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I am looking for a strong citrus/spicey nose and taste as well as a dry finish that causes the hop bitterness to linger on the palate for a long time. Hoping the rye will give me that dry finish as well as augment the orange/citrus/spice of the hop selection. I am also experimenting with all...

I brewed this recipe several days ago and thought it would be worth sharing since I hit all my numbers dead on and fermentation took off like a rocket. A word of warning, I have not tasted the final product but I am pretty confident in this one. 33lbs American 2 row (94.3%) 2lbs Caramel/Crystal...

Hopefully I can get some quick insight on this because tomorrow morning I will be picking up materials for a 11 gallon Imperial IPA recipe. This is the recipe I have been fiddling with. 35 LBS US 2Row 2.0 LBS Caramel/Crystal 40L Mash with 10 gallons at 150F, sparge with 10 gallons at...

So we just had a massive heat wave here in the Midwest and my Saison was fermenting at a solid 93 degrees in my garage for that time (thank you mother nature). I havent taken gravity but I pitched well over what was needed to get the job done. The bubbles completely stopped after day 3 and it is...

A couple weeks ago I brewed an English IPA with an OG of 1.085 and pitched a 2.5ish liter starter that was periodically shaken. This is -slightly- under pitching but after 3 weeks in primary I feel like it should be doing better than 1.030. I have already roused the yeast once and raised the...

So I just finished soaking my 40 oz of cacao nibs in Kahlua for 4 days to pitch into my 10 gallons of imperial chocolate stout. I strained the liquor off of the nibs to avoid dumping -too- much of it into my secondary carboys and was left with a good deal of Kahlua. Long story short...

I (finally) got a hold of a 6 pack of "Samurai" by Great Divide and absolutely loved this beer. I know there is a stigma attached to rice in beers, but I feel like Samurai would change the minds of many if they could just try it. I have no experience using rice in homebrewing so I decided I...

I have a big chocolate milk stout still in primary from 2 and a half weeks ago that we have lovingly dubbed "Cowsmanaut". It is currently sitting at 1.038-1.039 FG. Should I or should I not be surprised based on this, looking back on it, insane recipe. 21 lbs maris otter 3 lbs C/C 40L 3 lbs...

I was wondering what the best approach would be to growing a significant amount of yeast from a single vial would be. I am using a 5000ml and a 2000ml flask, plus I have all sorts of growlers laying around. I also only have one vial of WLP099 that I need to grow into 4 viable starters to pitch...

So 2 weeks ago I brewed a 10 gallon batch of a Belgian quad with an OG of 1.108. I split the batch into 2, 7.9 gallon primary fermenters using 2 separate yeast strands. 1388, and 1762. I aerated them with pure oxygen for 4 minutes each. Each fermenter got a quarter gallon yeast starter prepared...

Hello all, first post on the forums though I have been lurking for some time. I am trying to formulate a grain bill to replicate 3 Floyds Drunk Monk Hefe. I am not experienced enough at formulating my own recipes from scratch so I could certainly use the assistance of some seasoned veterans. My...