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I'm new to Denver from Atlanta and recently brewed a pale ale using inland island Northern Cal yeast. OG of the beer was around 1.050 and it has been fermenting at about 67F with no water treatments. Current gravity is 1.010. Hoping this is enough background info for the question. I'm told...

I brewed a pale ale recipe that I scaled up w/o increasing hops enough. The beer is in a keg now carbonated with an ounce of cascades ( I use dip tube screens ). I am wondering if I could potentially boil some cascades in a small amount of water for 15 minutes or so and add the liquid to my...

Really enjoy this beer, because it has a lot of complexity going on for a Rye beer. I think the Mt. Hood is a nice addition and am trying to come up with a clone. Can anyone provide feedback on the notes below? From the SW Web Site: A flame throwin’ Rye IPA ignited by a 25% shot of rye...

Guys, I know I have been brewing long enough yet still ask some stupid questions... But on the side of equipment, my system is very simple. By that I mean it consist of the following: - 1 Banjo Burner - 1 Cooler for a Mash Tun - A Saw Horse to hold the mash tun - 1 Keggle So I am...

Question.... My homebrew shop brew master and I concocted an experiment for an imperial IPA and I was hoping to get some opinions from those of you who have used a lot of German grains. Here is the mash. -13 Pounds of German Pale Malt -1 Pound of Light German Munich -1 Pound of German...