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I hadn’t thought of that. That’s a really good point. I haven’t brewed a lot with simple sugars. I still plan to use some sort of simple sugar to ensure this ends up on the dry side. Maybe I’ll use honey this time. Do you think better temperature control will help with that? I’m assuming...

That's exactly what happened with the last iteration. Although, the hop forward note I was shooting for stuck around for maybe eight months or so. Way longer than I was expecting. This go around I plan to bulk age it for that eight months before i dry hop and then bottle. I also have better...

Well, life and kids got in the way last weekend....mostly kids. Shooting for this weekend. I'm really looking forward to trying this with plain old cascade. The more I brew the more I like plain old cascade more than all the super citrusy or super grassy green hops. That said citra is my...

This turned out really well. I’m making it again this weekend. I’ll be using a little more white wheat, 12#s and just 12#s of maris otter. I’ll also be using cascade hops cause they were on sale and I like them for other beers.

I usually don't worry too much about clarity. Particularly with kolsch, my favorite recipe has a bit of wheat in it so it doesn't get brilliantly clear. Also to depends how along your storing it for. If you fermented at lower temperatures it takes longer to ferment, including dropping bright...

Good times. I love kolsch too. One of me and my dad’s favorite styles. It’s a fun one to play with and brew. It’s so simple and clean you can really pick out differences in hops and malts easily.

I’ve left beer in a primary for more than three months and still had it carbonate just fine. You can bring the temperature up to carb it more quickly. I’ve never noticed a difference in flavor. I usually bring some of my bottles up into my bedroom closet for a few weeks and leave the rest in...

I only use a primary and dry hop in there. I do save yeast successfully from dry hopped beer. Yes there’s a bit more hops floating around in the mason jar, but it doesn’t seem to hurt any thing. I rarely re-use yeast more that three times , just because I don’t brew enough and I try to brew with...

awesome name for the beer! There’s always kinks to a new system. That’s part of the fun, I think anyway.

Yeah, I’m wanting something darker that the style guide. I want low gravity, full mouthfeel and I want it to look like a dark, thick, meal-in-a-glass. I haven’t tried a ton of milds, but the ones I’ve really liked were pretty close to black.

I have one last bottle of a wheat wine from March 2016. I was planning to drink it with my dad over Christmas but we forgot. So, it sound like wifey and I will be cracking it open for New Years! I’ve been savoring it to see how it ages and it’s awesome. Planning to brew a similar one this...

Wrong post

Thanks. maris otter will give a nice toffee too so that'll be good together and help with build body to a small grain bill. I've never used brown malt. The discription says it give a nice roast and bitterness. I'm trying to avoid the dark roast/bitterness of patent. Did you pick up any of...

i’d like to brew an English mild. I’m shooting for something a little darker than the style guide and I definitely want a fuller mouthfeel. And a smooth chocolate roastyness, but not dominating the beer. I’m thinking something that’s about: 80% Maris otter 10% midnight wheat 6% oats 3%...

You’re right there’s very little info on braggots. Thanks for posting. I just bottled and carbed mine that had been aging in the carboy for over a year. I’m curious to see how mine turns out with a little carbonation. It was good but thin out of the carboy. Mine had an FG around 1 as well so...

You can definitely leave your kettle out on the porch to chill. I’ve done it plenty of time before I had a chiller. I used to just throw the pot in a snow bank until it was cooled. You biggest rist is time and exposure to infection before you pitch. I think there are some threads in here...

I regularly do a simple pale ale with all cascade. I love it, but i’m admittedly shooting for that pale ale that was popular 15 years ago. I do normally use a 60 minute addition but I’ve also gone latter. This will be great. This will also be a simple recipe that you can play with and nail...

No, I just kept it a 144 the whole time. I keep it pretty simple. I've got little kids so all of my brew days need to be simple enough that either my kids can help or forgiving enough that I can still play with them more than tending to the process. I haven't done any decoction in a long...

I’ve got this same recipe going right now. I literally just started to let the temp raise out of my fridge two days ago. (I’m pretty new to brewing lagers but born and bred in PA and I know prima pils well) The bitterness of this pils is a bit high for a pils, but if you’re tasting lemon i’d...

I’ve had that weird brown pillowy hop-crud-Krausen-crud stick around for weeks on end. If you cans cold crash it it will drop right out. Or just be patient. It will fall on its own.