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I'm in Chicago. Harvested yesterday. First year, so I only got a handful

It seems like it makes more sense to measure the starters in terms of how much sugar you are putting in for the yeast to eat... Wouldn't a 1L starter with 8oz of DME work better than a 2L starter with 6oz?

Suppose you take part of a recipe and then make up the rest. I have a porter in which the grain bill is very similar to the HBT clone version of Founder's Porter (which i LOVE). I invented my own hop schedule, using different hops from the original and used my own mash profile. Even with the...

Thanks, it's already warming up in the other room.

I brewed up a Belgian Pale Ale with 1 package of Safale T58 last night and put it in the closet I usually ferment in. It happens to be in a cooler room of the house. As you probably heard, the midwest has been blasted by cooooold temperatures.... When I checked the temp this morning it was...

Samuel Adams has good information about their beers on their website, including the grains and hops used, SRM, IBU, etc http://www.samueladams.com/craft-beers/boston-ale

Oaxacan Dark Ale http://beeradvocate.com/beer/profile/25544/68712

Pi-PA

Which beers should I be on the lookout for that I might not normally find in the Midwest?

Trying my hand at a balanced IPA without using the standard C hops... looking more for a spicy/floral/fruity hop flavor with a touch of sweetness in the malt profile... i've been working on this recipe for a little while, picked up the ingredients today and plan to brew tomorrow... let me know...

Well, it stopped at 1.024. I made a 1L "starter" with some yeast nutrient and yeast energizer and a pack of S05. Pitched it in at high krausen, and it started bubbling away... until it stopped again at 1.024. So i guess it's done. I moved it over to secondary. In all i added about .004...

Sorry to up an old thread, but i have a similar issue. Its a milk-stout with some Christmasy spices and 1lb lactose added. I used Wyeast London Ale III (1318). Mashed at 155 on the nose, and fermenting at 65-67. Brew day was 11 days ago, as of today its down to 1.028 from 1.054. Would my...

I used Wyeast 1056. It was in the primary for about 16 days then the secondary for a week. I opened a bottle about 3 days ago, and this second bottle is about the same carbonation, so I don't think its isolated.

With the sweltering heat I am concerned that my little yeasts aren't eating up the priming sugar... I bottled a pale ale about a week and a half ago. It has been probably in the upper 80's/ low 90's in my apartment the past week. Tossed a bottle in the fridge and tested it today to see how...

A-ha! Thanks for the link... His carboy is exactly what mine looks like.... That is sort of what I was thinking but it just seemed really weird. Even if I look at a light bulb through the beer its darker than an amber

I tried using Knox gelatin to clarify my honey ginger kolsh in the secondary fermenter. This is my first attempt at using any kind of clarity agent. Out of the primary it was a nice medium yellow, a touch dark for the style due to the honey malt, but not dark.... Now, 3 days later, it's much...

What temperature do you ferment at? I already have the hops and honey malt on hand, I think ill make this next weekend.

Here is the variation on this recipe that I used, partial mash: 4lbs Pale row US 2 Row (44.4%) 12oz White Wheat Malt (8.3%) 4oz Biscuit Malt (2.8%) 4oz Flaked Oats (lightly toasted in oven 15 minutes at 350*) (2.8%) 4oz Flaked Wheat (2.8%) 3lbs White Wheat Dry Extract .5oz...

Had a taste yesterday. This beer is good! I'm not getting the oriander, orange or lemon flavors very much though I thought I used quite a lot. For one reason or another my OG leaned higher than expected 1.064 and I finished at approx 1.017, so the abv is high for the style But, it has great...

Bottled this batch last week, going to give it a taste probably on Friday!