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go ahead these are public domain. Just make sure you add to this thread to let us know how it worked, if you changed it what you did, and how the changes (if any) worked. chris

Grain: 15lb 2-row 1.5 lb Munich .5lb Carastan .5 lb Crystal Hops: 60 min boil: 1.5oz Mag & Nug blend 30min boil: 1oz cent 15 min boil: 1.5 oz casc & nugg blend Finishing: 1.5 oz casc & nugg blend Yeast: wyeast american 1272 1.5 hrs total boil. Batch size : 23 litres...

Aceta?? and possibly sour. Weird, cos I have been fairly anal with the cleaning and, this being my 6th batch, it's the first time I have had this problem. If i had to guess, it is some kind of sanitation issue and I will have to scrub the crap out of the fermenter, etc..

hi all-- Just made a nut-brown. it came out 85% awesome, but the flavour is off. I have a few thoeries abotu what went not-perfectly, and I have one question:\ how important is it that the adjunct grains (this bill had some roasted barley that was suposed tobe soaked for 45 min at...

You can take your gravity when you rack it into your carboy. You can take your gravity again when you think you are ready to bottle/keg: if it has not gone down, no worries; if it has, great, it fermented more and it will probably taste better. When you rack it into your (very sterilised)...

Rack it-- you get a slight yeasty bitterness if it just sits in the fermenter. then bottle.

OK just kegged my second batch of dry stout 3 days ago. here's the ingredients, provided by Dan's Homebrew Store in Vancouver: yeast: nottingham extract: pale malt grain bill: .5 lb each of carapils and wheat, 1 lb roast barley hops: zeus whole 15 AAU Anyway this was a pretty...

OK. Made and kegged my first batch of dry stout. MMM! However I need some advice regarding carbonating the keg. First, supposing I have a 20 litre keg (with 20 litres in it), how high should the pressure be? And how long does it take to permeate the beer? Second, as you drink it...

hey hawpdog-- main and 33rd is where I am at. Going for next brew probably this weekend.

hi steinsato-- thanks-- now can you clarify, what is "trub"? I'm guessing I lost about .75 litre in transition from bucket to rackign carboy. I guess if I have a 23 litre recipe I shoudl start with 25 or so litres, huh? chris

HI all. I am new to this. A friend of mine brews professionally here in Vancouver BC and urged me to try beer-making. I had tried making wine, didn't much like it, and so I since I had a bunch of gear already I got a few more items and made (from extract) a dryish stout. I used an...