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i make a cherry ale every summer and follow the process outlined below. note that it is for 5 gallons. ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 9.4 SRM SRM RANGE: 3.0-50.0 SRM IBU: 23.0 IBUs Tinseth IBU RANGE: 5.0-70.0 IBUs OG: 1.059 SG OG RANGE...

there's a whole lot of self righteousness going on in this thread... some of the top searches on this site are for solsun (oberon), two hearted, expedition stout, the list goes on. why? because bell's makes awesome beer. mr. bell has done a tremendous amount for the brewing community and...

all great answers above, and the chart is on my beer fridge in the garage. here's my method: --once in the keg, i slowly increase the pressure so i know the seal is good. --then it's the crank n shake method: crank the psi to 20, shake (rock) the keg back and forth for 90 seconds --degas and...

after having a carboy explode because it was clogged (blueberry mead where a blueberry clogged the airlock) and having plastic buckets pop their lids and ferm locks) here are my thoughts: 1) did you lick the floor? 2) i ALWAYS use plastic buckets for primary fermentation. 2.5) if i'm...

+1 to using carb drops. i use them regularly and they work really well, especially if you have more than 5 gallons of finished brew. http://www.homebrewing.org/Brewers-Best-Carbonation-Drops_p_5067.html

+1 to measuring in grams rather than teaspoons/tablespoons. 2 other things: *1-->buy ken schramm's book "the compleat meadmaker" he is to mead making what papazian is to homebrewing. *2-->patience is key. take your time to let everything age and clear. many meads take upwards of a year or more...

i use a 10 gallon igloo cooler for my mash tun. the largest grain bill was for an english style barley wine--26.25 lbs of grain for a 6 gallon batch. the lid for the cooler "floated" on top of the mash! i batch sparge as well and ran two cycles of water (190*) through to get the final pre-boil...

session IPAs--THERE IS NO SUCH THING!!!!!!!!! also, founders "all day IPA"--if you like drinking cat pee, this one is for you. ;)

sounds tasty! depends how much flavor you're going for here. i've used both juice and whole fruit in my melomels. for my key lime mead i used juice in the primary and then added more juice to the secondary to keep the key lime flavor throughout. for my blueberry mead, i used a sweet mead recipe...

the great thing about these types of beers is the simplicity. +1 on the table sugar--it's easy, inexpensive, and works extremely well. i use styrian goldings in mine and it lends the perfect balance of bitterness and spice. the key is balance. WLP500 works really well, just make a solid...

great question. here's my 2 cents... 1) my local HBS does a huge online business and they are awesome to deal with--> adventures in homebrewing www.hombrewing.org. unless you find a better deal loacally or on craigslist, they are a great start. also check out keg connection.com 2) i bought...

time can definitely be an issue. i recently switched to BIAB and shaved an 1.5 hrs off the whole day. you still have to heat your water, mash, boil, cool, transfer, and clean up, but that's part of the Zen of making your own beer! i do an occasional extract batch in the winter when it's too...

this is one of my all time favs...easily in my top 5 of all time! had the munich experience 10 years ago, and went to the nockherburger brewery where they had this on tap. it was served in a .5L mug and was deeeeeelicious. i love the ruby color and bready, slightly fruity/raisiny nose and...

how much oxyclean do you use when cleaning out 5 gallon carboys and/or pails? i've had 2 batches go bad on me recently and need to up my cleaning game.

stumbled on this one looking for some BiaB info...been thinking about switching over to BiaB and this thread pretty much convinced me. great info and pictures. anyway, i contacted the guy from wilserbrewer and he makes a bag designed for keggles--i will be ordering mine this weekend and...

great thread. a couple of my buddies recently started brewing and asked me the same question. my personal preference is to use plastic buckets--i use both the 5 gallon (really a 6.5 gallon) and the wider mouth 5 gallon (really a 7.5 gallon wine bucket). the buckets are MUCH easier to clean...

looks like an interesting recipe! i've never brewed GF before and have been meaning to try. some questions though: 1--is this all done on the stove top? if so, how big of a brew pot did you use (5 gal?) 2--what should the target OG/FG be? 3--what type of yeast did you use? 4--for the brown...

still happy with the recipe? i've never done a barley wine before and am doing all the research now...anything you would do different or any tips/tricksyou could offer? looks like a good recipe, are you happy with the IBUs? thannks!