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How did it turn out? :)

Beerrific, why is it too much biscuit malt? What would 1lb of biscuit contribute that's undesirable? My inspiration beer definitely has biscuit in it, and the description of it sounds good, but it could very well be that I have too much... but why? :) Thanks!

I'm not sure where you went wrong, but something did. You should definitely pitch new yeast ASAP before something else decides to eat your wort.

Hi everyone, I'm hoping some people could give me feedback on a recipe I'm hoping to do this weekend. It's an American Brown, similar to Brooklyn's brown, but hopefully a bit sweeter and tasting a bit like a chocolate pastry, but keeping within the style. Amount Item Type % or IBU 5.00...

Thanks Brewsmith! This was exactly what I was looking for. Hopefully it doesn't end up making my beer too sweet, though my inspiration beer (Lagunitas Lil Sumpin Sumpin Hoppy Wheat) did have some sweetness. We'll see!

When designing a recipe, when should I include crystal malt? What does it contribute? Beer Smith says it adds body and improves head retention. I designed a hefeweizen / IPA hybrid, bought the grains from my LHBS, and when he was ringing up my bill based on my grain listing he said "Huh...

Am I the only person here who has no idea wtf pet bottles are???? They must be plastic. Do any products at the supermarket use them? Or the beer store?

I pulled out a glass today from the secondary, 5 days after dry hopping and oaking. This is going to be a great beer! The color is actually perfect. The aroma is great too. The dry hops are making it more like an IPA than an APA, though. And the bourbon and oak are hardly detectable. I'm...

I don't think hops should change the fermentation smell. If it smells a bit off, it may be an infection, but it's not hops related. As for the outcome of using double hops, how much did you use? Considering the low alpha acidity of Saaz, unless you used some rediculous amount I think your...

Haha, so basically you didn't follow his recipe at all and instead did a standard grain steep method? What steps did you actually use from the episode?

Your experience is very consistent with the wheat-based beers my friends have brewed while I was around. It is quite disgusting at its peak IMHO. But it does go away after a while. If I were you, I'd leave it in secondary for at least a month to let the sulphurous smells go away... but I'm...

I've found in my first two brews that I get a nice secondary fermentation after the transfer. So while your SG may be where you expected, there may still be fermentables that need to ferment before you bottle. I've never experienced bottle explosions, but I suspect there would be some if you...

I added the dry hops and oak chips with a bit of bourbon today, and already the beer in secondary is tasting a lot better. Unfortunately the bourbon bumped up the color so it's a dark looking APA now. It's amazing how a bit of color will have such an influence. I'm looking forward to the next...

Hey cweston! It's an APA. (The same oaked APA that we were talking about a few weeks ago, in fact.) So there's a chance that the oak chips I'm putting into secondary any day now will fix the problem too. I used 1oz Chinook hops at 60min, which have an AA of 12-14%.

How do Belgian lambic breweries age their hops for 3 years? Do they dry them out or something?

My last brew, which I just moved to secondary yesterday, tasted a bit boring during the transfer. When I came up with the recipe, I was expecting an OG of 1.055, but ended up with 1.051 because the extraction efficiency on my specialty grains (and the 2-row I used for enzymes) was 50%, versus...

Never done a wheat before, but I think the ratio you used was fine to cut down the recipe to 5 gallons :).

Thanks guys. I've dropped the bittering hops to 1/2 oz, and stepped up the dry hops to 1oz. Drengel, thanks for the suggestion of not mixing hops. I cut out the cascade and I'm going to do 1/2oz of Fuggle at 30 minutes and 1/2oz of Fuggle at 5 minutes. That leaves all the 1oz of centennial...

I've been able to do it very easily with just warm water and a scrubby sponge. I soaked the bottles for about an hour or two, then tore the labels off, then scrubbed the remaining glue off. Some labels were harder than others (Boont Amber's pretty difficult, but Sierra Nevada and Pacifico are...

Thanks CW! I'll definitely take your advice on the hops. As for the yeast, do you think using the Danstar London Ale dry yeast will be sufficient? Or should I fancy it up with some specialty liquid yeast?