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I'm making a Wit this weekend and it calls for a 2 step infusion mash which I have never done before. Here is what I'm planning on, based on some online calculators: 11.75 lbs of grain @ 65 degrees Step 1: Infuse 3.53 gal of 131.5 °F water for target of 122 °F, hold for 15 min Step 2...

Per a suggestion on the board (I love this forum!!) I went out and bought Brewing Classic Styles and went through and earmarked all of the beers I wanted to brew to see what sort of grains would make sense to purchase in bulk. My two biggest grains that I calculated needing were 51 pounds of...

So I have a batch of 1554 clone fermenting right now and am using Wyeast Bohemian lager and fermenting it like an ale to get the character that is attributed to the 1554 as suggested. I have it fermenting right now at 65 degrees and want to make sure my next steps look right. Here is my plan...

I made the switch to AG about 4 batches ago and never looked back. I like to go the homemade route like many others do, partially to save money but mostly I just like to build stuff myself. I order most of my grains online because my LHBS is far from my house (and expensive) so I made a...

I have 3 AG batches under my belt and have just been doing single infusion batch sparges. I ran across a recipe for Paulaner clone on NB that calls for double infusion mash. It all seems really complicated to me so I wanted to seek clarification. Mash profile below...can you guys give me an...

This is my first batch of Kolsch and have been doing a lot of searching about the proper fermentation temperatures and times but am still confused. I kicked it off at 65 degrees, but then lowered it to 60 degrees based on some research here. I'm thinking about lowing it again to about 56...

This was my first attempt at making a starter for a batch of Irish Red I'm going to brew today. Yesterday I made a 2L starter with approx. 2 cups of DME, boiled for 15 minutes, cooled in an ice bath in the sink, transferred to a glass container once it was under 80 deg. I pitched a Wyeast pack...

Well I finally made the plunge into all grain brewing yesterday after about 5 batches of extract under my belt. I did TONS of research and I decided that all grain didn't need to be that intimidating, so I began collecting and making equipment for all grain. Bought a 70 quart Coleman Xtreme...

Been reading up a lot about water quality lately. Up until nowI have used only bottled spring water but since my tap water tastes pretty good I'd like to start using it. My water company uses Chloramine and I would plan to treat my brewing water with Campden prior to brewing. Does this report...

My last batch I brewed was an Irish Red that I ended up adding a little organic honey to at the end of the boil so I would have a little higher ABV when finished fermenting. Ended up with a 1.063 OG. Pitched one pack of Wyeast Irish Red with no starter and fermentation went crazy for about 4...

I'm going to brew a 5 gallon batch of Honey Weizen soon and am planning on splitting it into two 2.5 gallon batches and ferment each with a different yeast. I have a smackpack of Wyeast Weinstephaner to pitch into one and a pack of dry Safbrew T-58 for the other. Had the T-58 laying around...

I've been reading up a lot of DIY mash tuns and have decided to go the rectangular cooler route, most likely a 70 quart Coleman Xtreme so I can get into big beers with a large grain bill and/or 10 gallon batches and not outgrow it. I plan to batch sparge and wanted the ease of a stainless mesh...

I've decided that I want to make the leap into all grain brewing soon and have been doing a lot of searching, learning terms, etc. which has been immensely helpful. One thing I can seem to find an answer for is do you need a HLT if you are doing a batch sparge? I suppose one would need two...

I'm going to be doing my first late addition extract brew this weekend but am seeing conflicting remarks as to what temperature the wort should be at for the first round of extract addition. I'll be steeping grains in a small amount of water first while warming about 3.5 gallons of water in my...

I'm confused as to which yeast to use for an Irish Red that I'm going to start on next weekend. The MWS lists 1056 American Ale yeast as the Wyeast option, while AHS lists the traditional 1084 Irish Red Wyeast option. Why does MWS list 1056? I'm sure I could get them to substitute but just...

Going to try my first full boil for my next batch of Irish Red. My kettle is 6.5 gallons so I'm hoping that a 5.5 gal full boil will leave me enough insurance room for boilovers. I've been reading a lot about late addition of LME to reduce some of the caramelization. Does the amount added...

Still a little new here as this is only my second batch of beer, but I have a quick question: I have a hefeweizen going in my 6.5 gal bucket with Wyeast 3068 which took off like crazy for the first 48 hours but the airlock activity now has settled down quite a bit. It's only been fermenting a...

I've been doing a lot of research on brewing in the past and this forum always comes up in a google search, so I figured it was time to register! Just picked up my first equipment kit in October after toying with the idea of home brewing for many months. Purchased John Palmer's book over the...