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Hey everyone! I could really use some help on this brew! I recently put some information from BYO Magazine and "Brew Like A Monk" regarding Brewery Ommegang's Step Mashing schedule to good use in my American Tripel recipe. I was very happy with my original and final gravities, however the...

I recently brewed a Dark IPA / Cascadian Dark Ale using Columbus, Cascade and Citra Hops. I used Columbus in my bittering, flavoring and aroma additions, blending in Cascade and Citra in the flavor, aroma and dry hop additions. When I pulled a sample off before dry hopping I noticed that the...

All-Grain - Smoked Maple Brown Ale Recipe Type: All Grain Yeast: Safale S-04 English Yeast Ale Batch Size (Gallons): 5 Original Gravity: 1.063 Final Gravity: 1.017 IBU: 31 Boiling Time (Minutes): 90 Color: 24 SRM Primary Fermentation (# of Days & Temp): 21...

I have created some pretty tasty beers over my 2 years of homebrewing and probably 5 off flavored beers that have come out tasting exactly similar. I just brewed and Oktoberfest Ale, in which I added English Ale Yeast. It has been fermenting for 5 days now but very lackadaisically. The SPU is...

This may be a silly question, but I stumbled onto lets just say 2 dozen cases of empty wine bottles from a wine dinner we had at work. Now I don't make wine, but I thought, "Just maybe I can cork my beer in these bottles!!!" I just wanted to know, is this possible? These bottles seem as thick...

So my Peanut Butter Brown Ale has been fermenting for about 3 weeks now. I took a sample and it has this great peanut butter aroma and nutty taste. The only problem I ran into, and I had this with my ESB when using the same yeast, a dry almost astringent flavor that lingers in the finish. And...

Alright, so my birthday is coming up in 4 months and I'm turning the big 25. Yea car insurance reduction and the ability to rent a freaking car. I want to brew two big beers...A big old barleywine and a knock your socks off tripel. Can everyone take a look at my recipes and let me know what...

I'm stuck. I really need help. This is my first brown ale, and I want to make sure I am on target with the malts, hops, yeast, etc... Also, I want to add peanut butter, and have been tossing the idea back and forth between at flameout or in a dry hopping way in the secondary. So...what do ya...

Recipe Type: All Grain Yeast: WLP830 - German Lager Yeast Batch Size (Gallons): 10 Original Gravity: 1.063 Final Gravity: 1.016 IBU: 30 Boiling Time (Minutes): 120 Color: 14 Alcohol By Volume: 6% Primary Fermentation (# of Days & Temp): 14 days at 58 Secondary Fermentation (# of...

So now that my fiasco with the liquid sausage beer, Rauchbier, is to the final stage of brewing it on Friday, I now want to brew a Bock. Because tis the season to lager with the reduced temperature. I was looking for some advice from everyone out there. I want to brew a Bock that has the nice...

So back...oh about 2 months ago, my friends and I went to a German Beer tasting at the local awesome beer dispensing store that is Stateline Liquors in Elkton Maryland. Anyway, my friends went berserk after trying the Rauchbier and have been on me ever since to brew a Rauchbier... Let me let...

I just upgraded to a 10 batch gallon brewing system and I wanted to grab some opinions and suggestions and ideas on how to cool the wort. I originally used the ice paddles I bought from a restaurant store and did an ice bath along with it. However, 10 gallons is a lot to cool with ice and a...

Recipe Type: All Grain Yeast: WLP011 European Ale Yeast Starter: no Batch Size (Gallons): 5 Original Gravity: 1.052 Final Gravity: 1.013 Boiling Time (Minutes): 60 IBU: 17 Color: 7 Primary Fermentation (# of Days & Temp): 14 BJCP Style and Style Guidelines...

75 oz. Libby's 100% Pure Pumpkin Canned (Baked @350F for 1 Hour) 2 lb. Maris Otter Pale Malt 3 lb. British Amber Malt 2 lb. British Mild Malt 2 lb. Biscuit Malt 1 lb. American Crystal Malt 60L 1 lb. Flaked Oats (Toasted @350F, until Golden Brown) 1 lb. Malted Wheat 1 lb. Molasses (Light Color)...

So it just kind of hit me, but do you think one could brew a Count Chocula Beer, well that or a Trix Beer or any crazy cereal for that matter?

Questions???? My Robust Porter has been in the primary fermenter for over 16 days now, which I understand is fine and all, however the final gravity is at 1.030 when in all reality it should be at 1.018 - 1.020. The Original Gravity was 1.065, and it would seem the yeast has begun to slow to a...

I have been pondering for a great length of time, about a month now, how do breweries and home brewers a like know when they have it, that beer that is ready for the real world? I have been brewing for almost 2 years now and I've probably brewed over 30 beers, some of those 30 being repeats...

I wanted to get a general consensus from everyone as to when pumpkin should be added to your brew. I have heard three techniques... 1) During the mash. 2) At the beginning of your wort boil. 3) Upon siphoning your beer into the secondary fermenter. My only thought is this, if I...

I made this awesome Dunkelweizen / Weizenbock, it took me a few shots to get it to this!! It tastes awesome! Great spicy, caramel, chocolate flavor. A tad bit dry. The head of foam is an off white color, however the retention lasts a good 45 seconds, but Carapils might fix that in the next...