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Here is a picture of the most recent batch of these. Some minor changes to the last recipe.

I drank my first one of these last night. Only 9 days in the bottle at about 68F then in the fridge for about 4 hours. (I know it's early but I couldn't help myself). I think I might have slightly overcarbed as it poured I got a very thick head, and had to pour along side of the glass. Tasted...

ok... So I'm a total rookie, and skipped a lot of "beginner steps". For me and my control freak ways, kits and all extracts I just couldn't get excited about. That may be a bad thing but it's just how I am. I have been reading A LOT, and would say I totally have the brew bug! I brewed an...

Subscribed. I think Heady Topper is by far the best beer I have ever had. I'm making a run up to the Alchmest in March to get as much as I can get my hands on. (2 cases at least!) I did try the clone recipe I saw on hopville. It was my third batch ever and I screwed up so many things... It came...

I learned that when using a new brew pot for the first time (especially one you put together yourself) it would be best to fill it up with water and let it set for a few minutes to check for leaks... That way you won't have ~7gal of wort in you pot at about 190F when you notice a slow but steady...

I've been reading quite a bit about yeast starters, and am left with a few questions: I saw it stated that using a yeast starter will make a better beer, but have also seen that if I'm using dry yeast, then a starter is not really necessary. So my question is; Is there any benefit to make a...

I'm looking to just give it a tiny hint of sour. Think maybe I should just add a half pound to the small coloring portion? Or less even?

Hi all, I'm formulating a recipe for a batch I plan to make next weekend. It's a Guinness Foreign extra stout clone. The base recipe is from BYO, but as I am plugging the recipe into beersmith, I'm not getting the predicted numbers I'm hoping for, so am making some adjustments. I was going...

I also use the dishwasher to remove the labels. Again put on the hottest setting, I put the labeled bottles in the dishwasher, and then stop it just before the dry cycle so the bottles are still wet. The labels usually come right off, and I use a mr. Clean magic eraser to get off any residual...

I use my automatic dishwasher to sanitize my bottles. Just put them through about 3 hours on the highest heat setting before I'm ready to bottle so they have time to cool. Then I take them straight out if the dishwasher as I bottle. Has worked great for me so far. Anyone else use this method?

Yes, I did boil for 90min once the boil started, so it was on heat for about 150min total. Plus an extra 15 minutes on top of that because I had to pour all 6.9 gal into 2 smaller pots, and replace a gasket on the thermometer because it started leaking like crazy after about 20min on the stove...

"sign that the" need to proof read better...

I'm only 4 batches in myself, but I added a can of LME directly to my fermenter about 7 days in on my first batch (a 5gal all grain caramel porter) when the wort tasted like slightly flavored water. (a suggestion from the guy at my LHBS when i brought a sample of the wort in for him to taste) It...

Just as an FYI here... Looking back at this beer I used the grain from, I was VERY low on my efficiency, so the grains were still pretty sweet. I will have to try this again the next time a brew a dark beer, now that I have a mash system that has vastly improved my efficiency, and see if there...

I am a (newly) mash tun brewer, using 2 converted 5gal coolers (tun and liquor tank) but this was my first batch with that set up. My first 2 beers all turned out well doing a kind of BIAB setup, other then getting a much lower OG then shooting for, but were both tasty. My third batch has only...

Hi all, First I want to say how blown away I am by this site. Everyone has been so helpful, and willing to take the time to pass along their knowledge to a rookie brewer. Makes me think if everyone brewed this would be a much better planet... So, this will be a bit of a long post so...

Thanks for all the feedback! I used Poland spring water for this batch which profiles as follows: Ca 5.30ppm, Mg 0.90ppm, Na 2.10ppm, SO4 3.20pm, Cl 5.30ppm, HCO3 14.00pm. So, if I was going to add some Aciduated Malt to a 5gal brew with about a 13lbs total grain bill, about how much (what...

I got a 83.16% efficiency using brewhouse efficiency calculator so I guess it was alright...

Hi all, I'm currently brewing my 4th ever batch and it's a double IPA I made up myself. (5gal). It is a partial mash recipe, but it's 12.5 lbs of grain and 3lbs of extract. I have the grains in the mash tun right now. I'm using spring water to mash in. I have just stared to look at water...

Just wanted to share... here is a cookie recipe that I used to make some awsome spent grain cookies yesterday. It is adaped from the chocolate chip cookie recipe in Joanne Chang's Flour cookbook. The grain is left over from a black rye IPA that I brewed recently (it's still in the fermenter...