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Last week I began a 2 stage starter. I pre made the wort for the second stage and let it sit in a sanitized 1 gallon carboy on my kitchen counter at about 70*. After about 2 days it began to spontaneously ferment. I ended up pitching the first stage of the starter also. The while time I had...

I made just over a gallon of starter wort the other day for a 2 stage starter. I poured 2L into my starter and the rest into a sanitized 1 gallon glass jug. I set the jug on the counter in my kitchen where it's about 68*. When I went to pour my second stage and the wort had a slight haze to...

I brewed a barleywine 5 months ago back in November. Sat in primary for about a month and has been in the fermentation chamber at 65* since. It's time to bottle but I'm not sure if the yeast will have enough left in them to carb properly. Should I pitch at bottling? If so, what and how much...

I have been harvesting the yeast from my last few 6 packs of Sapient Trip and would like to make a clone but I need some help on the recipe. Based on the video (below) that Dark Horse put out I know that there are only 2 malts used, a sugar, and a single hop. It's 9.5% abv, and 32 ibu. The...

I would like to do a full boil on this kit instead of the suggested 2.5 gallons. I contacted NB to see if the had an adjustment to the hop schedule for this process and this is the response I received: "The hop additions shouldn't change at all since the recipe was originally created under...

Im going to brew the breakfast stout kit from Jaspers and wanted to know why the hop schedule changes between the two recipes they offer - the I Eat Danger and the I eat Danger in Kentucky. The only difference in the two is the addition of brown sugar and bourbon and changing the hop...

It's based off one of the clones that was in this issue of BYO. The only changes is the addition of 2 row, Waimea hops to Pacific Jade, and instead of 1056 I picked up a pack of Wyeast Private Collection West Coast IPA. I don't know why it would be bad since I only changed it a little, but...

I read an article in BYO this issue and want to try the Bacchus Wai-Iti IPA clone but can't find the Wiamea hops anywhere in the States. Shipping from NZ is pretty pricey. If I cant find any I have two options. I was thinking about just using all Wai-Iti but would need 12 oz to achieve the...

I've done some searching and only been able to find some info on the comparability of briess to muttons. The IPA recipe calls for Coopers but Briess is considerably cheaper. Any thoughts?

I found an old carboy in my dads garage that was there when he moved in ten years or so ago and looks very old. I rinsed it real good with hot water, let a heavy solution of PBW sit in it for half hour, brushed the crap out of it, rinsed it vigorously again with really hot water then...

I'm doing a test batch before I do a full 5 gallon and would appreciate some input. I know it's a simple recipe and I pretty much just based it off of a Kolsch I found but thought I'd throw it on here for some input. Brewing it for my girlfriend who likes light beer and pineapple. Im going...

I'm still new to the brewing hobby but have been introduced to the topic of squeezing or not squeezing your grains after mashing from browsing the forums. I've read it can introduce unwanted tannins and also that it does nothing of the sort. I remember reading an entire thread on it with Revvy...

Not sure if I got this as a direct email or found it somewhere online but I thought I'd pass it on. I apologize if it has already been posted. Webinar offered by Michigan State University on the production of Hops in the Great Lakes Region. February 24th for $10...

Brewed a wee heavy this morning and it looks like sugar crystals are suspended in the wort. Is that what it is or something else? Sent from my SCH-I535 using Home Brew mobile app

I've spent way too much time on this forum reading and trying to get a grasp on this ridiculously addicting hobby so I figured I would help contribute to the madness. This is my second brew - first was the NB's bourbon barrel which I brewed beginning of December and am getting ready to bottle. I...

My girlfriend was in Grand Rapids over the weekend and brought me back 2 bottles of smoked Porter and a bottle of Sweet Repute from Founders! I'm gonna crack one of the porters tonight and age the other one for a year or so. I'm gonna hold onto the Sweet Repute for a special occasion - Its a...

Getting ready to brew a wee heavy kit from Jasper's and had a few questions after reading the "10 Tips to Better Extract Brewing" article. The current fermentables and grain bill is as follows: 7.3 lbs Light LME 3.3 lbs munich LME 1.1 lbs Wheat LME 1 lbs Corn Sugar .5 lbs 60L Crystal Malt .5...

Im going to be making the castle tower alt kit from Jaspers and using 1007. I know after pitching I should leave the wort around 70 until ferment starts then transfer to around 55. What about my starter? Should I follow the same temp guide or just keep it around 70 the whole time? Also since...

So it's pretty cold here in Michigan and I don't have any type of temperature controlled fermentation chamber so I want to brew something with a low temperature yeast. The two strains I've found are Wyeast 1007 (German Ale) and 2565(Kolsch) both have a low fermentation point of 55-56 degrees...

Anyone brew this before? If so, how was it? It seems like an interesting brew but I'm wondering if it really needs the conditioning time like the bourbon barrel porter for everything to mellow out.