 4 lbs Vienna Malt (3.5 SRM) 2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) 1.00 oz Cascade [5.50 %] - Boil 60.0 min...