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Brewed my first batch in 2 years (had a kid) A variation of EdWort's Haus Pale Ale Partial mashed and bittered with Columbus. Overshot my volume so ended up at 1.046 instead of my planned 1.050. Fermenting in my outside fridge with San Diego Super Yeast. Cheers!

It's an extract recipe, but easily converted to all grain. 7# Munich Extract (according to Austin Homebrew, this is 60% 2-row 40% munich) 0.5# CaraVienne 0.5# Melanoidin Malt 1oz Perle @60m 1oz Spalt @15m WLP029 w/ 2L starter pitched @58F Ferment 1 week @62F Ramp to 68F over the...

Partial-Mashing a Winter Warmer Recipe First runnings in the tub, sparge water absorbing the rest of that sugary goodness. Enjoying a fresh Alt-Toberfest at about a month in the bottle. No better Friday night.

Just cracked my first mocktoberfest today. Did it with WLP029 at 62F for 4 days then ramped to 68F for 10. It's been in the bottle for 2 weeks. Already very tasty. :ban:

I'm no expert, but here's the generic advice you're likely to get. 1. Color is determined by many things, but most notably the grains/extracts used combined with boil time. Adding more extracts at the beginning of the boil will create a darker wort in the end due to what are called maillard...

I've produced three very clean lager-esque beers with my repitch of wlp029. All have been incredibly clear. I use a tab of whirlfloc in each batch. Currently conditioning a mock-toberfest with it that I kept at 62 for a week then ramped to 68 over the course of a week. At bottling time it was...

Hit 125 and held it for 30 minutes, then raised to maybe 140 and held it for 30, then got it up to 150 and held it for an hour. Probably fell to 147 over the course of the hour. After the fact the readings seem more on par. I hit 6 gallons of 1.040.

this doesnt even look right... I am doing a BIAB Kolsch as a partial boil. This was the plan as I saw it through the Recipator. kolsch Brewer: kjh Email: - Beer: kolsch Style: Kölsch Type: All grain Size: 5 gallons Color: 3 HCU (~3 SRM) Bitterness: 25 IBU OG: 1.048 FG: 1.008...

Absolutely right. All fine examples of the style. Perhaps I feel as if it is more underappreciated than underbrewed. The craft industry associates Pilsners with bad beer thanks to the mighty commercial players.

American Pilsner. I think more of these need to be brewed. Victory and New Glarus can't continue standing alone on this.

Forgive me! I got my glassware collection from a batty old Anglican!

Guinness Extra Stout poured to British pint from bottle. Head doesn't quit and that lacing is legendary.

I made a kolsch with 2565 back in June of 2009 and fermented it in the mid 70's. The first few months in the bottle it was decent. A little bit spicy and had a rough alcohol astringency I attributed to the 150 degree mash for 90 minutes (I always mash for 90m with >10% wheat on the bill)...

Yesterday, I enjoyed a Widmer W'12 Saison (impressive and refreshing) Today, I am picking up bottling supplies at AHS and transferring my 1 gal Vienna/Cascase SMaSH into secondary.

I've searched high and low and can't find any information on this. My auto-siphon is broken and I all I have is a mini siphon. It makes sense to me that if I were to get a siphon going with the mini near the surface of my fermenter, i should be able to fully extend the mini to maintain the...

I washed some WLP001 from my very first beer in late 2008. My brother made an IIPA with an OG of 1.090 about four months ago. Made a quart starter out of a jar of that same WLP001. Took 48 hours, but the starter took off and he pitched the entire quart. Took off like a shot. Got it down to 1.015.

Let it sit. I recently went to visit my parents' house where i have several cases of my "failures" from 2008 and 2009. My brother brought over a sampling of his latest which led to us pulling out my old stash. They are now some of the most delicious beers I've made.

Keep some of the flaked. Maybe 8oz. Worth it for the head retention and it won't make the beer overly sweet. Try tossing in a few cups of rice hulls with your grain bill. After seeing my efficiency skyrocket while batch sparging with rice hulls I purchased a ton of them and use them every...

Might be worth trying marris otter as the base malt. Will add color and hopefully some extra breadiness.

Come on, it's alcoholic cider. People love it. Super easy to make it. What's NOT the draw?