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6 lbs Maris Otter 2 lbs Munich 1.5 lbs Brown Malt 1 lb crystal 77 .5 lb chocolate .25 lb black patent 1.5 oz fuggles at 60 min .5 oz fuggles at 15 min WYeast 1968 Mash at 152 (with that amount of crystal, I think 154 wouldn't attenuate enough). Recipe is inspired by Fuller's...

Here's the story...brewed an Oktoberfest yesterday. For various reasons, I put the wort in a sealed Speidel fermenter at room temperature over night (mostly because I was brewing a doppelbock today and wanted to get both in the fermentation chamber at the same time). I happened to notice the...

The wife has requested "something interesting", and has given the stamp of approval for a honey lavender wit. I'm trying to make it hoppy because, well, why not. Anyways, feedback is appreciated: 4 lbs wheat malt 4 lbs Belgian pils .25 lbs Munich .25 lbs Honey Malt .5 lbs flaked oats...

Hi all, I'm going to brew a dark rye saison next weekend. Basic recipe is 75% Pilsner, 12.5% rye malt, 12.5% flaked rye, with some D180 syrup, and dash of Carafa II for color. WYeast 3711. Two options for hopping: 1 oz Nelson Sauvin at 60 minutes and FO or 1 oz Styrian Goldings at 60...

So I'm fermenting an IPA bittered with Apollo, then 1 oz each of Simcoe, and Chinook, and .5 oz Apollo at 10 minutes, followed by 1 oz each of Simcoe, Columbus, and Chinook, and .5 oz of Apollo at flame out/30 minute hop stand. Going for piney/dank with this one. First sample after about...

Any recs on the following: 7.75 lbs Marris Otter .75 lbs Special Roast .75 lbs Carastan .5 lbs Pale Chocolate .5 lbs Flaked Oats .25 lbs Brown malt 1 oz Fuggles at 60 1 oz Fuggles at 10 Mash at 154 WYeast 1335 (although my other thread might have me leaning back to WLP007)

Going to brew an American IPA 6 lbs each of American and English pale .5 lbs Victory Hops: Apollo for bittering 1:1:.5 of simcoe, chinook, and Apollo @ 10 minutes, FO, and dry hop I should be around 1.067 OG, hoping to attenuate to ~6.5% ABV. Trying to decide on a yeast...I want...

Thinking of doing an IPA as follows: 6 # each of American and English Pale malt .25 # Victory WLP007 Bittering: Warrior (60 minutes) Combo of Apollo, Columbus, and Simcoe at 10 minutes, FO, and dry hop. Ratio of 1:1:.5 Simcoe, Columbus, and Apollo, respectively. It's not a...

I've already brewed ver. 1, as below. Looking for tweaks for when I brew ver. 2. 13.5 lbs Marris Otter 2.0 lbs Weyermann Type I Munich 1.0 lb Crisp Pale Chocolate 10 oz Briess Roasted Barley 8 oz Carafa II (Special) 8 oz Crystal 45 8 oz Flaked Barley 6 oz Briess Black Barley 4 oz Muntons Dark...

I'm brewing a Munich dunkel...grain bill as follows: 10# Briess Bonlander 6 oz Carafa II (Special) Hallertau at 60 minutes WYEast 2206. I did a step mash--40 minutes at 143, 20 minutes at 155, 10 minute mash out at 167. The problem: I didn't properly account for the water...

Need some help...my last few IPA's have had substantial clarity issues. Each has been heavily dry hopped. I understand that the byproducts from the dry hopping will lead to some haziness. But my end product isn't hazy. It's opaque. It looks like juice. The taste is fine, but it's not the...

Planning on brewing an O-fest this weekend to be ready in the fall ("fall" being a relative term in Phoenix). Current Grain Bill 4 lbs Weyerman Pils 3 lbs Weyerman Vienna 1.5 lbs Weyerman light Munich 1.5 lbs Weyerman dark Munich (note this is the 9 L "dark" Munich) .5 lbs Caramunich...

In reading on this subject, it appears that propagating at 65-75 degrees for a lager yeast starter is ok. What about temps a bit above that? I live in Phoenix. Summer a/c bills being what they are, we get by with temps around 78-79 at night, but 81-84 during the weekdays when no one is home...

I am going to brew an IIPA that, as of now, calls for 2 lbs of table sugar to increase fermentability, thin the body, etc. etc. I'm now considering using honey instead in order to make the beer a bit darker and, well, why not. Is it a 1:1 sub or is there some type of conversion that needs...

Hi all, I'm going to be brewing a largish IPA with New Zealand hops (save for some Warrior or Magnum for bittering). Still debating on whether to have this be a black IIPA or "standard". Grain bill: 80% 2 row 10% sugar 10% Munich plus a little Carafa II (I'm currently leaning towards...

I have a dark rye saison that I am looking to brew for a second time. The first time I used WYeast 3711, and it was fantastic. I think adding some brett on the second go around would provide an interesting result. My question is what is the process? I'd like to use the 3711 and finish...

I brewed the following this weekend (5 gallon batch): 13.5# Marris Otter 1.75# Vienna .5# Victory Hops: .5 oz Warrior at 75 minutes .25 oz Target at 30 minutes 1 oz EKG at 10 minutes .5 oz Delta at 10 minutes .5 oz Ahtanum at 10 minutes .25 oz Chinook at 10 minutes 1 oz...

I'm thinking of brewing some small batch beers (3 gallons) that would need extended aging (RIS, sours, etc.). Two questions: 1. I have several 5 gallon bucket/Speidl fermenters--would that be too much head space/oxidation risk for a 3 gallon batch? 2. Will the temperature for aging...

I'm brewing a Left Hand Milk Stout clone based on the following grain bill: 7 lbs. pale malt .75 lbs chocolate malt .75 lbs Munich .75 lbs crystal 60 1 lb roasted barley 1 lb lactose 10 oz flaked barley .5 lbs flaked oats S-05 dry yeast Mash schedule calls for 75 minutes @ 152...

About to dough in on an IIPA Grist: 8.25# US Pale Malt 8.25# UK Pale Malt 1# table sugar Yeast - S-05 Need help on a hop schedule...trying to clear out some hops. Bittering with Warrior (90 minute boil) Available: LOTS of Simcoe (Whole cone) The following are pellets...