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Well, obviously fill yesterdays boil kettle back up with water, heat it to 200+ plus degrees and pour it down a bees nest in the front yard. What else would you do with it? OK, sadly no one else was here to take action shots, but those guys weren't too happy! I don't think the few stragglers...

I'm trying to wrap my head around water chemistry and profiles. Reading over Palmer's explanation and studying his nomograph, I can not figure out what EFFECTIVE water hardness is. The nomograph has a small note saying it is not the same as TOTAL hardness (CaCO3). But, no where can I find a...

I was looking through an antique store yesterday and found a bottle of beer, unopened with beer in it and even a layer of yeast at the bottom. It was Ebling beer and it was from the 1940's. I didn't buy it because it was 25 bucks. But, I kind of wondered what it would taste like. Maybe this...

Has anyone gotten any 12 oz bottles lately that were slightly larger around the top? I started bottling yesterday with some new bottles I got from brewmasters warehouse. At first I thought something was wrong with my capper and then I figured out that these new bottles were ever so slightly...

From BBaron's recipe in the recipe section. tp://[/IMG] Been bottled for just over a month, smoothing out nicely.

Yesterday I brewed using whole hop cones for the first time. They are some that I grew this year. I tried using them for the 15 minute addition to test them out. What I noticed is that they kept their shape of the cone, I was expecting them to come all apart. After I poured out the wort I got...

chiller on Flickr - Photo Sharing! I built this chiller today and did a test run. I was amazed at how hot the water coming out is. The heat exchange is incredible. When actually using it, I will fill the cooler with ice and water to help get the temp on down to pitching. But even without...

Any takers? I'm tired of brewing Chloraseptic beer. Either I am doing something terribly wrong every single time or I don't know what beer taste like. I'd be interested in brewing with someone some day or just watching. Warning -- my mere presence may negatively affect your product.

My cascade hops leaves are starting to get a hole in the center root of the leaf. It starts small and gets bigger until the leaf starts to die. I haven't found the culprit yet. Should I spray it with something? Last night I stole some wheel bugs off of a nearby tree. They hatched there this...

On my first year cascade hops, It looks like there are new bines growing out the side of the original sprouts about and inch or two from the bottom. Is this normal. I guess I was under the impression that each sprout was its own single bine and would climb up. So is it normal for there to be...

I planted two cascade rhizomes this year. One is doing great. The other has something weird going on. Some of the leaves have a light green color on part of them. The part that is the light green color seems to stop growing. And also all of the new growth has the same color and the whole plant...

I have been using the same spring water to brew for quite a while now. Lately, the last two batches I have made and bottled have developed chloraphenols. Nasty aftertaste and bandaid burps! I am at a loss for why this is happening? Is it possible the water company is putting chlorine in the...

Deleted... Moved.

Long story short, I didn't calibrate a new thermometer in the appropriate range. So, my last ale was mashed at approx 7 degrees lower than the target. My OG was 1.047 and FG is 1.007. Yep, that is around 85% attenuation with us-05. What would be a remedy to get this back up a little? Lactose or...

Here is the leftover ingredients I have to work with... 3 lbs light dry extract 2 lbs extra light dry extract 1 lb Vienna(maybe to mini mash?) 1lb victory crystal 20, 40, 60 1 oz saaz 2 oz perle 1 oz willamette 2 oz colombus 1 oz chinook Safeale us-05 Ideas

I Put some photos on flickr to keep track of my experiment. Basically, I just threw all the hops into the kettle and then all the hops along with all the break went into the primary. I just want to see how that would turn out versus trying to be really careful about what goes into the primary...

When bottling, which temperature should be used to figure the amount of sugar to use? The temperature the beer was fermented at or the temperature of the beer at bottling time?