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Oops, since the sugar is a boil addition it must have put it below the first wort hops. I only added half a pound of light brown sugar, which is 4% of the sugars. I also brought the hops down a bit too, I wasn't paying too much attention and was a bit shocked when I noticed it was at almost...

Amt Name Type # %/IBU 8 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 65.4 % 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.7 %...

I'm calling this one ***** Brown, it's a cross between the grain bill of Grand Teton's ***** Creek ESB with the hop schedule of Janet's Brown from Brewing Classic Styles. I was hoping for something with a strong malt base with a nice hop presence. What do you guys think? Ingredients...

I hate to bump a zombie thread, but at least it's one that I created. Sorry for the late response, but I haven't had much free time to devote to brewing :( Anyway, regarding my process: I usually mash out for 10 minutes and then dunk the bag in mash liquid a few times before moving it to a...

Everything I've read about BIAB says they get higher than usual efficiency, that's why my problem is concerning me. I was assuming the crush could be the issue, I've requested a fine crush on all of my kits, but the next thing I do will be to buy a mill. However, for the moment SWMBO is...

Today I brewed my 8th BIAB batch and with each one I've been suffering from low efficiency. Today's recipe was a Belgian Quad from AHS, which was a 15.5# grain bill. My volumes were fine according to BeerSmith, but my preboil gravity was 1.066 instead of 1.081, and my OG was 1.082 instead of...

My wife only gets mad with the amount of space all my gear takes up. There's also the fact that most of my personal stuff is spread out across my desk and the floor, but my brewing equipment is meticulously sorted and organized.

My favorite swill is Steel Reserve. It tastes awful but it brings me back to my high school days where it was all about bang for your buck. Did I say high school? I meant the days shortly after I turned 21, of course. :cross:

I personally make tasting notes and my own silly online reviews simply to improve my palate and make myself more aware of what I'm tasting so that I can enjoy what I'm drinking even more. That said, I only do that while I'm drinking at home and feel like taking the time to do it, I don't wax...

The link is borked, it should be like this. Aside from that, I like your layout and I'll be sure to subscribe :) I've been doing the same thing recently, it's a good exercise with keeping your thoughts straight and holding yourself accountable. I also include reviews of commercial brews in...

Mine's much smaller than that, it's a 2 corny kegerator that only fits one carboy at a time. With such a small space I'm afraid that the space heater might warp the plastic or something. Also, I mostly wanted to stick with that site because I'm very close to a reward threshold and just want to...

It's starting to get a bit cold in Southern California (queue anybody from somewhere that gets actually cold to call us weak) and I noticed that my fermentation chamber hasn't moved much above 62 in the last few days. I was looking into getting something to warm things up in there, but I was...

Imperial Reds can really go either way, depending largely on if they're made in SoCal or not (as the general consensus down here is that it always needs more hops). What kind and amount does the recipe call for? Then we can suss out the IBUs and see what you need to adjust.

I started a 5 gallon batch of cider from a local orchard with some brown sugar and honey at around 1.070 SG and after 6 week's it's come down to 1.030 and stabilized. I talked to the owner of the mill and the cider did have a bit of sodium benzoate in it, less than a commercial dose but still...

I was there last weekend and got to try several from Tenaya Creek and Sin City Brewing, both of which had some pretty tasty offerings. Tenaya Creek's Nut Brown stands out in my fuzzy memory. The major downside of The Strip is that most casinos are BMC havens, with a few exceptions.

I took a Nut Brown kit from AHS, added two cans of pumpkin to the mash with some molasses and brown sugar, then dumped some rum, about half a nutmeg (actual nutmeg I grated, not the junk in the little shakers), two cinnamon sticks, ginger juice, and a vanilla bean sliced and scraped to the...

Yup, I got a two pack for I think around 4 bucks, so they're a great way to go if you're on a budget. I double bag mine, just to be safe, but so far I haven't had any issues with it. I would imagine the turkey fryer basket helping but if you don't want to buy that you can get by without it...

The way I do BIAB I just line the kettle with a bag and dough in like you normally would for AG. It's not bundling up the grain in a tight bag like you typically get your specialty grains when buying extract kits. The only thing you have to think about is keeping the bag off the bottom of the...

Over the weekend I drove out to an apple orchard to pick up some fresh cider. It ended up being about an hour and a half drive due to traffic and when I got there I found out that the cider is unpasteurized but does contain a bit of Sodium Benzoate, less than the typical commercial dose of .1%...

Me neither, although I think my invitation got lost in the mail anyway... OT: That looks like a pretty good mix to me, I think most people will be happy with something. Plus, from my experience, once whoever is pouring tells them that it's homebrew people will jump all over it. I recently...