Search results

Its awesome. Those of you in MN know what I am talking about. I prefer the Furious above all others but have heard many of my friends who like Bender. And now the 16-grit is on tap around town which just adds to the greatness. Am I off my rocker or do any of you agree? Thoughts?

I really didnt plan ahead but, I have a stout with Wyeast 1084 going right now. I want to use the cake again for another batch but obviously I'll be going from dark to light which is not ideal. How much do you figure its going to matter if I make say a red ale or something?

11th Annual Gitchee Gumee Brewfest is next weekend 4/5, in Superior, WI. 30$ a head for and advertised 30 brewers and 120 beers to sample. I know there are some sconnies on this board anybody else going? Or anyone else have an annual brewfest they like to attend?

I am sure many people on here are familiar with this but I just signed up for the lifetime membership and am pretty stoked. For those of you not familiar with it Granite City is a brewery restaurant. House Beers: IPA, Stout, Bock, Premium Lager Seasonals: Irish Red, Belgian Wit...

What do you think of this IPA --PM 6# 2 row 1# light munich .5# crystal 20ish .5# crystal 40ish 6# DME 1 oz roast barley wyeast 1056 I have columbus, cluster cascade and EKG. Was thinking of using either an oz of columbus or Cluster or both (opinions welcome) for the bittering and...

I bottled a belgian wit the other day. It had been in the primary for 2 weeks and finished out at 1.010 OG 1.038. Its a PM version of Biermunchers blue balls. I started doing everything for bottling and started filling bottles. I then tasted the Hydrometer sample and man was it awful. A...

5 # 2 row 1 # Light Munich 1 # carapils .5# crystal 40 3 # light DME 1 oz Pride of Ringwood 60 min .5 oz Pride of Ringwood 30 min 1 oz Ahtanum 2 min 1 oz EKG dryhopped Wyeast 1056 OG: 1.051 FG 1.011 This beer turned out really well. I made it during a stretch when I was...

What thoughts go through your head as you are about to crack your last bottle of a particularily good batch. My initial reaction is that I want to save it, because I don't want to run out of it then I realize that it is there to drink and just sitting there isnt doing me any good either. Its a...

so the name of the thread pretty much says it. I was thinking of making a barley wine and I bottle all of my beers so I was wondering if standard bottling procedures would work or if the yeast would be pooped out to do its thing in the bottles, or if the yeast would not be able to tolerate the...

The thread pretty much says it all. This is the temp in my basement at the momement and it has been warm this week so i think it may drop a couple more degrees. I dont have any type of temp control so this would be a very rudimentary lagering technique.

I dumped my latest wort onto a fresh yeast cake the other day and wow, did that thing take off quickly, within 2 hours. I cleaned the clogged airlock once and fell asleep, when I woke up not only was the airlock empty and messy but there was a ton of yeast slurry/sludge all over the top of my...

I have done a number of grains plus extract and did my first partial mash a couple weeks ago and got intrigued about all grain. I dont have the room or equipment to go all grain but was thinking about doing some small ~2.5 gallon batches to try some things out and dabble in all grain. I was...

This sunday I tried my first partial mash a recipe from Radical Brewing: India Red Ale 5 # Light Munich .75# Med Crystal .5 # dark Crystal 2 oz black patent 6.5 # light DME 1.5 oz cascade 60 min 1.5 oz cascade 30 min 2 oz EKG 5 min All hops were pellets yeast Wyeast...

Is 2 oz or pure vanilla extract too much to add to the secondary of a 5 gallon batch? I am shooting for a raspberry vanilla stout. I think I went overboard with spices on my pumpkin ale and don't want to do the same thing with this. The base is a sweet stout kit from Northern Brewer that...

I was wondering if I could get some explanation on the finer points of the differences of a partial/mini mash as opposed to just steeping specialty grains. I have been looking at recipes converted from all grain to extract plus mini mash, but so far have only done extracts with steeping grains...