Recent content by brewingbro12

when did you add the brown sugar? I'm assuming with the grains nevermind around flameout, thats what I usually do when adding something like that

When I brew IPA's my hop schedual is usually pretty intense. 60 min 45 min 30 min 5 min and 2 min (usually 2oz here). Also dry hop about 2oz in my secondary two weeks before I plan to bottle.

I just brewed a strong honey ale and added 3lbs with about five minutes left to boil. I just had the finished product yesterday and it smelled like honey which i expected but also tasted sort of like caramel. I doubt this is from the honey though.

Okay so the past few days i've been doing my homework but I still have one question. I think I have the answer but just want to double check. 1.25 quarts of water for every lb of grain during the mash, then .5gallons of water for every lb of grain for the sparge? and also i'd collect both the...

You're right i'm doing it. not for a few weeks though.

This is all very helpful, along with all the other forums. Thanks again! But I think i'll do a couple more extracts before I move to a partial mash. Better not try to be better than I am. Tom

So if i decided to do the paint strainer bag for the grain what would be the difference from extract brewing? Sorry if this is an obvious answer. Also I've been looking up videos and what not about all this and i've noticed people grind their barely before the mash. I usually just crack it...

So i've been doing extract brewing for a while and I think i'm reading for my first full mash (maybe partial mash) but I have no idea where to start. Help please? Tom

I made an oatmeal stout for my first brew ever and it came out amazing. real easy and you already have half of what you need. 6lb dark DME 1oz Black patent (roasted barley would work as well) .25lb Chocolate 1lb rolled oats. 1.5oz cascade this was a long time ago and unfortunately i...

Chose not to do it. Thanks though. Brew went perfect.

I'm brewing tomorrow for St. Patty's day and I was wondering if i added green food coloring would ruin the brew. It's going to be a strong honey ale. Let me know! Thanks, Tom

I cant remember, are they both bad?

So i just racked to secondary after having my wort in my primary for 10 days and its a modified belgian and it smelled like hops but when i tasted it (i've never tasted from primary to secondary before) it was sort of tangy, didn't smell like it was skunked and didn't quite taste like it either...

What are buscuit grains? never heard of it. would it be possible to skip those? the place i get my stuff does not sell it.

I just brewed a belgian last monday and its coming up on racking to secondary and i was thinking of dry hopping with some lemon zest and maybe half an once of hops but i'm not positive what kind, any suggestions?