Recent content by cmillsLA

Thanks for all the info. The projected ibu's is around 80, I'll increase the hops a bit.

I am putting together my first American Barleywine recipe based on others I have seen, style guidelines, etc. I am looking to get around 11% abv, use oak chips and produce a beer capable of aging for a year or ideally longer, but I and had some questions. Here is what I have so far for a 3...

great, thanks for the feedback

I know there are a lot of other factors involved but what are some general ranges for water/grain ratio for mashing for light/medium/full bodied beers?

My first all grain batch was a hef described below but it turned out really diluted. This was a 1 gallon batch and I used about 1.5 gallons of water in the mash tun. After a 30 min protein rest at 130 I got the temp up to 158 and let the grains steep for another 60 min. From there a 60 min...

ok got it, thanks

I started doing 1 gallon batches due to space restraints. I brewed an American Ale about a week ago and it appears the fermentation has stopped as of a few days ago. It fermented really aggressively for a couple days and tapered off. Do one gallon batches typically take less time to ferment...

I think I'll try 3056 w/o spices for the first try and go from there. Wouldn't mind checking out 300/351/06 in some future batches though, thanks for the input.

I am working on my first recipe, an all grain German Hefeweizen. I am trying to find a yeast that will give a slight clove flavor as well as vanilla. I was also thinking of adding some subtle spices. I am thinking of using Wyeast 3056 for the vanilla/clove, does this sound like a good choice...

Sounds good, can you recommend a recipe?

thanks, what would you say the room temp should be for the remaining two weeks?

that is my plan, I am just researching how to do it but thought I could brew some while Im figure it all out and waiting for the parts

What are some beers that use yeast with low fermentation temperatures? I bought a wine cooler that right now only goes up to 55 degrees. I eventually want to do a temperature control override but for now just want to brew a couple batches as is. The guys at the homebrew store gave me a recipe...

Thanks for the advice. I will try this hef again and drop the temp down a bit and maybe not add all the of extract at the beginning of the boil.

Just tried my first home brew beer. I made an American Hefeweizen but it tastes a little off. The color seems darker than it should be too, so I am trying to figure out what happened. It has a mild citrus flavor as expected but something else that I can't figure out, maybe it's just the...