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Ugh. Here's the scoop. In the beginning of May I brewed up an IIPA. I used ~20oz of hops between the kettle and the fermenter for a 5ga batch. Seeing as how my only secondary was tied up with another beer, I just decided to dry-hop in the primary post-fermentation. In retrospect, this was a...

I think I'm in for some bottle bombs here. I made an partial batch for SWMBO's father who comes into town in a few weeks. I was bottling it today and calculated my priming sugar based off the volume showing on the graduation marks on the outside of the bucket. It was reading just under 8.5...

Cracked my first bottle of my Irish red today and I have to say, it's SWEET. And I mean, overly sweet. I used Nottingham dry yeast, and kept my ferm temps at 68-70. I have made many brews with this same method and none have been sweet. The recipe had 21.1 IBU and no adjuncts. Gravities were...

Ok. So within the next week or so, I am going to be brewing a ridiculous IIPA using a bunch of hops I've never tried. Really, it's an experiment, and I doubt I'll learn much from it, but hey, I think trying strange things... So here's what I've got in mind: Partial-Mash OG: 1.108 IBU: ~150...

Thinking about brewing a IIPA at 1.108. Was also thinking about pitching 23g of dry yeast into it. Jamil recommends 1.7 packs of 11.5g so I figure that will do the trick. I haven't decided if I am going with Notty or saf-05. My question is this...I think the fermentation will get...

Since the wheat has no diastatic power, how much base malt will I need to convert the wheat? I read somewhere that base malt with convert nearly it's same weight in wheat. My problem is, I ordered my grains and had them bagged together because I didn't even think about the conversion of the...

I have to say, as I am drinkin' this brew right now, this is friggin' fantastic!!! Anyone who likes the complexity of belgians and the hoppiness of american pales, IPA's, etc, will LOOOOOOOOOOVE this beer!!! I originally modeled this brew after Hopfen Weisse. I just winged some stuff based...

So, in an attempt to have my brew ready for family tastings, I refrigerated a few beers. However, we cracked the first one, and it still had little carb. They have only been bottled a little over a week, so I'm not worried that I under primed, and I know I opened way to early.... Still, my...

So I froze an entire gallon of spring water in a sanitized zip lock bag today. When I finished my boil, I poured the boiling wort over the gallon ice block. No problems here. However, upon inspecting the Zippy after the fact, I noticed a problem. From the way the bag was sitting when it...

Woot! Racked this beast to the secondary today. Was brewed to be a light, crisp, refreshing summer session bev! Something like 3.7%ABV and I have to say, the hydro sample was SPOT ON! I cannot wait until the cucumber does it's work! :rockin:

Was wondering if anyone could give me any critique on this...I'm going for a slightly sweet Nut Brown flavored in the secondary with DiSaronno and maybe a touch of Almond Extract at bottling. I'm new to a couple of things here, namely the PM and have never used Carafa or Brumalt (Honey malt)...

I am already just going to go ahead and say: RDWHAHB... I mean, hey, worrying doesn't change anything so HAKUNA MATATA. Maybe if this crap turns out, I'll name the beer after the lion king.. lol.. So here's what happened..Just finished the boil... Did a 4 gallon boil for a 5 gallon batch...

So the other day I took a small weekend vacation to visit some friends in Panama City Beach. They are all drinkers, but the vast majority are 'hooked' on Bud Light. Every now and again I can get one of them to try something like Peroni or even one time, I got one of them to drink Yeungling's...

I'm going to try my hand at a cucumber brew for the summer. I've read every cuke thread on HBT and elsewhere over the net and I've decided to go with this: 5 Gallons 3.3lb Briess Wheat LME 1lb Light DME 8oz Honey 1oz Cascade @ 60mins I'll probably just use Notty yeast because...

Hey peeps. I've been brewing with a severely modified Mr. Beer setup for a while now. I'm over it. So I got myself the equipment to progress up to 5 gallons. I've brewed quite a few of the basic brews (stout, IPA, APA, Nut Brown, Weizen-Bock blah blah blah)... I want some ideas for...

Geez I sure hope someone is awake...lol I am getting ready to pitch my Wyeast Activator pack of Weizen 3068 into my Weizen-bock. The problem is, using Mr. Malty's calculator, I only need barely over 1 billion cells to complete fermentation as I am brewing 2.25 gallons. The smack pack comes...

I know a lot of you probably ran from the hills just reading the title...but bare with me. Tonight, I am brewing a Weizen-bock with Weihenstephan 3068 yeast. My problem lies within the small amount of headspace in the Mr. Beer 2.5ga fermentor-cask P.O.S. The yeast calls for 33% headspace...

I know these sorts of threads pop up often, but I've read a lot of them and I'm still unsure. I have a PB stout sitting in my secondary. It was brewed with PB2 powder, lactose, and racked over some extracts in the secondary. It sat in the primary for 7 days. I used Wyeast Irish Ale yeast...

Not 'necessarily' beer related, but I bought a full blooded blue pit today and me and the SWMBO decided to name him Oberon. I'll post a picture tomorrow. :) Cheers.

I know this has been done multiple times, but none of the threads have any real definitive answers. I want to make an Almond nut brown using amaretto. I plan to add it into the secondary, but the quantity is what I'm unsure of. I am only going to make a 2.25ga batch. I want the sweetness...