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This is an IPA recipe I put together to showcase the German hops Mandarina Bavaria and Hallertau Blanc (not to be confused with "regular" Hallertau). It was a hit with everyone and we will be making it again very soon. Everyone wanted to know what kind of hops were used because they'd never...

Larger swamps do better at maintaining temp due to taking longer for the temp to change to match ambient temps. I use an 18-gallon rope-handle tub that I got from Home Depot and have very good luck with it. In an 18-gallon tub, filled to the same level as beer: 1 ice cube tray drops the...

In my beer I put the honey straight into the fermenter with the cooled wort. The honey was very pronounced at sample readings, but by the time bottle conditioning was done, it was barely an undertone and most people couldn't taste it. I used 1 lb of orange blossom honey (again, straight in...

Made this for St. Patrick's Day with a couple minor modifications - Added a half ounce of Cascade at 15 and reduced the 30 min cascade addition by close to half (Cascade's AA's have been sneaking up toward 7.5% lately, so I adjusted for IBU's), and I added 4oz of torrified wheat. Tastes...

Exactly what you said - if you see a circle, you've done it right. Not seeing a circle doesn't necessarily mean it isn't sealed, either. It's all in the amount of force; you'll very quickly get used to it. Practice a few more times and before long, you won't even give it a second thought. I've...

Understood. Thanks

Sorry I should have been clear - I don't think there's a problem at all. I was placed under the impression by other threads I've read in the past that once fermentation is more or less "finished", moving it to a slightly warmer spot for a week or two will make the yeast ferment a bit more...

Heya ladies and gents, I brewed an all-grain Irish Stout on Sunday and pitched a starter or White Labs Irish ale yeast - OG 1.062 (no lactose). I don't have a fridge, so I use an 18-gallon bucket as a swamp cooler, and maintain temps using small amounts of ice and frozen 12-oz water bottles...

Depends entirely on your exact ingredients and what yeast you're using. Some yeasts attenuate more than others (e.g. a cider yeast would get you to 1.000 more readily than, say Nottingham, which will finish closer to 1.005). Assuming cider yeast and all 100% fermentables (all...

I made an AG sweet stout that turned out very well, but it was only 4% ABV. I want to try to make the same recipe again, except make it closer to 6% ABV. I use BeerSmith, so do I just need to increase the ingredients so it's ~6%, and keep the percentages the same as the 4% version? E.g. if I...

You won't need much for a 1 gallon batch. Less is more in this case. I would guess 1-2 tsp (not tbsp) would probably be plenty. 2 tsp may even be too much. It depends partly on the exact spices used. If you accidentally add too much, there's no going back, but you can always steep more spices if...

Lol, poor dog If you need to prevent future rhino farts in the event you're making something you know will or might stink terribly of sulfur, you can use Paisano's carbon filter rig: http://www.flickr.com/photos/8338840@N06/sets/72157625845526344/with/5363777791/ I've used it, and even with...

The bottles are definitely sealed - I'm fairly strong and twisted those caps on very tightly. It's still sweet, but not carbonated at all. My water is chlorinated (not chloramine), but I boiled all the water for 20 minutes, then put the lid on and let it cool to 98 before moving to the...

This was a birch beer extract kit (the little yellow & brown box). I made it with my 7 year old who loves birch beer, and really want to get this right for him. I used Red Star Pasteur Champagne yeast, rehydrated in 98 degree water (Red Star says 97-102) for 10 minutes, and added to 98 degree...

1 oz each of Amarillo, Citra, and Simcoe Dry hop for 5-7 days It has a fantastic hoppy citrus/fruit aroma with a slight balancing dank pine undertone that's easy on the nose. Everyone loved the aroma. Those three are a great dry hop combination and would compliment your existing cascade and...

Hope it turns into something tasty :mug:

Yes. We're also going to try a few additional batches - we'll cool them to 120 and toss in vice grips, hammers, pipe wrenches, jackhammers, and snow plows if I can rent one cheap. Miley Cyrus has been discussed as well, but she won't return my calls.

Grains menu. Here's the bsm file. Download this, then double click on the bsm file. It'll open BeerSmith and open a separate tab - you'll see it says "Blueberry Pomegranate Mead". Drag and drop it into "My Recipes" on the left. You'll see the number beside it increase by 1. Close the...

Checking back in - Flathead Stout turned out great and I couldn't be happier that I didn't break the batch. No detectable off flavors/weird aromas/bitterness/etc. from the mess-up. The bad news is everyone really really likes it, and now I'm down to five bombers and a six pack.

I have BeerSmith 2. Converted 1 cup sugar to 7.9 oz. I make Apfelwein and know from my own experiences, most juice tends to have around 28-30g of sugar per 8 fl oz. Honey is a fermentable already coded into BeerSmith. Told it the batch used 1 gallon of water.