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I had a similar experience the other day with my first time washing. I had quite a bit of grub and I dry hopped with 2 oz and didn't use a bag. Mine settled out a bit but there's barely a noticeable layer of yeast. To rewash it should I just decant the liquid, combine everything and add fresh...

I am designing a recipe for a Thai flavor inspired Blonde Ale and I was interested to see if anyone has tried toasting spices before they add them to the boil. I do this often while cooking to enhance the flavors, so I figured the same concept would apply to beer. I am planning on using fresh...

I am interested in brewing a beer similar to this. Thinking about a Wit with lemongrass, kaffir lime and ginger. I am also interested in quantities and how your beer turns out so keep us updated.

So my girlfriend was asking me if I could brew her a beer similar to Lost Coast Great White. I've been searching around for a while trying to find an accurate recipe and there's one on hopville that seems like it could be close. I would probable make some changes to the grain bill as a lot of...

I'm not sure why exactly bobbrews suggested that you replace some MO with 2 row. I'm assuming its because MO is slightly darker and tends to be a bit sweeter, but again it depends on the type of beer you want to brew. If you want more of an IIPA then go with the two row, or keep the full amount...

The grain bill could go either way. It really depends on wether you want a dryer beer with more hop characters or a slightly sweeter beer to balance out the hoppiness a bit. Cut out some of the caramel malts to reduce the sweetness or leave them if you like. I personally like the balanced...

That seems like waaaaay to many hop additions, and I love an overly hopped beer. Also at that SRM you are going to end up with a brown color a bit past red. I just brewed a hoppy amber ale and only used 4 oz of hops in the boil and I am currently dry hopping with another 2 oz. my SRM was at 17...

I made a Belgian IPA a little over a month ago and I only used one yeast, Wyeast 3522 Ardennes, and American hops Amarillo, Centennial and Chinook. I just tasted a bottle the other night and it was delicious! I loved the flavor interactions of the yeast and the hops. This particular yeast strain...

It seems to have calmed down a bit over night and I only lost a little more yeast. Another factor I forgot to mention is that I put 10 drops of Fermcap-S in the fermenter before aerating and adding yeast. I read that it should be refrigerated, but my LHBS just kept it on the shelf and I...

You are spot on yooper. I originally wanted a hoppy pale ale, but with a red color and heavier body. I now realize that is an American red ale. Even if it doesn't come out perfectly, I'll still drink it. Thanks for the reassurance tho.

Thanks for the input, I'm still pretty new to brewing and just started formulating my own recipes so any feedback is gladly welcomed. I have a feeling this will turn out pretty well and also be a good learning experience. I already realized that I need a bigger fermenter as I lost well over 2...

I calculate 12% after converting the LME to grain equivalent. Also I don't think there's much caramel malt in the LME I used. Anyway, I've heard of people adding sugars to the fermenter, I know that's usually with bigger beers, but would that help drop my fg? Also my estimated fg was at 1.017...

I just brewed this on Saturday and so far so good. I made a 1.5 liter starter and its fermenting like crazy and started after only 4 hours. Unfortunately my primary is a 5 gallon carboy with a blowoff tube attached and I have lost a good amount of beer and well over 2 full cups of yeast. Time to...

Well I just checked again and I placed my blowoff tube in a quart container of sanitizer inside a bucket and the hose has clogged up and there was about 2 cups of yeast inside the quart. I just removed it, cleaned of and resanitized it. Now it's bubbling away like crazy again with huge gurgles...

Yea I think I'll be fine for now but I still have foam coming out of the blowoff tube. I pitched it around 67F and it slowly raised to 72F at its highest and while I was at work it came down to 70F. I know it's the top temperature range for this strain, but I think the fruitiness will lend a...

So I brewed a west coast amber ale yesterday and I decided to try out a new yeast, wyeast 1272. I made a 1.5 liter starter, cold crashed and decanted before pitching. I only have a 5 gallon carboy as a primary fermenter, to which I always attach a blowoff hose during the initial stages. I...

No worries, I was just a little confused, but I guess that technique would make sense. I would think it might result in a drier beer tho. I was planning on trying one after two weeks in the bottle and see how it's progressed. I noticed a huge difference in flavor between my two gravity readings...

That's exactly what I was thinking. My understanding of the style was an IPA fermented with a Belgian strain of yeast. The hops were apparent, but the yeast flavors were just a bit stronger. I have it dry hopping now so that should take care of that issue.

I was wondering if either of you could inform me about the article a little but more. I don't have access to it, but I have a Belgian ipa in my fermenter and I used wyeast Ardennes in it. I was just wondering why they said to stray away from Belgian yeast strains. I've sampled it a few times...

For mine I made a 1L starter and pitched the whole thing in. I had pretty vigorous fermentation within 8 hours. When I first pitched the yeast the temp was at 68, then during the most vigorous stage of the fermentation I noticed the temp had jumped up to 74. I actually had to open a window for...