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All I will try to keep this short while still providing detail. Made a brown ale (moose drool close) on July 1. Fermentation brought it from 1.056 down to 1.018. Was steady for few days. Transferred to secondary on July 21. Let sit until August 21 when I noticed mold - or wild yeast - it...

Hey All Brewing an extract batch with an OG of 1.065 I have 5oz Centenial 1oz Ahtanum and 1oz Whole Leaf Amarillo Was thinking of the following additions.What would you change? 60min 1oz Centennial 20min 1oz Centennial 10min 1oz Ahtanum 5min 1oz Centennial DryHop 1oz Centennial...

Hey All Brewed a IIPA that say in primary for 3 weeks and stablized gravity wise. Dry hopped which started the airlock bubbling again (as it usually does). But now 8 days later and the airlock is still bubbling (maybe a bubble every two seconds - so fairly regularly). My instincts tell me...

Hey All, I have a sour flanders that is ~1 year old now. So I will probably bebottling in the next few months. I wanted to see if anyone had any advice on how to proceed as I get closer to bottling. Any advice would be great. A few things that I am wondering about though are... [1]...

Hey All, Original post and recipe below this post... Today it is pretty sour and tart and wild (in a good way) -- But it tastes a little thin. Like its watered down. Will this change when carbonated? Is there a way to "thicken it up" a bit? Thanks! J MASH THE FOLLOWING AT 155F for...

Hey All I am making a beer that calls for a 2.5 gallon boil size. It is the Pliny from Austin home brew which calls for a 90 min boild with 2.5 gallons. But I have since upgraded to a 7 gallon pot so I am able to larger boil sizes (5-6 gallons) I have beersmith and I think what I need to...

What does everyone think about using those water cooler style bottle s for a sour? I know they say not to for beer but would they be ok for sours?

Hey All I am making the Northern Brewers "Inn Keeper" recipe and I have two questions. http://www.northernbrewer.com/documentation/beerkits/Innkeeper.pdf [1] There is biscuit malt in it, but it is an extract recipe. I thought biscuit needed to be mashed. If so, does it need other grains...

Hey All I wasnt even sure what to put in the title for this...I made a cider/malt beverage that went like this... This is for a 10gal batch Steeped for 40 min 1 lb Crystal 120L 1 lb Honey Malt 4 oz Torrified Wheat This is one spot that I am not sure on. I know that Honey Malt and torrified...

Hey All, Use the following for grains, mash at 148 for 90 minutes: 1.75lb Munich, 1.75lb Pale 6-Row, .75lb Pilsner, .15lb Chocolate Use the following for malt extract: 4lb Amber LME, 4lb Munich LME, 1.25lb Corn Sugar Bittered with Styrian and Fuggles Flavor Hops: Styrian at 30 and...

Made a flanders red sour back about 4 months ago. Still no pellicle. What if any actions can I take? Thanks

Hey All I have put together from several other recipes and the website of troeges a recipe for the mad elf. I plan to add 5 lbs (half sour half sweet) to the secondary. [1] Should I boil after I open the can? Or anything special to do before I add? [2] How can I predict (or know) how...

Hey I got my first sour two months into its journey and I want to make a 2nd so as to be able to blend and or compare. Being new to sours I have recently tried a few and enjoy Rodenbachs and Cuve Renne by Lindemans the most. Anyone got a tip on trying to get a sour close to either of...

Hey All, Wanted to try to brew a pumpkin ale but there was no pumpkin around. So I improvised. I also wanted to end up with a higher FG so that it was on the maltier/sweeter (less dry side) so when I 'mashed' I did so without anything that would help to convert the sugars in the other...

I am making an IPA and using the following to mash. Wanted to make sure they work together... Will these convert? 2# pale 2# vienna 1# crystal 60l 1/2# carpils Will add 5# DME later... Just want to make sure that this is an ok combo Thanks

Hey All, I made an Autumn Harvest Ale that contained: 7lbs DME 0.5lb Special B 0.5lb Crystal 60L 1/2 lb Malto Dextrine 1/2 lb Lactose Sugar 3tsp Spice Mix (cinnamon, ginger, clove) 1 tsp vanilla extract 1/2 tst almond extract 7lbs of Butternut Squash mashed for 1hr with specialty...

Hey All, I have an IIPA that is just coming off its 2nd dry hop and is to be bottled on Sunday. I also have french medium toast oak chips that have been soaking in Makers Mark for 2 weeks. I know that with oak a little goes a long way, so I am wondering if there are any tips to oak this...

Hey All, I have a batch of Graff that has been sitting for a couple months -- and it is still -- well not 100% to my liking. A bit too tart, sour. What should I expect as I hit the 4month, 6 month, 1 year mark in general from a cider? What are the standards changes that I can expect...

Hey All, I have a stout that is WAAAY over carbonated. Waaaaay. Also, a little too strong on the cocoa. I was thinking of uncapping the bottles and adding the beer to a bottling bucket, then adding some guiness stout. I have about 1 case of my stout and was thinking of a 4 pack of the...

Hey I have a tripel going. I am adding 2# of clear candi sugar after fermentation winds down. I just boiled it in some water and let it cool down and I am going to throw it in the fridge until I add it - maybe 4-5 days or so. Any problems with this?