Search results

I'm making what I'll call an Imperial Schwarzbier variant and am seeking thoughts on how to hop it. Grain will be ~ 50% US 2row, 40% pilsner and the remaining 10% dark specialties that range from crystal 40 to carafe special II. Bohemian lager yeast @ 50F. Pretty strong with a target 7.5%...

I get how to calculate attenuation, but I'm not really sure I understand it. If I have a wort that I want to dry out past intial FG, can I just keep pitching fresh yeast to get multiple fermenations of say 73% (wyeast website mean attenuation = 73% for Irsh ale yeast) attenuation rate? This...

Brewed my first barley wine the end of April 2012 (recipe derived from Old Foghorn and Alaskan's Pilot Series). OG: 1.113. Racked to secondary (after about a month in primary) at FG: 1.026 (just under 12% ABV), dry hopped and held at 45 degrees for three months, and subsequently added wood...

Been AG for a little over two years, using a 10g keg-based system. With the exeption of one of about nine brew sessions to date, my fermentations have always been torturously slow, and generally finish a little higher than I'd like (~ 0.005 too high). After brewing my first parti-gyle...

Have searched but not found - anyone find a recipe for this tasty brew from Alaskan's Pilot Series?

I know I prolly need to RAHAHB.... but I'm travelling and have none handy. I've got a baltic porter at home that had an OG of 1.088, into which I pitched a healthy starter of bohemian pilsner 8 days ago at ~ 56F. I brought temp down to 53F in a day, fermentation seemed to be ticking away...

Brewing my first Belgian Wit. Read that Tettnang (but recipe said to NOT user Tettnanger) is a nice hop for this, but that it is hard to find. HBS had US Tettnang by Brewcraft. I've read the threads on Tettnang (region) vs. Tettnanger (hop variety, which when from the Tettnang regions, may...

Made a real tasty IPA last spring - my adaptation of Bells Two Hearts - and I'd like to amp it up to a DIPA for the fall. I like everything about this beer; i.e. I'd like to keep the flavor profile similar if not the same (OK - maybe a little more hop aroma...), just boost it from a ~7%ABV to...

I just put 2x5g of agave wheat into the keezer to cool before kegging. These sat in primary for 21 days. One started at 1.053, currently is at 1.008, and tastes pretty good (this was on White Labs American Hefe); nice body and a hint of the sweetness and flavor from honey flavored agave...

How rude... I joined late last year and didn't do the intro. Got my own set of equipment Nov '09 (AG, three keggle gravity), after doing a few brews with a great brewer pal on his system. Being just up the road from one of the best commercial DIPA's, I plan to explore things that are a...

Just a few months into brewing and kegging. Bought a bunch of used equiment from a guy getting out of it, including five ball lock corny kegs that I now realize probably have a mix of posts/poppet types. Got four of them to seal (mostly, see below), but one clearly has an issue. This one...

I've just brewed my third batch, 10g of an AG stout, and plan to add cherries (no extract flavoring) to at least one of the 5g fermentors. I've searched for some subjective guidance on what kind of cherry to add (fresh/frozen/puree), how much to add, and when (kettle/primary/secondary), but...