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Placed 1st in one category. *smiles stupidly*

No one?

About 10-11 months ago I made an 8 litre batch of barley wine that I sorta just left hanging around in the apartment. What can I say, I'm lazy. Anyways, I bottled a pale ale that I used WLP001 in today and left about 1-2 litres of beer on top of the yeast cake. Can I scoop up some of that...

Add the can to the boil. Chill as quickly as you can.

Isn't there a danger of extracting tannins when squeezing the grainbag?

Anyone seem to think that this beer is OK to transfer to secondary, or could I be looking at bottle bombs?

Forgot to mention the yeast... I used two packs of Nottingham dry yeast, and it has been fermenting at around 19-20 deg celsius (room temp).

I brewed a barleywine about a month ago. Things went a bit tits up, and I got an OG of 1.121 (supposed to be 1.083). Took a reading 2 weeks ago, and the beer had fermented down to 1.042. Measured again today, and it hasn't moved. I swirled the bucket a few times to try to rouse any yeast, but it...

Alrighty. I'm quite interested in seeing what will come of this. I have no hopes at all of reaching anything even close to estimated FG, but it'll be fun to see what sort of witch brew this'll be.. :) It's been bubbling away like crazy the last 15-20 hours, but I fear the yeasties will get tired.

I sorta freaked and tossed another (not rehydrated this time) pack in. It's bubling away, but we'll see how low it gets.. :/

So I've got some spare time on my hands, and I think "I'm going to brew a small 10l batch of something." How about a barleywine? Had a recipe that had 1.087 og, 9.2% abv, etc. Standard stuff, I guess. Now, I know my equipment setup in Beersmith 2 isn't exactly spot on, but this little bastard...

Slight thread hijack, but how would you guys rate cararye for getting that rye taste in extract brewing?

Tossed both in the fridge and used them for a brew 10 days later. Everything started up perfectly. :)

Both done, both tasted. Not too big a fan of the regular IPA. Too dank for me, but those that have tasted it seem to like it. I think I would have preferred a floral/citrusy hop to the willamette/ahtanum I ended up using. I ended up adding 300 grams of honey to the DIPA after 3 days in the...

Just got two Wyeast 1056 smack packs in the mail, bloated. I'm brewing today, but I wasn't planning on using these two packs, but rather use US-05. Can I open the packs, make a "starter" (won't be getting much time to rev up) and pitch it, or should I just forget about them and use the Safale...

Measured SG on these on monday. The IPA have (probably) stopped at 1.024, and the DIPA (that was brewed 6 days later) have reached 1.016! I'm VERY happy about this, and the fact that the honey in the DIPA is coming through very nicely in the aroma. Both have been fermenting at temperatures...

Opened a few bottles the other day with some friends. I'm so happy I started brewing my own beer! Anything other than a boring pilsner is horribly expensive in Norway, and this first ale (I think it turned out an amber) me and my brewing assistant made tastes better than almost all the stuff I...

For my last two batches I've crushed them with a rolling pin. Two turns over with pretty much weight on the roller. Color and sugar definately have been extracted during steeping, but maybe I should be getting more? Should it look like this picture...

And if you use a hydrometer, you'll need to correct that reading aswell. ;)

It's not that I'm not confident in extract brewing, I'm just not very confident in that particular DME. :) Moving over to using only light and extra light as a basis, and using cara/crystal for colour and malty taste.