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Hi Keith, Sorry for never posting myresults... It was quite a while ago that I made this, and I distinctly remember this being a frustrating brew day. Low sg, bursting hoses, boilovers and the like. That being said, I was very satisfied with the adolescent clone, as the nosferatu flavor was...

Hey guys! I've been working on a tentative clone recipe of the insanely tasty Imperial red from Great Lakes, and I'm finally gonna brew it next tuesday.Here's a link to the description on Great Lakes' site It specifies 2 row, Crystal 77 and Special roast, with cascade and simcoe for hops...

I was considering scratching the carapils altogether and subbing 1# of flaked wheat, just wanted something for head retention… wheat might add more mouthfeel as well. That's a really good point… thanks for the tip! :rockin:

Hey everyone! I'm brewing with 3 of my buddies this weekend, all of whom are just now getting into brewing, to show them my process and give them some tips. By the way, I'm by no means an expert, just the guy in our group that started brewing first! Anyhow! I want to make a really drinkable...

You can, but for me I would say a bottling bucket is still the way to go. Connecting the wand to your siphon would tie up one hand at all times to make sure your wand doesn't touch anything other than the inside of your sanitized bottles (a bottling bucket would free up both hands). But like...

For some reason this question popped into my head: would it be better to dry hop for the 10 days just before you pull the oak and presumably bottle? I always assumed the aroma gained from dry hopping would fade if pulled and then left for that long in the fermenter for the oak.. This recipe...

I've only made two, but both of them were oaked with french cubes soaked in knob creek (first batch) and wood ford reserve (second batch). Both were good, but I found the wood ford to be a little overpowering with the oak. used same proportions, so I would recommend knob creek.

If your heart is set on 1 gal batches, then rock on, go you. However, when I started brewing I went into my LHBS and asked the big bearded guy the same questions, he made a good point… You're basically doing the same amount of work for a 1 gal batch as a 5 gal, minus cleaning out spent...

Don't touch it!!! You obviously did something right, because you had krausen (the foam you are referring to) but once it starts to ferment, the last thing you want to do is introduce oxygen (i.e. shaking). Even though there may not be anything exciting happening that you can see, it is most...

As long as the gravity has remained constant for a couple days, you should be okay to bottle. are you worried about leaving the hops in too long? I'll usually hop for 14 days, and I've never experienced grassy flavors… but i'd siphon out the beer and leave the hops in--- not sure if this is a...

Looks like a great recipe!! I've fallen in love with this beer over the past few months, and I'd love to give this a go. I like the idea of starting the hop schedule at 30min, i'm sure that is (one of) the reasons for the clean nose and bitterness. Couple questions though.. how long did you...

bumper.

Hey guys! :mug: I'm currently in the middle of formulating a recipe for a BIPA with coffee with a buddy of mine. I've made several IPA's, but never a black. I've done a decent amount of research on grain and hop bill, but I thought I'd run it past you guys before we dive head first into this...

here ya go... http://www.popsci.com/science/article/2013-01/beersci-how-make-strong-beer-stronger

I started off with that kit about 8 months ago, and it ended up being my single "not very good" batch that I've made... and I'm about to brew #20 in a few days. but I can tell you that regardless of if you nail the gravity, ibu etc. or not, it is an incredibly helpful learning experience that...

are you stirring during the mash? I stir every 15 minutes just to keep things even, that seemed to help my efficiency immensely.

alright, i've adjusted my grainbill: 20# 2row .5 # cara pils .5# cc 40 .5# cc 60 .25# aromatic going for 3 gal barleywine and 5 gallons of citra PA. mash 7 gal, runoff about 4.5 gal for the BW, then sparge another 6.5 for the PA. will add extract as needed, but I'm hoping this will be a good...

Im actually working out the same things with my planned barleywine/pale ale parti-gyle (which ive never tried before). have you ever mashed 30# in your tun before? according to Bobby M's table, https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/, 24lb would be your max grainbill...

Hey everyone! So I just recently discovered the practice of parti-gyle brewing, and want to give it a shot, as I am sick of throwing out grains that I KNEW could be reused. I'm a little upset at myself for not reading up on it earlier... Anyhow! I wanted to try and make a barleywine (my...

So my roommate is a big fan of saisons, and I've been eyeing this recipe for months now... but I live in Chicago, it's cold as hell outside, and my ambient room temperature is at 63-64. I was thinking of maybe trying to insulate it with a thick blanket and place it ontop of the floor heating...