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I re-started brewing recently now that I have a nice basement after we moved to Rhode Island, and brewed BCB Haus Pale Ale around 6 weeks ago with Nottingham yeast, which was delicious. After, I did a lager, which the basement temperature of 49-50F was perfect for. Yesterday, I brewed the...

Pardon my ignorance in electrical systems, but I was just thinking yesterday during my brew day on my electric system about this topic. My set-up is very simple, basically a 1600 watt element that plugs into a controller that I simply put on 100% power to attain my strike water temperature and...

Hi all, I've read all over the forum about how high gravity beers take longer to carbonate, so I am not surprised my clone at 10+% ABV is following suit. My question is this: I've cracked a bottle at 1 month, 2 months and around 3 months, and the carbonation level is either exactly the same...

Hi all, Quick question: I've recently purchased a recirculating electric BIAB system with the ability to control mash temps, and I am wondering if there is any reason not to dough-in at 130 F each time and allow it to come to whatever saccharification rest the recipe calls for? I would not...

Hi all, I know this question has been discussed before, but I am looking for what people have been doing lately. I am going to prime in the keg with corn sugar, and I've read varying accounts of how much sugar to use (anywhere from 1/2 to the full amount). I will be priming 2.5 gallons of...

Anybody know of a good place to fill the 20 ounce paintball CO2 tanks in San Diego. Google search is not coming up with anything obvious. Thanks! Jason

Hi all, So I have a problem that I've never had before in around 50 batches. I brewed BM Helles Belles with WJP 029 Kolsch yeast and than threw the recipe for Punk'toberfest on the yeast cake. I brew 2.5 gallon batches and bottle with corn sugar for priming. I weigh everything in grams and...

Sorry for the multiple forum post! Hi all, I am really looking into getting one of these two systems, but I am trying to figure out which configuration I would like to get. I currently do 2.5 gallon batches and do not plan anytime in the near future to scale up to 5 gallon batches (for two...

Hi all, I am really looking into getting one of these two systems, but I am trying to figure out which configuration I would like to get. I currently do 2.5 gallon batches and do not plan anytime in the near future to scale up to 5 gallon batches (for two reason, 1) I don't need that much of...

Hi all, I am really looking into getting one of these two systems, but I am trying to figure out which configuration I would like to get. I currently do 2.5 gallon batches and do not plan anytime in the near future to scale up to 5 gallon batches (for two reason, 1) I don't need that much of...

Hi all, I am very intrigued with the Westvleteren 12 Clone by CSI and am planning on brewing a 2.5 gallon version sometime very soon. My only question is this: I know that to be true to the clone one must use D-180 for both flavor and color, but what if I used my LHBS Dark Belgian Candy...

Hi guys, real quick question...my last brew day everything was going well, but as I was starting to boil the wort, I could never achieve a boil. I've been using my same turkey fryer burner, which is a little rusted but has worked fine in the past. The temperature of the wort was 212 degrees F...

I just kegged for the first time, and for each of my multiple times I've bottled I've never had a problem with beer clarity. I did 2 things differently for this batch of ESB that I kegged: 1) I kegged 2) I put whirlflock in at 5 minutes to flame out per Midwest supplies websites...

Hey all, So I recently started brewing beer again and have decided to get my kegging going. I have pin lock kegs courtesy of my step-dad and Coca-Cola Co. My questions are as follows: 1) the posts thread onto the keg easily when there are no o-rings in place, but after placing the o-rings...

Hey guys, It's been a long time since I have posted and brewed (almost a year!), things have been crazy in my life! My new thinking is because I don't have the time to brew multiple times per month and because I really enjoy higher alcohol/flavor beers, I should concentrate on just a few of...

Hey all, Its been a long time! Anyways, I am very interested in adding rye to a recipe, and I was thinking why not Ed Worts Haus Ale? I was thinking keeping the recipe exactly the same but just adding 1 lb of either malted rye or flaked rye? What are others thoughts? Thanks! Jason

So I have been drinking this beer tonight and I have to say that it is one of my all-time favorites! Anyways, just wanted to know if anybody has a clone recipe for this beer? Any help would be great! Jason

In SF, there is this place called Magnolias bar and pub, and they make fantastic beer. They have a mild ale, and on their website they have the characteristics and ingredients of the beer. Can anyone help me back formulate the recipe? Here is the info: Sara's Ruby Mild OG: 1.042 BU...