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Put together a recipe for a sweet stout.. Aiming for S'mores.. Figure it'll be good once the weather gets cooler. Brew Method: All Grain Style Name: Sweet Stout Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.070 Efficiency: 75% (brew...

Brewed my first Lager.. Mini mash batch of Oktoberfest. 2 1/2 weeks at 50°in primary, and 5 weeks at 37° in secondary. I kegged it up this evening.. Looks, smells, and tastes great! 4lbs Extra light LME 2lbs Munich 2lbs Vienna 1lb Crystal 60L 1/2lb Carapils 2oz Tettnang WL...

I brewed a mini-mash Oktoberfest last week.. I pitched a vial of White Labs Oktoberfest in at 70° and let it sit for about 12 hours until the first signs of fermentation began. I then lowered it down to 51°. Is this an appropriate method? It's been slowly fermenting now for 7 days, with no...

This is a creme ale that I brewed about a month ago. I cold crashed it and used gelatin, but it never really cleared up. I bottled it anyway, and after sitting for 3 weeks, I see these white dots clinging to the sides of the bottles, and floating around. The beer doesn't taste bad.. it's a...

Decided to brew a heavy chocolate milk stout.. I wanted something sweet and heavy on chocolate. Here's what I came up with: Mashed at 155 for 30 minutes and sparged at 170 for 10 - 1lb dark munich - 1lb 60L - 1lb chocolate - 1/4lb special b - 1/2lb munich 7lbs amber extract @...

Will I have enough yeast left in suspension to carb my beer after using gelatin to clear things up? Yeast is US-05 in a cream ale. Should I ad a little bit back with my sugar before bottling? Thanks!

Here's what we've come up with.. 7lbs Amber extract 1lb Dark Munich 1lb 60L 1lb Chocolate 1/4lb Special B 1/2lb Munich 2.5 gallons and steep for 30 mins. Sparge up to 3.5 gallons. 7lbs Amber extract @ 60 minutes 1oz Centennial @ 60 mins 1/2oz Mt. Hood @ 20 mins 1/2oz Mt. Hood @...

I'm still new to brewing, and I'm trying to learn more about controlling temps during fermentation. I live in the south, so it's HOT. My home gets up to around 75 degrees during the day, and 72 or so at night. I've got 6 gallon carboys and a few buckets.. What is the best way to stabilize my...

I brewed this up using a Brewer's Best Weizenbier extract kit http://www.brewersbestkits.com/pdf/1030%202013%20Weizenbier%20Recipe.pdf along with 4lbs of strawberries, and 1.5lbs of mango. Before starting, I soaked my fruit in cool water to remove bugs/pesticides, etc.. I then diced...

https://www.youtube.com/watch?v=_B__PlaqtdQ&feature=youtube_gdata_player Going to town after 12 hours on the primary.. 5 gallon batch, on 4lbs of diced/pasteurized strawberries and 1.5lbs of mango. Started my dry yeast out in 86-88 degree water for 20 mins.. it definitely got things going...

I moved to Katy, TX last year.. and it seems there's a TON of small brews around town (No Label is right down the street). So, I got into craft beer, and after moving into a shop right next to a beer supply store, I decided to try my hand. I read up a good bit, and bought the Brewer's Best...