Search results

A few of my buddies and I are planning to brew a batch of beer over Christmas this year and then age it a year or more. We came up with the idea for a strong Belgian Stout that would include dark candi syrup and Brettanomyces in the secondary. Here's the recipe so far: 5 gal batch OG 1.098...

I had an idea of building a counterflow chiller using copper tubing with fins (like for water baseboard heating). I was thinking to use pvc pipe for the outer water flow. I was just wondering if this was practical. The tubing has those nifty heat exchange fins but it usually comes in a pretty...

I'm doing an American wheat beer tomorrow which involves 5 lbs of wheat, 1.5 of flaked wheat, 4 lbs of vienna, and a half lb. of honey malt. My question is, is there any benefit in just including the wheat malt and flaked wheat in the protein rest, and then adding the barley malts when I bring...

I brewed an AG rye IPA a little while ago. Everything went really smooth. I mashed at 154 for an hour, got 4.75 gal into the fermentor at 1.066. My yeast was a rehydrated packet of Safale-05. Things started normally and I got a decent krausen, but after about a week it seemed fementation had...

Normally I buy my grains pre-crushed from Midwest as I don't have a LHBS. However, recently on a trip I bought a 10 lb. bag of pre-crushed pale malt, packaged by Muntons (the shop did not have a mill) in an attempt to save on shipping. So yesterday I tried to brew an Irish Red where the Pale...

I've just started getting in to all-grain and of course now I'm also trying to keep better records of what I'm doing. I've used some of the online calculators for crunching numbers and I know there's nifty software available, but Im having trouble just finding the flat-out formulas from...