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Hi all, I have the following leftover hops from a brew class I taught. I don't brew hoppy beers generally so what do you hop heads recommend I brew to use as mush of these as possible in one beer? A.A.% in brackets and all whole leaf. Thanks for any and all suggestions. 1 oz Goldings...

Its all in the title...but to expand, I made yeast starter of US-05 and didn't brew and didn't have room in fridge long term so I just left it at room temp (foil cap). Will it still be OK? I'm thinking it should be fine, just decant off the liquid right? Cheers.

Here are pics from my mash tun build...its a 70quart coleman cooler with CPVC manifold and sparge arm. Silicon tubing is used to connect the HLT to sparge arm and from the cooler outlet to the BK with an inline valve to control flow to the BK. I used brass barb fittings. I also used a foil...

Hi folks, I was wondering if I could get some feedback on my recipe design for this beer. Is it this simple....? Thanks. 5.5lbs Pale Malt (2 Row) US 5.5lbs Pilsner (2 Row) Bel 1.5lbs Corn Sugar (Dextrose) 0.75lbs Candi Sugar (Dark) 0.8oz Sterling (7.5%) 60mins 0.5oz Styrian Goldings (5.4%)...

Hi, this is my suggested process, sound OK? Some questions after step-by-step. Sorry for all the questions, first time and didnt see these directly addressed in all the research I have done so far.... Thanks for any help Ayup! No mash out all grain fly sparge method in a cooler MLT – 5G...

Im on to my first bottling. I have not seen a complete discussion of my concerns below so I am posting them here; if I missed it please point me in the right direction. Thanks Ayup! When calculating the quantity of sugar required for priming, temperature is a factor. My question is, which...

Hi, my beer is in the secondary now. The primary was at about 70°F so I wanted to do the secondary a bit cooler. Since I am more concerned at this point about large temperature swings I have it in a room which is a pretty stable between 55 and 60°F. My question is will this be too low and crash...

Anyone who has done a successful dead guy clone? What was your hop AAU? Thanks Ayup!

Hi, I have my first baby in the primary. I have some questions about the next few steps. Its a winter warmer Jubleale clone which the recipe calls for dry hopping for 14 days after 7 days in the primary. My questions are; 1) After 7 days CO2 is still coming off at a rate of 2...

In the mayhem of making my first batch on Sunday the OG reading had to be taken quickly and because of froth I couldnt take an accurte reading.....i was more concerned with the rest of the process. Is there another technique I can use to calculate % alcohol once its finished? Thanks.

Hi all, Im very new to this, in fact just got my first baby in the primary this weekend. Its fermenting away nicely in the closet, thanks to the American Ale 1056 yeast, between 66-72°F (low to high) according to the temperature strip on the carboy. I have 3 questions; 1) The recipe says...

Hi all, Just thought I would give a quick intro. Im a Brit (Yorkshire) living in Portland, OR now and just about to do my first brew ever in the morning....! Very exciting. I am operating under the name Ayup Brewery. An all purpose Yorkshire word that means "hello", "how are you", "what's...