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Hi All, Building a recipe, pretty new to designing, so please critique! (No worries, I have thick skin....) Honey IPA (all-grain): 6 # 2-row 2.75 # Honey malt 1 # wheat malt (too little for character to come out?) 1 # Munich 10 L (too much?) .5 oz CTZ @ 60min .5 oz Citra @ 60min...

I made this. It came out really good. I would go a little lighter on the Apricot flavoring at kegging. Maybe knock it down to 2 oz--it was just too sweet for my liking, but many people really really liked it. I have not had the DFH one, I read about it and thats what made me want to brew...

Let me clarify. Although not much better, I will typically work 10 hour days--the occasional 11 (traffic parking etc...12 is not an impossibility once a month), and always one 4. I can make it a priority to work from home a little more often...now considering that...thoughts? I absoutley...

Hey All, I want a dog. A big dog at that. My issue is that I can be out of the apt for up 12 hours in a day (maybe once a week), and not sure if I can keep it cooped up like that. I am very willing to be active with it before I leave in the morning and when I get home...just worried...

Hey! Recently moved into DC and work down in Herndon. I'd love to swap some homebrew with anyone local!

He started making wine out of our inspiration...he knows, just fun to mess with. Throws me off from time to time, but we like to keep him around

When a buddy of mine comes mid brew. "What step of the process is this? Is this the mash? How much barley is that? Woww, the smell! Okay, so this is after the boil? Do you put the hops in now? So time frame? These hops look moldy. Can I touch this? When is the apricot one going to be ready...

Replace a few meals a week with an imperial porter...win win. Maybe a side of lettuce.

Hey All, Just moved into an apt in DC. I have been brewing by my buddy in a suburb but want to move it here. Where do people brew all-grain in an apt? Ally?

Thanks for all the responses. Sorry it took so long for me to get back to you all. We were waiting to have enough equipment ready to brew a few batches to get em in there. Here is the story. We brewed 15 gallons of a Nut Brown Ale and stuck em in regular fermentors. Now Oaky (the cask) is full...

Hey All- I went on a bourbon distillery tour at Buffalo Trace in KY and left with a 53 gallon cask. Kind of an impulse buy but I'm still jacked about it. I'm working on some sort of bourbon porter recipe for it (suggestions are welcome!). My main concern now is prepping it. I spoke to...

Hey All, Last night we brewed a pumpkin ale here was the recipe: 11 # Vienna 1.25# Victory .5# Crystal 80 6 cans of pumpkin roasted at 350* for an hour and added to boil We aimed for a 5.5 gallon batch, it was more around 5 at the end (first time we brewed with a turkey fryer...more...

hm...although it has been sitting in there for a week and half, think I can make a decent starter and toss it in? Or is there no coming back from this one?

I don't think so...I will verify when I go to the store and see the Cran juice again. But I imagine that the few pounds of dextrose would do the trick no? Or would the preservatives mess with everyting, and not just the sugars it was in? Noob here...

Hey All, Not really sure where to put this...but here goes. After a brew day a week and a half ago or so, my buddy and I drunkly decided to make a Hard Cranberry Lemonade Cider. We had 2 gallons of Cranberry Juice sitting around, and some country time lemonade powder. We made a six gallon...

I will look more into the priming later on. I will post about! You think so little cloves? Do you think its a good ratio overall? Also, I bought 1# of pale chocolate malt instad...think I should use it all? Cheers!

suggestions?

Okay, great! Thanks for all the feedback. -I will def cut down the chocolate and biscuit malt. What are your thoughts on using pale chocolate malt instead? Giving it a lighter chocolaty feel? If so, should I use 1# or .5? -I will switch it to 1# of molasses and no brown sugar -Do you think...

Woops, in my notes but forgot to type it. Just added it. London Ale Yeast (white labs)

Hey All, I want to make a Gingerbread porter. I found a few recipes and kind of changed em a bit and came out with this. What do y'all think? Any and all critique is welcome! 60 min boil OG: ~1.072 FG: ~1.021 Fermentables: 11# Maris Otter (or Vienna) 1.5# Biscuit malt 1.5# Crystal 60L 1#...