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Maybe a Creamy Winter Porter with that lactose, chocolate male and black patent? Use a pound of that wheat for head rentention. Otherwise pick up 8 pounds of US 2 row to use as a base, maybe 1 pound more chocolate malt. Throw in that packet of Nottingham and it shouldn't be too bad for a...

I asked for a few homebrew related items this Christmas. I gave her a list of things to consider. She took that list to the LHBS and asked which item would be best. I show up to her place and I see a big cylindrical present and a small elongated box shaped present. She got me a refractometer...

I'm by no means an expert on kegging and carbing but I've found what works for me. After transferring the beer to the keg, turn up the co2 to 25 psi, and listen to hear the hiss of the gas rushing to the keg. After the hiss is done, turn off the co2 and purge the keg. This will remove any o2...

I use coolers for my HLT and MLT so I don't have any experience with direct fire setups. However I don't see a problem with heating the strike water up in the MLT. The only problem I could see would be the potential for the MLT to keep heating up directly after turning off the burner, but that...

I used to have efficiencies in the low to mid 60s all the time too. I was confused as to what I was doing wrong too. Then I increased my sparge water temp. Boy did that make a difference. Between increasing my sparge water temp and some other tweaks, I now regularly get my mash efficiency...

I agree with humann, the yeast are just taking a nap. They will wake up in the warmer environment.

I would also recommend making sure you have eliminated the reason for the stuck fermentation. I'd lower the ambient temp to 65 a few hours after pitching because the active fermentation temp insider the fermenter is always going to be a few degree higher. Windsor recommended ferm temp is...

Keep in mind that after your done bottle conditioning and you put them in the fridge, the cold environment will help settle out the yeast further. It's called "cold crashing" and you will hear the term more when you get into yeast propagation and using yeast starters. Though in this case...

Throw a big party at your place to have everyone drink it up. Don't let anyone else bring any other kind of beer or liquor to the party and everyone will be forced to drink it for you.

So after waiting a little while, the beer is done and drinkable. My final alternate recipe is: 3lb Amber Malt 2lbs Biscuit Malt 2lbs Pale American 2 Row 2lbs Marris Otter 1lb Crystal 60L 1lb Oats, flaked 1lb Wheat, flaked 1oz Brewers Gold 60 min 0.5oz Hallertauer 20 min 0.5oz Hallertauer 10...

I'd say that as long as the lids are on and preventing anything from falling into the beer, then that open window is probably not the source of infection. Bacteria can't land on the outside of the fermenter and "crawl" in, they can only fall in. Take a look at this link and read towards the...

As far as I know, you can put a whole pound in there without any tannin or flavor extraction. A whole pound would be overkill, even with my wheat beers, I only put in a handful or two. The only way you would get any tannin extraction would be from sparging too hot or otherwise raising the...

Well you have the right idea with using a buttload of rice hulls with wheat. Do you fly or batch sparge? When you open your valve on your MLT, do you open it all the way? or do you let it trickle out at first? If you open it too much and too fast, it can pack the grain down resulting in a...

I only brew one 5 gallon AG batch a month. So directly brewing and cleaning and maybe kegging, 8 hours a month I guess. Researching, planning and equipment upgrades probably adds another 25 hours a month. So 30-35 hours total.

I love how the vast majority of these stories involve someone getting distracted. Anyway, my biggest mistake wasn't really my fault. I was still extract brewing at the time and I hated having to bottle my beers. So instead of investing in a real keg and kegerator, I bought a Party Pig. I...

I'm sure it's possible to mash whole pumpkin chunks and the puree, but my experience has resulted in too much channeling and a semi-stuck sparge. My efficiency fell 8 percent when I mashed my pumpkin ale. Maybe some bad luck. However I don't see much point in adding it to the mash...

I have several friends who are big craft beer fans that drink a lot of homebrews. However they don't brew. Then I have other friends who homebrew that are willing to give advice or ask questions. Usually my homebrew friends think highly of my beers yet my normal craft beer friends are waaay...

After doing my pumpkin beer this year and plenty of research, I've discovered that it is a bad idea to add pumpkin to the mash. There isn't enough sugar in the pumpkin to attempt a conversion of the starches. It's only going to clog your equipment, resulting in a stuck mash, and wrecking your...

It sounds like it's almost done fermenting anyway. However, those temps sound really low and that definitely sounds like something to consider. I would sneak it into the house (or make a bargain with your wife) and make sure it's sitting at high 60's overnight. Then pitch in another packet of...

My last wheat beer was in the primary for 1 week and in the secondary for another week with some coriander. Then sat in a keg for 2 days to carbonate. 16 days total. Tasted real fresh but good. Unless you have a ton of spices that need to mellow out or a heavy brew, then you don't need to age...