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After a 10 year hiatus I'm back to brewing. I'm working on an Avatar clone. I typically use WLP090, but the LHBS was out, so I tried using some of this new-fangled Imperial yeast. Flagship, to be specific. The bag leaked a bit when coming out of the fridge, but since I brew small batches I...

Hey all, I'm just getting back to brewing after nearly a decade and planning my second 2.5 gallon batch. I'm planning on a rye stout, and was wondering if anyone had suggestions or comments on the below recipe. NB: this is a 2.5 gallon batch, in case it looks thin. 3lbs 8 oz maris otter 12 oz...

I'm setting up my first kegging system. Looking around, seems like torpedos are the newer kids on the block, and can be stacked while tapped. The corney kegs are the old standbys. I'm going to be brewing 1.5-2.5 gallon batches, so the smaller torpedos seem the most attractive at first blush...

TL/DR: I'm looking for the easiest way to set up a few (2-4) smaller (2.5 g) kegs in a dedicated fridge now that i'm getting back into brewing. Does anyone have experience with such a set up? I'm getting back into homebrewing for the first time essentially since my son was born. I had just...

So I've been focusing on small batch, lower gravity beers to let me work on process and reproducibility, with the added bonus that I can easily mash in a 2 gallon cooler if I'm only brewing 2.5 gallons! My most recent attempts have focused on using Wy1318 (London Ale III) to brew a premium...

Hey all: I thought I'd post a recently brewed Bier de Garde. This is the first time I've brewed it as a partial mash, and I think it may be one of the best beers I've ever brewed. It's very malt forward, with bready, honey, and herbal notes, and moderate bitterness. I'd love to hear your...

Hey all, I just started partial mashing using Revy's 2gallon cooler technique ( https://www.homebrewtalk.com/f39/mr-beer-read-all-about-ask-questions-46360/index18.html#post785533 ) so I'm still a bit new at picking my mash temps. This is a recipe based on one I made a while back and loved...

Late last week I had posted a thread about making a "SMaSH-like" beer (I'm brewing extract with specialty grains) with Northern Brewer hops. Thanks again to everyone who posted, all of the posts were useful. The idea is to make a single hop IPA with a very woodsy/spicy hop. I've looked through...

Hey all: I'm planning a single - hop IPA (would do a SMaSH brew, but I'm still extract brewing). I'm looking for a woodsy, spicy hop; something similar to northern brewer. I was looking through the different hop lists stickied in this forum, and I'm having a little difficutly. I was hoping to...

I've made my last three recipes from "Beer Captured." Their flavors have been great, but instead of using priming sugar they called for boiling 1 and 1/4C DME and using that to prime instead. The first brew was an imperial stout, and it still hasn't carbed entirely. I figured that, since it's a...

Hey all: I'm hoping to both brew and bottle this weekend (my stores of drinkable beer are almost completely depleted...!) Currently in primary is a Thurn and Taxis Roggenbier out of "Beer Captured." I'm using Wyeast 3944 (Belgian Witbier) and was hoping to pitch the wort of my next beer...

Hey guys: before the holiday week I brewed up a rye beer and put it in primary. Then I left town, and turned the heat down. The house stayed at 50 degrees or so for the last 7 days. I haven't checked the FG yet, but I'm wondering if the temp will have been too cold for the ale yeast I used...

Hey all: It's finally time to bottle my 1st imperial stout. Or so I thought. I checked a sample a few days ago and the reading was 1.056; the reading today was 1.056. Sounds great, bottles are in the dishwasher getting sanitized; sanitizing the bottling bucket, and I've lugged the carboy...

Hey all: another question from the eternal newb... It's brew-day once again, and I have all the materials for a rye beer. The only problem is that I forgot to crack the grains while I was at my LHBS. I think I can crush it with a rolling pin (either the marbel one for pastry or my trusty wood...

Hey all: I have my imperial stout sitting in my basement in a glass carboy. Its been there a little over 2 weeks, and I'm getting ready to bottle it. I have two questions: 1) how do I know if I need to pitch a second yeast before bottling? does temperature make a difference? I'm in Philly...

Hey all: It's the last BBQ of the season, and after hearing my local homebrew proprietor talk about smoking grains by hand, I thought I might give it a try prior to throwing the pork shoulder on the BBQ. Then, in the dead of winter, I might be able to put together a smoked porter, or something...

Hey all: I've just read through most of the "should I transfer to secondary?" and "when should I transfer" posts, and still have a quick question: I transferred my imperial stout to secondary a few days ago (probably a bit early, after having read all those posts about when to actually...

Hey all: I'm about as new to this as one can get, and already irrevocably hooked. I've just put my 3rd brewing attempt in the fermenter, and have begun planning some "special occasion" brews. My girlfriend loves Belgian Kreik beer. We had an amazing one last March at a local bar here in...