Search results

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...

5.25 gallons 70% efficiency Color: 21L IBU 75 1.053 OG 1.013 FG 5.3%ABV Grain Bill: 8.5lbs Pale Ale/Maris Otter 1.5lbs Crystal 60L .5lb CaraPils .375lb Chocolate malt Mash at 154, 1 hour. 1.25oz Warrior (60 min) 1oz Glacier (15 min) 1oz Glacier (5 min) 2oz Glacier (Dry hop)...

..still is at high krausen with visible airlock activity. Man, is this thing ever going to stop? :mad: Not sure I'm liking this 1332 strain......

...I was trying the McDole 'dry hop at the tail end of fermentation' thing, and didn't realize just how SLOW this yeast was.... I'll normally be done fermenting in 3 to 4 days with 1056 or 1272, so when I got home after being away six days in the primary, I was positive It would be done, or...

....Only to have crushed grain show up in my order yesterday. I've been getting about a 10% efficiency increase on brewday using my crush vs. theirs, so my recipe will end up being a little light with their crush. So my question is: Should I run their crushed grains through my mill...

I made a 5.25 gallon batch of BierMuncher's Nierra Sevada. 2nd Generation/washed Wyeast 1056. For cleaning, I boiled the valves and couplers, installed them with Teflon tape, and filled the MiniBrew with hot tap water and Oxyclean for probably 2 hours. I dropped the liquid through both...

... Woke up this morning with foam climbing up the airlock of my recently brewed IPA. Rigged up my first blow off tube, and have all kinds of crap spewing out of there now into the bucket below. ;)

I emailed Joe from Short's, asking him to help me with this recipe. Of course, Huma Lupa Licious is his baby, and I was sure he wasn't going to give me any specifics. But, this is what he did share in his reply: Armed with this info, I put this recipe together. I brewed it about a month...

I've been going for about 4 days, but how long is required? Is it a thing where the longer it sits at low temp, the clearer it'll be, or is there a point of diminishing returns? Is 24 hours long enough at 36 degrees to clear most everything out?

...for a friend of mine who tells me it's his favorite 'beer'. Problem is, I've never tried it myself... By reading the Atlantic Brewing company website, it lists the malts and hops used, and by reading Beer Advocate ratings, I kind of got an idea for color and flavor profile. Here is what I...

...for a friend of mine who tells me it's his favorite 'beer'. Problem is, I've never tried it myself...:o By reading the Atlantic Brewing company website, it lists the malts and hops used, and by reading Beer Advocate ratings, I kind of got an idea for color and flavor profile. Here is...

..Which was fine for this recipe, since I ordered grains based on 60%, and hit all the numbers correctly. But still, it's got me wondering why I'm only getting 60%. Monster Mill set for .040" Here's the grain after crushing: Mashed with 1.4 quarts of water per pound of grain...

...and everything went perfectly on brew day. Hit all of the numbers, pitched an active starter of washed 1056, got active fermentation in just a few hours.. really happy. Now, I don't know how the hell to use the conical. ;) After about 40 hours, I put a quart container under the bottom...

I have some 2nd generation washed yeast from Wyeast 1056. It's in the fridge now. I just made a 1L starter wort that is cooling in the same fridge in an Erlenmeyer flask. When the temps equalize (at about 36), can I decant the liquid from the yeast and pitch the yeast into the wort, and...

I'm aiming for a 7%, 125IBU IPA. The mash is mashing right now. 30 minutes to go... What do you have going on?

pH 8.0 Total Dissolved Solids (TDS) Est 161 Electrical Conductivity, mmho/cm 0.27 Cations / Anions, me/L 3.0 / 2.8 ppm Sodium, Na 2 Potassium, K < 1 Calcium, Ca 42 Magnesium, Mg 9 Total Hardness, CaCO3 143 Nitrate, NO3-N 0.7 (SAFE) Sulfate, SO4-S 3 Chloride, Cl 2 Carbonate, CO3 6...

Background: I'm batch sparging in a 48qt cooler with a manifold setup. I'm using the iPhone app "Brew Pal" to come up with my water calculations. I've set it up so that my efficiency is a modest 65%. I'm doing some tests this morning, to make sure I have my equipment dialed in correctly...

...to go about brewing it. His hints were essentially this: shoot for a copper to light amber colored wort about 16.8 plato 4 to 5 different malts. 125 IBU's (4 varieties). 4 kettle additions 60 min, 30 min, 10 min and flame out plus one massive dry hop. dry hop at a rate of 1lb./31...

Anything I should watch out for? I brew upstairs, ferment down stairs in the basement. What's better to carry down stairs? Cooled wort in the brew kettle, or the fully assembled and filled fermenter? Am I right that you dump the trub once after about 5-7 days, and then not again...

I brewed this recipe yesterday: https://www.homebrewtalk.com/f68/guinness-draught-clone-100740/ Here are some pictures from the process..... Grains, hops and yeast. Souring 24oz of Guinness (4 days). Mixed grains. Draining this one was a SLOW process. But the aroma was...