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I recently tried making my first batch of skeeter pee and I couldnt find a lot of specifics on how long it took to get to various gravities and overall time line so here is mine. I did rush this as I am trying to get it ready for a wedding. I followed the recipe but I didnt let must sit for...

I have a light beer I brew for my friends that like BMC, I may even like it too. It is just extra pale lme, corn syrup, beano, and white labs super yeast. I brew this using all extract to cut down on the time it takes to put it together. The hop schedule is .75 ounce Hallertau at 60 minutes...

Twice now I have found an aftertaste in porters that i am sure is simple but I can't identify. The first was a vanilla porter I brewed and the second is a coconut porter from Maui Brewing. I would describe the taste as more tart and acidic than standard hop bitterness. It is kind of like the...

I have used WLP090 San Diego Super Yeast for my past two brews. On the most recent, after cold crashing the starter I decided to taste it. I expected it to taste horrible. It was on a stir plate for 24 hrs at room temp (68-70). I was very surprised. The decanted portion of the starter was almost...

I keep my kegged homebrew around 38 degrees. If it is something that is supposed to be served warmer I just let it warm up in the glass. I have noticed that at cold temperatures the only taste that really comes through is the hop bitterness. As a brew warms this bitterness really fades and the...

I brewed a partial mash Peach Ale from Austin Homebrew. I used Whirfloc in the boil. When I was transferring the beer appeared very clear in the fermenter. I was able to see through several inches of beer down to the trub. After transferring to a keg I poured in the 2 ounces of peach...

I am planning on making the Texas blonde from Austin homebrew. I want to get as little taste as possible, basically mimic a lager. Would adding Amylase Enzyme to this recipe make it even more mild. I am assuming the Amylase Enzyme will make more fermentables which should leave less malt...

I am planning on brewing a blond ale and using WLP029. I would like to brew this at the lower limits of the yeast. I am going to try 58-60 degrees. I know that in order to be successful I need to make a large starter. How big of a starter should I use? Double what I normally would use? My...

I thought I would share my brewing process with pictures. I have learned a lot of techniques on this forum that have made my beer come out much better than my first attempts that were just following the instructions that came with the kit. These are mostly little things that I wish someone had...

I recently purchased a Blichman beer gun and filled about 10 gallons worth of bottles with it. Half was cider and the other half was a stout. Both were fully aged and the cider was crystal clear. The stout was 5 months old. After filling the bottles I sat them in a closet to age some more. I...

I am trying to tweak my technique to get the best beer out of my partial mash brews. I am using late addition extract and full boils. Since I am doing this do I need to alter the amount of hops I use from the recipe? I know that conventional thinking is that hops utilization is not affected by...