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Thanks for the recipe! Maybe I'll do this with the peanut butter! And MrSpaz, I'm planning a big brew schedule with lots of experiments soon. I'll post about that when I start it :D

Mmm that peanut butter porter or stout idea sounds good. All malty choices. I like it. Ya if you don't mind sharing, what's that brown recipe. The helles sounds really good too.

So I'm planning on a big brewing session around my 2nd year anniversary to brewing. But I am quickly running out of beer as I'm coming up with the plans for that. So I need ideas on beer to make for the time in between. I'm probably going to do 4 brews. Here's ideas so far. 1) "Enjoy By" clone...

Thanks guys! Ya I already more than doubled what my boil off was on Beersmith to prepare for it. I'll definitely have to account for the weight and shifting things around. I'm brewing a Belgian strong so some of the grain bill is just cane sugar going into the boil. So that eliminates some of...

Hello all, I know there is a recent post talking about brewing 10 gallons and the benefits. I am a new AG brewer and today I will be brewing my first 10 gallon batch. I just wanted to know what are some things I should look out for. I know I'll need more water, time for heating and cooling, and...

Awesome! Thanks for the help guys it definitely threw me off guard. I had seen someone do all grain before but they only fly sparged. So seeing that step in Beersmith confused me. Oh ya, I see it now. I guess I should have looked into those mash profiles more carefully. It's hard to see the...

Hello everyone. I'm currently in the middle of my first all grain batch! I'm using beersmith 2 and the iPhone app. I'm confused on why there's a mash out with 8 quarts at 202 F and then my fly sparge at 168 F with 8 quarts. Does anyone know what this means? Should I just fly sparge with 16...

You can still make a stater if you want. Just shake it as often as you can. You won't get as much yeast using this method but you'll still be able to brew if that's what you want to do.

I personally think you'll be ok. Since its a brown ale at 1.044 the yeast shouldn't struggle too much to reproduce in the wort. Your beer should be fine. If you have the time to let it sit in the primary for extra time. An extra week should give the yeast time to clean up.

Hahaha nothing wrong with that. I was just curious. I don't think it would detract from the beer, but I'm not an expert in mixing yeast. You'll get beer either way! If you do stick with one, I'd stick with the American ale yeast.

How old is the yeast? And whats starting gravity of the beer you are making going to be?

Any reasons for using two different yeast?

So I work at a homebrew store, and I can take home any yeast that goes over their expiration period (6 months for ales yeast and 5 for lager yeast). I picked up a Wyeast 2278 Czech Pils so that I could redo a Pilsner a have made previously. When I first looked at the date I thought it said...

I don't have an answer. Sorry. I'm just jealous. My kegerator has crapped out on me. It's slowly been rising in temperature it is now at 63 F and won't cool down. I haven't even had it a year and this is the second one I'm going to have to replace. The first one showed up at my house DOA. I...

Off topic noob question: the steeped 2-row? From what I've learned that's one of your base grains for all grain brews. I've never heard of it being steeped but wouldn't it just give him more fermentable sugars? Or will steeping it at the higher temps give the beer more body?

Awesome! I have an IPA that I'm finishing up. Only a few bottles left. It'll be a sad day once its gone. Make sure you enjoy it!

Excellent! Thanks! Ya I will definitely have to do it again. I hope it doesn't turn out too cloudy.

Lol.... Damnit... oh well. I guess it will still turn out alright. Think I'll just lose some bottling volume?

Ya I used the whirlfloc. I attatched a picture of it. It's fine. It all settled, but my strainer didn't get a lot of the sediment. I wonder if its from not cooling It down as fast.

Just brewed this! The 4 gallons definitely showed me that I needed a wort chiller and a outdoor burner. Took forever to boil and cool down. The fermenter is looking real chunky. Is this because it took so long to cool down?