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Yakima 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. M

    Abbey Dubbel

    This recipe has been handed down through the eons from monk to monk. Abbey Dubbel 6 lb Pilsner Malt 1 lb Carahell Malt 1 lb Dark Munich Malt 1 lb Abbey Malt 1 lb Aromatic Malt 1 lb Honey Malt 1 lb Special B Malt 1 lb Chocolate Malt 2 oz Saaz Hops (60) 2 oz Hallertauer Hops (30) 1 lb Dark...
  2. M

    Belgian Endeavors

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  3. M

    Belgian Endeavors

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  4. M

    Keg beer

    I've decided to keg for all the benefits. Only thing is that I would like to bring beer with me when I party. So my first idea is to use a growler and take that to share with friends. I'm just curious what all the other keggers do to share their brew when headed out. Feedback?
  5. M

    Liquid yeast

    When I went to pitch my yeast I opened the white labs vial and it practically exploded (like shaken soda) shooting foamy yeast out. I was able to direct about 95% of it into the wort. Does this mean it was good yeast?
  6. M

    Mashing

    So when I mash do I keep the burner on and maintain 150 or do you turn burner off? I see people using coolers but u can't put heat on a plastic cooler. I'd rather use a pot on the burner.
  7. M

    First time

    I'll be making my first batch tomorrow. I have a couple questions. I read a lot about it but some terms are confusing. What is a secondary fermenter? I hear people put the wort in a secondary after some fermentation. What's the purpose? If I do biab do I want coarse or fine?
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