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Sorry, this one fell to the wayside, I never ended up brewing it since I had forgotten about it over that summer. I don't have lagering equipment so I can only brew them in the winter in a cold corner of my garage. Thanks for the reminder, I might do this one towards late January so as to have...

I made this with my own alterations to it. I used Amarillo because the LHBS was all out of Centennial, I also toned down the AA's slightly and cranked the body a little by using WLP051. My end product should be about 50 IBUs, 6.7% ABV and FG of 1.018. I tasted a sample at bottling time...

Imperial IPA like what undallas made means that you go over the top and try to pack as much AAs in the beer as possible. 100+ IBUs is crazy! You have to up the malt just to make it tolerable to drink. Otherwise your face will implode. Sounds like you'll do just fine to me. Worse case...

Here's what they have for data on it in BeerSmith: Type: Ale Form: Dry Attenuation: 75.00 % Min Temperature: 62.0 F Max Temperature: 72.0 F Flocculation: Medium Best For: High attenuation yeast good for most ales. Notes: Quick starting dry yeast. Produces some fuity esters. High...

I'll try the temp thing to see if the thermometer is calibrated correctly, that should be my first step. I'll try this tomorrow and report back. I have done a full boil on an extract brew once before, it was fine. For that matter, it was the one that blew the top off the bucket. That was...

As per my normal procedure, I didn't really aerate. My version of aeration is dumping it from the brew pot into the primary fermenter bucket at just the right height. "Just the right height" is defined as high enough to make it splash around real nice but low/slow enough so that it doesn't...

I just tried my first all grain batch. I was going for an Irish Red, here's the recipe I used for the 5.5 gallon batch: 8.5 lbs Maris Otter Pale Malt 8 oz Carared 8 oz Melanoiden Malt 4 oz Roasted Barley 2 oz Special B Malt 0.5 oz EKG 5.0% AA (60 min) 1.0 oz Fuggles ~3.65% AA (60 min)...

Any idea if they kill it off and use something else for carbonation and/or force carb? I'm wondering if it would be possible to re-culture their yeast from a bottle.....

A buddy of mine really loves this stuff. He was asking me if I could possibly replicate it. Problem is that I can't find a clone recipe anywhere. I've never really tried cloning a commercial beer before, but this is a pretty simple beer, thus a fairly simple recipe. Here's what I came up with...

This is my first mead, so I might not be 100% up on all the intricacies yet. However, I'm of the impression that it’s important to keep the mead aging on top of very little sediment, especially when using fruit. I’m making the Barkshack Gingermead recipe from Joy of Homebrewing, but I was...

Lorena - Will do with the starter. I've also got some yeast nutrient, I'll make sure to use it (can you over-use it?). I made sure the lemonade concentrate was 100% pure no preservatives when I went to buy it. PseudoChef - What did you put in for fermentables to get you up to 1.080? Should...

I found a recipe for hard lemonade somewhere. It's pretty straight forward, basically it calls for 8 cans pure frozen lemonade concentrate, 3#'s extra light DME, and WLP720. Do a complete fermentation with it, then sweeten with wine conditioner to taste at bottling. I'm just looking for...

Hi all! I'm new here as well. I happen to be Jack's brother in law. All our talk lately has revolved around homebrewing. So hello all!