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So I got up early this morning ready to brew my mocha cream stout that I designed... Well got into a rush when milling my grains and didn't realize someone was playing with it and set it from my medium crush to...... FLOURED!!! So needless to say I added about a pound of rice hulls and even then...

So for my next beer, I'm going to call it a mocha cream stout. Still working on the recipe but it will have cocoa nibs, lactose and java coffee (freshly brewed). The lactose will go in the boil and the coffee along with the cocoa nibs will go into the secondary. Anyone have thoughts on the best...

It's been a long time since I've been on here but I'm glad to be back! I just recently brewed my first Belgian Tripel. It has been in the primary for about 9 days. Just to help in going to post the recipe: Recipe: 12lbs Pilsner Malt .5 Caravienne .25 Aromatic Malt WLP 500 yeast (2L yeast...

So it's been quite some time since I've been on here. Here lately I've been putting more of an emphasis on hitting my final gravity mark to produce a nice clean beer that's not overly sweet. So just for some background I brew on a Sabco V350MS. The latest brew was a light American lager. I'll...

We'll I finally decided to get rid of the igloo cooler and get into this hobby with both feet. I bought the Sabco Brew Magic V350MS. It is an awesome system.

I made a light lager. After 6 days of fermenting it has only dropped .016 s.g. Is this normal? Just so I cover all bases here i'm going to post the recipe and etc. Right now the beer is at 1.030. 6 lbs of 2-row 2 lbs of corn maize .5 lb of carapils O.G. 1.046 est F.G. 1.010 ferments...

So my brew partner who wad in the military with me left to go back to his home state. I'm hoping that someone on here is from the Savannah, GA area and would like to brew with me and vise versa.

Okay, so I live in Savannah where we have ground water as our main water source. I was looking through John Palmers book where he talks about ppm this and ppm that. I pulled Savannah water report and neither calcium or magnesium is listed. He said that along with mash pH, having correct ppm this...

I've been brewing for about a year now and have been brewing mainly AG batches almost since the beginning. For some reason according to beersmith I'm only hitting around 55-60% efficiency. I mash my grains at 152 for 60 minutes. Stirring gently at 15 minute intervals. I've been trying to find...

Today I made my first Light American Lager. It is going to be triple hopped. Hopefully it turns out great. It is a little lighter in color than I would expect a light lager would be. Kinda expected it to look like Miller Lite but its almost clear in color. Only 3.1SRM (which is the top of the...

So tomorrow I am making the lawnmower de saison all grain kit from midwest! I finally got my yeast starter equipment! I went ahead and started my starter.

So, I have my recipe that plan to use. 7 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 65.1 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 18.6 % 1 lbs 4.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 3 11.6 % 8.0 oz Carapils (Briess) (1.5 SRM) Grain 4 4.7 % 0.50 oz Hallertau Magnum [14.00...

Recipe Type: All Grain Yeast: Oktoberfest/Marzen Yeast Starter: Yes Batch Size (Gallons): 5 Original Gravity: 1.056 Final Gravity: 1.016 IBU: 23.5 Boiling Time (Minutes): 60 Color: 10.1 Primary Fermentation (# of Days & Temp): 10 Additional Fermentation: Lager for up to 6 months...

Yesterday I made my first lager, an Oktoberfest lager. right now it is in a controlled temp and is at 48 degrees. Is that too cold?

This is my first all grain recipe I designed on Beersmith2. Any feedback, questions, concerns would be greatly appreciated. 7 lbs 3.1 oz Pilsner (2 Row) Ger (2.0 SRM) 60.8 % 1 lbs 11.8 oz Munich Malt - 10L (10.0 SRM) 14.7 % 1 lbs 11.8 oz Vienna Malt (3.5 SRM) 14.7 % 1 lbs 2.5 oz...

So, I was working up this beautiful Belgian Witbier and I was doing a late extract so I could get the color correct and etc... well about 45 min into the boil I look over and my temp is dropping!!!! I look under the pot and the flame went out!!! I check the tank and there was none left!!! I RAN...

I made a Belgian Witbier extract and it came out WAY darker than it was supposed to. Belgian Witbier should have the color close to Blue Moon, and this came out as a dark amber color... Is this from over caramelization? I followed the recipe to a T... What will help me maintain the color I am...

I was playing around with beersmith and according to that, the amount of water you start off with can cause different bitterness/S.G. and etc. I have a 15 gal Blichmann Boilermaker. My first few batches I have been starting off with 5.5 gallons (account for .5 gal boiling off). Is this ok...

So my Belgian Witbier has been fermenting in a Blichmann Conical for over a week now. As it finished fermenting I moved to fermenter to my garage where it could cold crash (its roughly 40 degrees in there) and added Gelatin Finings to help clear. It sat in there for 2 days. As I opened the...

Hello, I would like to create an authentic Oktoberfest Extract brew that would meet the German purity law, and be made like an authentic German Oktoberfest. Anyone have any ideas for grains/malts and the extract I would need?