Recent content by BrownLine

So we are in need of some urgent help trying to figure out what category this beer we brewed is. It came out first and foremost delicious, but also super smooth, malty, more oak chippy than a bourbon taste (but the bourbon is coming on more as it ages). Here's the recipe: Extract: 6lbs...

Wow, outstanding responses everyone. Sounds like Cost and Control are the two big upsides....thanks for all the help.

Just getting started and on my 3rd batch of extract brewing now. However, is it much more common among experienced home-brewers and even major craft brewers to brew via an All-Grain method as opposed to an extract? Really just trying to feel out what the consensus is and why and if it really...

Yeah - when we added the yeast we definately had stirred it a bit, I feel like it was exposed to oxygen for around 3-5 minutes. It took about 24 hours for it to start bubbling and bubbled rather intensly for 4-5 days and then stopped. Moved it over to the secondary 2-3 days later

Thats good to know - original was a little high at 1.088, 'finished' at 1.018 Whats the rule of thumb on moving from primary to secondary to bottle then in your opinion?

Hey All, Just started getting into home brewing and decided to go with the Belgian Tripel kit from Brewers Best just to get grounded with the process. I followed the directions to a 'T', let it ferment in primary for 1 week, secondary for 2 weeks, and in the bottle for 2.5 weeks. Below is...