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Out back!!!! I don't need no stinkin pulley system

Hello, I am not a seasoned veteran brewer by any means, but I still find myself jumping back and forth from all grain to extract depending on how big of a rush I may be in. I actually have some recipes that I only do in extract because I haven't been able to get the same beer doing all...

im going to bump this super old thread and try to get some clarification. I get how Kaiser was doing the math on his equation. What I don't get is on this thread, are you using beersmith or something to estimate the FG? I ask because it would be odd to just pull a random amount of wort out to...

I have done a horrible rendition of one before and it was nothing remotely correct. the beer was good, but I would not call it a clone. The one that I will keg actually tonight is from the book Clone Brews. I will brew another tomorrow from the AHA website called "the most interesting beer in...

oxy clean for a soak, then a scouring pad. If that doesn't work, throw bottle at wall and try another bottle

5.5 of A ginger grapefruit lager 5.5 of a pecan porter 5.5 of dos equis clone cannot wait:fro:

haha thanks guys, and believe me, I have racks of german beers at my house and enjoy to go out and hang around at the local restaurants. My big thing is I like to try and make these beers while I am here, also a couple from back home I cannot get from here. So if I go back to the states one day...

no harm no foul man, I try to drink ipas because in Germany that is the main type of craft beer there is, and i like to go to these bars and check out what other brewers make. But on the other hand, all the beer here is great. And I was saying my clone sucks. I can do super low ibu ipas. but...

A lot of good stuff here! it is good to be a fly on the wall

Well im glad you are not trying to pick a fight....because the rest of your sentences are super misleading. Like I said not really an IPA guy at all so I apologize for offending you. anyways, have a great day sir!:mug:

threw a pack of wyeat American ale In the fridge so that I can brew the 512 pecan porter this weekend!

tomatoes tomatoes, either way it sucks:rockin:

I have an APO address so it is like sending mail within the states. And lagering is easy also! it just makes brewing beer a little harder because you have an additional waiting period. I "try" my best to keep kegs lined up in my cellar so that they can age, and are naturally priming with sugar...

I definitely agree with the coors. There is a brewery in a small town here names wettlesheim, and they have the best hellbier I have found yet. are you able to get your hands on any shiner bock ruby red bird? that's the one beer I actually miss living over here. I could send you some augustiners...

A Clone that turned out way better than the real thing. Mine is the awesome dark one on the left in the top pic

basically you only have the one fermentation. a lot of people rack to secondary to clear, but you are good to go from primary to carb after the 14 days. once you add the sugar in whatever growler or bottle you choose, just let it sit for 2-4 weeks. that's the hardest part of homebrewing....the wait

ill take the barley crusher if it is not gone yet

As fate would have it, just saw this on the recipe thread: Recipe Type: All Grain Yeast: WLP 838 Yeast Starter: 1 Liter ACTIVE Batch Size (Gallons): 10 Original Gravity: 1.051 Final Gravity: 1.012 IBU: 16.0 Boiling Time (Minutes): 90 Color: 4.3 Primary...

let is sit for the 10-14 days. add sugar when ready to put in your growler, I assume that is what you will let it carbonate in? then let it sit for a few weeks

It's just so beautiful....lol