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what temp did you ferment at? I've got mine in the fermentation chamber with a batch of porter that I'm fermenting at 62. It's chugging away happily

So I've had a batch of an apricot pale ale (BYO magic hat #9 clone) bottled for several months now, and cant seem to shake this nagging taste. First a little about the recipe, it was an extract brew that I first did a primary fermentation for three weeks, and after the SG settled out, I racked...

Lager it after it's carbed up in the bottles. I stick my beers in the fridge for three weeks or so after the first two weeks of getting bottled, not only do they come out super super clear, the yeast cake is so tight in the bottom of the bottle that I'm able to pour out the whole beer without...

Just made the OP's recipe today. Used dextrose instead of table sugar and threw in some yeast nutrient. I also followed yooper's lead and pitched the whole packet of Montrachet

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Edworts session Haus is a great one! Ya gotta love the $17 recipe bill too =)

If you haven't picked out your yeast yet, I'd really recommend the us-05. I did the IIPA "Hop Hammer" from brewing classic styles recently (16oz hops/5 gal) and it finished under 1.01 all the way from 1.087. I used two packets of yeast, and there was a pound something of dextrose, boy that stuff...

sorry it took me so long to get this up, I couldnt find palmer's book last night. Who's Your Taddy Porter: c/o Brewing Classic Styles 9.5# English 2-row 1# Brown Malt 1# Crystal 40 10oz Chocolate Malt (350L) 1.25 oz fuggles @ 60 min 0.5 oz fuggles @ 10 min I used Nottingham, but anything clean...

Brewing classic styles by Palmer has an awesome recipe for a really nice brown porter, "who's your taddy porter" is the name Edit=> I'll post the recipe tonight once I have a chance to look it up at home.

Yeah I got the recipe from brewing classic styles, their hop hammer IIPA. All told it had exactly one pound of hops =)

Dry-hopped mine last night with 3oz Columbus, 2oz chinook, and 1oz cascade. Checked the sg, down to 1.01 all the way from 1.087, boy do I love us-05 =) bottles in 10 days. Can't wait to be drinking this stuff in another month

I've used blackberries before in porter, and had really great results with them added to the secondary, that way you get more of the berry flavor. As far as treatment of the berries, I kept them whole and steamed them in a vegetable steaming basket for ten minutes prior to adding them gently...

I did this one all grain and am cracking open the first taster tonight after work. It's crystal clear in the bottle (I always bottle a couple from each batch in clear bottles so I can check for clarity and proper yeast floccing)

Cheers to your patience! That's the hardest thing I run into when doing IIPA, is it tastes so freaking good after three weeks when I'm taking a grav. sample, then waiting another couple of weeks before the dryhop to make sure fermentation is finished (and knowing it needs at least three weeks in...

Use the calculator on your phone. Just take the aa% X the grams of hops to be used. That's your base "bittering level" once you have that #, you can just divide it by the aa% of the hops available, and presto, in under a minute you've got your required weight.

yooper's fizzy yellow beer is a good one thats ready relatively quick. I had my first taster after just one week in the bottles, and it was carbed up enough to be drinkable, plus if you're serving it ice ice cold, being a little flat is less noticeable.

thanks for the update! I'm bottling an AG version of this brew today =) I'm not sure what you meant saying the AG version would be more expensive? My total cost for this beer (including $4 for some really nice organic basil) was under $30. Dunno, maybe extract is cheaper for you, but here in...

I secondary all the time, but nine times out of ten it's just to open up space in my primary to make room in the larger Carboy for an incoming batch. One thing I do is purge the secondary with co2 to reduce risk of oxidation

Something in the basement to use... If your kettle is stainless have her get you an induction cooktop. I've seen single stand-alone burners at William-sanoma for ~200. Won't work with an aluminum kettle though. Or you can try and find some kind of industrial strength hot plate burner.

Return it and get a bayou classic sq10 or sq15 from amazon. Make sure you get a good sized kettle too (48+qt) you'll thank yourself later when you don't have to upgrade from the 36qt some fryer kits come with