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I've been trying to construct a Great Lakes Nosferatu clone recipe since the beer is only available in September/October. After a few attempts I think I've come up with something spot on, which can be enjoyed year round. Crystal 77 can be difficult to find but it's essential to this recipe. I...

I'll start by stating that I do all grain stove top brewing. I have a gas stove. I'm having an issue with the color of my beers. All my beers seem to be darker than they should. My best guess is that since I don't get a vigorous rolling boil the heat is caramelizing the wort. I have been...

10LB US 2 Row 1LB Crystal 80 12oz Chocolate Malt 8oz Black Patent malt 4oz Flaked Barley 4oz Flaked Oats 4oz Munich Malt 4oz Rice Hulls Mash at 152 degrees. 20oz Lactose (5 Minutes) 8oz Molasses (5 Minutes) .5oz Magnum (60 minutes) After primary fermentation rack to secondary...

12LB Pilsner Malt 2LB Wheat Malt .25LB Flaked Oats .25LB Flaked Barley 1LB Sugar .5oz Sweet Orange Peel (5 Min.) .5oz Coriander (5 min.) 1 Star Anis (5 min.) Mash at 151 degrees. .5oz Styrian Goldings (90 min.) .5oz Styrian Goldings (45 min.) 1oz Saaz (15 min.) 1oz Saaz (5...

I have two used Blichmann 55 gallon brew kettles and two floor burners for sale. They're only two years old but have been used a number of times. The burners I'm asking $100 each and the pots $500 each OBO. Send me a message if you're interested. I live near Philadelphia.

I apologize if this is the wrong forum for my question. I'm going to be in DC in a few weeks for business and I'm hoping to find a few good beer bars with decent selections of draft beers but most importantly, sours. Do any of you know good bars in DC for sours?

I am fairly new to kegging and just purchased a dual regulator. I hooked it up last night in my kegorator and set it at 12psi. When I woke up this morning it was at 45psi! Every time I try to set it it keeps creeping back up to 45. Am I doing something wrong or is this a broken regulator...

I have severe beer jealousy right now. I have a younger brother who lives in England (his wife is British) and over the last bunch of years I've been educating him about beer. Now he's really into it. Enough so that him and a buddy decided on a whim, let's go to Belgium for the weekend. Of...

I thought I'd start a thread to see what everyone plans to drink (home brew or commercial) during the Super Bowl. I just purchased a kegerator from a friend of mine and since I'm in the Philly area I secured a keg of Troegs Nugget Nectar. So what do you plan to drink during the game?

I have a bottle of Victory V12 in my stash that was bottled on March 11 of 2003. The cork in the bottle has 2002 stamped on it. I acquired it before I got into craft beer and so it sat. When I finally did discover good beer it was at least five years old so I kept letting it age. Now it's almost...

Pilsner 96% Torrified Wheat 4% Mash at 152 F 1oz Citra (Mash) 1oz Centennial (First Wort) .4oz Magnum (90 min) .4oz Warrior (90 min) .4oz Crystal (15 min) .5oz Amarillo (10 min) .7oz Simcoe (5 min) 1oz Citra (2 min) 1.7oz Centennial (FO) Dry Hop 2oz Citra 2oz Centennial I...

I recently switched to all grain and haven't had great brewhouse efficiency, three batches all around 65%. Here's what equipment I use: 8 gallon kettle with false bottom and spigot 8 gallon kettle for boil 5 gallon kettle for heating sparge water I batch sparge and each of the three...

Since all of my carboys are full I'm contemplating what my next brew will be. Blood oranges are coming into season and with all the snow on the ground here in Philly I'm trying to picture spring. That's lead me to a saison recipe. I also love orange blossom honey so I have it in my recipe and...

So my lovely wife got me a stir plate for Christmas and I've decided to start washing yeast. The photo below is a quart jar with 3724 I washed after making a saison. My process I think was good. 1. Racked my wort out of the bucket. 2. Boiled two quarts of water - let cool to 70 degrees...

I'm sure this question is asked and answered somewhere in the forum but I didn't have any luck finding it. I've got a pipeline of sours going and I'm curious what the best temps are for bulk aging? I have my carboys in the corner of a dark room in my basement. Temperature tends to be constant...

I'm looking for water help. This photo is my latest water test result. What do you think in terms of brewing quality of this water? I do have a water filter which I'm going to install under my sink - that should remove all the chlorine. Thanks for any advice you can give me.

As I dive into brewing brett beers I want to make sure I have my fermentation temps correct. I've already brewed two saisons that will get different brett strains in the secondary. I'll pitch those in a few weeks. I'm also planning on a 100% brett beer. So what fermentation temps should I...

I really want to brew a saison and pitch Brett Brux (Wyeast 5112) in the secondary. Since I've never brewed this style before do any of you have any advice? I was thinking of using Wyeast 3724 as the primary yeast strain but I know it likes temps up to 90 degrees. I have a small greenhouse...

I went apple picking this week and got some really good, tart fall apples and started thinking about an apple lambic. Has anyone used apples with a sour ale? I've heard the pectin can be a problem. How do I get the sweet/tart flavor of these delicious apples into a beer? If I brewed a lambic...

I've got a nice pipeline of sours aging now and I just brewed another Flemish Red with Wyeast Roeselare. One thing I've never done is resue a yeast cake, which I want to try when this Flemish red is done in the primary. I know with each reuse you get more sour and tart flavors so I really want...