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I'm starting my first AG batch this weekend in a converted 10 gal MT (converted cooler). I plan on using a loop of SS braid under a 12lb grain bill for an Amber Ale. I also plan to fly sparge with a 5 gal HLT (converted cooler). I've read quite a bit about all of the differences between...

Fermentation started about 24 to 36 hours after pitching yeast. I'll have to double check my notes. I will check with the hydrometer after work, but wanted to pose the question while on lunch to start gathering some feedback. As a side note, the original gravity was 1.044 @ 72 F.

I've had an IPA in the primary for just over 3 weeks now and I'm still getting airlock activity. I have not yet checked the gravity readings as I typically wait until I no longer see what I believe is fermentation activity. This is definitely the longest I've ever left something in the primary...

I second Vine and Barley. Owner is very knowledgable.

I normally strain also. However, this one I wanted to be a little hoppier than a normal irish red ale so I left them in. Just making sure it won't cause any unwanted side effects.

I ran the following recipe through the calculator: 3.3 lbs. Gold Liquid Malt Extract 1 lb. M&F Light Dry Malt 2 lbs. Lager Grain M&F (cracked) 1 lb. Cara Pils Grain (cracked) 1 lb. British Crystal Grain (cracked) 2 oz. Fuggles Hops - 50 minute boil 1 oz. Fuggles Hops - 5 minute post...

I don't have any software to calculate the target OG and the recipe I used did not provide it. I may see if I can find a free calculator and input all the ingredients to see how close I was. I've also heard that with an extract it's very difficult to miss the target OG, whether it's within...

To be honest, I'm not sure if I missed the target OG or not. I'm basing this off of the typical BJCP guidelines of what the OG should be on an Irish Red Ale (1.044 - 1.060). I came in slightly less at a 1.042 on an extract recipe. I've already pitched the yeast so it may be a moot point for now...

I secondaried, no fermentation, for 2 weeks then bottled. But mine is what I consider a half batch, 3 gallon carboy.

I added mine directly to the secondary and racked the beer from the primary on top of it. Granted, I used Jim Beam Black, but I think the smell and flavor is really impressive. I soaked my chips for close to a month.

Too late. As soon as you start to uncap, the beer comes spewing out. Almost like a volcano. I dumped the half batch.

I need some help on a carbonation problem I'm having. I brewed a full extract batch of a brown ale and added maple syrup at the end of the boil. I then let the primary do its thing for a week or so until it was ready and I transferred the batch to twp 3 gallon secondaries (cleansers). One...

Thanks for the info. I'll check out online labels and see what I can come up with. Any other ideas on beer names for a wedding so that you could incorporate some additional styles?

Those do look pretty awesome. What program did you use to create the labels and how'd you attach them? Did they last in an ice cooler or were they chilled another way?

Fort Collins Brewery isn't too far away. Maybe Boulder Brewery as well. I think Avery is out there also. Let us know what you think when you get back.

I've got 4 oz. of Jim Beam Black with about a cup or so of medium oak chips soaking right now to add to a maple brown ale. I put the chips in water and microwaved them for about 1 minute. Now they're soaking in the bourbon and will be added to the secondary (2.5 gallons - 3 gallons). From what...

Started a maple brown ale last Sunday. Added about 32 oz. of maple syrup at the end of the boil. Still experiencing pretty rapid fermentation (1 bubble every 2 seconds in air lock). Any cause for concern after one week or is the yeast just working in the sugars from the syrup?

Just picked one up last night. Have had the regular Jai Alai and it's awesome so I'm expecting the best from the oak aged.

Dan Black Phoenix Wilco Slightly Stoopid Hank Williams Jr. Ryan Bingham or whatever the mood may strike.

I'm planning a brew this weekend that will be a maple brown ale. I'm brewing a normal brown ale (per LHBS recipe) and adding 32 oz. maple syrup after the boil. I'm then going to ferment and split the batch into (2) 3 gallon secondaries. I currently have 2 oz. of light oak chips soaking in 4 oz...