Search results

Hi, Went on a trip to massachussettes and picked up some tree house brewing Julius, hurricane and bright. If anyone wants to trade for some hard to get IPAs locally in the Bay Area/Northern California let me know.

Hi, This is a recipe that I took pieces from different recipes. I would like to make this for my wedding so I want it to be enjoyable for as many people as possible. I made a hoppy saison that was similar to this but without the honey malt and with more hops and I loved it. I also used the belle...

I got a premade kegerator that was designed for commercial kegs. I have got most of the parts I need. The only thing I'm having trouble with at this point is that the tubing for dispensing the beer is too small for the ball lock quick disconnect to fit into. Does anyone have any suggestions for...

So I finally set up my kegerator I got. It came with a 2.5 lb Co2 tank and a regulator. I purchased a corny and the disconnects and finally started force carbing 3 days ago in the kegerator. I've read other posts and found the charts for style vs temp vs psi, but the regulator won't let the...

So I have my beer goin and during the summer my ferm temps were too high, but now thAt it's winter it's gotten too low here in California. I'm using us-05 yeast and I started around 60-62, which is what I have seen people recommend for that yeast. I know the temp range for that yeast is 59-70. I...

How about an extra ounce of hallertau at 15 for the amber and an extra ounce of cascade at 15 for the red?

So a buddy of mine ordered some extract kits from. I read the reviews and some people say the beer is a bit bland. Obviously this depends on preference of course, but I'm sure these kits are conservative to appeal to the masses, but I was thinking about getting some extra hops to get a little...

That is a great beer, if you brew this let me know how it compares.

Wow that is great info! Thanks for the help! I guess I will be bottling soon then.

Yea I figure I would wait it out, but I thought the gravity would at least move a bit after 7 days. Strange thing is that the airlock started to bubble after I took a sample, did the yeast just need to get woken up? I tried not to move it too much to not introduce any oxygen. In response to the...

Hi all I have been searching the forum and haven't been able to find quite the same situation. I have seen some people stuck at 1.020 but i am stuck at 1.029. Here are the details: It's my 2nd all grain batch and I was trying to make a honey beer for the swmbo. Base grain was 2-row, had some...

What is the risk of using a chipped pot I have one And it's chipped. Why might that be bad?

I appreciate all of the help! I will definitely remember this for the next batch!

Does anyone think I it would taste good if I added blueberries at secondary to make a honey blueberry beer? A # per gallon? Tryin to make a beer for the swmbo.

So I just finished my first all grain 2.5 gallon brew. I used death brewers stovetop brewing method which seems kind of like the BIAB method. First I added my grains to the bag in my pot. The temp was a bit high so then I added cold water, then it was too low so I added hot water. Is that bad...

So I have read that you can use a larger primary fermenter for example a 2.5 gallon batch in a 5 gallon carboy, but would the beer taste better if I used a smaller fermenter? Such as a 3 gallon carboy?

Hi all, I have done some extract brewing, but want to move to all grain. Ive noticed there is a noticeable startup cost for all grain. I'm sure others are in my position and brewers on a budget. I can't afford all the fancy equipment. I would like to make 5-6 gallon batches. I plan to use an...

Really noob question, but thanks for the replies. So the yeast starter will be all of the yeast you plan on using for the batch? And then depending on the gravity of the beer it should get up to a certain number before you pitch?

I am thinking of moving to all grain soon and have a yeast starter question. Do you still add the same amount of yeast you would have used with out the starter after you add the yeast starter? Also, when people reuse the yeast cake or slurry do they use a yeast starter then?

What is the risk of infection doing a "no chill" in the kettle? I'm just wondering because if this would work it would be the method I would use, but I'm a little worried about infection because the lid on the kettle isn't air tight.