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Very Cool - ill definitely keep an eye on this!

Mashing at 154, sparging w 175 degree water. I'm not under bittering that's for sure. I'm a hop head, but even when I get a nice bitterness, there is a distinct sweetness to the beer. I usually go about 2 weeks before I start dry hopping, although I haven't been transferring to a secondary...

So, my last few brews (mostly IPAs) have turned out overly sweet. I was using the same base recipe for them: 16# 2 row 2# Rye 1.1# Munich 1# Carapils .5# C40 but have tried a few other different grain bills as well, and I seem to keep ending up with a veryyyyy sweet beer. Its...

Have you been using an electric heating element? Sent from my iPhone using Home Brew

I may be interested in this! Let me see if I can swing it in my monthly budget and I'll get back to you. It should would be nice to step up my batch size! Sent from my iPhone using Home Brew

Thanks man - after reading the article in brew you own a couple months ago on Sahti, I have a much better grasp on your description, the wording of the original post kinda through me. I figured out the juniper liquor terminology pretty quick, and the Dough-in threw me, because I generally call...

So, I'm very interested to brew this, but can you provide me with some more quantitative information on the "Dough-in" and sparge with juniper liquor processes. How much to use, alittle more fool-proof, detailed explanation of the process, etc. also, I assumed by juniper liquor, you mean Gin...

Looking at trying this as a 10g AG batch, and I've never converted before. Here's what Im thinking, any advice would be appreciated. 16# 2 row 4# Amber 1.5# Honey .5# Biscuit Everything else the same (but doubled of course), and Im thinking of going with 1388 Belgian Strong Ale yeast to try and...

Brewing a 10g batch today, round one was awesome! Sent from my iPhone using Home Brew

Just finished our first batch of this. Brewed ~6 gallons, and split it into three seperate batches after fermentation, bottling the first, racking the second over blueberries, and the third over jakfruit (flesh and some roasted seeds from the fruit) It turned out really awesome, and it was all...

I did top crop early on from this batch, so I can pitch alittle more yeast to be safe without any added cost or anything. I'm guessing this is my safest bet? I've got it back down to 20 degrees today, racking to a secondary, and dry hopping tonight. Sent from my iPhone using Home Brew

Should I wait to pitch the fresh yeast until bottling? Sent from my iPhone using Home Brew

Okay, so about 40 hours ago I took a gravity reading on my double IPA, it was down to 1.010, which was very close to where I wanted it, so while I was bottling another beer, had my buddy put my heating vest on it to bring it up a couple degrees and finish it off to dry hop today. Too my dismay...

I have a 6g batch of oatmeal stout that's ready to bottle. OG 1.068 FG 1.008 What would you recommend for carbing? Please advise as to how much water and how much corn sugar. I'm not sure I'm doing the ratio correctly, because my last couple batches have been super carbed, I'm going for a...

Just brewed this recipe last night. Can't wait to see how it turns out! Only changed the hop schedule, because I have about 4# of assorted hops in the freezer, but neither of the ones used in the recipe. FWH - 12g Amarillo, 12g Galaxy 30 min - 14g wilamette 15 min - 14g galaxy Other than that...

What yeast did you use? Sent from my iPhone using Home Brew

Thanks for the suggestion! Would the sulphite/or sorbate be a specialized item only found at a brew store or is there somewhere else I might find a passable substitute? Sent from my iPhone using Home Brew

And here's what's next, and finally I'll age it a bit over some oak I'm thinking... Sent from my iPhone using Home Brew

Chocolate listed is chocolate Malt - just to clarify.. Sent from my iPhone using Home Brew

Well here goes nothing - here are my notes so far Sent from my iPhone using Home Brew