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But it's so much FUN! Can't we do it every 24 hours instead? Can we can we can we? :fro:

My brew partner and I always bottle 2 big bottles for aging. We get the dogfish head 1pt 9oz bottles, drink and clean before bottling. All of our batches still have their corrosponding big bottles and are going to be tested at about 9 months aging. We think its a good way to do things, cause...

I love this thread

Thanks for the feedback. I think what I'll do is fat wash them like that blog post you linked, and add that in the last 5-15 minutes of the boil. Anybody have any comments on the recipe itself?

I'm of the opinion that you shouldnt waste the beautiful citrusy Amarillo on bittering. I'd do cascade for 60 and 10, then use the Amarillo for aroma and dry hop. Just did that on my most recent pale ale and it smells unbelievably good

Posted this in general techniques last night with no results, was hoping it was just in the wrong place... Maybe the fine people in Recipes can help me :) I was hoping for some help here before brew day on Feb. 3rd So I have this basic Brown Ale recipe I developed based on an extract...

Hey there Brewgeniuses. I was hoping for some help here before brew day on Feb. 3rd So I have this basic Brown Ale recipe I developed based on an extract recipe I made before and some info I found on here. I want to add a 1/2 cup blend of powdered Hazelnuts and Walnuts either in the mash or...

:drunk: I hadn't taken into account the whole "exact recipe" thing. That's what I get for drinking Wee Heavy.

I use a 1L starter for every batch, regardless of how low the OG is. If it's higher than 1.065 I tend to use a 2L starter. I haven't had any issues yet, and usually get a vigorous healthy fermentation.

Agreed, but if we're talking about extract brewing I like to get everything I can out of my grains. You're basically doing a little tiny mash when you're steeping your grains, so I like to get as much flavor and fermentables out of them that I can before boiling and adding the extract. Idk the...

Are you steeping for an extract brew? In that case you'd be steeping your grains in 2.5 gallons at around 150F for 20 minutes. Then when you're done your wort boil I suspect they want you to top up your water to 5 gallons before fermentation. I usually go 45 minutes to an hour in my full water...

If this hobby has taught me anything it is the virtue of patience. Let the miracle of yeast do its work, sit back and RDWHAHB or RDWHAMB

So it doesn't matter if you use extract from the main body of the beer? Is there really no difference between the fermented mini-wort in the starter and the fermented wort of the main beer? Actually I think I answered my own question, cause the main wort hasn't fermented yet and the starter is...

I've noticed fermentation to be much more vigorous when a starter is employed. It seems to me that a starter is always a good idea. I think maybe in this case you shouldn't bother only because you're removing some extract from the main beer. You won't hit your target OG if you use any of that...

Getting labels off is super simple with an overnight soak in Oxyclean Free. Usually They're completely clean after that

Yards Brawler is fantastic at 4.2% I'm also a big fan of Warsteiner Dunkel which I think comes in at under 5%. I'm in need of new session options. I tend to always buy big, and that is no good for brew days!

Everything in the name of science.

Hi there everybody, I love this place so very much. I lurk and stalk day after day reading up on every little thing I can think of in the quest for brewing the greatest beer. I figured it was about time I said hello. My name is Eric Everwine, pretty cool brewer name right? And I hail from...

2.5 oz Cascade 3 oz Amarillo By February 1st, you can add: 2oz Cluster 2oz Bramling Cross 2.25oz Chinook 3oz Simcoe I <3 Hops

I skipped up here from page 10, and didn't bother reading back a bit to see why everyone got their posts deleted. I'm sure this thread has devolved in to some fresh internet hell. I know this has been said already, maybe a hundred times, but the OP is a different type of homebrewer. Hell, we're...