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I have been brewing on Tuesdays lately. I brewed an Oakshire O'Dark clone yesterday and have a New Zealand Belgian IPA planned for next week.

Well, I'm not too sure, really. I guess I'm looking for a crisp, dry brew. I usually mash my ipas around 150-152* and have had good luck lately. Like I said, I have never used a Belgian yeast before. The ferment temp is based on the temp in my basement. I do not have a fermentation chamber...

I was planning on a 60 min mash @ 152*. Primary for 14 days at 65* possibly dry hop for 7 days after tasting.

I have wrote a recipe using a few ingredients that I have never used before. If there is anything here that looks like a problem, please let me know. I am not very familiar with New Zealand hops and I have never used a Belgian yeast ... 10# 2-row 2# Vienna 1/2 # Wheat 1oz Super Alpha. 60 min...

I have been brewing for over a year now and I have never used a blow off tube. This batch I decided I should because the fermenter is kind of on the full side. So glad that I did. Two days and the tube is full of krausen and wort.

I just tapped my Nugget/Simcoe/Cascade IPA...it is very nice...5.6%abv. I am very proud of myself...this is one of the first recipes I've written myself.

Two weeks? I wish my kegs would last that long... I usually get 1 week out of a 5 gallon batch unless it was less than par.

I brewed this one today... I stuck to the recipe exactly except for, I only used 4 ounces of malto dextrin because that's all I had on hand. Brew day went smooth as silk. I hit all my numbers and volumes dead on. I can't wait to taste this, it smelled wonderful!

I am planning on trying out Ed Wort's robust porter recipe. Probably not until Monday or Tuesday, though. I am currently laid off and it seems to be easier to brew during the week when 2 of my 3 kids are in school.

Nevermind

Happy birthday...hope you have a great day.

I have been brewing for a little over a year now. I started with all grain because I have a friend who is a professional brewer and that is how I learned. I do not feel that extract brewing is inferior, I just have never done it. Anyone who wants to give someone a hard time for doing what they...

Tuesday...weather looks good...kids will be at school. Perfect for brewing 10 gallons of warrior/Amarillo IPA. The last five gallons went in record time.

My Frankenstein IPA. The first recipe I've ever written. Not bad at all...made from ingredients I had on hand.

Expected og is 1.060-1.065...10 gallon batch... I do not have a stir plate... I switched the units from liters to gallons...it said over 5L. If I use two smack packs, I could make a much smaller starter. I was planning on doing the starter in a growler. I am pretty sure that I'm reading...

I checked the calculator on mr malty and I am still slightly confused. To use 1 smack pack for 10 gal, it says I would need a 2 1/2- 3 gallon starter. Is this correct? Would I be better off making a smaller starter using two packs of yeast? A gallon or more of starter per 5 gallon batch of beer...

I have two smack packs. I was just wondering if I needed to use both of them if I was planning on making a starter anyway. I am familiar with mrmalty.com, I will check there for more information before I go through with this. Thank you for your responses.

If I am making a starter for a ten gallon batch, do I use only one smack pack and make a larger starter. I was thinking 1 cup of dme, 20-30 oz of water. Is my thinking correct?

I am finishing off a pot of coffee at the moment but, earlier I took a sample of my newest ipa. It has only been in the kegarator for a few days but, tasting pretty darn good.

Welcome to the best. Hobby. Ever. My kids seem to think that it smells like soggy goldfish...