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I have an engineering degree from DeVry which I don't recommend, nonetheless check and make sure ITT Tech is accredited in that field. It's my understanding that there are a handful of colleges giving out degrees without any credibility. But if a state college is an option, definitely the way I...

Yeah, I went to the riot room trying to get a pint, but to no avail. Lucky for me they had Stone's Arrogant Bastard, which was fantastic. The carafa makes the color match their numbers pretty close for srm, so I think that's ok. The thing is I'm trying to hit a moving target, since I've never...

Ok, I live in Kansas City, and somehow missed every opportunity to taste the Chocolate Ale offered by Boulevard, but it had people in a flurry to get it. I'd like to try a shot at it, but not really sure how to handle cocoa nibs, here are the ingredients listed on their website: Cocoa nibs...

So I poured the dregs of a Chimay red bottle into a starter, and it's going to town and all, but I was reading Jamil's book on yeast and he had a paragraph explaining that Chimay centrifuges the fermentation yeast out of their beer. So since this beer is bottle conditioned with a different...

The numbers come out fairly good for BJCP style guidelines, but that doesn't mean it will taste any good, you think maybe switch the base malt to belgian pale malt and go with 2/3 as much crystal?

Ok I want to make a Belgian Dubbel and I have this recipe from BYO: Belgian Dubbel (5 gallons, all-grain) Ingredients • 5.5 lbs. Belgian aromatic pale malt • 1 lb. carapils or dextrin-type malt • 2 lbs. crystal malt, 20° Lovibond • 1.5 lbs. Belgian biscuit malt • 2 lbs. dark candi...

This may be a dumb question, but I like lambic sourness, but am incredibly impatient. Would lactic acid result in a somewhat lambic like result when blended with a raspberry or peach? I understand that this isn't remotely wild, but just thought I'd ask.

username: mrmitch

My wine doesn't have this effect, so I was curious as to the origin of the phenomenon. It's not necessarily a bad taste, but it's one i don't get from anything but my beer. In my defense the only other homebrew I've tasted has been my neighbors, so I'm not certain if it's just mine that causes this.

Yeah he does. You think the active yeast is causing the burp flavor?

I spiced mine with allspice, cinnamon, and cloves, but still apple wine. 5 gal Thread total:18249

Ok I don't know if it's just me or what, but when I burp up my homebrew, which is almost always pretty good, my afterward burps taste weird. I've brewed some of the exact same kits as my neighbor, and it doesn't happen when i drink his. The only difference is that he has a keg system, and I...

This is going to be a bit of delve into metal sub-genres but Converge has an immense following for post-hardcore. I just can't get past the pterodactyl style vocals. Feel free to make fun of me for posting a band completely off the radar.

Thanks for the info fellas. I'll wait another couple of weeks and try again.

I mashed for 60 mins, but i didn't check the temp so it started the hour at 154F and I don't know what it ended at before i started sparging.

The bitterness is right up front starting the show. I was hoping to have it ready for halloween at the very latest. Will a low OG and good yeast flocculation spell disaster for the flavor even if the FG is good?

strike water 170F Mash at 154F sorta' as I said Fly Sparge 170F, which passed iodine test --7.5 lbs. Rahr 2-row pale --2.5 lbs. German Munich Malt --.5 lbs. Briess Caramel 80 --.25 lbs. Briess Caramel 60 1 oz. Cluster (60 min) 1 tsp. Pumpkin Pie Spice (0 min) 6 lbs. pumpkin in...

Alright, I'll start this off saying my impatience is my bane of existence. I brewed Northern Brewers All Grain Smashing Pumpkin Ale kit. This was my first all grain kit, and I made a few mistakes. I didn't keep a close eye on the mash temp, and it took forever to cool down because this was my...