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Start with Sierra Nevada pale ale then move to Founders All Day IPA...mellow bitterness and not as sticky to your tongue. Sent from my iPhone using Home Brew

Making oatmeal this morning and having a total different perspective on now "mashing in" my oats/sugars wondering what my OG is when i'm done and about ready to eat. What yeast should be added to Quaker "maple and brown sugar"?

I only use the basket when i lift the bag full of grains into my sparge kettle. 1. lift bag, let drain and transfer into basket that's in the sparge kettle 2. let grains rest in bag/basket that's sitting on top of spacer that keeps it off the bottom of the kettle 3. batch sparge or dunk...

well to update: 3 out of the 5 are doing swell. The potted guy is almost 4', one in the garden is about 3', another in the garden is almost a foot, one never shot up (must be dead) and the last little guy prolly croaked as well...he was about 2" tall then took a turn for the worse/turned...

Hey thanks guys for the info...the roasting base malt sounds techy, i like it. but, i'm impatient and want to brew in a couple days so i got a hold of a buddy. he has some regular chocolate malt that i could use...so to ask you guys again, what would be a comparable replacement for "regular"...

I have a question regarding a recipe i found in another thread. I have everything except the pale choc. Is this for color only or what could i add via the supermarket that could somewhat replace...only if needed. If it's a aesthetic thing than i'm fine omitting it but don't want to sacrifice...

This sounds stellar, any one else try it? Chinook and oatmeal brown...mmm

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Well, one more plant showed its face! Now only one to go...but they are all slow to grow. And the one I moved outside keeps wanting to uncurl from the ripe I strung...and I am going clockwise. Its funny since he had no issue climbing the welding stick that was in his smaller prior pot. Maybe...

Ah, you may indeed have a point. That's common to every beer I've made is that store bought spring water. I didn't think to test it yet since going off the "if its tastes good to drink then its ok" mentality...good idea. I have an IPA that I'll bottle in a couple weeks so I'll know any...

Having a nice cool NB Ranger IPA...and am wondering if my Chinook IPA in the secondary will taste close to this...num num.

so, it's been 2.5 weeks and 2 of the 5 have not broke ground. how long should i wait to do an autopsy? i'd like to know what happened...if i overwatered or other but i don't want to destroy the slow-pokes as they're doing their thing. i would like to order in some more from whoever has got...

Well, i think i'm going to go forward thinking that my questionable flavor is likely related to pitching temps...can't think of another reasonable excuse. It's too bad i have one already fermenting, although i did cool to known upper 60's. I think on my oatmeal stout upcoming this weekend that...

Well, tried another that's been cooled for a couple days. I'm getting the "hot" notes at the end that people speak of...I think? It tastes decent but doesn't have a mellow finish...maybe "nail polish"?

hmm...well the first was wyeast 1056, just pitched after it was smacked a day or so prior (verified inflating) the second was wyeast london 1028, made starter (w/dme) after inflating the smackpack, again everything looked good to what i read the third was washed yeast from the prior cake of 1028...

i also end up putting more wort in the primary than maybe the next guy. i try and leave the really gunky stuff in the pot but i've thought that i can just have the crud settle when transferring to the secondary. and i have always let the primary go for 2weeks before transferring...not thinking...

maybe i'm adding yeast too early? i usually add when temp is 70-80ish and maybe i ended up having it too high when pitching (inadverntantly)? i'll keep that in check for the next batch.

you may very well be describing this correctly and i'm not. what i taste and what the other guy had described was a "boozy" aftertaste. he noted it as a "nail polish or rubbing alcohol" note. it wasn't by all means horrible, just didn't seem like it should be there. the 3rd batch was the...

My temp was off of the temp strip on the carboy...it normally read 64-66 so I stated the higher due to the internal being warmer than the strip... but 10 degrees offset? That seems like a lot? I only accounted for a couple of degree difference I guess. And I use bottled spring water. I have...

Hey all, i'm looking for a bit of help on my first 3 batches i've brewed. The first was a brown ale (extract), second was a india brown ale (extract) and the third was the same recipe although i made the iba via BIAB. it seems with all three that i've had an off-flavor that me being a...