Search results

So Ive washed my yeast down and I have 1 cup of liquid yeast in the fridge. Id like to begin seperating this 1 cup out to an adequate amount for a starter to ferment 5 gallon batches. So... the real question is how many billion yeast cells can I expect in 1 cup of yeast. Anyone have any...

Ive read a bunch on FWH additions and I just had a Beersmith specific question. I typically substitute my 60 min bittering hop addition for FWH. When calculating in Beersmith should I enter these hops as 90 or 120min First Wort Hops. My reasoning is I put the hops in the boil kettle during the...

So this is a recipe Ive brewed and gotten pretty good reviews on but I personally am not satisfied and looking for general advice on a few points. We're always our wort critics right... 15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.9 % 12.0 oz Chocolate Malt (450.0 SRM) Grain 2 3.9 %...

Entering a beer an a competition and Im a bit unclear on something. I am entering a beer in the 10B category (American Amber Ale). What I am unclear about is the use of British grains like Maris Otter. I assume non domestic grains are ok as long as the profile is within the style guidelines but...

Ive recently brewed an All Simcoe IPA that ended up at 70 IBU. Im planning on increasing the hops a little higher IBU, but I would also like to get a more "Piney" flavor. Any thoughts? Hop schedule is 1oz first wort, 1oz 15, 1oz 10, 1oz, 5 and 1oz 0 all Simcoe.

Im going to be brewing a 9% stout this evening and I had planned on using 2 packs of S-04. Is this sufficient or would I be better served by making a start with both packs

Im looking to brew an oatmeal stout, Im trying to get some sweetness (not overly sweet) but I want to feature the subtle taste of a dark Werthers candy flavor. I new to brewing stouts so Im looking for some advice. This will be a 5.5 gal all grain batch. Thanks

I picked up the ingredients to make a Hefeweizen (6lb wheat, 3lb Pils, 1 lb Vienna Malt, .5lb Caramunich Malt). The problem is I ended up getting 3lbs of Vienna and 1lb of Pils. I think it will still be ok but was curious what some more experienced brewers may think. Thanks

Looking to brew a traditional Wheat Beer soon, something like a Franziskaner or Paulaner Heff. Im looking to finish with the nice banana and clove flavor. I would rather find a dry yeast to use because I dont typically use a starter. Can anyone make a recommendation? Thanks

Has anyone experimented with Rye in a Cream Stout to add a hint of spice? Id like to give it a go but I curious if anyone has tried it and how much was added. I dont want the Rye to overtake the beer, but just leave a hint of something different. Brewing all grain btw

Im looking to brew this Friday and my wife, who doesnt drink very often, would like me to make her something similar to New Castle. I personal dont care for New Castle so Im looking for a way to make something similar but also tolerable. Does anyone have any suggestions for a good English Brown...

Been brewing All Grain for about 6 months or less. Ive been using a converted Keg for strike / sparge water and then a Boil keg once finished with the mash. Mashing in a round 10 gal cooler. My question is, most of the recipes I have brewed have a mash schedule something similar to this: 4.5gal...