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I appreciate the input. I want to the profile of the beer that the creator intended, just lower the gravity so it comes in somewhere around an 8%. That way i can enjoy a couple of pints without wanting to take a nap afterwards. Ha ha.

Anybody. Somebody.

I have a recipe im planning on brewing for a vanilla porter that has been around for a long time and seems to get rave reviews from what iv seen. The only thing i would like to change is to lower the gravity a bit. I dont have the numbers in front of me but i remember the abv is projected to...

I am getting ready to brew a recipe for a imperial vanilla burbon porter. This is recipe that has been around the net for a long time. Im doing a ten gallon batch. Five gallons will be the burbon batch and the other half im gonna play with, wich brings me to my question. Im thinking of doing...

Just use a priming calculator and a scale and you will be just fine.

I appreciate all the input. Ill have to hit BevMo on my way home and try a few. Looking to brew something new, just want to see if that style suits my tastes or not first. I didnt want to grab the first one i saw and not like it because i picked a poor beer as an example.

I wanted to see if anyone has any recomendations for a good comercial saison i can try. I have never sampled one and i am looking to expand my horisions, i guess you could say. Iv mostly been brewing the typical american styles and i think its time to branch out a little. I know i probably...

I think im starting to come around to the idea. Im 6 days into fermentation now and i think i will just leave it on the trub. Im gonna let it go a total of three weeks and start lowering the temp in the last week to clairify and bottle. Major fermentation is done at this point. Just gotta...

I must have a lot of yeast in suspension. My blood red turned to baby crap yellow. Ha ha

I usually dont use secondaries much unless im dry hopping. Never been one to be overly concerned with clairity. This batch has such a beautiful almost dark blood red color to it already that i think ill take it all the way with a secondary and then cold crash. That way it will be off the trub...

Iv just always transfered that way, so it\'s never been something had to concern myself with. I guess it makes sense that it wouldnt transfer any more hop flavor than it did in the boil.

I brewed a batch of amber ale yesterday. Labor Day. I ended up steping on my siphon can and broke it, so instead of siphoning into my fermentor, like i always do, i had to pour the wort in with a funnel and ended up with all my hop sediment in there too. Im usually very careful when i siphon...

John palmer big basin amber ale. With a few tweaks of course. We will see if mr. Palmer should write books. Joking of course.

I was browsing thru this thread and wanted to add a couple comments to some of the posts i saw. First the bleach, chlorine and adding vinegar thing. Chlorine is the same thing as bleach, just at a much higher concentration. Bleach is a much more effective sanitizer if added to water with a low...

I know this is an old thread, but i wanted to throw something in there in case anybody else reads this. I use H2O2 as an equipment sanitizer and it works very well. I do recommend using food grade H2O2 for any brewing aplications, because the common 3% you find in the grocery store has other...

I use tubing and stick it right in the bung hole. No pun intended.

Currently enjoying a citra pale ale from my last batch.

Give it untill the morning and i bet it will be bubbling away and maybe even coming out of the air lock. Get a blow off tube ready if your in a five gallon carboy. 65 is fine and your gonna love the difference controlled ferment temp is gonna make in your final product.

Wife