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I've been tweaking an APA recipe and have decided on the following: 8.0 lbs 2-row 1.5 lbs Victory 1.0 lbs Vienna 0.5 lbs Crystal 10 1.25 oz Cascade 60mins 1.0 oz Cascade 30 mins 0.25 oz Cascade 15 mins 0.5 oz Cascade 5 mins Safale-05 Any opinions on adding 0.25 lbs of...

Do I need to worry about washing the yeast or is the flavor from the BW going to cover anything the all Cascade APA will try to contribute?

I know excessive blow off means vigorous fermentation but does it adversely affect the end product? I'm fermenting a Porter at 65F. I cleaned a blow off bucket with 1/2 tsp of sediment (yeast I'm assuming) in the bottom. This is 36 hours into active fermentation so I expect more yeast to...

I brewed an IPA in June and experimented with brewing salts (gypsum). I added 3 teaspoons to the brew kettle (lesson learned). At first I thought it was an infection but I tasted it last night and what I thought was a band aid flavor is more mineral/salt and very bitter. A month ago it was...

Hello All, I'm heading to Cherry Grove this weekend for my brother's wedding and was wondering if there is a store on the north end of the strand with a good to great beer selection? I located a Green's but was looking for something closer to Cherry Grove. Lee

I know for a fact I used too little. Should I take the difference of what I should have used and add or should I go a little over to make sure I get enough carbonation? Its a Barley Wine that I should have used 3 oz priming sugar. I only used 1 oz. They are all in twelve ounce bottles so my...

Aiming for 1.080 to 90 OG and approximately 1:1 with the Bitter Units:Grav Units. If I'm off that's ok. For a 10 gal. batch Malts: 28 lbs Maris Otter 1 lb Crystal 20 1 lb CaraPils 2 lb Honey (local) at 15 mins of boil Hops 2 oz Warrior FWH .5 oz Simcoe 30 min .75 oz Amarillo 30...

I've got a Kolsch fermenting at 60F. I usually leave beer in the primary for 3+ weeks but would like to put kegs back in the garage fridge I'm using for said fermentation. Should I wait until fermentation is almost done (~75%) and move to closet for diacetyl rest for a week? Then place back...

I brewed a Barley Wine a few months ago and was wondering if I should add yeast for bottling? OG 1.105 FG 1.026

I'm new to all grain and would like to formulate my own recipes. Is there a source that lists malts and hops and the flavors they add to beer? Or malts/hops in combination and their affect on beer? I guess the hops would be broken down into when they were added. There seems to be a wide range of...

I'm trying to decide between an extract Pils or Kolsch for a light summer brew. I have brewed a Bohemian Pils many years ago and it had 2 oz Perle bittering hops and 2 oz Saaz aroma. I'm planning on adding hops to the recipe I choose. My question is at what point is it too much hops for the...

For years I would brew, drink, not have beer, brew, drink, not have beer. I've finally got a stock pile by keeping brew sessions in the pipeline. Here's to not running out and allowing the beer to properly age before consumption. Brewing 10 gal batches has certainly helped.

I brewed a Belgian Pale Ale (Jamil's Recipe) A ProMash Recipe - The Jamil Show - Belgian Pale Ale My question is what temperature would be best for this style. Fermentation is very active after 12 hrs. I have the temp at 68F after 36 hrs and was thinking about allowing temp to increase...

I brewed Midwest's IIPA as my first all grain. Among the many blunders were experimenting with mash temps with a new system and removing off the yeast cake too soon. I tried a two step mash, figured if one is good two must be great! Sheesh. Mash temps were way off and my fermentation was stuck...

I've searched the forums/web and have not found a source that talks about the water profile recommended for Barley Wine. Should I try to copy a Burton type profile? The recipe is: 10 Gallons Malts and Grains: 31# American 2 Row Rahr malt 2.5# Crystal Malt (20°L) 2.25# Biscuit Malt 2#...