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Grodziskie is Polish beer made from a grain bill of 100% oak smoked wheat malt.

the only reason to do a 60 minute steep is to keep your grains at a specific temperature to convert all the starches to sugar (we call this conversion). You only have to really worry about this if you are doing an all-grain recipe, which you are not. For an extract batch, all (or most of)...

When brewing, whether all grain or an extract kit like you have, grains don't go in the fermenter. The traditional extract method is to steep your grains in a sack (probably included in your kit) for 20-30 minutes at approximately 150 degrees Fahrenheit. Then, remove the grain sack, allowing...

Do you keep using the same yeast? Perhaps try a Wyeast equivalent. Also, make sure you really aerate your wort. I get great attenuation from the Witbier strain, so I think if the yeast is healthy, it shouldn't be a problem. Have you made a yeast starter?

Let's see. Where to start... I would think backwards. How large is your brew pot, and what is your boil off rate? How much liquid evaporates in your brew pot per one hour boil? For me, I can lose up to 1.3 gallons per hour (depending how crazy my boil is). So, if I am going for a 5.5...

Do your instructions recommend listening to deadmau5 when mashing?

I often prime with honey and never have a problem with gushers. I make sure the honey is completely dissolved in warm water first, then put in a bottling bucket, then rack beer on top. I give the bottling bucket a gentle but firm stir, then simple bottle. This is the calculator that I use...

when did you bottle the beer, and what was the starting and final gravity?

I have noticed that higher gravity beers take longer to carbonate. I would wait another week or two. If, after a certain wait and you still have flat beer, you can try this: You can always pry off the caps, add sugar and quickly re-cap (with new caps). I did this to a Scottish ale that I...

There are a number of Duckpins made at Union Craft Brewery. Duckpin is their pale ale, a really nice piny/citrus ale balanced nicely with malts. A little thin in the mouthfeel but very tasty. They also do a Double Duckpin which I believe is their double IPA. I think the recipe listed above...

Where do you get the permit?

I used Ward Laboratories and I think they e-mailed me my results in less than a week. Very professional. www.wardlab.com

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Check out the following link for a recipe to Albany Ale, an interesting and tasty pre-prohibition cream ale with a little twist. https://beerbrew.com/words/wp-content/uploads/2013/08/2013-Fall-Newsletter.pdf

Are you familiar with Albany Ale?

It is now July 2015 and I seem to have solved the problem. The only new problem is I don't know which of the factors I changed led to the solution. I just now have a very regimental method of bottling.

It is now July 2015 and I seem to have solved the problem. The only new problem is I don't know which of the factors I changed led to the solution. I just now have a very regimental method of bottling.

At a grocery store in NY state, looking at the craft brew single bottles. An older couple was looking for a bottle of beer for a friend. They ask me, a fellow customer, for suggestions. Me: "Well, what kind of beer does your friend like?" Couple: "He likes dark beers. He drinks Molson."...

This may have been mentioned already but 21st Amendment's: Hell or High Watermelon Just couldn't finish it and the next morning saw the glass half full still sitting on the kitchen counter. Gave me the shivers just looking at it.

Yeast suggestions??