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I picked up some 2-Row and Chrystal 40L the other day. I was planning on doing a Pale Ale and a Blonde Ale. Then I got to reading about roasting grains. Now I'm thinking a Brown, Porter or Stout might be nice. I have read up on roasting grains and making crystal from base grains and have a...

I have a 12v cooler which will also keep items warm. I placed water in a jug in it. I checked the temp a few hours later and it was around 120*, by the next morning it had reached 153.9*. If I heat a mash mixture like that, what would happens?

I want to build a controller that can be used for Ales, Lagers and to cold crash. To do this on a tight budget I looked into modifying a standard home thermostat to work at lower temps. What I came up with was a VERY easy and cheap mod. All you have to do is solder a resister across the...

I am tired of wasting good beer produced when making starters, so… Here is my plan. I recently picked up a vial of WLP007 English Dry Ale yeast and the grains to make an Old Ale. Before I brew it of course I need to make a starter. I plan to pick up a 3.3lb can of Briess Golden...

I am doing an Old Ale 19A and wanted some encouragement on it. Does this look good? Any tips for this virgin AG brewer? Recipe Specifications -------------------------- Batch Size: 2.25 gal Estimated OG: 1.099 SG Estimated FG: 1.023 SG Estimated Color: 11.5 SRM Estimated IBU...

I started brewing in January of this year and after 10 months I had NOTHING I was proud of, until now. Friday our brew club had their Christmas Party and I took along 4 different brews. Every one of them got good comments. My Raspberry Wheat was a BIG hit with the ladies. (It has a...

I was looking through my inventory and wanted to use up some ingredients I have. I have about a pound of base grains, 1.6lbs of steeping grains and 1.37lbs of Briess Golden Light DME. Question 1: How will doing a mini mash with the steeping grains help? Question 2: How will just...

I bottled a Robust Honey Barrel Porter today. When taste testing the unfermented brew left in the bottle bucket, I found it has a very salty taste. I have used filtered local tap water before without this problem. The only thing I can figure is, it was always there but this time I got a lot...

I am going to be brewing an extract Wheat beer with some steeping (Mini mashed) grains this next weekend. After reading how a lower temp Mash will cause less flavors from the grains to be present and produce a drier beer and higher temp will produce more flavors from the grain to remain, I...

I am planning a Raspberry Wheat and have a simple question. The idea is to have a very slight raspberry flavor AND a slight red tint in color. How much and what kind of dark steeping grain can I use to achieve a nice red tint? I was thinking about doing a cold steep with a little...

I did a starter a few weeks ago and did not boil the DME. (Elderly moment!:o) The starter seemed to ferment ok but was not real active. I was in a hurry and pitched it anyway. This was a 2.5 gallon batch and I used a full vial of WL007 so I did not under pitch. My question: What happens...

I brewed up the AHS 1554 Clone back in July and bottled it 3 weeks later. I tasted a couple yesterday and they were barely drinkable. My OG was right on target at 1.060 but the FG was low at 1.011. AHS says it should have been 1.059 OG and 1.019 FG. I was thinking on ways to salvage the 2...

[First I want to take sanitation out of the equation and let us assume that this is all done in a sanitary environment.] We all know that leaving hops in HOT wort too long affects their contribution to the final product. But is cooling TOO fast affecting the mouth feel of the final product...

I know most of you came in here to reassure me with RDWHAHB. Well, this brew may not be savable. I did an extract brew and wanted to add a little steeping grain to improve mouth feel and body. It was my first attempt at steeping and I REALLY messed up, twice, I think. Being cheap, I...

First, I wanted to thank you guys for all the good advice and calming words I have read here. But especially my Sergeant in the Army years back for the CYA (Cover You’re Ass. :) ) recommendation. (Oh and lest I ever forget, his CYBA comment also. “Cover your Buddies Ass.”)...

I have used good quality imported chocolate bars tossed in a blender, but the flavor was REAL subtle. I just tried a Palmetto Porter that is superb and I want that level of flavor in my brews. So, I was wondering which grains or combination of grains produce that chocolate flavor.

When and why do the yeast cells stop multiplying? Is it when they run out of oxygen or nutrient? Or, strangely enough, do they just KNOW when there are enough of them? The reason for this is to increase the yeast cell yield from my starters.