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Thanks to all. Yooper, the Amber is just a style I've picked that is closest to what I am trying to make, but the main goal is to brew a sub 4% with flavor. I though the chocolate would do that, and give it a little color as well. Really just an experiment to see what it would do...

SON of a Son of a Sailor - Jimmy Buffett

I suspect home-brews back in the day weren't as good as what we're making now. Now, we can replicate trappist ales to some extent, and make our own lagers. My sense is that it seems like they were just trying to get something safe to drink that would make them feel a little better, so I'm...

Our next club competition is a sub 4% beer, any style, so I came up with a recipe for an "amber" that I hope will have a little flavor. I'm thinking combo between Amber and cream ale, thus some corn and some chocolate malt. I thought the citra hops would give some good citrus flavor, without...

Woodbooger - Belgian Brown Ale from Strangeways Brewing in Richmond, VA.

A friend recommended the yellow tape made for gas lines one time. One wrap of that stuff will generally work wonders, it is thicker than the blue stuff.

Gavin, What pressure do you store your kegs at?

5 gallons of Pale Ale 2.5 gallons of SMaSH 5 gallons of Amber 5 gallons of Centennial Blonde 5 gallons of Belgian Dubbel 5 gallons of Brown Ale 27.5 gallons +29855 =29882.5

KWright_VT

writing pad

I just wanted to post an update after a year of brewing. It started last year with my wife's gift to me of a Brewer's Best American Pale Ale kit and starter brewing setup. It was great, and I was hooked. I joined my local home-brew club, and was amazed by the great beer everyone was making. I...

I went ahead and racked into a carboy, leaving a good bit in the keg. Cleaned the keg good, replaced all the o-rings and tested it, seemingly holding pressure pretty well. Racked the beer back into the keg, quick carbed it, and all seems fine. For right now, the aroma and test seem OK, I just...

Thanks, it's worth a shot to keep it. I thought about two other options as well since the detergent seems to be on top, maybe rack the beer to a carboy (leaving the top layer, clean the keg and refill, or try to dip some of the beer with detergent from the top. thoughts? or better to just leave it?

OK, I am feeling pretty sick right now. I had 5 gallons of brown ale finally carbed up pretty nicely, but had been battling a leaky keg. So this afternoon with some spare time, decided to check the seals and see where the leak might be. I gassed up the keg, and sprayed some detergent/water...

Thanks Yooper, I've seen a lot of debate on the black patent in a brown, and thought I would try it. I'm almost looking for something in between, so I might stick with it and see what I think. I might try the 40 in place of the 80, I think the caramel flavor might blend better with that yeast...

Thanks for the help, still trying to learn about building recipes after switching to all grain. So now the grain bill looks like this: 9.0 lbs Maris Otter 1 lb Victory 0.75 lb Caramel 80 0.5 lb Chocolate 0.25 lb Black Patent Which will equate to: O.G. 1.061 IBUs 32.9 SRM 31.2...

Thanks, a little sweetness would be good, but I certainly don't want it too sweet. Maybe I'll lose the caramel 10.

I'm working on a recipe for an American Brown, and this is what I've come up with. A couple of grains are some I already have, but I'm looking for a dark brown, a hint of american hop flavor, but malty with a medium body. Thoughts or suggestions? 8.5 lbs Maris Otter 0.5 lb. Car-Pils 0.5...

Thanks Maylar, I put one gallon in my swamp cooler and bumped it up to 66 degrees. Activity seemed to pick up a bit, I'll see how it goes compared to the one at 60 degrees for comparison.