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man, that´s one of the toughest questions anyone´s ever asked me... they constantly change, but of the top of my head: mmm... Stone enjoy by IPA Firestone Wookey Jack Alpine Duet-Russian river Blind pig (tie) Logsdon Seizon Bretta Founders Breakfast stout Green Flash Hop Head red Two...

Inspired by such brews as Karl Strauss´ Full Suit and Dogfish Raison détre, I´d like to make a belgian style brown, with a little something extra. I was thinking some brown sugar. What might be a decent amount, say, for a 5 gallon batch? Other ideas? thanks

you added water to your wort AFTER the boil? Isn´t that a contamination risk?

do you mean 7 gallon batch and 10 gallon boil?

seems like one of my corny kegs didn´t seal completely, since a lot of the co2 gas was gone and the beer is starting to get a sort of harsh bitterness at the end (and a slight metal aroma only on the first glass I poured)... is there any way the beer will taste better after I re-seal and...

ok thanks, because even today I couldn´t fix it and will probably have to wait an extra night (till tomorrow) to do so, I know spoilers will not be problem after I boil, I was more concerned with flavor changes in the wort... if you guys haven´t had any problems I´m guessing I probably won´t...

thanks a lot! I´ll be doing what both of you suggest. I guess when it comes to dms and spoilers a 90 minute boil should do the trick. I just didn´t know if there were other factors to take into consideration when it came to leaving a wort over a day old just sitting there.

As I was brewing a 10 gallon batch of ESB last night, right when I was ready to boil I ran into some equipment difficulties and, long story short, was unable to reach boiling temperatures due to very low flames. I stored the pot with the wort and I am hoping to fix my gasline so I can boil it...

so I guess the consensus is to add them in secondary, or as rcsoccer put it, rack the beer on top of some fruit.. does the fruit need to be disinfected/sterilized? how? the other thing is, does adding fruit in secondary means you have to dry hop after, or can you dry-hop and add fruit at the...

I´d like to try something different with my IPA... I tried some Mikkeller Open Windows Open Hills and I thought I´d use some fruit, maybe some mango or passion fruit. I have no idea how to use fruit with beer, I´d like it to have a subtle fruitness, not something very straight forward. Which...

its good to know about the yeast starter, I was usually making about 1 lt with 1 vial for 5 gallons and the same amount but twice the vials for 10 gallons, which is what I did in this case... @HOPCousin I had 1.055 OG, Ive been told 007 is very sensitive to temperature changes, I started at 65...

come to think of it I used Dry English Ale (WL 007), which is a bit more estery and tends to flocculate a lot more... could it be due to this particular yeast strain?

I brewed 10 gallons of a black IPA, I made a 1 lt. yeast starter with two viles (which is what Mr. Malty recommended), but since a ferment in 5 gal. glass carboys I had to split the starter 500/500 between both carboys. Its been 3 days since inoculation, my airlocks are bairly giving off bubbles...

que onda amigo soy Netza y soy de mexicali, tambien soy homebrewer, de los pocos que hay.. un gustazo conocer a otro paisano cervecero... como te tratan tus cheves?

whats up friends.. I´m a homebrewer from Mexicali, Baja California... Been brewing constantly since about last September, all-grain... I´m really into hoppy beers, so I usually brew my IPA, black IPA, IBA, and also a smoked amber ale, and planning on brewing a belgian-style IPA with a couple a...

@mellman I started out by measuring them, but seeing how low IBUs I was getting without knowing why, I just started adding hops by experience, after a few batches I sort of knew how much I needed... I know that is way inefficient so that´s why I would rather do things right from now on

So just throwing em in means you´ll have to do a whirlpool at the end of the boil right?

I´ve been having low alpha acid efficiency during my boils so I´ve had to compensate by using way more hops than usual... I always used hop bags which usually float around on top of the wort and never settle down. For my latest brew I used a hop spider, which for those that don´t know is a big...