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I brewed a recipe that Remmy posted in 2015. It uses Centennial and Columbus hops. When I was getting the hops from the freezer I noticed the El Dorado I bought specifically for another beer I was going to try. For whatever reason my intuition said "Put two ounces of El Dorado in". So I did...

Much like the advice above here's some of what I do. I want my brew days to be as effortless as Wayne Gretzky playing hockey. I set up my brew area with everything I need ahead of time so I don't waste my steps. I mean steps literally. Weigh and crush grain a day or two before brew day. Weigh...

I've done some reading on my situation before I decided to post and wanted feedback on my thoughts. This is my first potential stuck fermentation. I've done some other high gravity beers with no problems. I brewed a barleywine on 1/5/19 that should have a FG of 1.030 with a OG of 1.116. It's...

This was a good read. I'm going to print and reread. Agreed. Thats what I love about doing 2-3 gallon brews. I can try multiple things at a time.

Thanks for all the feedback. It all comes down to personal taste. The experimentation is my favorite part. Since I've been doing 2-3 gallon batches I can brew every weekend if I want to. I'm going to go have a home brew.

I'm getting back to experimenting with highly pungent and hoppy brews. I do hopstands/whirlpools but when it comes to dry hopping I've seen times vary from a few days up to two weeks and longer. I BIAB if that makes a difference. Question is how short can a dry hop time period be and still...

848 + 2 gallons of Ivan's IPA = 850

I use a padded moving blanket secured with bungee cords then a sleeping bag wrapped around the blanket also secured with bungee cords. The biggest difference was made when I started insulating the top with a few layers of blankets, heavy towels, whatever. After I started doing that my mash...

You are correct. The only "mash out" you will need to do is pulling your mash out of the BK, suspend it above the BK and start your boil.

I wish I had done what papz recommends...Next time I will. I made a Vienna/Cascade SMaSH that turned out awesome. One of the better beers I've made. I cold crashed and fined with gelatin and it came out crystal clear. A friend of mine, who prefers heavy, hi octane beers, even liked it enough...

Entered. Haven't seen Imperial around here so it would be great to try something new.

I brew a lot of pale ales and IPAs and I like my IPAs very hoppy so I'm planning on buying 1lb bulk hops for my years supply so I can brew on demand. I'll likely brew small batches of SMaSH beers too so I can tinker with hops and grains. So far I have Citra, Columbus, Centennial, Cascade...

198.5 + 4 gallons of Barleywine = 202.5 gallons

Thanks for the input. I've never used anything besides corn sugar but am curious...how would honey, molasses, or brown sugar affect the beer taste/body? We buy honey in bulk from a local producer and we are due to pick some up this weekend. I'm getting extra to brew with so why not try it for...

Looking to get 2 volumes and it hasn't been higher than 66 degrees.

I capped seventeen, twelve ounce bottles of a RIS and realized I forgot the priming sugar. I have corn sugar, table sugar, and cane sugar. I do not want to pour them back in a bottling bucket. What is the best sugar to use, how would you add it, and how much per bottle? This is a 11% ABV if...

I happen to have some torrified wheat in stock. How much should be used?

Thanks for the input gents. Goes to show how much I have to learn. If I wanted to BIAB this and get a heavier/chewy beer what would be the best course of action? Mashing at a higher temp, increasing the flaked barley and/or carapils, both, or another approach?

This is for a 3 gallon batch of barley wine Yeast: WLP099 5.4lb 2 Row 2.4lb Maris Otter 1.5lb Munich Malt 0.6lb Flaked Barley 0.9lb Carapils 0.3lb Crystal 60 2.7lb Dry Malt Extract 0.6lb Brown Sugar 0.3oz Chinook 60 0.3oz Chinook 45 0.3oz Nugget 45 0.6oz Nugget 30 0.6oz...

Rookie question here...I read a recipe recently that said to perform a protein rest at 122 F for 30 minutes, mash at 150 F for 1 hour, and perform a conversion at 158 F. There was no time listed for the conversion. Is the conversion the mash out? If so how long does that typically last? 158 F...