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Yes, I did a pale... well, I guess it was an amber because I couldn't get light DME at my LHBS, and it was great!

I really enjoyed the 15 minute Cascade Pale Ale recipe recently and I'd like to do more 15 minute boil recipes. They seem like a great way just to keep the keg full of something I want to drink. I'm looking for ways to tweak the recipes and get as varied results as possible from the same...

I can attest to that. I was trying to rely on ambient temps in my house (~64) and I now have two batches at 2 weeks or so and they are just now getting liquidy. Although the rice has almost completely decomposed into mush... Looks really disgusting, but smells fantastic, which is a bit...

I'm making MoreBeer's Doppel Bock and have looked all over, only to find precious little information about how to actually deal with the lagering. I have a nice fermentation controller that's been handling the temperature of the primary, but I'm a bit at a loss on what to do now. Lagers...

So... I like the idea, and I am going to try it plain and simple but of course I am already planning on how to screw with it! I can get the qu yeast balls locally and I know that I need the enzymes they contain, but I was also thinking of simply throwing in a handful of 2-row and letting sit...

So if I am going to do a long boil to drive off water, I assume that I boil until I get to my standard pre-boil volume and then start the usual timers? Will there be undesirable effects on the beer such as over caramelization or darkening?

I did end up buying the "Big Ben" vintage capper on ebay (http://www.ebay.com/itm/ws/eBayISAPI.dll?ViewItem&item=170813267968&ssPageName=ADME:L:OC:US:3160#ht_717wt_1163). I'm quite happy with it... too bad I couldn't find it locally!

10 lbs belgian pale 0.5 lbs Belgian Carmunich .25 lbs Belgian Special B I created the mash with 3.5 gallons of strike water, and then after the saccharification was done, I did a continuous sparge by hand with 5.40 gallons of water. In a recent batches, I used 9 gallons mash water...

And oh yeah, this was my first batch for which I had done a starter.... I am quite upset at how this batch turned out on its way into the fermenter.

I had used http://www.brew365.com/mash_sparge_water_calculator.php a few times before to calculate my mash water and strike temp. It had seemed to work, but this time it was way off. I was brewing what should have been a nice dubbel, but ended up with over six gallons in the fermenter with a...

The fitting on my C02 regulator goes from the regulator straight to a barbed fitting. I want to be able to remove the gas lines easily and swap in my force carbonation setup. I think that means that I end up putting barbed swivel nuts on the line. My question is this... what is the fitting...

So do the vintage cappers have the nice magnet for holding the cap to the bell before you press down?

Since it's sometimes easy to think that older things were made better than many modern products, I've started to consider a 'vintage' capper. I'm kind of done with the wing capper and have found that there are all cast iron vintage cappers available on ebay for around the same as a Super Agata...

To be honest, I haven't exactly calculated the efficiency... I'm only a few batches into AG and I have really only gone by the target gravity on the recipes that I've used. I've nailed the target on both batches for which it was provided.

So, lacking a real mentor nearby, I've been doing the following: Mash Mash out with appropriate amount of water. Start draining the wort and recirculate until clear Add 170 degree sparge water to the top as the water starts to drain into the grain bed. So what kind of sparging is...

I assume that I have to adjust the amount of priming sugar then too? 90% of the amount that had been planned (4.5/5=90)?

I've been off of beer brewing for years and did my first batch with a friend a couple of weeks ago. Once I had everything cooled and in the fermenter, I realized that I had 4 1/2 gallons due to losses during boiling even though I had added extra. It's sitting in the secondary waiting to be...

I have dirty carboys... very very dirty carboys.

So I suppose I assume it is completed and I prime accordingly.

I just checked the final gravity on my first 5 gallon batch of cider. I was mystified at first by getting a reading of 1.030 after a month of active fermentation! Then I remembered to spin the hydrometer to free the bubbles. Dur. Once I got over that hurdle, I got a reading of 1.000 or maybe...