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Looking for some advice from anyone who reuses oak cubes in wild beers. I'm getting ready to bottle a sour brown that used the dregs of La Roja and Consecration and one ounce of medium french oak cubes. I was thinking about reserving 1/2 cup of the finished beer in a mason jar to keep the cubes...

I'm having some problems with my current mash tun. I use a 10 gallon home depot cooler with a false bottom (pictured below). The issue is no matter how much I vorlauf, I can't keep big chunks of grain out of my runnings. I've resorted to using a very finely meshed strainer to catch the grain...

I'm making a big beer tomorrow. The problem is my mash tun will only hold 12 lbs of grain. Can I mash 12 lbs of base malt, batch sparge, then steep the specialty grains prior to boil since they won't fit in the mash tun? Does anyone had any experience doing something like this?

I washed yeast from a batch on 3/25/11... almost a year ago. Earlier this week I decided to make a 1L starter with it. Everything looks and smells pretty normal. It fermented out a little longer but everything indicates it's healthy. I'm planning on stepping it up at least one more time...

I have a beer that I want to enter in a contest. It's a pale ale brewed with clementines. I plan to make a spiced tea to add at bottling containing coriander, clementine zest and ginger. I'm thinking 21A but maybe 20. Any thoughts?

Last weekend I made a pumpkin ale. I used canned pumpkin in the mash and the boil. After fermenting for a couple days, active fermentation has slowed and I can see I'll be losing at least a gallon due to pumpkin trub. I pitched two vials of white labs British ale yeast. It's obvious that I...

I'm looking to make a smoked rye stout. I want the smoke to shine through but not to be overpowering. I also want to incorporate some chocolate in the mix. Here's what I've came up with. All opinions welcomed: Style: American Stout Recipe Type: All Grain Yeast: Wyeast 1056 (American Ale)...

Let me make sure I'm understanding this correctly.... Is it true to say you can calculate your OG by looking at your pre-boil volume and gravity reading? Here's an example: I have a pre-boil volume of 6.6 gallons at 1.040. If I plan to boil down to 5 gallons, can I expect an OG of 1.052...

So I'd like to brew a 5 gallon batch to serve on Memorial Day. I would be looking to brew a basic 1050 batch with nothing too special. Is it possible to have this beer ready in two weeks? I would force carb, but I'm concerned two weeks won't be enough. has anyone had luck with this quick of a...

Yesterday I brewed an IPA. Grain bill was 11 lbs: 8# 2-Row 0.5# Aromatic 1.5# Vienna 1# Caramel 20L I had a target OG of 1058 assuming 75% efficiency. My efficiency was 77% (Pre-Boil vol 6.9 gallons. Gravity was 1041 at 72F). Considering my target, I figured I'd be right around 1.058 if...

Odd question, but has anyone ever used Weihenstephan for any other beer styles that don't include wheat or wheat malt? I'm thinking about using it for a beer with pilsner as the base malt and I'm wondering what it would yield. Interested to hear any positive experiences. Thanks!

I'm putting together a recipe for an Oatmeal Stout. I want to add some bready/biscuity flavor. I know I'll get a some oil like texture/body from the oats, so i want to counter it with some biscuit malt. I thought about toasting the oats, but since I'm brewing this weekend I won't have enough...

I'm getting ready to brew a honey orange wheat test batch. Since this is the first time making it, I've decided to scale my recipe down to 2.5 gallons. weihenstephaner (Wyeast 3068) is the yeast of choice, but I've read overpitching can cause a loss of banana flavor. I'll be fermenting around...

Earlier this week I washed some yeast from a stout I transferred. I was able to get some great yeasties to reuse and wanted to make a starter to ensure they are ready to go. Here's how I determined how much slurry to use: So I went with about 90mL. My question: How big of a starter would...

So I'm planning to give this recipe a shot: Kabe's APA I also want to try my hand and washing/harvesting when I transfer to the secondary. My question: Is it worth trying to wash/harvest Pacman yeast after 21 days in the primary?

Check out pictures and my step by step HERE

I recently purchased some brass fittings/ball valve to use for a mash tun and followed the directions in Palmer's book to remove any surface lead by pickling (2 parts vinegar/1 part hydrogen peroxide) for 5 minutes. the problem is i'm left with some spots that are darker greenish...these areas...

I started a blog to track my brewing progress. Come check it out: http://brewsandbeats.blogspot.com/

Hey now! I was looking for a place to gain some more knowledge about homebrewing. This looks like the spot! I been thinking about brewing for some time, but didn't have the space in my apartment. Now that I'm a homeowner, Let the brewing begin :rockin: I already picked up The Complete...