Search results

I have a rectangular igloo mash tun. 48 quarts I believe. Can I do a 10 gallon batch with this?

I know that dry hopping amounts depend on what aroma/flavor you are looking for but my question is how much and for how long? I've dr hopped two beers now. The first was a session pale ale with 1 ounce of cascade for 10 days the other was an all chinook ipa dry hopped with 1 oz chinook for 7...

Hi all. Anyone live around Lehighton pa? Looking for other home brewers.

Hi all. I am planning a DIPA hopped with citra and galaxy as the main hops. I am worried that the beer may be too fruity. I was considering another hop to mellow out these hops slightly. Perhaps simcoe? I do want a tropical fruity beer. What would you all suggest?

Drinking one right now. Need a clone recipe. Anybody have one?

What is an oxygen stone?

Is cold crashing a common method for all styles of beer? I'm planning on doing it to my porter this week once its in secondary. What about an ipa or bitter or others?

How do you do a 5 gl full boil extract recipe? Most only boil 2 1/2 to 3 gallons at a time. If you have a kettle big enough do you just add water to 5 gallons? Also do you change the ingredients at all?

I am about to keg an altbeir for a party next weekend. If I keg it now do i have to force carbonate it now or can I let it be in the keg until a few days before the party. I've never kegged before so I'm concerned of oxidation in the beer from being in the sealed keg for too long before force...

I have an altbier in my fridge lagering and the yeast seems to completely drop out to the bottom. I wanna keep lagering it so should I transfer a 3rd time to get it away from the dead stuff or let it go. I plan on kegging it in 2-3 weeks.

Is it possible to use a small cooler to do partial mash like you can for 5-10 gallon all grain? Everything is see says to use a kettle and bag. I understand this but why not use an insulated cooler for your grain rest?

I have some wheat dme that I wanna use and I'm feeling experimental. Anyone have ideas/recipes for using wheat extract to make a more American/pale/amber ale? I'm imaging an amber weizen using a little more aroma hops and an unfiltered body. Like a reddish color hefe.

Hi all. I currently have a German alt from norther brewer getting close to secondary fermentation. I was wondering what temp is best for the wyeast German ale. Ibrewer says 35 degrees. Is that really necessary?