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I recently brewed a beer 2 row 89% 15L 5% oats 6% .8 oz coriander 21 IBU - 60 min addition of cascade WLP 515 Antwerp Ale yeast - DeKonick strain What BJCP category do you think this would be?? 16. BELGIAN AND FRENCH ALE ???? 21. SPICE / HERB...

Want to make a Belgian dubbel and RIS as my next two brews. I have tons of two row and these beers call for Belgian pils and English pale respectfully. What do y'all think about going with 2 row?? How large will the impact if all else is the same. Yeast. Belgian candi syrup. Specialty grains...

What do yall think? I have a WLP002 yeast cake on the bottom of an ipa i just made about a week ago and was thinking of making 2.5 gallons of 1.104 OG barleywine and racking it on to the yeast cake after i rack the ipa to a secondary. I did some research and most signs point to "no" as far...

So after my last brew i put in some oxyclean and filled up my 6.5 gallon glass carboy with room temp water. I then left it for a few weeks in my garage. I dumped out the water and used my carboy brush to try and get the crystals/chunks of oxyclean that have stuck to parts of the inside of the...

Here is the deal; this is my 15th brew and I have only had one single beer ever explode on me and i think the bottle was bad..... but here is why i am worried this time and would love to hear anyones opinion. Brewed a belgian wit with an OG of 1.048 on sunday july 19th. took a gravity...

Can I prime as usual or no. I read in the latest BYO to not prime and just hope it carbs on its own??????? Thanks:tank:

Black Widow porter OG 1.071 and FG of 1.026 I am thinking that the gravity should be lower but am not sure how to get it there or if to worry about it. It tastes great when I have done hydro readings. But the recipe called for it to get to about 1.020. Any thoughts???

I am making 1.5 gallons of an Old Ruffian Barley wine clone. It will be an OG of 1.101. Do I need to make a starter or should one pack of rehydrated notty do the trick?? Any advice would be great. I really want to make a barley wine but dont want to make 3- 5 gallons. Thanks:mug:

I am not sure if i should make a hop tea and add it to my secondary or at bottling time or dry hop in my secondary for a week. Drop hopping just seems like it my be underutilizing the hops and sort of a hassle. I have a bunch or cascade and 1 oz of amarillo to work with. The ipa was...

brewed an ipa on tuesday morning. pitched yeast at 11:30am(OG = 1.062) and exactely 48 hours later I took a hydro reading and hydro reads 1.012!!!! this is the fastest fermtentation I have ever had; anyone else experience this?? is this rare?? fermetation temps started out a bit high for...

I searched for this topic and could not find it, though I am sure it has talked about alot. I made a starter from dry nottingham yeast and then pitched it into my 1.062 OG IPA. Is that a problem?? I made a starter for my last brew from liquid yeast and it worked so well i decided to go...

can i do a mini mash of some munich malt the night before I brew my extract IPA with specialty grains. I dont have all the time to do the mini mash plus the brew session on my brew day??

It is basicly EdWorts ipa recipe with slight different hops. Any opinions?? Id love to hear. Ive never made an ipa and want it to have a nice hoppy aroma like stone or blind pig ipa 5 lb Light/Pale Malt Extract Syrup 3 lb X-Light Dry Malt Extract 1 lb Munich Malt...

I have a blow off tube, that also doubles as my racking tube. The last beer i fermented "blew off" pretty strongly and there is some kraussen residue in it and I did not replace it with a three piece airlock untill today(over a week). Any ideas on how best to clean it and then sanitize it so...

I brewed a Belgian wit 9 days ago and this morning when I looked at the beer my blow off tube still had a bubble every 5 seconds. Every other beer I have made to this point finished fermentation by the 5-7 day or at least the bubble activity slowed WAAAYY down. Any ideas on this...

This is a dumb question probably, but I just brewed a belgian wit with corriander and orange peel. when i transfer to the primary should i strain out the orange peel and corriander seeds OR toss them in to the primary to be there while fermentation occurs?????? Thanks!!!!!!!!!!:drunk:

well i got another belgian wit 3944 wyeast pack in the mail. let it come down to room temp then smacked it. 24hrs later. nothing. now what?? wait?? make starter?? wyeast during the summer sucks.:confused:

i opened a pack of safale-05 and used a few grains to reintroduce to beer that has not carbed in almost two months. Almost the entire pack of yeast is left over which i quickly put into a ziploc bag; is it still good to use????? Also should i worry about bottle bombs from...

Long story short: 1. ordered wyeast belgian wit yeast and it traveled during a hot spell in CA. 2. when ready to brew, smacked the pack and 1.5 days later no swelling 3. when i shook the smack pack and put my ear to it I could fizzing which then died down pretty quickly 4. made a starter...

I got a kit from AHS and it included dried orange peel. This is my first beer that has any spices added to it and I dont want to mess it up, but should I use fresh orange zest or peel?? Also do I crush the corriander, or throw them in whole?? Thanks to those out there with experience...