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I grew a few different kinds here in Ohio. Cascade seemed to be the best first year and I was able to brew one batch with it. Centennial gave me little to nothing the first year. Nugget was also pretty much nothing. I'm going into my second year this year so I'm hoping that I get a better...

I'm doing my first lager and have racked it into the secondary but i notice a good half inch of yeast/sedement on the bottom on the carboy. Should I rerack again to get it off of that yeast cake too or will I be fine?

Last spring I made a clone of the Summer Wheat that turned out pretty close. I think I have it on my brew schedule again before winter is over.

I made a big beer a couple months ago that I needed to keep the temp between 80-83 degrees for pretty much the whole fermentation. I used a heating pad duck taped to the bucket and then wrapped a blanket around the whole thing. It worked ok while I was able to watch it but when I went to work...

I know the feeling. My last two brews were double brew days. It makes for a busy day.

Hmmm, Your making me think of revisiting this batch in my brew schedule and adding the smoked paprika. That would add another demension to the beer. Vodka infused paprika or vodka infusion into the beer? I wonder what it would add if you added vodko infused woodchips? Maybe cinge the wood edges...

Jersey..Well I went with Sarano because it pretty much was what was available. I did actually buy a bag of dried chilis but I chickened out because I didn't want it too hot. I don't mind the heat but its gotta have flavor. I actaully like the smoked idea and would have done it if I could find...

Type: All Grain Date: 1/16/2011 Batch Size: 5.00 gal Brewer: Steve Boil Size: 6.41 gal Asst Brewer: Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt) Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: Ingredients Amount Item Type...

I don't put any ice in the wort but I do freeze water in milk jugs. When its time to cool the wort, I fill up my bathtub with cold tap water and then add the milk jugs to the water. I do not add them into the wort just into the water that the brewkettle is sitting in.

I think the habanero would be too hot also. I was looking for the flavor with a touch of heat. Above all, I want it drinkable. Once I make the batch I'll repost with my results.

It sounds like it is possible to put the whole pepper in which is what I wanted to do. Trying to get fresh chilis right now might be tough in my area so I may have to resort to dried from the mexican grocery store. I kinda didn't want to do a habanero as I'd rather do a cayenne or a tabasco...

I have a friend that wants to help me do a pepper beer but along with a the pepper flavor he wants to put a chili pepper in the bottle during bottling. Kinda like the worm in the bottle of tequila. What do you think should be done to the pepper before putting it in the bottle? I would think that...

Not sure what the difference would be between the two. Many homebrewers use the buckets which is a petroleum product just like the PETs. So there shouldn't be much of a difference.

I'm probably going to go with a dual temp controller with a fridge. I do have a chance to get upright for a possible low price of FREE! I'll spend the extra on the controller. Hey Natty, I see in the pictures above that you have a brewers heating pad. Does it work well for you?

Natty - Thanks for the pics. That helps me with visual. Uber - I have been leaning at finding another chest freezer (I have one that I use for food) or a full size frig. Frigerators should be easier to find though I haven't looked at Craigs list yet. I notice that most every pic I see of...

So with a chest freezer, you don't actually modify the freezer, you just stick the external temp controller in the box, plug the freezer into the controller and your off and running right? It also sounds like a duel stage controller is worth the investment so you can heat and cool both...

I've been homebrewing for about a year now and have made many beers but I usually brew based on the weather conditions and the temp of my basement. I've been reading a thread regarding a Westvleteren 12 beer that needs to have temp control at different stages of the fermentation and during...

This sparks a questions from me...And I've always questioned if I was doing it correctly but if I'm doing a multi-batch sparge when do I take the reading for efficiency? After I drain the first running or after all the sparging is complete and I'm ready to start boiling?

I've noticed that in a few of the recipes for GF beer in here that it says after roasting the buckwheat and Mullet, it says to let them sit in a paper bag for one week. What does this do to the grains when it sits in a paper bag? Thanks Steve