Search results

Cool deal guys thanks a bunch! I just re-sanatized my secondary and keg! Here in a few minutes I am gonna rack to secondary and start working on the next variation to my Pale Ale. Once I have something solid and know exactly what I hve and that it is awesome I will post and let you guys go out...

Thanks guys! Now how can I determine different dry hopping times between different beers? Is it through IBU's that my goal is or something else? Am I asking the question right?

Simple question about dry hopping. I just brewed a Pale Ale and waited basically till my air lock stoped. I then threw in an ounce of Fuggles after Id say 4 days. Did I dry Hop too early, too late or right on time? I guess the real question is what is a good rule of thumb to dry hop?

Okay I guess the yeast needed to hydrate and activate a little bit becasue its starting pick up a little bit. I am excited to try this beer! After this is an IPA!!!!!

Okay so that airlock pushing after 4 hours is about all its doing! It has been 11 - 12 hours after pitching and should be going wild by now but its not! I didnt hydrate or do a yeast starter. I just pitched dry yeast like I always do. But it is moving SSSSLLLLLOOOOOWWWWW!!!!!

I did change this up a bit but it is 4 hours in the primary and starting to push my air lock! I only did 10 lb vienna 1.5 caramel 40L and american pale malt. Also my hops choice was 60 min and 30 min Saaz and 2 min Fuggles all one ounce. Im gonna dry hop one more ounce fuggle. I did though use...

I am trying to design my own special pale ale and I need the base to go off of! I am going to try brewing this this weekend! Ill keep you guys updated!

When I brewed mine, I fermented in a 6.5 gal carboy. I had to put my blow off tube on it fermented so violentlly!

How long would you boil the pumkin for? And how much would be sufficient for a 5-6 gal batch?

Now is there a way to to maybe use the pumkin in a mash? or even in a mash bag in the wort boil to save on the mess?

I have had an idea for a recipe but I just need to know how to do it. I am wanting to use fresh ingrediants and either do a partial mash or maybe even and extract. Heres the idea; An Amber ale with fresh pumpkin, pecans, and cinnamon. My grain bill will be 1/2 lb chocolate malt and 1/4 pund...

Fellahs! My wife and I had a boy!!!! We kept it a surprise and got what e hoped for! Jax Mathew Roberts was born 10/19/2010 and was 8 pounds 13.5 ounces! And is absolutly perfect!

Its in the keg and I tried to force carb it (Just got my first keg) but its still kinda flat. taste fair I guess but I think that was totally in the water. Im trying again here pretty soon for another batch.

So any idea if anyone else has had an infection and it turn out nice or at least decent?

So as I got ready to keg my brew, I noticed a small infection. I still racked in my keg but stopped under the infection. Havent had time to mess with myy fridge yet but I hope everything wil be okay!!!!

Its something I just made up up. It is really good though. As far as a comparable commercial beer? It would have to be somewhat similar to a Kilians if I had to say it was close to something. Its just extract and 3 seperate grains with hops and yeast. CHocolate, carapils and cara / malt 20L...

But I guess what I'm asking is what is the definitions of cloying and quaffable?

I ordered my corny keg this past thursday. I am piecing together my Keg equipment week by week till I get everything together. I wil be conditioning in my keg and racking it there next weekend after I sanatize my new keg. Has anybody tried this recipe AG yet? If so what is the differences you...

I am using the 21 day trial of beersmith and I am tryin to convert my recipe. It is a very simple brew with a phenomenal taste and everything else. But I want to convert over. I am starting to get all my brewing equipment together and legit. I am On my way to be a young padiwan to some of you...

Okay, so what is cloying and quaffable?