Search results

I have been brewing AG for a few years now with a pretty basic setup using a single banjo burner, 15 gallon HLT/BK and 10 Gallon Rubbermaid Cooler MT. Have been doing mostly 5 gallon batches using single infusion / no sparge or batch sparge. A typical brew day for me is about 6-7 hours from...

I am looking at brewing a lindemans framboise clone and the recipe calls for 2-year-old Brewers Gold @ 1.9% AA. I have been looking online and can't find Brewers Gold that are anything less then like 5% AA. Anyone know where I can find these or at least a substitute.

so was getting ready to bottle my Belgian Pale this morning (has been in secondary for few weeks covered by blanket) and believe this batch has gone bad. Lots of little white foamy islands floating on top. Been long time since I've had an infected batch figured I'd post a pic to verify this...

I have a Irish Red in primary right now that will be racked to secondary next week. I used Danstar Nottingham Ale yeast for the batch. Was planning on brewing a 3 gallon BIAB breakfast stout same weekend and thinking about harvesting some of the yeast cake from the irish to use for the stout...

A friend got me the More Beer AG Belgian Pale Kit for Christmas. Plugging the ingredients into BeerSmith and not coming close to the Ranges that MoreBeer claims for this recipe. This is a 5 gallon batch assuming 70% Mash Efficiency (which is about that I have been getting for my last few...

Brewed my Hard Cider back on November 1st. Had in Primary for about 3 weeks and then Secondary for another 5..........transferred to bottling bucket mixed with about 5oz Priming Sugar Solution. Has been bottled and stored in cellar for past 3 weeks (cellar temps around 46 degree F). Cracked open...

Brewing a recipe for a Kentucky Bourbon Stout that calls for 24 oz Baker's Chocolate added last 5 minutes of the boil. I'm not a huge fan of using baker's chocolate and want to substitute cacao nibs instead. Thinking about soaking 8oz Cacao Nibs in the 24oz bourbon that this recipe also calls...

Cider has been in primary for last 13 days..........no sign of activity in airlock for the past 5-6 days and clearing up nicely........able to see all the way through to the other side now. How long should I keep this in the primary sitting on the trub before racking to secondary? I have read...

Started a 5 gallon batch Friday night using WLP775 English Cider Yeast. Pitched a bit cold but Active Fermentation started within 30 hours. Current temp in the room where the cider is fermenting stays between 66-73 (depending upon how long the wife keeps the wood stove going). Temp reading on...

I started a 5 gallon batch of cider last night fermenting in a 6.5 gallon glass carboy. The recipe that I followed had you simply cover the carboy with plastic wrap for the first few days of fermentation (until it get's down to about 1.020) and then they have you transfer to secondary (in my...

I'll be making a 5 gallon batch this weekend using White Labs WLP775 English Cider Yeast. I have done a few 1 Gallon batches of Cider before using standard wine yeast and never had any issues with blowoff but not sure what to expect with the 5 gallon batch. Figured I'd use the 6.5 Gallon Glass...

I purchased a really nice Hand Carved Mash Paddle last year made from Maple. After brewing I clean and sanitize the heck out of this and leave it out to air dry. Picked it up this morning to discover some nice green mold grew around some of the holes. Soaked this is boiling hot water and some...

Have had a milk stout sitting in primary for the past 2 weeks and getting ready to rack to secondary along with 4oz of dominican cacoa nibs. Usually will soak the nibs in vodka before placing into secondary but ran out and decided to soak in some good 5 year old rum I had in the house. First...

Oktoberfest has been fermenting at 50 degrees for past 3 weeks........just about to target gravity so was going do a diacetyl rest for couple days then transfer to corney and sit at 32-33 degrees for next 2 months. Typically when I go to secondary I use a carboy with airlock attached.......this...

I have been experimenting with different recipes by brewing 1 gallon batches. 1st few batches I simply mashed in 8 qt stock pot but difficult to maintain steady temperatures and literally had to stand at stove for 60 minutes adjusting the stove temp. Came across a 2 gallon igloo drink cooler I...

Just returned from raspberry picking at local farm and want to use in chocolate raspberry porter but not planning on brewing this until fall. Should I freeze the raspberries or make a raspberry extract. I have not yet attempted a fruit beer but thought would be cool to make bunch of extracts as...

I am starting to make the switch to all grain brewing and have been combing the forums looking at different mash tun designs and had a few questions. I have been going back and forth between a 5 gallon setup using round water cooler from lowes or going with a larger setup (Colman Xtreme 70qt). I...

Have had my Maple Porter sitting in secondary for 5 weeks.......was going to wait one more week before transferring and trying to decide if I should take this directly to 5gal keg or bottle it. I like my porters to be more cask style so was thinking about simply transferring to bottles. If I...

Had some additional fermentation in secondary and clouded up the 3 piece airlock........not in any danger of clogging just discolored the sanitized water that's in there so it's a beautiful shade of brown. Is this something that I need to bother replacing with a clean/sanitized airlock or am I...

Just racked my Maple Porter yesterday into secondary. Had used 22oz Grade B Maple for the main boil 2 weeks ago and then dissolved another 10oz and added to the secondary. 24 hours in and have a good deal of activity.......am I OK leaving in secondary for the next 6 weeks or should I rack again...