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Anyone know what the purple ring is here? It kolsch yeast washed from a gose. I'm assuming it's from the salt, or the lacto bacteria, or both.

Heading to the Orlando convention center at the end of the month. Any good breweries or craft beer bars nearby? Walking distance or cab ride of the convention center preferably, won't have a car. I googled it, but not much came up and those that did had crappy sites, so hard to tell if...

Going to keg an 8% Belgian Dubbel for the first time in a few weeks. Normally I use around 2.5 oz of corn sugar or 2 oz table sugar to prime in the keg (5G corny). Belgians should be a bit higher, so I was wondering what you guys that have kegged Belgians before have found to be a good amount...

Just wanted to let anyone in the area know that the Ace Hardware in Scottdale now has a beer and wine section. They just started it sometime in February. Has a pretty good selection of hardware, kits, dme, lme and grains. Fridge with white labs yeast and hops. They are willing to order...

I'm playing around with some different hops for this recipe. Summer Wheat: 6 lbs Red Wheat 4 lbs 2 row 1/2 lb Flaked wheat 1.5 oz. sweet orange zest WLP320 American Wheat yeast. Shooting for an easy drinking orange/citrus wheat that takes advantage of the Citra without being...

I never want to do a stove top brew session again. This is awesome. No more 3 gallon batches and taking an hour or more to get that little bit to boil. Strike water and sparge water heated in 20 minutes +/-. 6 gallons to a vigorous boil in 35...I should have done this years ago. Back...

I've searched, and what little there is on this beer is pretty old. I've seen a few people claim that the yeast in the bottle is a different strain from the yeast used at fermentation. But, I've never found any proof that this is in fact the case. The fermentation strain is Wyeast 3864 iirc...

It seems lately that all I want to brew are Belgians. Trippels, Dubbels, Blondes, Wits, Pale Ales, you name it. I feel like my AG process is starting to get pretty decent as I'm turning out some good stuff, but I'm sure I have a lot more to learn. Brew Like a Monk is my next book to pick up...

Dubbel 2 Batch size: 3.0 gal OG: 1.064 FG: 1.016 Bitterness (IBU): 17.7 Color (SRM): 13.2 ABV: 6.3% [Grains] Two-row (US) 6.500lb Grain 88.1% Crystal 120L 0.500lb Grain 6.8% Candi Sugar, Clear (Belgian) 0.375lb Sugar 5.1% [Hops] Saaz 1.00oz 3.5% AA Pellet @ 60 min, 17.7 IBU [Yeast/Other]...

I brewed up a Dunkelweizen kit from BB that had a pound of the stuff in it. This is the first beer I ever made that I nearly poured out. After aging and carbonating in the keg, I took this on vacation for everyone to enjoy. It's sickeningly sweet and tastes flat even after carbing. We...

For months I've read about everyone raving about oxyclean. For months I've forgotten to grab some at the store. I remembered to buy some today. I will never clean labels off of another bottle without the stuff. Amazing!

Never mind.

I need to throw together a recipe for this weekend.... I'm thinking a wheat beer of some sort since it will finish quickly and I have washed Danstar Munich sitting in the fridge. I have a bunch of specialty grains left over... Crystal 40, 60, 90 Black Patent Chocolate Aromatic Special B...

I know there are quite a few PGH area brewers on here....anyone know anything about these guys? My neighbor was over for a tasting last night and mentioned he just tried one of their brews on tap at a local Mt. Pleasant restaurant. I did find this in a google search...

Brewed my first Dunkelweizen 12 days ago. Normally my wheats hit fg in 10 days at most, let them rest for a full 14 days before bottling. This Dunkelweizen fermented strong at 68-70 for 9 days then the airlock went dead. Dead as in no pressure at all in it for 3 days, which usually is a...

I'm ready to start playing with ag. I have a phils phalse bottom, sparge arm and all the necessary buckets, hoses, etc. I will need to make a mash tun. I want to ease into this by reducing malt extract and adding grains until I'm comfortably doing ag. The question is, I have a BB...

So what's the best way to figure out ABV in this situation? I have a stout that hit FG in primary after 8 days, then racked onto fruit in secondary. The recipe is a 6% Stout. How does one figure the amount of sugar/alcohol the fruit will now add? Is there a general pound per gallon ratio...

Who's brewed a few of these? I attempted my first a few weeks ago. Simple cream ale with 4 Chipotles added just before flame out. Tasting the sample before pitching it had a nice smoked jalapeño hit in the nose, slight fruity pepper flavor and heat right at the back of the tongue that...

3.5 lbs. Wheat DME .5 lbs. Light DME 1.5 lbs. Clover Honey 1 oz. Cascade hops Zest of 2 oranges Wyeast WLP400 Belgian Wit yeast OG 1.042 FG 1.004 Tastes great, right where I wanted it to be flavor wise. It has a bit of a watery mouth feel though. What could I add to give more body to...

So I have some partial bags of the following: Chocolate malt Black Patent Crystal 40 & 60 Special B one or two others I can't remember off the top of my head. At least 1/2 pound of each. 1 oz. of Fuggles in the fridge. I also have a ton of awesome smoked Jalapenos in the freezer...