Search results

Hey Everyone. I'm going to be potentially brewing a Grapefruit flavor based Session IPA tomorrow AM. But, with one twist, I'll be using US-04 instead of my go to 05. Was looking for some critique on my recipe to see if there was anything that I may need to tweak. Mash at 152 for 60 minutes...

Manny's Pale Ale has always been a liquid unicorn where I live, even though it's in fairly close proximity. Kinda like Barley Browns Pallet Jack IPA. I've become a big fan of it and wanted to clone it. Finally, I've gotten around to posting my results. After a bit of research and recipe...

At lunch today I had Nikasi's Helles Belles Lager. Pretty good brew and it got me thinking. I've never brewed a Lager before although I do like the style. I just got my kegerator up and running and had an idea. Would it be doable to brew a standard Lager and ferment it at 60-62 degrees for...

Mash efficiency has always been a tough one to get pinned down. I can have a brew that I hit everything perfect and the next brew gets a 5-8 pts decrease in efficiency. No change in the process...just bad luck maybe? I currently have a 12 gallon keggle system with a mash tun and boil...

I read a few articles on Mash Hopping. Certainly like the idea but unsure on the concept still? I brew mainly using pellet hops. Do those work better with this idea? Would love some feedback before trying it out.

Curious if anyone had any tips for a keg-newbie. What is the best way to clean a keg? I've seen quite a few ideas but wanted to see how all ya'll make it work. PBW? Oxyclean? Carb with CO2 and purge the system with the cleaner? Thanks!

I'm writing this for two reasons. One, I'm pretty pleased with my Rye Saison I brewed about a 3 weeks ago. Two, I'm trying to be patient with it and it's killing me! Here's the recipe: 10gallons to fermenter Fermentables Belgian Pils Rye Malt Wheat Malt Vienna Malt Table sugar...

Buddy of mine and I recently brewed a Hoppy Porter. Wanted a little critique on the recipe for future batches. OG- 1.062 Efficency 70% Pitch Temp 78 Ferm Temp 64 for 5 days, 70 for 2, cold crash 10-gallons 24LBS 2-row 1LBS Chocolate Malt 1LBS Crystal 40 8oz Munich 6oz Black Malt...

I have been putting together a recipe for a Red Ale: 9LBS American 2-row 0.75LBS Crystal 40 0.15LBS CaraMunich 0.15LBS Roasted Barley 1oz Centennial @60 1oz Willamette @15 1oz Willamette @Flameout I was thinking about using a Wyeast 1084 for this. Mostly to get it in that Irish...

So, I'm getting ready to brew my first All-Grain batch of beer. I'm brewing with a buddy that has used that method for a while. I showed him my recipe to get his two cents and I wanted to get some other opinions as well. I created this recipe myself and feel as if it is well put together for...

So, I'm new to the forum. Been brewing since January and had a couple of questions. 1. My Oatmeal Stout has been in secondary for about 15 days. The temperature has been steady with the Fermometer showing about 58-60. I know that lower temps are better for less esters. So, when it comes...