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Ive been brewing since January and have 10 batches under my belt. Started out with extract and now doing partial mashes and waiting for my Barley Crusher, then its AG. Ive been a Chef for 16 years and love taking raw ingredients and creating some spectacular dishes. Ive worked in some of the...

Southern Tier IPA and Great Lakes Commander Perry IPA. I like to keep it close to home if its not brewed in it.

you could have taken a gravity reading from a concentrated part of the wort. You stated you topped off and aereated, which means you could of either got a watered down OG or a concentrated OG. I had this happen with my first Bock. I was 11pts higher than expected. So I let it settle for a day...

I just tried to look for the thread started the other day. It had a picture of something similar. I would search "infected brews" on here. It looks like some kind of Lactose infection but I dont remember what it was called. If the beer tastes fine, the people stated skim off the white flakes...

Thats a great page solavirtus. thanks for the info.

I like the 2206 Bavarian German Lager. It makes a great Bock. I also like the 1214 Abbey Ale. Ferments like a champ. Just aereate the crap out of the wort before pitching. If your going for an American Ale I personaly like the 1272 over the 1056. I have not used WL before, I only use Wyeast so I...

16,177 + 5 =16,182 5 gallons Chicken Livers IIPA

i punched in the numbers assuming your making a 5.25gal batch. Make a 1.7L starter with intermittent shaking and 2 packs of dry yeast should do the trick.

You should remember that you are fermenting in cooler temps. In which your fermentation will be slower and longer. I did my 2nd Bock at 52*F and it took 25days to ferment out. Then lagered for 8 weeks at 36*F. No visible signs from the airlock either but my hydrometer and understanding the...

Dont expose it to oxygen and keep the yeast cake covered with the beer till you wash. Should be fine for a few days. I washed 1056 3 weeks ago. Gonna brew in a few days with the second generation.

+1 Yooper. I agree with you 100% Even though the gravity readings maybe consistent for a few days I would still leave the beers in the primary for at least another week if not 2. After fermentation is complete the yeast still needs time to clean up the mess they have left behind. I always go...

I used it in my Belgian Triple. It was in shaved root form. I used a half teaspoon with 15mins left in the boil. The beer has a wonderful aroma and flavor. Not too strong and also helps with head retention.

thank you for your responses. I am going to do primary for 4 weeks, rack to secondary for 2 months. then bottle age for 6 months minimum. I will be on the look out for a smaller carboy.

I have a feeling this has been answered many of times. I just cant seem to search for the right thread. I am planning on making a barleywine but dont want to make a full 5 gallon batch. I would like to do 2.5/3gal batch as I just dont want to use up 2 cases of bottles for years. I brew enough to...

NHL. Only thing better is The Masters

this has got to be one of the funniest threads on here.:tank:

5 gal Chicken Livers IPA 10802 + 5= 10807

I was at my LHBS the other day. I needed some stuff for an IPA and I wanted to make a barleywine too. The person told me to wait until I rack my IPA into the secondary and on that day brew my barleywine. When cooled, pour the wort over the yeast cake and give it a nice stir. They said since I...

German Magnum Cascade Hallertauer These are the ones I like cause I only used about 15 different kinds. I have 2# of Magnum and Cascade in the freezer right now. They will be my spring/summer hops

I followed this thread too. I made a few changes. .5# Rahr 2-row .5# Crystal 60L 7# Golden Light DME 1.5oz German Magnum 12.3% AA (60 min) .5oz Crystal 2.8% AA (5min) 1.0oz German Magnum 12.3% AA (5min) 1272 Wyeast Smack Pack .5oz German Magnum 12.3 %AA (dry) .5oz Crystal 2.8% AA...