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I was just wondering what methods other brewers use to get the caramel/peat flavors associated wit the style(s). I take the first two quarts of wort after the vorluff (sp) an boil the #$*! out of them until they're reduced to less than 1 quart, then add this back to the boil kettle for a 90...

After a couple years of brewing Ales I brewed a Dopplebock (1.083 OG) using WLP-830. It had a blowout on the day after pitching. Is this normal for a yeast that is fermenting at 54 degrees? I put a blowoff tube on it and it's still doing fine after 5 days. I just thought that the fermentation...

Bock 2-12 Doppelbock Type: All Grain Date: 1/2/2012 Batch Size (fermenter): 5.50 gal Brewer: Darrell Boil Size: 6.87 gal Boil Time: 90 min Equipment: 34 qt enamel pot and 10 gal Igloo cooler End of Boil Volume 5.98 gal Brewhouse Efficiency: 70.00 % Final Bottling Volume: 5.50 gal...

Leftovers American Brown 6-11 Type: All Grain Date: 6/20/2011 Batch Size: 5.25 gal Brewer: Darrell Boil Size: 6.73 gal Asst Brewer: Boil Time: 60 min Equipment: 34 qt enamel pot and 10 gal Igloo cooler Brewhouse Efficiency: 80.00 Ingredients Amount Item Type % or...

Like the title said... IPA 6-11 American IPA Type: All Grain Batch Size: 5.25 gal Brewer: Darrell Boil Size: 6.97 gal Boil Time: 60 min Equipment: 34 qt enamel pot and 10 gal Igloo cooler Brewhouse Efficiency: 80.00 Ingredients Amount Item Type % or IBU 12...

Hi y'all they make more whiskey than beer here so I guess I'm the exception rather than the rule. I've been doing AG for a few months and like brews in the 1.060 to 1.070 range.