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I went to buy grains for two recipes and ended up accidently combining most of the grains in the crusher bin. The two recipes were a Munich Helles (pilsner, vienna, carapils) and a Best Bitter (MO, pale choc). What I plan to do is try to mix the grains as best I can and split it into two batches...

I brewed a Bo Pils yesterday and experienced the first really stuck sparge I've had. I was using the same cooler MT with the braided hose filter I've always used. The grain bill was 90+% weyermann pilsner malt with a few minor additions like carapils, melanoidin, acidulated. I double-crushed the...

I have a Liberty and a Centennial plant, both first year. My Centennial got a head start, but now I see a few small cones on the liberty as well. I don't expect a bumper crop, but glad to see something!

I'm a fan of Founders All Day IPA and wanted to brew my own lower-gravity IPA (not a clone). I thought I'd mix and match a few styles and processes along the way and hopefully come up with something good. Here's what I have: 3.5 gallons OG 1.045 4.25 lb American - Pale 2-Row 73.5% 0.5 lb...

I didn't find much on a search, which surprised me as every other odd ingredient has been discussed...actually this one doesn't sound that odd really. Think these would mash (with appropriate base malt) after cooking? Wonder if there is enough coco in them to add any flavor to a stout or porter.

Working with a resurrected yeast slurry and a starter... I cooled my wort to ~60 degrees, pitched the yeast and set it in my basement closet that is at about 64 degrees. The next night the fermentation was going hard...too hard I think as the fermometer was registering ~66 degrees which is...

I brewed Reaper's Mild over the weekend and pitched a good starter of Wyeast British Ale 1098. The fermentation took off in a few hours. This morning I check in on it and the wort is swirling around a lot and the bubbler bubbling hard, but there's almost no kreusen/foam on the top. I've never...

A few weeks ago I brewed my first Lager. I chose Vienna Lager from Brewing Classic Styles. I entered and scaled the recipe down to 4 gallons in Brewer's Friend. It called for ~1.6 oz of Carafa II special (de-husked) to give it some color. When I got to my LHBS, they didn't have that grain in...

I had been getting ~66% with my paint-strainer-bag-in-a-pot mash process. I did some reading here and made a few adjustments. I double-crushed the grain, thinned out and lengthened the mash, did a bigger batch sparge, and squeezed the **** out of the grain bag when done sparging. This got me...

I am going to be brewing a couple batches soon so I got the yeast going. First I resurrected an old jar of German Ale 1007 with a 1 liter starter. The yeast was a bit slow to wake up but it is going decently now with a layer of yeast on the top. The second is a 2 liter with a brand new...

I'm looking for some suggestions on hops to use in an IPA I'm formulating. In the past I've used Centennial, Simcoe and Cascade and to me they almost define the American IPA style. I have seen others pop up in recipes here and there, like Citra and Mosaic, but wondered if there are any other...

Excuse me if this is covered elsewhere - I couldn't find what I was looking for with the search... I was wondering if leaving a mash go overnight, with the temps naturally dropping off, would result in the lower-temp enzymes having their way with all the sugars and leaving a highly-attenuable...