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Gingerbread Porter Style: Robust Porter OG: 1.068 Type: All Grain FG: 1.017 Rating: 4.0 ABV: 6.68 % Calories: 222 IBU's: 21.59 Efficiency: 70 % Boil Size: 5.83 Gal Color: 31.6 SRM Batch Size: 5.00 Gal Preboil OG: 1.065 Boil Time: 60 minutes Fermentation Steps Name Days / Temp...

I've never used either ingredient before and I'm hoping to incorporate both of them into a robust porter. When should I add the cocoa nibs? How long should I leave the oak spirals in the beer?

I'm bringing an Oktoberfest style lager, my Backyard Hop Wheat Lager with homegrown Centennials, and a Soriachi Ace dry hopped pale ale with me up to Fargo, ND to share with my father-in-law and brother-in-law

Robust Porter Style: Robust Porter OG: 1.061 Type: All Grain FG: 1.015 Rating: 4.0 ABV: 6.03 % Calories: 199 IBU's: 25.03 Efficiency: 70 % Boil Size: 5.83 Gal Color: 30.5 SRM Batch Size: 5.00 Gal Preboil OG: 1.058 Boil Time: 60 minutes Fermentation Steps Name Days / Temp (none)...

Dopplebock Style: Doppelbock OG: 1.078 Type: All Grain FG: 1.023 Rating: 4.0 ABV: 7.20 % Calories: 257 IBU's: 21.85 Efficiency: 70 % Boil Size: 5.83 Gal Color: 21.7 SRM Batch Size: 5.00 Gal Preboil OG: 1.073 Boil Time: 60 minutes Fermentation Steps Name Days / Temp (none) Grains &...

My temperature controlled refrigerator and deep freeze are out in my unheated garage, and I don't have a basement. So I think I'm just going to do one lager after another all winter long. Thought about rigging up a hair dryer to my digital temperature controller and hanging it on a hook inside...

I'm looking to make a clone of Old Rasputin. I've found some clone recipes online but they all seemed off. Can anyone point me toward a good link?

A while back I gave a couple of bottles of Irish Red Ale that I made from an all grain kit from NB. Today he asked me if I could make some more- he said he would pay me to brew a five gallon batch for him. I told him I'd do it for $1 a beer. 48 Irish Reds for $48. After paying for S&H it cost me...

Everyone always says to go to mrmalty.com and use the pitch rate calculator. It costs $5 to buy their app for the iPhone. Isn't there a website that offers free info?

I'm fermenting a Märzen with an OG of 1.060 and primary fermentation is about over. The gravity is around 1.020. So I've moved it onto the house to perform the diacetyl rest at 65. Should I let it rest at that temperature until I reach terminal gravity and then begin lagering? Or allow the...

I'm brewing a wheat lager next Friday, and I just wondered if it would work or not. You almost always only hear of wheat ales, so I wondered why no one brews wheat lagers? In Germany it's illegal to brew a wheat beer with bottom fermenting yeast, so maybe that plays into it. 6

It's an all grain European amber lager. That much I know. Here's the recipe- you tell me....is it a Vienna lager or a Märzen? 4# German Pilsner malt. 1oz Tradition @ 60 4# Munich malt. 21 IBU'S 10SRM 2# Virnna malt

I live in Decatur, Illinois, and as there are in many other parts if the country with this devestating drought, there are mandatory water restrictions in place that don't allow residents to water their lawn or wash cars, etc. The penalty is a $500 fine. With that having been said, it makes it...

I made a 2 liter starter with 2 smack packs of 2206 Bavarian Lager Yeast. However, I mistakenly chilled the starter wort down to 54 degrees before pitching the yeast. The starter stayed at 54 for three days until I had brewed and chilled a German Marzen with an OG of 1.065 and chilled that wort...

I'm planning on brewing a Marzen or Vienna Lager in anticipation of Oktoberfest, and having never brewed a lager I wondered if I would need to add new yeast to achieve carbonation when bottle conditioning after having lagered just above freezing for 2 months.

I brew a the beer cuz it be tastin good knowwhatimsayin