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Boston, i got it........didn't read the whole thing good one

brown ale's are suppose to taste kinda flat or less carbonated than most other ales. the head is usually weaker too. just the way i have seen them

what does that do?

sorry about the format

Please Critique my recipe its my first one. i would really appreciate some feedback on what you thought or recomendations. thanks Sweet Melissa IPA Stats OG 1.058 FG 1.015 IBU 74 ABV 5.5 % SRM 9 Specifics Boil Volume 6 gallons Batch Size 5 gallons Yeast 75% AA Style...

sounds a little high. the 100 dollar kit from www.midwestsupplies.com would be the way to go or one from www.morebeer.com which some come with brewpots

and also get a big long stainless spoon. helps alot, especially once you do full boils

it looks like the road is headed for the sky so maybe just have the road taperd off with some clouds around it

it might be a pretty mild beer but i wouldn't worry about it. what other hops did it have in it? flavor? aroma?

throw a wet t-shirt over it also. it will even out the temp even more than just sitting in water.

AHS usually ships by the ounce or 1/2 ounce. dont forget that 2 tablespoons equals an ounce in liquid, not necessarily weight.

i brewed an IPA and it has been in the bottle for a week and a day i think. it taste amazing but still has some conditioning to do. i poured it and the head was only maybe 1/4 of an inch and then died out. with this get better as it sits or should i add something to my boil next time.

that sounds like my first batch too. i had all those same problems. it dosn't matter if sedimate is in your primary. i just use a bucket for primary and then when i transfer to secondary all the sedimate is left behind. some people use water in their airlock, some use a sanatizing solution...

i have always heard store at room temp (70-75) until you are ready to drink and then chill them.

a helpful website for me was www.tastybrew.com they have full recipe calculators that will tell you the approximate outcome of your beers. same thing with www.beertools.com

i brewed that exact beer on the 19th. my fermentation started withen 12 hours but was never fast. it bubbled slowly for almost two weeks. OG and FG came out exactly as it said it would and i bottled on sunday. gettin ready to taste it saturday.

i always pour about 2/3 of the hefe and then swirl and top off the glass. it typicalls has a bit more of a bready taste but it depends on what you like

i read about this somewhere. hops have only been around recently compared to ow long people have been making beer. they use to soak field grains in water some how yeast got in there and there ya go. that was their version of beer. over time they started adding different fruits, spices and...

i've always heard of people cellaring wine, which is in a dark place no warmer than 68 degrees. i guess it would be the same for beer. how long will that dogfish head keep?

pour the wort in and shake the piss out of it, then top off. the best and cheapest way.