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Stout: IPA: India Brown: Another Pale:

Hey, It was due to several factors, but all of the help I got in bringing it up I received from this thread. First for me was the crush. I got a monster mill, and set it to 'destroy'. My crushed grain is absolutely shredded, and the grain I was getting from my LHBS and online seller was...

I broke my third one about six months ago, and I never replaced it. I'm probably weird in the brewing community, but I don't really feel the need to check anymore. I've brewed often enough and understand my equipment and process to the point where I know what I'm going to get 'close enough'...

Going to brew an American Irish Red (Red Headed Step Child, working name) with a buddy of mine who is learning the craft. The recipe is a red colored ale, not as dry as an Irish red, with American hops vs. English ones.

Black IPA's are delicious. I had one on-tap last spring, and it didn't feel out of season at all. :)

5.8% ABV is fine for an American IPA. You're not making a double IPA... ;) I would cut carapils down to .5lbs, and I'd use 1lb of a higher lovibond crystal malt. Maybe a 40L. For a meatier malt backbone, you might try to substitute some of your base malt with Munich which I have done on a...

Thanks everyone. I just went in with a bit more base malt until the gravity hit what I was after. dcp27: I've made two beers that were mid level alcohol beers (OG of ~1.060) and lightly hopped, both using sugars to get the last ~10 points. I found both of them to have a harsh alcohol flavor...

IMO, it's the Honey Malt that sets this one apart. I would do whatever you could to get some in your hands before brewing this recipe. ;)

I'm going to be brewing a beer this weekend, for which the recipe I have asks for an addition of 1 pound of honey. I know from my past experience that I'm never totally happy with my beers (especially lightly hopped beers) that have a large raw sugar addition to the boil. When reformulating...

Here is a pic of my beer inspired by this recipe. Great stuff!!! :)

I brewed the evolution of this recipe again this weekend. I've upped the base malt to 11 pounds, and added a quarter pound of carapils. Mashed at 153. OG ~1.070 should finish at ~1.018 1056 yeast. I hopped with 1.25oz of Columbus at 60min. Moved the Simcoe hop addition to 15 minutes, And...

I'd double the dry hop....

I've brewed this twice in 5 gallon batches now, each time with 1056 rather than Kolsch yeast, and a slightly different hop schedule based on what I had on hand. I'm going to brew it next weekend following the real recipe, with maybe a bit more initial bittering hop. Good recipe! I highly...

I normally put the wort chiller in the brewpot with 15 minutes of the boil left. I let it sit there to sputter and steam off for a few minutes before I even think of getting anywhere in front of it. On one fall brew day, about 10 minutes after putting the chiller in, and a few moments before...

I've made a pale ale recipe which I was able to easily serve 12 days after brew day. I think I could serve it in 7 days if I had to. Just pitch enough yeast, contol your fermentation temperature correctly, keg and force carbonate, and you can make a great beer quickly..... ;)

I just kegged a variation of this yesterday, and it's great! I subbed the middle hop additions for Perle, since I have a huge stockpile of it. I wasn't sure what to brew, so I looked this recipe up from my Driod right in the home brew shop while I was buying specialty grains. The malt back...

1056 is my normal yeast. I ferment at 62-63 degrees in the winter, and it will take a bit longer to finish than at 65-66, but it still creates a nice finished beer. Depending on the wort, I find 5-7 days at lower temps vs. 4 days at mid to upper 60's. I actually prefer the beer fermented...

I've read similar replies in this thread already, but I'll still add mine for whatever reason. Brewing beer sits at the intersection of a half a dozen of my interests. It's equal parts art, science, creativity and engineering. I have been a fan of craft beer for years, and love to cook...

From what I remember, it was a pretty tasty beer. I didn't have the original beer to do an A/B comparison while this brew was in the kegerator, but it sure reminded of the Red's Rye's I've had, and I wasn't disappointed in the beer at all. I'll probably make it again this winter at some point.

I work my immersion chiller pretty good. If you're just letting it sit there, it's going to take a while. Work the chiller around in a circle, up and down, and repeat constantly until the wort is at the temp you want. I typically can chill boiling wort down to 65 degrees in 5-8 minutes...