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I'm trying to brew a Schlafly Kolsch clone this weekend. Schlafly's website lists the following ingredients: Grains: Pale, Wheat, Munich, Carapils Hops: Hallertau Tradition, Perle Yeast: Koln brewery yeast strain (fermented at 62 deg. F.) Also, it lists the beer's profile: 6 SRM...

Heres what's going on: I've got a pumpkin ale that's been in the primary for 8 days now. Ended up mashing low (145ºF) because my thermometer was reading ~8º hotter than the actual temp. Not ideal for this particular beer, but not the end of the world. Also, I added a cup of maple syrup at...

This is my first time using gelatin to filter my beer. I've scoured homebrewtalk forums and have found a plethora of useful information, but still have a couple questions I was unable to find the answer to: (1) Which substances specifically does gelatin filter out of the beer? (I.e., yeast...

I brewed an American Hefe last week and added about 1 oz of lemon zest. I took my FG reading today (hit target, which was great...but) when I sampled my beer it was way too lemony. Its astringent; tastes like biting into a lemon peel almost. but for the over-zestiness this would be a delicious...

I'm brewing [something like] a Belgian wit tomorrow, and I was planning on using orange peel from freshly peeled oranges (or clementines), and ground coriander. Question 1: How much orange peel should I use? Question 2: How much coriander should I use? Question 3: at which point(s)...

I want to brew something along the lines of blue moon/shock top. I really want the orange peel and coriander flavors to come through, so I don't want much clove/banana flavors from the yeast. Hence, I plan on using Wyeast American Wheat (1010). The rub: I've used this yeast before in an...

I made an 800ML starter on for a smack pack of Wyeast Kölsch (2565), which I let sit on my stir-plate for 30 hours and then pitched into my brew last evening after beer had cooled to ~65. The beer is sitting in my Fermentation chamber right now, ambient temp ~49, and it's fermenting like crazy...

I purchased a Johnson Controls a few months ago and use it in a Mini-Fridge to create a temperature controlled fermentation chamber. It works incredibly well at controlling temperature, and my beer quality has drastically improved. I've done about 10 beers using the controller in my...

I'm brewing a lager this weekend (5 gallon batch, OG ~1.050, Ferm temp ~48) and I plan on using Wyeast Danish Lager yeast. I've got 2 stir plates and 2, 1 L Erlenmeyer flasks. I feel like I have three options here, and want opinions on which is the best: Option 1) Make 1, 1L Starter...

I'm looking to make a second stir plate and I need a cell phone charger or some power adapter with a 9-12V output. Unfortunately all of my chargers are ~5V, which won't cut it, so i'm going to have to buy one online. I found this website: http://www.cellphoneshop.net/celphontravc.html which has...

I'm brewing a wheat beer this weekend and many of my [female] friends have expressed an interest trying a "blueberry-y/citrus-y" beer. I figured this wheat beer would be a good base to incorporate such a taste. For the citrus flavor i'm just going to add an ounce or so of sweet orange peel...

I'm curious as to what general classification of ales (e.g., "Stout," "Porter," etc...) this recipe falls under. Grains: 10 Lbs American Pale 2-row .5 Lb. American Crystal 90L .5 Lb. German Carafa II Hops: 3 oz Hersbrucker* (2.3% AA); (1 each at 60, 30, and 5 min's before boil...

Does anyone know what malt(s) is/are used in the production of... 1) Munton's Extra Light DME; and 2) Munton's Light DME? I remember reading somewhere (probably one of these forums) that Munton's Extra light consisted of English 2-row and CaraPils, but I'm not sure as to the validity of...