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perhaps use a kolsch yeast and go with your original doppelbock idea? I've seen several lager recipes made with kolsch and fermented at (low) ale temperatures, ~62 i believe.

great, thanks for the quick replies! cheers!

Hello all, I brewed an Irish Red two days ago, everything went smoothly. I hit my gravity spot-on, aerated and pitched as usual. Fermentation has begun, but the krausen has a very peculiar "slice" (around 30 percent) of dark brown krausen. has anyone experienced this before?

So I tried out a new bar last night in lincoln park Chicago called Barrelhouse Flat with some of my friends, and had an awesome experience. I tried two Stone brews, the first a 'drink by 12/21' double ipa, which was absolutely delicious. Had very little hop aroma, but made up for it in the fact...

My thoughts exactly. I've never had such a tasty treat come straight out of a fermenter...

That was my first guess, but he said he milled it twice! Very strange...

I could be wrong, but if he said the color was a touch darker than the original, wouldn't that mean that there was at least some sort of major conversion with the sugars? correct me if that's a faulty assumption... At what point did you pull your sample? did you take a pre boil og reading, or...

I'm leaving mine in the primary simply for that reason, although I'm sure since it's near the end of fermentation it will be fine... right at 1.020!! A little lower than called for, but I can already tell this is my best brew yet. tastes incredible straight outta the carboy, I would happily...

I had the same experience with my fermentation... my fermentation temps started in the mid 50's, then came up to around 67 with several degrees in change due to our heat being on and off. Got a nice krausen after 24 hours, but after that it settled pretty quickly after another day or so. been...

I started with a brooklyn gallon kit 9 months ago. now i'm about to start my first batch on my 15.5 gal keggle setup!! catches on like fire...

First brewery to come out with a thc-infused brew? Ska or Stone?

I wouldn't think cannabis would work very well at all, in plant form, anyway. it would take a very long time for the alcohol to extract any thc, wheras brownies etc use fat. I'm sure there's no use for mj in brewing at all unless you were to use some sort of extract simply to get the buzz. I...

That's my hometown!! I moved to chicago for school, but I can tell you from going back there that there isn't a whole lot in terms of a craft beer scene in bloomington specifically. There's a few decent bars in the mall, but nothing spectacular. Fulton, summit and grainbelt are awesome...

so i've had this baby fermenting for a week and a half, and I thought I was sooooo smart trying to use a swamp cooler... but temps in chicago have plummeted and I'm worried my yeasties went into hibernation, as my carboy thermometer is currently reading 57. Think I'm still ok if i bring it up to...

Definitely makes sense. Do you think .25 of melanoidin will still give me the color i'm aiming for?

I have never used melanoidin, I was trying to do my best by going through "designing great beers" and consulting other recipes, but... would you suggest .5# instead? I just want a good, hearty and well rounded red ipa, so if there's any other suggestions for the grainbill, I'm all ears! and I...

Sounds good to me, what IBU range should I be shooting for? Right now i have it hovering around 70, but i still want the malt to shine.

Hi all, This is going to be my 2nd attempt at creating my own recipe... still learning though:drunk: I want to make a relatively balanced (but still IPA hop-worthy) red rye ale, somewhere along the lines of founders red rye. my grainbill consists of: 9# 2-row 2# rye malt 1# Melanoidin malt...

ended up making it today, gravity came out to 1.058, but i'm using a new method to keep the carboy cooler, so hopefully that will make up for my lack of efficiency! tasted great going into the fermenter, cant wait to try in a few weeks!

Brewing this in a couple of days, had to switch out the munich for vienna and subbed 40L for 30L, thinking that would make up for the difference. mashing at 156? Really excited to make this, my girl is crazy for porters and stouts, so now I finally won't have to hear "it's too hoppy!" anymore :ban: