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I'm planning a Marzen, and thinking of using about 5% Caramunich, with the other 95% made up of an equals mixture of Avangard Pils, Pale Ale, and Munich - I have lots of these malts on hand, but no Vienna. I'm thinking the Pale Ale will give it a really nice bready/biscuity/sourdoughy flavor...

I'm going to be making a 10-gallon batch of a double-decocted Munich Dunkel this weekend. Half is getting a lager yeast (duh), but I was thinking about maybe fermenting the other half with WLP500 or 530. The recipe is super simple - 90% Munich, 8% pils, 2% Carafa Special III. 1.054 OG, 25 IBU...

I've been batch sparging using a 48-quart rectangular cooler with a toilet braid for about a year now. It generally takes about 10-15 minutes to drain my mash tun, and when doing a 5-gallon batch that's not too bad. I'll start heating the first runnings while doing a sparge, vorlauf and lauter...

This past weekend I did two ten-gallon batches, and in both of them I used Fermcap to prevent boilovers. It did an admirable job! Everything hunky-dory. First batch was an Extra Pale Ale, which I put into 2 6.5-gallon buckets. One got some harvested US-05, the other got fresh S-04. I pitched...

I have more kegs than I have fridge/keezer space, and chilling down whole kegs is a pain in the rear if I'm only going pull of a few bottles to go to a competition. I now have a jockey box with a coldplate, and I was thinking of using it to chill down the beer so I could put it into bottles...

I just upgraded to a 15-gallon kettle so I can now do 10 gallon batches, and I'm thinking it will be fun to do two different beer styles from the same batch of wort. I've done this a few times before either by just brewing the exact same batch twice on the same day, or doing a 6-gallon batch and...

I've brewed two Marzens in the last few months using a recipe that's roughly the following: 37% Vienna 30% Pils 14% Light Munich 14% Dark Munich 4% Caramunich OG ~1.057, FG ~1.013 All the malts are Avangard except the caramunich. I've brewed this recipe in the past using Durst malts...

I have a number of beers I've been aging in 3 gallon corny kegs, but I'm going to be going on a road trip and want to use those 3 gallon kegs as they'll be easier to a) stash various places in my minivan (under the kids' feet, etc.) and b) it will be easier to chill down a 3 gallon keg in a...

I'm getting close to the bottom of a keg of Honey Tangerine Golden Strong and in the last 2 half-pints I have poured tonight I have noticed tiny little translucent white flakes. They don't seem to affect the taste or mouthfeel. Anybody else seem something like this? Is my beer ruined? :D Its...

A month ago, I brewed a Dubbel with an OG of 1.068. I made up a half gallon starter of WLP530 and pitched the entire starter at high krausen. I put it in my basement (in the bathroom on a tile floor), with an ambient temp of about 61 degrees - thought it would be safe enough down there. My...

We're throwing a big bash at our place on Monday, and of course there will be brews on tap! What are you going to be serving, beer and food-wise? I have 6 taps on my keezer, plus I have an extra c02 tank which I'll have outside with picnic taps for soda for the kids, which should hopefully be...

I've made 2 American wheats this winter/spring, and both of them had a very peculiar off-flavor, which I'm having trouble pinpointing. The best I can describe it is "dirt". Maybe an intense earthyness, to the extent it's unpleasant? I designed the recipe to showcase the Sylva hops, which I...

I'm trying to figure out if I am having an infection issue (pedio?) or if it's just something wacky going on with this yeast continuing to work after kegging. I'm using WLP860 Munich Helles yeast for a 1.048 helles. I made a 3 quart starter, shook periodically, let it ferment out, then...

Is the damn black crud I get on my hands from the rubber keg handles / bottoms! It's awful! I have 14 pin locks, and almost all of them cover my hands with black crud that I can't seem to get rid of. :mad: Any tips for dealing with it? Can I treat the rubber in some fashion to stop it from...

I'm really pleased with this recipe, and would like to enter it into an upcoming competition, but I'm not sure of what style to enter it in. 6lb Durst Pils 2lb Avangard Wheat Malt 1lb Avangard Light Munich .5 lb Honey malt 3oz Acid Malt (for pH adjustment) .7oz AU Sylva 7% @60 (Sylva...

Grain bill: 7.5lb 2-row 2.6lb flaked barley (500L - this is important) 1.75 MO (Muntons - the last I had from my 55lb sack) 1lb Roasted Barley (ground to a powder in my blender) 8oz carabrown malt 4oz special roast 4oz Black Patent Hops: 2oz EKG 6.2% Water treatment: 1.5 grams...

I don't know if this is more of an a Irish Red as a lager, or a Dunkel, or what. In any case it's delicious. It's loosely inspired by Jamil's Irish Red and Michael Dawson's Irish Red Lager (from the Beer Engine Blog). 7lb Durst Pils malt 3lb Durst dark Munich 4 oz Caravienne 3oz 500L...

I bought half a pound each of NZ Wakatu (formerly NZ Hallertau) and AU Sylva (a Saaz derivative). My next two planned brews are a Maibock and an English IPA, to try out 2 base malts, so I want to go SMaSH-esque on both to get a feel both for the base malts and the hops. Antediluvian IPA...

We just got New Belgium here in Ohio, so I picked up a few bombers. I cracked open the Ranger IPA, and while it has a lovely hop aroma, the flavor is disgusting. I'm not even sure how to describe it - sort of a soapy rotten oniony vegetable flavor. I have experienced this same flavor much...

I think I had bottling stockholm syndrome or something, I had convinced myself that I enjoyed the bottling process and liked having lots of bottles of various varieties in my cellar. We just paid off both our vehicles, so after much research and comparison shopping I bought a 4-picnic-tap...