Search results

Here's the pickle. Traditional tim taylorish burton ale, white labs burton yeast , 5gal, 800ml starter, og target was 1.052 but missed badly at 58/59.. no activity about to hit 88 hrs, no grav movement at all, no access to more of that yeast, what can i pitch n a pinch with a burton water...

12lb 4oz rahr 2-row 6oz special b 4oz black patent 8oz crystal 40L 4oz carahell 1 oz challenger pellets(80) 1ozUKKG, 2 cinnamon sticks, .5tsp nutmeg, .5 cup dextrose, for (15) .5ozUKKG(5) added 12oz very cold water to 4.3gal of post boil.(started with a little over5) pitched White Labs Cali...

At the house I've got a 10lb bag of maris for a base, plus I have about 12 oz each of carahell, breiss victory, dark munich, crisp crystal, flaked oats.. I think I have .6oz of whole cascades, .7-.8oz of whole centennial, .4oz of ukfuggle pellets, there's another 1oz pellet bag of mt. hood ...

alrt... brewed an all-grain batch of "hal-now-brown-ale".. just your typical brown ale... my neighbor gave me some Nottingham yeast he hadn't used from about a year ago(kept in fridge)... I've got NO action... none after 72 hours... I re-oxygenated and re-pitched a safale ale yeast...

The second AG batch I ever did was fantastic - so this last batch I did something very similar with a few small twists. Basically it's a golden/american ale style with about 10lb of weyerman pale, and 8oz of both crisp crystal and dark munich, and about 6 oz of oats, dash of irish moss...

i don't know what I'm looking for exactly, but I don't have/use a secondary, and I'd like to try some new things. any ideas? drinkin:manumana the slendor(slendor porter) in primary:Ruby Sue's Gold Rush(American Golden Ale)

So I had the understanding through responses and info that it takes longer for a darker beer or a stronger beer to 'condition'... but i thought it meant more in terms of "mellowing-out flavors" than "carbing-up"... was this the wrong assumption... a week after bottling a rather tame...

I jumped in and went all grain from the start, but I'm bottle conditioning and using dry yeast just to make things easier for me. first batch chunked, but I knew the problem. second batch amazing blonde/american ale... couldn't have been happier. third similar but went a little hop...

obviously, not enough, but here's a breakdown of my lessons learned from weeks 1-3. number 1. cook with enough heat. you have to hit a hot-break, but not necessarily roll a crazy fast wicked boil to accomplish the goal. boil is boil, and equipment is equipment. you work with what you have to...

pardon my stupidity - I'm a beginner. It's 4degrees and a couple of my pipes are frozen. Basically means I'm stuck here in the house(waiting to see if there's gonna b a pipe disaster or not) and can't go buy the spring water I usually use for brewing. I don't wanna use the tap because...

always liked earthy stouts like St. Ambroise Stout, Sierra Nevada Stout, or Dark Star Stout... can anybody tell me what makes them like that, and does anybody have a recipe for such a stout?

no big deal for some people rt? only I've drank just about everything under the sun... I've toured GLBC and had most of new glarus stuff... most of the big craft breweries stuff -I've had it... and I honestly think this second batch that I've ever brewed is in my top 4 or 5 beers I've...

last batch I brewed - I put it in the fermenter at about 8pm and the room was right around 70degrees. BUT, it was supposed to get cold that night and it did, and we hadn't turned on the heat(at all).. I woke up freezing at 5am, but I wasn't so worried about me as I was the beer. The thermostat...

I've always been a beer-drinker, but not a brewer. I have a great palate for beer. I like every style. But I also know a bad beer. So when I tried me hand at home-brewing a couple weeks ago, I didn't expect to match some of the great stuff I've had, but I wanted to come close. I decided to...

my beer is just about done fermenting... wouldn't mind cold crashing it to make it look better, and it also might help because I didn't use any whirfloc or moss... BUT my question is how is this going to affect my carbonation and conditioning... any adjustments I need to make? or...

:tank: Bottled my first batch Sunday(brown ale pretty strong coming in at about6.8%)... 2nd batch in the primary now bubbling away(Oktoberfest very trad german recipe)...I know patience is a virtue, but I've got some conditioning questions. 1.Does it take longer for 22oz bottles to...

everytime I searched a brewing question - this site came up. gonna start my second batch tomorrow... not really the exact scientist yet... kinda feel like I'm throwing pasta at a wall, but i'm having a blast. i made a pact to not drink beer until it was my own... and I've already broken...