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I was trying to use up some odds and ends of malts and hops so brewed up this batch... it's bubbling away now but I'm bored so I thought I would share the recipe to see what everyone thinks. If you've got any advice or critiques feel free to share. All grain, 19L batch, OG1.053, WLP090...

Has anyone tried something like this before? I was thinking of cold smoking some hops (pellet and leaf) using sakura wood (Japanese cherry). I'd probably smoke the late addition hops and maybe even the hops I use for dry hopping. Any thoughts on this?

Has anyone tried submerging bottles in temperature controlled water to help with conditioning? It's winter here in Japan and not having central heating means the area where I usually bottle condition is only slightly above the outside temps (about 5C-15C). I know that a local brewery uses this...

Any thoughts on this? Would/could the small amount of starsan left over from sanitizing cause over carbonation?

Has anyone done first wort hopping with Amarillo? Let me know your experiences if you've done it. If not, what are your thoughts on using this technique with Amarillo?

I've recently lost the urge to spend any time whatsoever trying to clear my beer. I just don't care any more. Anyone else out there like me? :rockin:

Had some left overs so wanted to try something different. IPA with Pilsner as a base. Mash at 68C for 60 mins. Sparge 80C. 19L OG 1.064 WLP 001 All Weyermann grains Pilsner 4.5kg CaraAmber .45kg Munich Light .35kg Carapils .35 kg Pellets Amarillo 28g at 45 mins Cascade 28g at 30 mins...

I know the 'how long does milled grain last' thread has been done a few times but I can't find the answer I'm looking for (I searched, honest!) I have milled grain that has been kept in airtight containers since about three days after milling. It's been in containers now for about 8 months...

Alright, so I'm gathering together everything I think I need to make my first mead and melomel. The only problem I have is that where I live there are no LHBS (at all). I can only order my supplies online and it takes as long as a week for them to arrive. As you can imagine, it's a major PITA...

I've never made mead so pardon my ignorance. I live in a sub-tropical part of Japan and summer get really hot and sweaty here. We probably average 35C (95F) for a few months with 80% (or more!) humidity. Will I be alright to make mead or melomel? Thanks for the advice! Brad

How long do you leave your beer on the fruit in secondary? I'm making an IPA mikan (Japanese orange) beer and want to match my bottling schedules so I think it'll be on the fruit for 10-14 days. Is this too long?

I've been drying hopping in my primary for a week now and today was supposed to be bottling day... unfortunately, I just realized that I have no where near enough caps. To make matters worse, I live in rural Japan so it's going to be 5 days before my delivery of supplies arrives. That means...

Howdy! I'm loving all the helpful information on these forums. Thanks for all the help. I'm just getting back into brewing after a 15 year hiatus. I'm on to my second batch of beer here, a honey nut brown, and really looking forward having a taste. :tank: