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I've been fermenting in my basement all through the winter this year, and the temp is a steady 59-61 F. Surprisingly, I'm getting WYEAST 1272, American Ale II to behave well-- both in a coffee stout and an Amber Ale. Fermentation has been strong with washed, starter-grown yeast. Highly recommend...

I "inherited" these helium tank regulators and gauges from my step dad. Do you HB talkers think they would work for beer gasses and kegging, w/o too much expensive retro-fitting?

As it is pumpkin ale and Christmas ale season, I'm finding myself turning down a lot of beer again, because I just can't stand the taste of Cinnamon in my beers. Anyone else out there with me?

Sweet (pun intended). Let us know how it turns out!

I had the exact same thing happen, and decided to freeze concentrate it. After concentration, more of the roastiness came out, and the flavor was more balanced because of the higher alcohol. Really enjoyed it this way. If you can force carbonate, you can get your bubbles back, but mine was...

I use an RV filter attached to my outdoor spigot that cost me under $20 on Amazon. Flow rate is fast, and the filter has a long life. Water tastes sweet and no chlorine smell. Will not work for Chloramides (sp).

Elproducto, I will definitely make this some time. Sounds quick and easy and delish.

This is finished and in the bottle. Last beer I make without a starter. The fermentation was slow and sluggish, and I have a ton of yeast flavor. The vial looked clean and new, but the yeast must not have been very viable. But, mission accomplished, beer made, yeast grown up for my Belgian Dark...

Brewed and fermenting away with WLP 550. Lost more to boil than I wanted. So I added back h2o to get down to 1040 OG.

How time flies. Guess when I'm finally brewing this? Saturday. Completely blanked on the recipe by the time I got to the Homebrew Store, and the recipe is now: 6lbs pils 8 oz Special B 8 oz flaked wheat 1 oz Mt. Hood hops, 30 min addition 90 Minute Boil Probably going to go for a lower mash...

Can you post a photo? Sounds simple and fast!

After I make my sanitizer and use it during the brew day, I put a lid on it and keep it around until I bottle that batch. When I need to sanitize air locks, blow off tubes, secondary, etc, its right there. Oh, and I use the 1 oz vinegar, 1 oz bleach to 5 gal water formula-- no rinse and cheap.

I did this a couple years ago with a scottish ale that was under-hopped.and mashed too high: result, sweet un drinkable beer. I poured several bottles into an empty gallon water jug, and popped it in the freezer. After a few hours, it was frozen. I turned it upside down in a pitcher,.and the...

Thought of this thread when I was reading an article from Saveur, a food magazine I subscribe to, about Belgian breweries. One of the descriptions of an ale, Alvinne Balthazar, reads, "A strong ale brewed with coriander, cardamom, and ginger, which add a bittersweet depth to other tastes: smoke...

Yep. This is my concern dude. Boiling grain particulate for an hour or more can't be good. I try to get my wort as clear as possible through a vorlauf-- three quarts through my steel braid in my cooler MT and it's clear.

I spent six hours this Feb. trying to boil a batch on my stovetop when I underestimated the power it would take to bring my new 10 gallon pot to a boil. Finally split the batch and boiled for an hour. Other than the huge evaporation loss and higher OG the beer was fine and tasty! Don't worry and...

Wanted to put my two cents in. I think hydrometer readings are useful in the pre-fermenation at sparge, pre-boil, and right before pitching yeast. All these times will help you refine your process. During fermentation, I leave it alone. When I think fermentation has slowed to close to terminal...

Smash it. My wife and I use the green in chai all the time. It has a soft, calm flavor, so I think you'll want to be careful on your carbonation levels. Too spritzy will really clash. Also, consider balancing that flavor with spicy hops. Just my thoughts. I hate the flavor of cinnamon in beer...

Thanks for the input so far. I'll look into the flaked wheat and hops some more. Probably sub out the wheat malt for the flaked wheat. Hop flavor and aroma are so subjective. I know this won't be a hop forward beer by any means, but even at the suggested 30 minute addition, I know they'll add...

Hey all. I'm going to brew a three gallon Belgian blond to grow enough yeast for a serious Duvel clone. I want it to be dry with some depth of malt and character, but low gravity. Don't have a clue about hops, but I'm tired of EKG. I tend to prefer simple recipes, but I've heard more malts are...