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First...I love a good traditional porter (think Taddy Porter). Second...I could give a crap about style appropriate BJCMGLDJSMLMNOP guidelines as I make beer for me. Now to the meat of my question: I have never seen or used Brown malt but using a few online guides I made what I believe to be...

So I have accidentally done a little test of the concept that pitching to warm will produce off flavors. I realize it actually fermenting to warm that causes the issue but in my case...it is the same thing almost. Let me 'xplain. No, there is too much. Let me sum up (bonus if you get the...

Considering a recipe that combines a lot of may favorite ingredients but is a little outside of my incremental improvement comfort zone... 9 Gallon batch, manual eBiab full volume mash for 60 minutes at 152 f 5 #'s Wheat malt (an organic out of MI) 5 #'s Flaked Rye 5 #'s Briess Munich...

I had gone through two iterations of this no-style beer before landing on this tasty soon to be "new" third house beer. It is not easy to pigeonhole nor do I want to but this is tasty. Recipe is for 9 gallons but I had a higher than planned absorption rate and ended at a around 8.5 gallons...

I am almost daily frustrated and confused by the average American (but was once more frustrated by the average German). My frustration is the "can't" attitude. This will sound like bragging but this is simple truth and it really should (and probably does) apply to everyone. Outside of...

So everyone seems to think my method of storing hops is substandard (1# bags, rolled up inside a ziplock with all the air squeezed out, in the freezer) so I bought a foodsaver. I started packaging hops in 1 oz increments today. Pellets were no problem. Whole leaf (which make up about 70% of...

I am prepping about 15 gallons of beer for the next races the first weekend of February. All my beers but one are fermented with Nottignham or S-04. "Dirty. Filthy Blonde" is US-05 which I use only on my RyePA (or this beer) which is cloudy by nature. I do not need truly clear beer as the...

So planning to do a beer I have not played with in 14 years...Oatmeal Stout. Part of the reason for the hiatus, only stuck sparge I ever had. Now I BiaB so I am pretty sure this will not be an issue but anyone gone as high as 16-18% quick oats BiaB? If so, any issues? Modifying my old...

So while still dialing in my manual eBiab system I made my interpretation of an Ordinary Bitter. All-Grain with an OG about 1.034 and FG about 1.009. It is about 20% Mild Malt, 75% Pale Malt and 5% Special B (because I put that s#$% in everything). Goldings and Fuggles to put out about 23...

Second full test of my redneck eBIAB system 6# US Pale 3# Flake Rye 3# Weyer' Munich 6 oz Special B 1 oz Magnum pellets 60 minutes 1 oz Centennial leaf 10 minutes 1 oz Centennial leaf flame-out 2 oz Amarillo leaf dry hop 3 days warm and them keg goes in the fridge with them Mash at 150'ish...

So this is just my thread starter and pictures of the build will likely come this weekend. I experimented over the winter with stovetop BAIB after more than 20 years of brewing on the 3-tier. The winter was just too brutal to brew in the garage as much as I wanted. I liked it but the 5-gal...

I may have misread all the post on this and made a big mistake. I normally dry hop in the keg but use a muslin sack with a weight and whole hops. This time, I had some pellet hops I wanted to use (just an ounce) so I did what I had thought I read other doing...just tossed them in the keg...

Before anyone says it, no I am not naturally carbonating in growlers. The Tap-a-Draft system, flawed though it is, is my vehicle of choice for taking homebrew on the road. Sometimes I fill the bottles from my keg and sometimes I naturally carbonate in the bottle. but either way, I need caps...

I have been a 3-tier, 10 gallon brewer since 1995 with a couple of hiatus. I wish the information on BIAB existed when I started. So this, the second of two, horrible winters has convinced me I need an indoor brewing solution. I am currently doing a boil test on my gas stove with my 8 gal...

...what would it be? Ignore "style guidelines" and (if necessary) pretend you are brewing only for you. Any style(s) you brew often for yourself. In the past I would have guessed Cascade but with all of the new (for me) aroma hops going into modern IPA's, I have to wonder. Currently I am...

I never use a finning agent or clarifier. I used one accidentally...once. 85 % of my beers that you can see through end up perfectly clear inside of two weeks from bottling or kegging. The other 15% tend to have a protein haze that I could care less about...it is about the same as light...

OK, I know enough about what I am dong to know that dry hopping does not increase actual bitterness but... I have a very malty brown ale that I kicked the keg on one half the back two days ago. Today, the keg with 3/4 OZ of Amarillo for five days before carbonated (leaf hops still in there)...

As I am currently furloughed probably for another week and have a larger than planned post-divorce tax bill, I am looking to move my hybrid three tier indoors. I have done the math on everything and the one that will hurt me is ventilation. I do 10 gallon batches so I will me boiling 12...

I need 2-3 more kegs but AIH is running 4 pin locks for $140'ish plus $16 shipping. This makes it about $39 each. I do not need all 4 and could even substitute my ball-locks but that might involve some extra discussion. PM me if anyone in NWI is interested and we can discuss...

So for fun, I did a session/ordinary bitter. Normally for a low alcohol beer I would do my dark mild but I was feeling frisky. At 6-7 SRM, this is lightest beer I have done in years...many, many years. The basic recipe is 50/50 light Munich and 2-row plus 2 #'s of rye (about 13%) and 6 oz...