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I've made a handful of batches of stouts over the years, and one thing I've never been able to nail down is a thick, creamy mouthfeel. I'm all grain, and have used 2# of flaked oats and a pound of flaked barley, mashing at 155*, a half pound of lactose, and result in a thin mouth feel. I've...

I'm going to be doing a RIS aged with oak cubes and a can of raspberry puree: http://shop.greatfermentations.com/product/oregon-raspberry-puree-49-oz/beer-brewing-fruit-flavorings I'm thinking this will add a significant amount of fermentables, but I'm not sure how much. Any info is appreciated!

I'm about to bottle a BA stout where I used soaked oak cubes. I assumed I wouldn't get much of an ABV bump but this has me thinking: http://www.beeradvocate.com/community/threads/sierra-nevada-barrel-aged-narwhal.210565/page-3#post-2773745 I'm using cubes vs. He is talking about a barrel, but...

For some reason this issue has come up when I brew stouts, never any other beers (blondes, IPAs, cream ales). I brew all grain, SS pot, tap water filtered through an RV filter, and bottle. The only thing I can think of that is different is that I mash at 153-155, and obviously a large...

I've never done the whirlpool hop method, I'm a bit skeptical about losing flavor/aroma by it converting to bitterness, but everything I read says otherwise so I'll jump on the bandwagon. *This recipe is loosely based on my take on the Fat Head's Head Hunter recipe, let me know how it looks...

I'm considering making a 10 gallon batch in the same vein of Founders Breakfast Stout, splitting it into 5 gallons and do one regular and one aged with oak cubes soaked in bourbon. Everything I've read says aging with oak cubes generally is best over a few months. I still bottle to beer and...

I'm going to brew my first AG batch tomorrow (finally). *I want to do one last check to make sure I'm checking all of the boxes on the process. *I'll be using a variation of Biermuncher's Centennial Blonde for my test batch. 5.25 Gallon batch, 6 gallon boil 65% efficiency OG: 1.053 F.G. 1.012...

Anyone have any experience with this yeast? It sounds pretty awesome, like a better version of s-04 in the ester department, but I'm wondering if that is legit.

I'm setting up my mash tun right now and am almost ready to try out AG brewing! I've been doing a lot of reading, and I understand that pH is extremely important in all grain. I may invest in some test strips in the future (not sure if they are overkill), but with this batch I'm considering...

I'm considering moving to using tap (I currently use bottled spring water) to save some money and possibly eliminate my current process if it's unnecessary. Pages 4-5 of this link are the most current water quality report I can find for my city (Indianapolis area)...

I'm going to brew a variation of Biermuncher's Octoberfast on Friday, and I'm debating between lagering and using ale yeast. *I have the capability to lager via a fermentation chamber, the real debate is timing. *I know that a traditional Oktoberfest is supposed to age for multiple months, but I...

My friend is going to try making his first lager. We're quivering what temperature to pitch the yeast at - the fermentation temp (48 or so) or room temp (72).

I am beginning to collect the pieces necessary for an all grain set up. I got a good deal on a 50qt Coleman xtreme, and I know it will work for 5 gallon batches, but will it work for 10 gallon batches for anything below imperials? Using the can I mash it calculator, I could in theory fit up to...

Looking for some feedback on this recipe, a fairly big IPA: 5.5 Gallon batch 3.75g boil 70% efficiency O.G. 1.073 F.G. 1.018 IBU 67.6 SRM 5.8 6lb extra light DME 3.5lb two row 1lb rye 0.5lb carapils 0.5lb caravienne 1oz Cascade FWH 1oz Columbus 60' 0.5oz Columbus 30' 1oz Citra 15' 1oz...

I recently bought a pound of Columbus hops from Yakima, with intentions of using it as my primary bittering hop. My assumption was that it would be similar to centennial, but higher AA, so I'd use less to get the same IBU's. The more I read, this might not be the case. It sounds like...

Looking for input on this, I've never used chocolate rye malt, but I hear it's more mild and chocolaty compared to traditional chocolate malt. My only concern is if it's toasty. I used debitterized black recently and felt it was very toasty and didn't like it. 5.5g batch (start with ~6.1) 3.5g...

I'm wanting to try out a few experimental brews, but not wanting to risk a whole 5 gallons on them. Can I use full size buckets , carboys, and yeast packets on say a 1 gallon batch?

Hey all, I was discussing this with a friend. I add hoops in bags, then remove them after chilling. He adds them directly to the pot and obviously just leaves them in until he transfers to the secondary. Which way is normal? Does it matter?

I'm considering an IPA for my next brew. I want it to be strong on the fruit notes, here's what I'm thinking: 5# Light DME 2.5# Maris Otter .75# 40L .25# Honey Malt .25# Carapils .75oz Mosaic 60 min .75oz Citra 30 min .50oz Mosaic 30 min 1oz Galaxy 10 min .50oz Galaxy dry hop...

5 gallon partial mash 37 IBU 8.4 SRM 5.2% 4lb extra light DME 1.5lb 2 row 1.5lb Rye 0.5 victory malt 0.5 60L 1oz Ahtanum 60 min 0.5oz Citra 30 min 0.5oz Columbus 15 min Thoughts? Suggestions?