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Hey guys, I just did a 10 gallon batch of a best bitter. I used Wyeast thames valley I to make a starter about 1.5 days before pitching. The ten gallon batch was split into 2 carboys. When I do this, I try alternating between the carboys frequently as I fill them to keep my gravities...

Thanks for the welcome guys. I've actually been lurking for quite a while around here. Been brewing extract for about ten years, but just got into all grain in the last year. Wanted to get the brown done yesterday, but was also doing a 10gal batch of my IPA, and just ran out of time. Maybe...

@bierhaus- I think my recipe is going through an identity crisis! (I guess that doesn't REALLY matter) This was initially intended to be a US brown, because I always end up doing UK styles. The thing is, I LIKE UK styles. I tend to think of most UK ales as understated, and very well...

Wow! That's way more feedback than I expected, but in a good way! Thanks for your consideration. Let me explain a few reasons for why I did what I did, so that you can tell me where my logic is wrong, so I can tweak it a little! First, the smoked malt was "inspired" by Sierra Nevada's...

8lbs Ashburne Mild .5 Chocolate Malt .25 or .5 smoked malt? .5 Med Crystal .5 Dark Crystal .5 Oats 1 oz Northern Brewer/1oz Willamette for bittering 1 oz Willamette for finishing Thinking about the Northwest Ale wyeast strain. Impressions?

This is the first time I've dry hopped and kegged, so I guess there just hasn't been enough time for it to all settle out. That makes sense to me. What about actually filtering? Can some sort of water filter be used to clear the batch on the way to the keg? I know that a lot of breweries do...

Alright, alright. Thanks for the tips. I'll just stay patient. Your lack of concern is calming me down a bit!! I'm not in a real rush to get it carbed, just to get it RIGHT! I had the mini-mash thing down to a science, but as soon as I changed to the full mash, I start to worry about every...

Hey guys, I just did my first all grain batch. :ban: I Got a nice igloo cooler with a stainless false bottom. My temps seemed ok for the mash. I though everything went pretty well, my OG was pretty close, my boil had a small delay when I ran out of propane, but I got a new tank within...

I wondered about the oil/fat. Hmmmm. What do you think about throwing a little bit into a few of the bottles in a few different quantities? I was thinking this may closely approximate adding the seeds to the fermenter......

Long time lurker here, so thanks for all of your indirect advice! So here's my first post. WOOHOO :ban: I've been able to find almost nothing ANYWHERE on the "interwebs" about using sesame seed in brewing, but I think it would make an interesting addition to a beer that had some nutty tones...