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I know this is out there (and I did search 2 different ways before asking) but nothing direct. In short I took hydr reading for 3 days on a Brown Ale @1.012 which was the expected. I took a sample for a final reading and bottled the rest. Got done with bottling (~1 hr) and put the hydr in...

Been researching to build a tradtitional recipe last few days. Clinton, i've seen 1.5lb/gallon, and not from a rocket fuel fan. Per a professor at Cornell.edu, "3. To the cider add 1lb. of sugar per gallon for a dry hard cider (not sweet) or 1 1/2 lbs. for a sweet drink. Honey can be...

It won't stop me from making the 20 or so gallons a year. I was thinking of using some DME instead of sugar to up the OG and give more body and a sweet/semi-dry finish per some posts I have read here. Appears that would land me within the letter of the law, but probably not the original intent...

I have a legal background and out of interest looked up my state statute yesterday. I was surprised to find an ingredients statute. Missouri Revised Statutes (Yes, being AB's home may have something to do with this) Section 311.490 (in part) Ingredients of beer--intoxicating malt liquor...

Very nice, just a preference but I like to include a "born on" date and ABV. Many recommend pour instructions if you plan to give it away. Given the name, you will likely get some incorrect assumption regarding the hops in the logo. :)

Named mine Fat Cat Brewery, in 1999. I had a fierce (and overweight) cat from college who would sit in the kitchen window sill and watch me brew/bottle with that distictive cat look of, "You are such an IDIOT!" Zeppelin was his name and pizza and beer were his favorite game. Miss that damn cat.

thx beer guy, appreciate your help!

I should qualify that trub statement. I still use a rolling pin to crack and strain rather than bag, i.e. I have stuff that I like to let settle and then get it away from the beer. Best way? No, but works for me and nobody complained when they drank my beer. Actually, quite the opposite.

No what? No, OG is not the determining factor? If so, do you know what is? No, my recipe is messed? No, somthing else? Not trying to be a smart ..., but "No" as a response is not very informative.

So, is the OG the determining factor in classification? (All else being equal) Again just curious...

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mash, can you get a high efficiency with a steep? if so, how? please!

I would say depends on your primary and secondary. I like to disturb it as little as possible in the fermentation process. But, I use a 7 gal primary bucket and 5 gal carboy for 2nd. I had an issue with a cherry stuck in a primary carboy's blow tube once and never want to go through that...

thx Nik, yeah it isn't nearly as important as taste and no competition designs yet, I was just curious as I've never known. The New Complete Joy is my guide (probably outdated by now) and web searches but I couldn't isolate it to one style with all the variables. Just racked the brown from...

Just joined myself but will help where I can. Since I want to start with using an Extract only since it's my first shot at it, I'm curious what the extra bunch of Wheat Malt is for, and if so, how am I supposed to steep it? A- Extra for flavor & color, think french press coffee. (Wish...

I'm a "returning newb". Brewed 50 or so gallons 8 years ago. Finished my last bottle, Irish Pub Stout, a few months ago. It tasted truly excellent with the aging. Anyway, got me hooked again. I have a grain/extract brown in primary until tommorrow, trusted recipe trainer to get my feet wet...