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So, here is a recipe in progress I am thinking of using some of my fresh hops in a pale - looking to make an easy drinker with some hop presence. I use Gambrinus honey malt a lot, and it seems to work well. I'm thinking of adding a bit of wheat to the equation. I do have some munich, naked...

Recently I haven't been taking an FG reading for my brews, combined with erring on the side of more sugar in priming (usually 3/4 cup for 5G) - I've had a few beers go boom as the basement warms up. Consequently two questions: 1) I've started placing the affected batches in a fridge. My...

Ok.. So I had a bunch of raspberries and I decided I was going to throw them into a short batch as an experiment... So I had a 3G batch of a basic wheat and I added some raspberry syrup (cooked down raspberries with brown sugar) and honey. I bottled way later (so I think I had a full...

Hi all. I'm thinking of brewing a very simple batch to be able to get more acquainted with specific hop/grain profiles. So I'm thinking of doing an IPA all grain with just 2-row and just one type of hop. My goal is to get more familiar with a relatively simple recipe to differentiate the...

These rhizomes come from a great crown that I just got and split. I am in Royal Oak, off of Woodward and close to 696. It's a Tettnanger, it seems to work very well with the SE Michigan climate. While this crown is a few years old, the rhizomes of this variety that I planted from the same root...

ok. So its frigging cold and I have 2 5G converted coolers. Thinking of brewing my first larger AG using this set up. Since this is an experiment - I'm kind of pulling from some grains I have - and making up something around that. That said, might as well give it a good chance of success...

So I just picked up two 5G coolers that I'm converting to mash tun. I'm going to start out with grain bags. Yes.... slippery slope to all grain. So instead of figuring this out myself, can one of you tell me how much grain I can realistically put into a 5G upright cooler? (the get the...

So I just brewed this last night: http://hopville.com/recipe/201126/imperial-ipa-recipes/oceanfarer Here is situation. I took the gravity reading at 90 degree f - and it came out to 1.050. Kind of weird for a 7 pd of grain + 2 pd of candi sugar and 5 pds of LME etc. It was a solid 6G batch...

So. This has happened to me twice now. I wonder if it a yeast thing or a possible contamination. I get some bubbles in the neck of the secondary. These look silky off white and don't look too different from fermentation bubbles - except that they stay there until undisturbed and are more...

Seeing the number of posts association with omg my fermentation is stuck, I have been investing some time to establish patterns. There are a few basic ones: 1) reusing a yeast cake (preferrably washed after 2-3 brews) is a great technique to speed up fermentation 2) creating a hot environment...

I've been seeing reference to sweet hops. Trying to figure out what is meant by "sweet" hops. Are these just hops who happen to have a lower alpha? or is it just another name? In other words, are sweet hops good ole hops in disguise or are they actually something different that would affect my...

Ah yes... the amazing powers of forgetfullness. Seems I have found 3 corneilus kegs of beer (amazingly enough still Co2ed) from my early beer forays. So i tried one of em today. Definitly unusual.. Perhaps turning a bit towards vinegar. If I recall the beer, it was a real heavy cream stout...

So I got a number of species, from local sources and also from the Internet. In order of success here are the ones that seem to grow best (for me) in Southeast Michigan. I should provide a caveat that not all have similar exposure and that certain had been started a month prior in dirt...

So I went on vacation and left a batch in my clarifying carboy when I left. It already had 2 weeks in fermenting and 3 weeks in clarifying. When i racked to clarifying i had a gravity reading of 1.02. Didn't think much of it.. thought a bit of areation might take it down. I wanted to take...

We pitched last night at around 11PM. It's about 7:00PM. No signs yet of fermentation. We're using 4Lb of Alexander LME, and 3 pds of DME. Used Danstar's Munich which I heard was very quick and fast. Got it the same day at a brew store - so I'm a bit surprised. The yeast didn't foam that much...

Ok.. I scoured the forums... and I've seen just about all kinds of recipes being made from tomato to jellies... But nothing with orange juice. Is the acidity too strong to allow fermentation? would it just taste rank? Since hard limonade can be done, I have to think that OJ could also be...