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Going to toast the oats and possibly add more pumpkin spice in the secondary to taste if it is not up to par. Also there will be 2 roasted sugar pumpkins with brown sugar on them in the mash. Mash at 154 F, 1.054 OG, 28 IBU 9lbs UK 2-row 1lb Toasted flaked oats 12oz Chocolate Malt 8oz...

Have mixed reviews from a lot of people on this subject but for a Rye Kolsch for a Hallertau hop substitute would you use which of the following, Mt. Hood, Saaz or Tettnang? Thanks everyone.

So far worked this out in my EZ water calculator, what does everyone think? Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 4 / 4 RO or distilled %: 0% / 0% Total Grain (lb): 11.69 Non-Roasted...

From what I've been given, it is saying the sulfate is higher than the Chloride, making the beer more bitter. I would think you would want the beer more malty to balance out the high IBU's of the Alt. Hear is the profile and if anyone else has experience with this style of beer, please chime in...

Sorry for another question's but I'm very unsure about some of the steps. I was doing a lager requiring 420 billion yeast cells for my beer. I have a 5L flask so can I just pitch 1 vial of yeast in 4.82 L starter to give me the proper pitching rate or would I need to steep it up? Also I have...

I know there are numerous post regarding this yeast but I have heard a lot of negative feedback on the yeast and it's fruity tones. I just wanted to reiterate that this yeast worked for me fine using these method's. *note, results can vary from homebrewer to homebrewer. I started out re...

Hey guys have no clue whats going going here because I'm 5 points over what the recipe is supposed to be at 1.017. I pitched a 1.7 L starter of Wyeast 1056 American Yeast on a stir plate. Aerated the wort as usual and have never had a problem with a beer under attenuating. The beer started out...

Brewing tastys Janet brown tommorow and somehow I milled in 1 lb of torrified wheat instead of white wheat with the rest of my grains. Can I het by or should I rebut the grains? thanks everyone

Have very soft water from Seattle WA and did some calculations already but short on the S04 and to high on the calcium and chloride. Also I know Tasty starts with harder water than me so is this formulation ok because I can't add any more calcium chloride or gypsum because my Calcium and...

I know there are other options of heating fermentation's like the aquarium heater but I wanted to know if this Reptile Mat will provide enough heat for me in the winter, with 50 F ambient air temperature. It's only 25 watts and I know brewing mats are 50w but here is the product, any help would...

Doing my first lager and the ambient temperature and so is the wort. I'm just wondering if the fermentation of the Lager raises the fermentation temperatures like ale's do or not? Thanks everyone, tried to Google this but couldn't find an answer.

Just got done with doing water calculations for my Munich Helles let me know what you guys think if I need to make any adjustments. Starting Water (ppm): Ca: 8.9 Mg: 1 Na: 6.8 Cl: 4 SO4: 2 CaCO3: 17.5 Mash / Sparge Vol (gal): 4 / 4 RO or distilled %: 0% / 0%...

So Far came up with this recipe for Russian Imperial Stout and been using the Ez water calculator to adjust my ideal water for Seattle, Wa soft water. My Water report right now is Calcium-8.9 ppm Magnesium- 1 ppm Sodium- 6.8 ppm Chloride- 4 ppm Sulfate- 2 ppm Alkalinity- 17.5 ppm I...

Hey guys worked on this awhile but need some help with the hop schedule and grain bill. I like the hops used and also it is supposed to be like Pliny the Elder, but a different take on it. I have a **** load of Simcoe, Citra and Centennial hops so don't be afraid to used those in tweaking the...

Right now cant find the right combination of hops and trying to brew this one tomorrow. These are the hops I have on hand and have a lot of them and wont be afraid to use a crap load of them especially the simcoe, centennial. Simcoe Centennial Cascade Amarillo Perle Willamette Citra...

Going to brew this up this weekend. Used the Brew Your Own magazine as a guideline but built it from scratch. Recipe: American Wheat/Rye Brewer: Adam Korby Asst Brewer: Style: American Wheat or Rye Beer TYPE: All Grain Taste: (35.0) Recipe Specifications --------------------------...

Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.57 gal Estimated OG: 1.043 SG Estimated Color: 2.8 SRM Estimated IBU: 14.0 IBU Brewhouse Efficiency: 75.00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item...

Recipe: Pumpkin Ale Beer Brewer: Adam Korby Asst Brewer: Style: Specialty Beer TYPE: Partial Mash Taste: (42.0) One of the better tasting beers have ever made. The cinnamon and cloves really come through and a nice subtle hint of pumpkin from the mash. Next time I would back off the cloves...

BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Goat Scrotum Porter Ale Brewer: Adam Korby Asst Brewer: Style: Brown Porter TYPE: Partial Mash Taste: (40.0) Very nice porter. Was Crisp and left a somewhat of a sweet flavor in your mouth. Very Drinkable and it is nice to...

Had a question regarding a 15.5 gallon sanke keg. For memorial weekend going to try and bring this up for some fun, but was wondering, yes I do have a crapy party pump and if the beer doesn't get drank in a day it goes bad. How should you pressure the keg with a party pump? Regular sugar? Also...