Search results

Hey all, My next brew will be a Gratzer, smoked wheat beer. The grist is 100% wheat. Mainly weyermann oak-smoked wheat, with some midnight or chocolate wheat for a dark color. I would, of course, use a generous helping of rice hulls too. (1 - 2lb in a 10gal batch?) I am trying to decide...

I just got an email reply from the head brewer at Shepherd Neame in the UK. He gave me some great insight into the recipe and procedure for their Spitfire pale ale, which I had on cask recently. It was delicious, with a very nice diacetyl character. I'll post my email and the reply below. This...

Hey, so I've just gotten into adjusting my water and it's not nearly as complicated as I'd thought. (Thank you Bru'n Water) I understand that chloride and sodium enhance malty flavors and sulfate enhances hop flavor, but what levels of these three (or any other) components work well for sour...

So the idea is a rich brown porter, but lighter in colour and hopefully with its own thing going flavour-wise. I got the idea when I read that amber malt is just a lighter roasted brown malt. Here's the initial recipe. I'd love some feedback. 60% Maris Otter 20% Flaked barley 10%...

I just got two used corny kegs. One in particular is suspect... hot PBW soaked and starsanned before each use. Also, brand new keg lines, cobra taps, and quick-connects. I am now on my second beer that went into the keg in question tasting and smelling fine, after not too long developed...

I just took a sample from my first lager (pretty close recipe to "Your father's mustache") and am freaking out a bit. It tastes and smells like green-apple, which how-to-brew/Palmer says is acetaldehyde. I used 2 packs of 34/70 dry lager yeast, rehydrated as directed by the spec sheet. My...

I currently have a CAP in my chest freezer, and it will be there for a while. Thought this would be a great chance to try out a saison yeast at room temp. I have two simple recipes (below). Let me know which one you like and what might be wrong with either. Planning on brewing one in about two...

Just a thought, what would you expect a standard NEBA recipe to end up tasting like brewed as a lager (yeast & temp)?

Hey all, I would greatly appreciate some advice here. I just got a 5gal corny keg and am force carbing for the first time. The coldest that I am able to get the beer in my keg down to is 52' F. I am trying to carb an IPA. Beersmith tells me to have the pressure at ~20psi @ ~52' F. It has...

Hey guys, First time attempting to put a recipe together from scratch. I am trying to achieve a very deep amber/red IPA, with IBUs between 65 and 75 that is quite balanced with hops to malt flavours, 6.5 - 7.5 ABV. I would really appreciate any help or advice, but I really have two...