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Nuke...Can you share that recipe or is it under lock and key?

So, Ive had a few and just felt like posting with my fellow brewers...Ive had Southern Tier's Warlock and Pumking Ale...Both are very good...in small doses. At first bottle, I wanted to try to reproduce Pumking so I boiled up a batch...I made a base recipe from Northern Brewers Smashing...

I was going through some hop profiles for my brew this week. I am making a scottish wee heavy. The recipe calls for Norther Brew hops and I have Centennial. The hops are only for a 60 min boil and the profile on How to Brew by Palmer show below: Name: Centennial Profile: Spicy, floral...

12lbs 2 row 3.5lbs of corn

So I made my first lager (started about 2 months ago) and kegged it yesterday. I pulled a taster to see just how it turned it and well...it seems a little bland. Its a preprohibition style so the hops additions were pretty heavy. It has the bitterness but flavor just doesnt seem to be coming...

I tasted the wort, its slightly sour

I was planning on making a standard IPA this week and did my mashing yesterday evening. But, I didn't get to it until this afternoon to finish the process. It started fermenting and smelled pretty funky. I know that wild yeasts have been used before in ales so I figured...well, I just boil...

Can I use a high gravity Belgian yeast to mix it up? What do you guys think?

What would you say this beer would taste like? All Grain 9lbs Belgian Pils 1oz Tradition at 60 .5oz Saaz at 60 .5oz Saaz at 10 Yeast: Wyeast American Ale ferm at 72 degrees.

As you already know, my water and everyone elses water on here tastes different. I assume concentrations differ as well so its tough to give a straight answer on the impact of your water on the flavor of your beer. But, when I brew I use my tap water and dont worry about getting the chlorine...

I just finished a batch of cream ale from NB. The taste is really great but it has a distinct butterscotch smell. Is this a sign of green beer or should I expect something that hasn't come down to the flavor yet? I used honey malt, biscuit malt and 2 row. American Ale Yeast (harvested and washed)

Vintage Frigidaire for carbing or serving...not sure which.

Vintage Frigidaire for carbing or serving...not sure which.

1940's or 50's frigidaire

Has anyone noticed any off flavors with their beer if you had the auto siphon sucking air from transfer to secondary? I couldnt get a good flow. I clamped it, with my hand, where the cane connects to the tube but I still had some guzzling.

How long would runnings last before being boiled if stored in a refrigerator? I would assume that it would last like any other sweetened "beverage" since it is simply sugars and water. I think a few days wouldn't hurt, however, I don't know all of the chemistry and what storing it for a few days...

Thanks guys, Ill find a way to drop the temps along with extending the hose. I guess my wife finally gets the new fridge shes been wanting...

I dont have an extra fridge to carb so Im carbing at 72 degrees at 31 psi. I let my beer carb for 2 weeks and I want to draw into a growler to refrigerate and drink after a few hours. I relieved the pressure and set to 2-3 psi, my liquid line fills with foam, then looks like its drawing...

What is the final abv on your recipe? I have a friend that has a very low tolerance for alcohol and he cant take more than 1.5-2%. I havent quite gotten to the point of adjusting the grain bill to lower the OG. Im looking for the weak but flavorful table beer.

I did a search in the recipe database for Belgian Table Beers and was able to find one by ryane. Does anyone else out there have any Belgian Table Beer recipes for AG or know where I can find them? I'm looking for both dark and light styles. Thanks! Mario