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Hi everyone, long time no see. I recently did my first all-grain batch, a belgian strong ale, and it was a tremendous success. In fact, a bit too much so. We got an original gravity of 1.103, and it fermented down to 1.021 after two weeks in primary (perhaps longer than necessary, but since...

I haven't been on in a while (I need to change my signature so it doesn't say this hasn't happened yet), but the brewoff was a huge, huge success. We brewed at my friend's house, and he has two kitchens. A lot of time was spent running back and forth from the two kitchens trying to spy on the...

I posted a thread recently about my first bad beer, but I wanted to post something about a truly fantastic beer I brewed. I would encourage people to try something like it. I smoked three pounds of base malt with apple wood chips and mashed it with some aromatic and some black patent, a little...

Well, it finally happened. We brewed a bad beer. Some have been not so great, but this one is bad. It was supposed to be a chocolate porter, and we did it pretty much the same as the ginger chocolate porter, but without the ginger and with more chocolate. The first problem is that we got a...

I couldn't really figure out how to title this thread, but if you have flip-top bottles, Grolsch style, and you open a beer, but then recap it, how long will it stay good? My instinct says not long, but I can't think why not.

Ok, so we've decided to go all grain. I know we'll need some kind of propane burner, a large pot, possibly with the capacity to lauter as well as mash, and a wort chiller. I've read a lot about homemade wort chillers and I'm pretty sure I can figure that part out, but how much should I...

I know plunging in and doing an all grain barleywine for my first all grain would be a bit ridiculous to try and pull off. so I'm doing it partial, but with a lot of grains. I'm going to be using a much larger pot and a propane burner. I ran this recipe through promash and it gave me a SG of...

I'm just wondering, does anybody else go to the "currently active members" screen and see what other people are talking about so they know what to post on? Maybe it's kind of a weasly thing to do, but I like knowing what the hot topics are, and then I read those threads, and sometimes post...

So my roommate was out of town getting an emergency surgical procedure done (not that big of a deal), and told us to brew his recipe without him. However, he forgot to mention the FOUR POUNDS of pale malt. I kept looking at it and thinking "where's the base malt in this?" But it was his...

I really enjoy seeing the names some of us have come up with for our beers. I'd like to hear about some of the names you're most proud of, and the stories behind them. For instance, my Zombiefoot California Common was so named because I broke my ankle the week we brewed it. I didn't want to...

Hi all, I just upgraded my account, and I have an avatar! I'll probably be changing it soon, but that's me passed out on the couch after a long night of brewing and drinking. What a website! :ban:

It's been a while since I've posted, but in the meantime I brewed a california common style beer using wyeast california lager yeast. We were able to keep it as low as 58-63F for the primary stage. We have moved it to the cellar, which holds at around 55F, for the secondary. Is there any...

I went to the grocery store last night, and I spent a lot more money than I had intended. First beer I saw was Bigfoot Ale Barleywine. I got the last sixer in the store. I would have bought two or three :D. Then I saw that Bells had their Double Cream Stout. Oh man, that's a good beer! And...

My roommates and I are going to try one all grain batch before August when we have to move to new places away from each other. I've been reading a lot about it, and I think we're going to go for it soon. I do have a lot of questions though. I've read about people brewing on stovetop, where...

If there's anyone in Missouri on this forum, it would be great to exchange brews, hang out, drink, etc.. I live in Columbia, which is exactly halfway between KC (my hometown), and St. Louis, so I'd be willing to make a trip to either of these fine cities. I'll be in St. Louis sometime in early...

This is the recipe I used for a new porter. We took the Ginger Chocolate, which was a great success, and retooled it a little. 8 oz. Black Patent 8 oz. Chocolate Malt 4 oz. Organic C-60L 2 oz. Crisp Amber Malt 2 oz. Dingemans Aromatic 5.66 Lbs. Muntons Plain DME 3.3 Lbs. John Bull Dark LME...

It's been said, but starters are the way to go. Not only do they tell you that your yeast is alive, but they make your beer go bonkers right away. I did my Irish Red two days ago. We did a starter for it that was bubbling like mad when we pitched it. After we were done brewing I went to bed...

Does anyone know the alcohol % tolerance of wyeast 1335 British Ale II yeast? I know this is a really specific question, but I couldn't find an answer on the wyeast web page.

For Guiness drinkers, on tap is almost always the fave. But among the storebought varieties, which do you prefer, Extra Stout, Draught can, or Draught bottle? I prefer the Draught can, because it seems more like tap. Then Extra, then the widget bottle.

Dude, if you're a guest on this forum and you enjoy the massive amounts of information available on it, you should join. Any input is apprecciated, but more importantly, we enjoy helping people make better beer. It's free to join, it only costs money if you want the prestige and honor of being...