Search results

So, I had the oats separate from the rest of my grain bill, since they didn't need to be crushed, and when it came time to brew I forgot to put them in the mash. I had already finished up an hour long mash and was getting ready to start the boil when I realized I had forgotten them. I wasn't...

Anyone go last night. What was your favorite beer? I had what they called a "Rye Aged Rye Stout" that I thought was amazing. If it hadn't been so busy in the tap room I would have tried to find out more about it, but unfortunately right now I don't know much. I'll still try to find out what I...

Not really a label, but I thought this was probably still the best place to share. So anyway, I just started a new home brew club in my area and I wanted to share the logo I designed. What do you guys think? We might do t-shirts too. Still trying to decide on a color scheme though.

I was working on adding some new grains to my ingredient list in Beer Alchemy and I discovered there are two methods for analysing them. IOB and EBC. And while some numbers like moisture and nitrogen are the same, others like extract % is wildly different. Can anyone shed some light on the...

I'm trying to build a stir plate and can't figure out the wiring. If I touch the + & - wires from my power source (a 9v cell phone charger) to my fan (a 12v computer fan, the fan powers up, but I can't figure out the prongs on the back of the control knob. Here is the control I have. 500K Ohm...

I do brew in a bag so it's nice to have insulation for my pot that is easily removed for when the mash is over and it's time to boil. I have two layers of leather with two layers of reflectix insulation sandwiched in between. I haven't tested it yet but I'm hoping it will work well.

I'm planning to brew a Wee Heavy this weekend. Not as part of the 12-12-12, I know, its purely coincidental. Anyway, I've learned a lot by reading through the 30 plus pages of discussion in that thread but I'm still trying to figure out how the caramelization of the wart (boiling 2 gallons down...

UK Maris Otter 16.50 lb — 92.5 % US Carapils Malt 0.25 lb — 1.4 % UK Roasted Barley 0.25 lb — 1.4 % US Caramel 120L Malt 0.25 lb — 1.4 % UK Dark Crystal 0.25 lb — 1.4 % Belgian Special B 0.25 lb — 1.4 % UK Peated Malt 0.09 lb — 0.5 % UK Fuggle 2.00 oz...

Quoted from BYO.com "Traditional Scottish breweries drew water from underground sources. Although some no longer have private wells, soft water remains the ideal base for a malty Scotch ale." Brew Your Own: The How-To Homebrew Beer Magazine - Beer Styles - Scotch Ales: Style of the Month...

I'm looking to brew my first wee heavy soon. Also going to be my first 1.100 O.G. Anyway, I read at the link below that these are often mashed at temps above 160ºF but I haven't been able to find a single recipe anywhere online that says anything above 158ºF. Anyone ever mash above 160ºF...

I bought my first smack pack last night. I'm brewing a rye beer tomorrow and I read how the Wyeast 1272-American Ale II was suppose to be really good at bringing out the rye. Anyway, I smacked it and let it set over night, about 8 hours. I was told by the LHBS that I didn't need to do a starter...

I have a cider that I think is tasting pretty good after about a month, but its still pretty cloudy. I was thinking of putting it in my mini fridge for a week to crash cool all the sediment out. Come to think of it, does that even work on sediment, or just yeast? Anyway, I want to carbonate this...

First off, this is my fist batch of cider. I've brewed lots of beer, but never a cider. Anyway, I have 4 gallons of cider that has been happily fermenting with Lalvin D47 for about a week now. Just today, I was offered 5 lbs. of pure honey from a friend at work who keeps bees. Can't turn that...

I've been brewing beer for a while but this is my fist cider. I kind of decided to do it on a whim because my wife likes it and a good friend was doing it. So anyway, he picked me up 4 gallons of fresh pressed juice from a local orchard yesterday. He put some Camden tabs in it for me when he...

As the title says, is there any reason to let the beer sit in primary for any amount of time after terminal gravity is reached? Is the yeast still doing anything, ie. cleaning up the beer (not really sure what that means) after terminal gravity is reached?

I've heard the best thing to do for fermentation of an ale is to pitch cooler and let the temp come up naturally during fermentation, but no one ever really gives any more detail about how long it should stay on the low end and when to let it raise. I brewed an amber ale, chilled it to about...

I just built this false bottom for BIAB. Basically the only purpose it needs to serve is to keep the grain bag off the bottom of the pot so it doesn't melt during mash out or if I should need to bring up the temp of the mash for any other reason. My only real concern with it is that the grid is...

I plan to do my first BIAB next weekend. Because it's my first, and I don't know what my efficiency will be, I've planned it as a partial mash so I can calculate the right amount of extract I need at the end to hit my target O.G.. I think I have my recipe and everything planned out pretty well...

I've brewed about 10 extract batches and I think I'm ready to progress to partial mash. So I'm looking for some recommendations on what style would be good for a first partial mash. I'm thinking something light like a kolsh or a reds rye. I usually do a lot of pale ale and IPA so I'm looking for...

I'm new to brewing and brew software, and since I don't know all of the ingredients that well yet, for me, the hardest part is trying to figure out what to select in my software (Beeralchemy) when a malt isn't already in the default list. I'm trying to add a recipe that I found online which...