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Just wanted to share my latest stout recipe because it turned out so great. A friend named it because she said it reminded her of a delicious chocolate donut she had, and I thought that was pretty funny. The brew store was out of several grains, and the yeast I wanted, so I just improvised...

I just brewed this based on a recipe I found here once for a honey IPA recipe, but I can't remember who it was from. I'm hoping it will be a great drinkable aromatic pale/IPA. for 5.5 gallon batch: 8 lbs. 2 row 3 lbs. honey malt 1 lbs. Munich 1 lbs. Vienna FWH 1 oz. Columbus...

I had been following these NN threads with interest, and finally brewed based on the above recipe from Southside. Only change was I dropped the total Vienna to 12 lbs., aiming for a 1.070 -ish starting gravity, which I nailed. No good reason other than I didn't have time to do a starter and...

Cool to hear that other folks think about this!

Ah, sure that's a good excuse...if I didn't have two empty kegs, haha. Also two empty fermenters. Time to brew!

I have two beers right now: A variation on BierMunchers Centennial Blonde, and a clone attempt at Tank 7 Farmhouse. Both taste great on their own, but I happened to do a Tan and Tan mix of 50% of each, and it tasted pretty awesome. I am almost tempted to mix most of both kegs to make one...

3949+5 = 3954. Subbed some Vienna for some of the 2 row, and they didn't have centennial, so used Columbus, but I'll still call it the same beer :mug: Can't wait to try it next week.

I've been meaning to brew the famous Centennial Blonde, as it sounds pretty great, and I need a beer that will be done soon while I wait for my higher gravity farmhouse ale to age. But I'm on a Farmhouse/Saison kick too, so I thought I'd split the batch and pitch Nottingham in one half of it...

I work as a woodworker (guitar builder), and love the smell of Port Orford Cedar. I tried a search, and could not come up with anyone ageing beer on this, as opposed to say, Oak. I personally could see it going well with certain types of hops. Just curious if anyone has tried this?

Already tastes awesome in my hydro sample, only a week old, though obviously needs to mature, attenuate, and get more sour!. It seems to have stalled temporarily at around 1.026. It seems like this may be fairly normal for this yeast though? I started it around 70 degrees, and have ramped it...

I recently had a beer tasting party and the winner was Tank 7. It is certainly one of my favorite beers. I thought I'd try to make something similar. Here's what I tried, based on any other threads I could find about this beer: 10 lbs. 2 row 1 lbs. Vienna (I added this just to see what...

Well I finally kegged this last night, after a nice month long primary. Tasted today after chilling and a slight amount of carbonation. Tastes really smooth, a tiny hint of the spices, but nothing anyone would probably notice that didn't know it had them. Compared very favorably after...

Thanks! Yeah, I only did the 1/4 tsp. each because I'm not too sure about the spices. In the hydrometer sample I took at 1.020 I couldn't even taste them, so that's better than too strong as far as I'm concerned.

Tastes good so far. Fermenting like crazy. If this turns out well I may drop my mash and boil times down to 45 min. for simple brews to make things quicker...

I had a funny and interesting brew day yesterday after getting off work early, and realizing I had time to do a brew. I quickly searched up a winter porter recipe, ran to the brewstore for some grains and wlp007, assumed I had good enough hops at home, and went for it. Here's the recipe, based...

Well I just started carbonating and got my first taste. It's great! My best IPA so far for sure. I don't have a TD nearby to compare, but it seems fairly similar as far as bitterness, hop flavor and aroma amount. Next time I'll get ahold of some Crystal hops to really do it right. I think I...

Hm, on my first TD attempt I did use that yeast, and thought I had a good starter. I did 2 pints of water and 1/2 cup DME per White Labs' website recommendation. Let it go for 40 hours or so. This is what I've been doing usually and it normally works great. I left that one in primary I...

What was your OG and FG?

Will do. It's dry hopping now, should be keggable in a week. Unfortunately I'm 1000 miles away from the nearest Ninkasi tap these days :( which is why I need to brew some.

Any clue on how they can get 1968 to attenuate enough? Even per the upper end specs for that yeast I can't see the recipe getting dry enough compared to what I taste.