Search results

On October 8th, Black Canyon Home Brewers from Montrose Colorado will be hosting their annual "Octoberfest." Anybody from the surrounding valleys should stop by for music, sunshine and the obvious.... Colorado made beer!

true, tho the only aeration you are to do is before pitching your yeast, if transfer to secondary and allow too much o2 in it can happen then too... or to bottles... or improperly sealed bottles. most beginner books tell you to never let o2 in after aeration. TheHomebrewConnection

As the picture was hard to see, all responses are worth looking into. To me it looks like your beer has become oxidized. This happens when too much oxygen has been introduced to the beer during transfer (warm temps also increase oxidation). Be weary of how much head space you leave during...

I tend to agree with ncbrewer as the "foam" that gathers on top of an ale is your yeast, not wort. beware, however, the foam could clog your air lock and poison your final taste... TheHomebrewConnection

Assumption? yes. Weird recipe layout? yes. but when I say "from the start of the boil" I mean 15 min "from the start"... 20 min "from the start." I guess if it were me I would choose a hop set to add at the beginning of the boil (minute 0) and add the others with an adjusted time to compensate...

you can totally still check out your hops flavor after freezing... the question for you is do you want to repackage them after only needing 1. It sounds like you have some good advice though, and the best way to brew is to just try! "relax and have a home brew" as Papazian would say! Good luck...

10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.8 % 1.00 lb Munich Malt - 10L (10.0 SRM) Grain 7.7 % 0.50 lb Carafoam (2.0 SRM) Grain 3.8 % 0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.8 % 0.50 lb Melanoiden Malt (20.0 SRM) Grain 3.8 % This would be an all grain batch, for best...

Wow, this sounds like a good recipe for only your second attempt. Only a couple malt suggestions before hop talk... Chocolate malt is good, but that is quite a bit, it might overpower things like your biscuit which you want to taste in a nut brown. I would advise .25lb of chocolate and a full...

Although it is still an extract brew, good find for $7 by the way, a critical step in your brewing process is cooling your wart from boiling to the yeasts pitch temp. This is when the beer is most prone to infection and bacteria. Some people simply "top off" their 2.5 gallons of wart with tap...