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Recipe will follow. According to Brewers Friend this recipe should have had a FG of 1.011. I brewed this beer Sunday, saw activity throughout the week. Checked gravity Thursday and Saturday morning and FG was 1.020 both times. I'm not planning on kegging this for 2 more weeks but I was just...

After floating a keg of a chocolate oatmeal stout that I really enjoyed, I decided that I wanted to get back to the basics and have a year of making non-adjunct stouts. I want to taste the roasted notes, chocolate layers and coffee hints that specialty grains can bring to the table without...

I was doing a porter (recipe at end of post) for my first BIAB. Strike water @161, mash temp 154 for 60 minutes. I was able to keep this pretty consistent after wrapping the kettle with a thick blanket. Mashed in full volume of 7 gallons. No clue of water PH, but it was straight from the tap...

During a sale a month or two ago, I purchased an irish red kit and a sierra Nevada pale ale clone kit, both extract + steeping grains. I have similar beers in the pipeline currently and I'd like to use these ingredients plus some extra hops to make a unique IIPA. I'm mainly asking for...

Picked up the Midwest "Simply Beer" stout kit for $20 and it comes with 7lb dark LME, 4oz roasted barley, 4oz chocolate malt, 1oz cluster and 1oz cascade. This is a pretty week grain bill. I'm a fan of stouts similar to Sierra Nevada Stout. I'm down to buy grains but I would prefer to not...

So I've got one regulator that goes into a 4-way distributor. I am currently serving at force carbing all of my beers @ 30psi for 24 hours, then 20 psi for 24 more hours, then keeping the kegs at serving pressure which is around 11psi. This keeps my beers well carbonated, but there I'd like to...

***SOLD*** ***SOLD*** ***SOLD*** Selling a 3-tap Stainless Steel tower, with faucets. Tower has been in storage for 5 years so humidity has ruined the hoses and caused pitting in the chrome faucets. The faucets work perfectly, but have surface pitting. The tower is stainless steel so it looks...

Selling a 3-tap Stainless Steel tower, with faucets. Tower has been in storage for 5 years so humidity has ruined the hoses and caused pitting in the chrome faucets. The faucets work perfectly, but have surface pitting. The tower is stainless steel so it looks nearly brand new. Price $150 +...

So I have a large outdoor kettle that I use for full-boil batches. I've measured my stir-stick up to the 5 gallon point with a marker and I always measure up to this point before I start the cool-down for the wort, but my last two batches have both come up 3/4-1g short which I noticed both times...

I've bought multiple cases of SN Bigfoot in '05, '06, '07, and '08 and my favorite bottles are always whenever they are their freshest. I love the "in your face" hop flavor of the fresher brews, which is less obvious in the aged examples. Here's my question. All I ever hear on here about aging a...

Hear me out. I sanitize anything and everything that comes in contact with my beer, pre and post fermentation. However, I find it hard to believe that with the lack of present sugars, and presence of alcohol, that anything but the strongest bacterias could spoil a batch once it's been fermented...

I've been making starters for a couple of batches now with a 2L flask and it's been working well. I see a lot of people mentioning stir plates and how they always use them. Do I really need a stir plate ...or should really want one? I mean, we don't have stir plates for 5g batches of beer, but...

I ordered the Bigfoot clone from Austin Homebrew and it came with a packet of champagne yeast. The instructions call for it to be pitched into the secondary fermenter after racking. I've never brewed a beer this big, and I've also never used champagne yeast. The beer is supposed to have a SG of...

So I've got a few beers under my belt and I think I'm ready to try something with a higher gravity. I ordered the SN Bigfoot clone from Austin Homebrew and I'd like some tips and hints for my first big beer. I'd like to pitch on top of a yeast cake for this beer, however I've never done that...

I've only got a handful of brews under my belt, but I've been doing full-boil since my first batch. However, when I've steeped grains, I've always steeped them in only 3g of water, since that's what most of the literature says to do. Most of the literature is usually written for people doing...