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Hey guys. Just kegged mine up. Smells a bit sulfur but taste AMAZING. Cant wait for it to carb todau. Will post pick.

Suoer excited. This weekend i am kegging my first batch of this and a raspberry red ale. Olan to have a tasting party this weekend. I will post a pick. Also i followed everything exceot for the yeast. I used Whit labs 320 to control ester andnphenol taste.

Im surprised i didnt get a response but i would like to update that i went with vintners puree. Raspberries are currently about $4 for 60oz and the puree was $18 for 3lb. When all mixed together the smell was amazing. Really excited to taste this brew. It sounds weird but the roasted malts add a...

5 Gallons 152 Mash 60 min 60 min boil 9lb Two Row 12oz Caramel/Crystal 40L 4oz Special B 4oz Roasted Barley 1oz Cascade @ 60min 1oz Fuggle @ 20min US-05 Yeast Ok so i want to add fruit to this but am not sure what is the best to do. I can't decide between 2.5lb of frozen raspberries...

Just brewed this on saturday. Followed the recipe exactly. Took 5 limes to get .5oz. Probably add the lime aid mid week. Will keep update. Also i did change the yeast to WL320 just for better ester and phenol control. Also the motueka hop has such an amazing aroma.

I think Im going to do the old fashioned split batch. Ill do half with the limeade and half without. I will use the WL320 though. Just can't stand that clove and banana taste in anthing but pumpkin beer lol. Again I just want everyone to know that my first post on this page was in response to...

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I brew a similar beer with just sorrachi Ace. I saw this recipe and really want to try it but For some reason I am against the limeade addition. Has any one done this with just the hops and zest? Also i was looking to use WL320 instead becuase i dont want any clove or banana flavor since there...

I doubt its infection becuase it is oddly crystal clear. Probable becuase I use the 1056. Last time I used S-05, which also came out very clear. I believe beer smith has me at 20 IBU or so. Also, I do .5 sorachi ace at 10min and .5 at 5min

5.5 Gallons Mash @ 148F for 60 min 5lb Two Row 4lb White Wheat Malt 1lb Oats .5oz Willamette @ 60 min 1oz Sorachi Ace @ 5 min Wyeast American Ale 1056 1L Starter OK so I had two things go wrong with this beer. First was I wanted to mash at 152F but I think it was too cold outside for...

On my cheaper beers i stopped racking to a secondary but i think i will go back to it. I seem to be picking up an u wanted sour in the beer. It is not terrible but it is something that i never had when using a secondary.

Just a littke update. I got the pump on saturday. It is about the dimensions of a credit card. I used an old 12v DC adapter to power it. I was shock at how much water this little thing can move. I am going to wire it to a rheostat and a switch for easier use. Only thing I would worry about is...

I was going to use a rheostat/potentiometer to control the speed.

http://www.amazon.com/dp/B007XZAJ3I/?tag=skimlinks_replacement-20 Has anyone used this pump? It was cheap and i had a gift card for amazon so I bought it. It seems like it would be ideal for moving wort from the mash tun to the kettle since it is a weaker smaller pump.

Here is my strut build. My burner stand sits at a perfect hight so i designed it for my mash tun and a spot for a HLT. If anyone is interested i can post the dimensions.

Thanks for the help everyone. Brewing next weekend so Ill apply everyones advice. Also, I didn't meen to sound offended by the DME thing. All or nothing baby :)

For the crush, I can only go by what the guy told me. They have a dial like a bank vault and it is set at 28. I have only had 1 stuck sparge but i was using SS mesh braid instead of a bazooka screen. I will have to double check next time I am there. I have never had issues with dough balls or...

Yes that is correct. Liek I said. Im wondering how much my sparge temp is hurtting me. Beer smith often says to heat it to 168F so if my mash is at 155 for example, im probably barely even ending up at 158 since teh grains cooler as im collecting.

The setting at my LHBS is .28 for the crush. My pH is ~5.2+ .2. My thermometer is calibrated to +0.1F. I mash with 1.5qt/lb and sparge with the amount beersmith out puts. This is usually enough to hit about 1 gallon over my batch volume. I lower to 1.25qt/lb when my sparge dips under about...

SO my last couple batches I have been hitting very low efficiency. I am usualy .01 points lower on my SG/OG then my predicted @70% using beer smith. I have been able to hit my mash temps and my wort is very sweet to taste. But after my boils I still end up being low. I batch sparge and use a 12...