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Having a bit of trouble with water chemistry this evening. I wonder if you might point me in the right direction. In looking for Ca, Mg, Na, SO4, and Cl in a few homebrew shops here, I found only Calcium Carbonate, Calcium Chloride, and Magnesium Sulfate (using RO water for a pale ale). It seems...

I do the same except I cover the lid with a towel to deter insects. Haze has never been a problem. For lagers I chill 10 liters water in various plastic bottles in the fridge and freezer. I transfer(and filter) the wort to the fermenter and place in a 40L plastic (italio brand)laundry basket...

I've been using NoChill for several years now without any problem. In my case I don't even transfer the wort to a closed container. I wrap a clean towel around the lid on the boiler and secure with a bungy cord. Next day or so I transfer the wort to the fermenter and proceed with pitching yeast...

Putting grains in the fermenter like dry hopping to get an extra malty flavor - has this been tried before?

I'd like to know which strains of hops are the most unique/hardest to substitute? To me, most hops I've had smell the same except for Apollo which was 18%AAU and smelled like week old cat piss.

Do you think this would be close to SA Hefe? Grains 2.5 lbs 2-Row Pale Malt 2.5 lbs Wheat Malt 8 oz Flaked Wheat Extracts 3 lbs Pale liquid malt extract 3 lbs wheat liquid malt extract Hops 1 oz Spalt (60 min) 0.5 oz Cascade (15 min) 0.5 oz Spalt (15 min) Yeast White Labs...

SA's Hefeweizen was one of my favorites and I was sad to see it retired. Yes, I know it wasn't a true hefeweizen but for some reason I'm not a big fan of traditional German hefes and like the Americanized version better. Anyways, I'm determined to brew a clone as close to that beer as...

lol - that triple hop brew is pretty intense, for dedicated hopheads only.

My 6-hop IPA is Apollo, Sorachi Ace, Bravo, Amarillo, Cascade, Citra

In a couple of weeks I'm brewing a 6-hop IPA - I'll post a recipe and review when it's bottled. But now my goal will be to make a good beer with 16 different hops. :rockin:

I've heard of 9 or 10 different kinds of hops being used in an IPA but I'm sure someone has done a lot more. Anyone know what the record is, either for commercial beers or well-known homebrew recipes? edit: I also just remembered Hop-15 which I think is named for the number of different hops?

Tie the carboy to the bumper of one car and the bucket to another car and accelerate rapidly in opposite directions. This usually works in cartoons and sitcoms for everyday tasks such as pulling teeth, getting your head unstuck from a banister, dislodging your privates from a hot tub jet, etc, etc.

Try Haitian vanilla

Not sure about the amounter of water used, but this was about 12.4 gallons of beer bottled. Brewed in early October, bottled just before Halloween. Just did the 2nd tasting notes today. Bocktoberfest – 7.2% Traditional Bock/Octoberfest hybrid OG: 1.075 FG: 1.020 Grains: 2 lbs Vienna 2...

The head brewer has been working on the recipe and we won't talk to him until the week before we brew it so I don't want to start changing it now. He knows the recipe and I've only been brewing since last spring so it's all good - we'll try it out first and we can make changes next time if we...

I've only had it once so far but I'm hoping to grab some more this winter if it's still around. I was really surprised to see it had such a below average score on BA. That's ok - more for us. :mug:

I was talking to one of the guys at our BOP and he said some customers had tried adding caramel to their batches. He didn't mention anything about the taste, but he did say that the caramel didn't fully melt and some of it hardened in the colder fermentation temperatures. After that conversation...

I won't have a copy of the recipe until near the end of January but I'll bump this thread up and post it then. On a related note, has anyone here tried Saranac Caramel Porter? It has a really low rating on beeradvocate (C+) but me and my friends loved it. Our stout would not have that much...

In February me and a friend will be brewing a stout roughly based on World Wide Stout but sweeter - it will be somewhere around 16%, hopefully more. The recipe is all set but we want to smooth it out with some caramel extract. We're brewing a 13-gallon batch and I see that caramel extract is...

Thanks - I do have How to Brew and I go to websites such as beertools but I'm still learning and haven't really figured out all the calculations yet. I'm not even sure what kind of Hallertau it will be - this recipe will eventually be used at my local BOP, which is also why I haven't had to...