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Geez, a recipe from my own backyard! This recipe calls for steeping a pound each of torrified wheat and munich. Are these going to work well for steeping? I guess they must, since the recipe calls for it, but according to the WIKI, it looks like they should be mashed (which, although I've...

That's funny. I just remembered that I had a small baggie of DME left over from when I made my starter. Probably enough to prime with... Wish I'd thought of that when I was searching my cupboards for something to use for priming! :o

Well, all that I used was just a little more than 1/2 cup, so I don't think that taste will be a problem - I'm pretty sure most of the sugar's been eaten. I didn't have any cane sugar so I used the beet sugar that we have (in Michigan, if you don't look specifically for cane sugar, you're going...

True, but it's at the carbonation level that I want right now, and there's no way to know if there's any priming sugar left in the beer. I guess I'm just trying to cover my butt in case I put in too much sugar! I do have to agree though that taking samples is fun...:D

Hey, did you end up making this? If so, I was wondering how it's turning out - I'm thinking of making the same thing. Bob

Hello, My IPA's been bottled for two weeks at about 68 degrees F. I cracked one open last night to see how things are coming along (yummy!), and the carbonation is already right where I want it. So I took it and put it in my basement, which is always between 55 and 58 degrees. Is this cold...

It seems to me like this could get pretty confusing - if you have a low gravity for most of the boil, and then a higher gravity for the last 10 - 15 minutes, it would be pretty difficult to calculate the hop utilization. Perhaps it would be easier if you just boiled with the lower gravity for...

Hey there, I've been a member of the forums for a couple weeks, but thought it would be nice to introduce myself. I'm pretty new at homebrewing (my 4th batch is sitting in the secondary), so this is a great resource. In fact, I found it when trying to learn more about using a secondary. At...

From winebarrel.com: 1 bbl batch size. 35 lbs briess 2-row 25 lbs durst wheat 5 lbs belgium munich 5 lbs Carapils 90g hallertau - 45 min 120g hallertau - 30 min 150g saaz - end of boil 50g hallertau - end of boil Use a cultured bells yeast or wyeast 1056. This is the actual...

Hey fellow brewers! Does anyone have a good extract recipe for an Oberon clone? It's a really good American wheat ale made by Bells, a brewery near me in Kalamazoo, MI. I searched the internet, and all I can find are all grain recipes. I saw a thread here from December 2005, but the...

My first dry hopped batch is currently in the secondary - I just racked last night. I dumped an ounce of pellets into my carboy after racking. They broke up quicly, and there's a green layer on top now, but from what I've read on this forum that will settle out over the next couple of weeks...

Hmmm, I never paid much attention to the attenuation part of things. I just looked up the formula, and it looks like I'm at about 68.8%, which like you said is a little low. When I calculated in the FG for 71% attenuation, I get 1.0176 - so if it does drop another point or two, I'll be just...

Interesting... all the books say to boil it. I just assumed that meant there was stuff in most water that had to be killed off. It sure would be simpler if I didn't have to boil and cool my top-off water.

Not a problem! I wasn't sure what info would be useful. What is the yeast strain? Wyeast Irish Ale (1084, I think) Is there a lot of crystal malt in the recipe? 1 lb of Briess 40L Did you do a partial boil? Top off with tap water? If a full boil, what did you do about aeration...

I'm brewing my 4th batch, first time using a secondary. It's an IPA, and the gravity after I pitched the yeast and shook the heck out of it was 1.061. Activity had slowed and the krausen had fallen by the 5th day or so, but I didn't get the chance to rack until last night(day 9). After I got...

My thoughts exactly. I'm sure that as addictive as this is (I've only done 4 batches), I'll be doing 5 or 10 gallon boils in no time! Also, I was planning on steeping the grains on my stovetop before moving outside to the cooker. So that wouldn't be an issue.

Hi All, I'm thinking of getting a Bayou Classic Banjo cooker - I'm tired of waiting for my stove to get my wort boiling, and everyone seems to like this cooker. Right now, however, I only have a 20 qt. ss kettle that I've been using. Then, when I get the chance, I'll pick up a larger kettle...

You might want to see what there is for copper chillers on ebay - if you are patient you can get a deal. I just got one (a couple of weeks ago) from ebay for $47.00, including shipping and handling, and it works really good. I just decided on how much I wanted to spend and kept trying until I...

So it seems like most of the solutions are to use something that will let more of the trub into the fermentor, like a strainer with larger holes than the screen or a racking cane. Does this mean that it's not all that important to keep the trub out, as long as you make an effort to keep most of...

Hello, I just finished my third batch of beer, and I really enjoy it. One thing that bugs me, however, is the process of getting the wort from the kettle to the carboy. I use a funnel with a plastic screen filter, and it gets clogged up really fast. I've found that the only way to make...