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I'm looking to make a good, hoppy session IPA and was wanting to get some feedback on this first recipe draft: Style: Unassigned OG: 1.049 Type: FG: 1.012 Rating: 0.0 ABV: 4.85 % Calories: 160 IBU's: 61.00 Efficiency: 75 % Boil Size: 7.25 Gal Color:***10.5 SRM** Batch Size: 5.50...

So, I recently became the owner of a ~5 cu. ft. mini upright freezer, and am looking to build a fermentation chamber as the cooling coils are actually the shelves themselves. I have a good idea of the work that would be required to do this (basically build an insulated box that attaches to the...

I'm developing a recipe for a rye ale and am looking for some input on good hop combinations. I've already developed what I'd like to think is a killer rye IPA but would like to scale back on the hop flavor / bitterness and showcase the malt and rye characteristics. Right now, I have...

http://www.highlanderbrewingsupply.com/servlet/the-22/25-Gallon-Mash-Tun/Detail Anybody out there own this or know anything about it? I am contemplating upgrading to this BK, but I want to make sure it is worth the money. I am also considering the MoreBeer 26 gallon BK...

I've seen a few threads regarding this topic but never found any answers to my questions.. I'm planning on adding the zest of an orange or 2 and a lemon to my american wheat in the keg. Anybody have any experience with putting the zest in the keg, and if so, how much have you used? I don't...

Just brewed my first Berliner Weisse on Sunday. I did about a 66/33 wheat/pils mash, 15 min boil, 5 IBU w/ Hallertauer. OG ~1.030. I aerated w/ my aquarium pump (didn't think about lacto being anaerobic, oh well!) and pitched one tube of White Labs lacto d. around 90*F (no starter). After...

I recently obtained an unwired March pump (AC 3C MD) on the cheap.. only to find out when I got it that it was a 230 v model, not 115 v.. I don't have a 230 v outlet where I plan to use this, so I'll need to use a converter. Also, I need to wire this thing but obviously need to use a 230 v...

Ok.. here's what I'm trying to do: I want to make 2 beers from the same grain bill. One, a 5 gallon batch of wheat ale (haven't decided if it will be a hefe, american, etc.), and the other a 3 gallon batch of Berliner Weisse. Normally, this would be easy, but the intended OG of my Berliner...

Ok.. so I have a strange problem.. or at least, I think it's strange, b/c I probably don't know any better. Here we go: I just bought a keg a few weeks ago, kegged a recent batch of beer, followed the standard procedures, but primed it with about 2 oz. corn sugar. I waited about 3 weeks...

I just recently made the commitment to start kegging after 2.5 years of brewing. I got a good deal on a chest freezer through Craigslist (7 cu. ft. for $50 - in great shape!), and now have to buy all of the other stuff - temp controller and obviously the kegging system itself. I found what...

I was thinking of doing a Munich - Nugget SMaSH (probably an IPA).. Munich seems like it would be better suited to a noble hop for a SMaSH, but I have a lot of Nugget right now (which I've actually never used yet) and am curious about combining the malty deliciousness of Munich malt with some...

I know you've heard the story.. "My yeast starter gravity was _____, is it too high? Do I worry? What do I do?" Well I just pitched into a 1.058 starter (White Labs Belgian Ale Yeast), and I should've known better.. Nevermind how or why I pitched into such a high grav starter.. so now I have...

So I've come across some organic chicory root recently, and would really love to use it in a future batch of brew. My initial thoughts were to use it in some sort of a stout a la DFH, but I was wondering if there were any other styles where chicory might have some use.. also, I don't really...

I'm trying to develop a recipe for an IPA along the lines of Avery's IPA or the Green Flash West Coast IPA. Here's what I've got so far for a partial mash.. 6 lbs Pale 2-Row 1 lb Munich 10L 12 - 16 oz Crystal 60L 6.6 lbs Gold (light) LME 0.5 oz Columbus pellets (60 min) 0.5 oz Simcoe pellets...

Ok, so I decided to brew today b/c I have a rare day off, and I retardedly forgot to make a starter for my propagator pack.... for some reason, in my mind I thought I had an activator b/c that's what I had been getting (by mistake actually, from midwest), but lo and behold when I went to get out...

So I was just perusing around here just now, and stumbled upon a bit of information that kind of worries me... fruit flies can lead to acetobacter infections? If this is the case, how exactly does this occur? On my pumpkin ale I bottled a bit over a week ago, I noticed after coming back...

So I just cracked into one of the few remaining bottles of a brown ale I made about 2 months ago, and like many of the other bottles in the batch, this one gushed like crazy as soon as I opened it. I wasn't really surprised by this, cause as I said, about a dozen or more out of this batch were...

I've got brownish white crud sitting on top of about a half dozen or so of my brown ales.. it is not really scary looking shi*t, no stringiness or anything so i figured that it is just yeast.. can i rest assured that this is the case? it has been in bottles for 4 weeks now and some bottles have...

I was just wondering if the 1056 Wyeast (Am. Ale) is a pretty mellow fermenting yeast...? hjust did my 4th batch (a pumpkin ale) using 1056 for the first time, and I just noticed that this fermentation has been a LOT more mellow than the others I have done so far.. I use a 5 gallon carboy w/ a...

I'm getting started a bit late to make a pumpkin ale, but hey better late than never. After looking through a bunch of recipes, I came up with this one based on what i have around and I just wanted to get a second opinion on this to make sure it sounds sane... this would be my first partial...