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I brewed an extract Belgian Pale Ale, here is the recipe. All you need to do is steep 1lb of Caramunich, add the extract, and one smack-pack of yeast. If you prefer dry yeast T-58 or S-33 would work perfectly fine.

I'm assuming that it's the same Irish Stout Malt Northern Brewer sells. I used it in an Irish red and stout with 2lbs of flaked barley and both times my BIAB efficiency was around what it usually is. Both beers came out excellent. The stout seemed to have more malt complexity than a milk stout...

Jason, once you go BIAB you will see your cost per batch go down a lot. I do partial mash BIAB on my stovetop and depending on the beer, I get away with using 2lbs of DME or 3.13-3.3 lbs of LME. I used Brulosopher's yeast starter method. Another method I used to use was to plan out my batches...

Thanks for the input. I noticed you guys had the kit after I emailed Noah for recipe help. I've since broken down and gotten an O2 kit and tank. If I brewed it again I would do all-grain and make sure there are plenty of sulfates in the water. For an extract batch I'd probably use even more...

The dry hop was 18 days after the start of fermentation. I racked to a secondary at 14 days, gave the wort time to settle, added the dry hops, and bottled about five days later.

The liquid yeast should be okay unless it smells really funky. Did you tightly cover the starter before cold crashing? A fridge or freezer can be rife with bugs that can infect a beer or starter. If your gut tells you the liquid yeast is no good, pitch the S05 and you will have a nice American...

I'm in Beverly, MA. We were up in Portsmouth on Saturday for Portsmouth Beer Week and had an awesome time. We visited Smuttynose, did the Granite State Growler tour, ate at Portsmouth Brewing, and did the tour at Redhook on Sunday.

I saw the AHS kit used WLP300 which seems wrong to me. Harpoon does have a house strain. Since UFO is an Un-Filtered Offering you could culture it from a bottle. Otherwise I would use WLP1010.

I agree that the recipe would make a fine blonde ale. If you have a specific flavor you are going for with that recipe feel free to brew it and classify it as such. Ideally a Cream Ale should be as clear and light bodied as an American Lager. The flaked barley will make the beer too cloudy, and...

Guinness Draught Notch Session Pils Mass Rising

No need for the Carapils, that is already in the extract. The late hop addition should be little to none. I wouldn't add more than 0.2 oz at 10 mins for a 4 gal batch. American ale yeast (S05?) will work, but I would use S04 which would leave a little more residual sweetness. With a 4 gallon...

It's still only 5% of the grist. My educated guess is that the worst case scenario a touch of sourness might make it to the final beer. Did you happen to take a pH reading of the runoff?

There are a couple ways you can go and it really depends on your palette. If you only like certain styles brew different variations, use different ingredients, and over time you can fine tune and perfect a recipe. For example if you really like and want to stick with Pale Ales brew different...

All of Lienie's beers except for the Big Eddy's are all lagers. If you can't do a lager, I'd use a clean floccuating strain like Notty and ferment as cool as possible.

You either need to force-carb, or you can just brew the base beer with a hint of ginger (0.5 oz at most IMO) and blend with juice when serving out of the bottle. The base beer is almost certainly the Honey Weiss. Find a clone for that, add the ginger and any other spices, and blend with...

Windsor Ale isn't a bad option if you prefer dry yeast. Milds are low gravity beers with littles roasted malt or hop flavor. It is a perfect stage for estery English yeast. I brewed a mild with 1318 that was excellent.

I'd swap out the pale malt for Vienna malt.

You have to choose longnecks or stubbies and stick to it. Mixing and matching makes stacking and storage a pain. Never had a problem capping stubbies in the past with my red Barron.

You never know when the proverbial "bad bottle" is the one that gets submitted to a competition. When bottling homebrew it is impossible to guarantee the priming sugar is evenly distributed. The beer still received a good score so I don't think it was infected. Did they comment on the bottle...

Since this is in the extract forum you may not be able to (have a large enough fridge) cold crash. Add some gelatin to the secondary to help clear. If it's a little hazy it's not the end of the world.