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Alright.. Been brewing for about 4 years.. Have 40+ brews under my belt.. This is the first problem I may have incurred with fermentation during brewing. I have not checked the OG yet since brew day (been 5 days) so I am sure that is something I need to do.. But with all my other 40 plus...

So I am going to soak some Oak Cubes in markers Mark for 1 week and then add it to the secondary of my stout for 2 weeks before bottling. I will put the cubes in a Tupperware and pour enough whiskey to just cover the tops of everything. The question I have is after the 1 week soak...

So I'm looking to make a base double brown ale which I will then add chocolate and peanut butter to make a Reece cup inspired beer. I've done some research on Browns and it looks like u can go the more traditional English route or the American brown ale route. Well I'm kind of thinking...

Ok. I am a few weeks away from doing 2 different chocolate beers. I have done a lot of research on the web and like most things there is no "right way" to do it. But I feel like with most topics on brewing I can find a 60-40 concensus and I usually go with the method used 60% of the time and I...

Alright So I need some help to figure out what went wrong with my ipa. I was making what I called a West coast IPA and I followed the process I put into beer smith and it tasted good on bottling day and then I let it carb for 14 days. Chilled a bottle and popped it. Wow the aroma was spot on...

Ok. So I have brewed this recipe 2 times so far and got it pretty dang close to how I want it. I would like just a tad bit more roasty flavor to cut the sweetness down . So please let me know how to adjust my grains or what grains to add to make that happen. 10# 4oz - 2 Row 3# Munich Malt 10L...

So I love Wild ale's. I get to try a lot of the Fruited lambics since I live in Indiana and Upland has a wonderful sour program. So I decided its time to dive into making me a sour. Here is the Recipe for a sour that a guy at my LHBS gave me. Its a partial mash recipe- can be found here on...

Ok So I have gone 3 all grain batches so far this year. And they have went well. But I have a few questions going into my next one. So here is a little bit of my set up. I use beer smith to input my recipes. I have a 15 gallon keggle , 60qt igloo mash tun Here are my questions So here is...

Grains Briess 2- Row Brewers Malt 8.5# Wheat,Flaked 3# Briess Caramel Malt 60L 0.5# Hops Magnum 1oz 60min Cascade 0.5oz 45min Cascade 0.5oz 30min Citra 0.5oz 30min Citra 0.5oz 20min Citra 0.5oz 15min Cascade 0.5 oz 1 min Citra 0.5oz 14 Days dry hop Cascade 0.5 oz 14 Days dry...

Ok I have searched this forum and google and have come up with what I think to be the answer but nothing completely concrete. OK I am NOT asking how to make a yeast starter or how much yeast to pitch. I have used this site http://billybrew.com/stepping-up-a-yeast-starter and understand how to...

Alright so I have some brews under my belt and decided i should do a few things to improve my beer. Ive started to yeast wash and step up my yeast. I bought a .5 diffusion stone and have a small aquarium pump and I thought I would use that to aerate my wort. Well I can get the diffusion stone...

Grains 4oz Victory Malt 8oz Chocolate Malt 4oz Carmel Malt 120L Malt Extract 7 lbs. Briess CBW Traditional Dark Dry Malt Extract 3.3 Briess CBW Munich Liquid Malt Extract Hops 1.5 oz Experimental 14.5% 60 min Yeast 9/4/2013 X2 Wyeast #1968 London ESB 100 bill cells Other...

Ok so I got my water report back from Ward Labs and here it is pH 7.0 Total Dissolved Solids (TDS) Est, ppm 432 Electrical Conductivity, mmho/cm 0.72 Cations / Anions, me/L 7.7 / 8.1 ppm Sodium, Na 14 Potassium, K 3 Calcium, Ca 90 Magnesium, Mg 30 Total Hardness, CaCO3 350 Nitrate, NO3-N 2.7...

Alright I know .. I know.. I need to just relax and have a homebrew.. Well I want to get most of my first all grain batch right so i have less mistakes to improve on.. I know i prob won't hit a home run with my first all grain beer but i sure don't want to completely strike out. So Here is my...

Looking to do a Zombie Dust clone for my first all grain beer? . I have done 10+ extract batches. Please let me know if this will be too hard to do or not. If u need some more info on the equipment I have plz ask. 2 Questions First- Is my water chemistry right to do this clone or will...

Moving to all Grain.(plz move this thread if it belongs in the All grain Category more than this one.) Looking to do a Zombie Dust clone for my first beer? 2 Questions First- Is my water chemistry right to do this clone or will i need to adjust it alot to do it. I guess what I am...

Alright So my Birthday was December 21st and I got various brew supplies from my family. I got some Ball valves, Dip tubes, and temp gauges, sight glass. So I have 2 cut out kegs and decided to make one a Brew Kettle and the other one a HLT. So I added ball valve diptube, thermometer...

So I sent my tap water into Ward Labs and here is what I got back pH 7.0 Total Dissolved Solids (TDS) Est, ppm 432 Electrical Conductivity, mmho/cm 0.72 Cations / Anions, me/L 7.7 / 8.1 ppm Sodium, Na 14 Potassium, K 3 Calcium, Ca 90 Magnesium, Mg 30 Total Hardness, CaCO3 350...

Ok so I have obviously looked at this chart http://https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/ And have come to the conclusion that is if I would want to make a 10 gallon batch of "Barleywine" I would need to have a 52 Quart cooler as a 40 quart would not cut it. AM i...

Ok. So me and my 2 other brewing buddies have decided to move to ALL Grain. I will list the equipment we have now and then ask my questions. 2x 6.5 gallon Glass carboys 2x 5 Gallon Glass Carboys 1x 6.5 Gallon Bucket(for bottling or fermenting) 3x 15.5 Gallon Kegs 1x 50' Wort Chiller 1x...