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Hi, I recently took a stab at making an Bourbon Barrel Stout. Here's the recipe and specs. 10# 2-Row 1# Midnight Wheat(Midwest) .5# Roasted Barley .5# Carafa III .5# Chocolate Malt Mashed for 60 minutes at 160* (I wanted a LOT of body to stand against the oak, vanilla, and bourbon) Sparged...

Depends on style. http://www.northernbrewer.com/priming-sugar-calculator/ That link will take you to a site that will help. You can search for the right volume (measured by weight) by style in the drop down box. It's a good idea to check several to be sure because they do differ slightly...

Depends on style.

Has anyone used them? I would like to give them a shot but a 13ml bottle seems way to small for 5 gallons of brew. Has anyone used them with any luck?

Hi, I have an idea for a new recipe and was looking for feedback or advice. 7# 2-Row 2# Flaked Maize 1# CaraPils 8 oz. Honey Malt Single Infusion mash 152* for 60 mins. .75 oz. Cascade (7.1%AA) @ 60 mins. .25 oz. Cascade (7.1%AA) @ 5 mins. 2 oz. Orange peel @ 10 mins...

Wow! Thanks for the numerous and quick replys to my question. I was planning on doing BM's Cream of Three Crops. I BIAB because I have a 7 gallon pot and no mash tun or spare cooler to make one. Money is tight right now, I have two kids. I figure it's a good, easy drinking beer. If I can make...

Maybe double down (shoot for 50% more IBU's) to compensate?

Hi, Has anoyone ever tried doubling ingredients for a batch, pouring the boiled wort evenly into 2-5 gallon fermentors, than topping the two fermentors off to five gallons each?

There is no real harm in missing your FG other than a different mouthfeel or taste depending on the amount. Part of being a better brewer is being able to get close on your gravity readings. Being in the ball park can help you understand how different mash temps work with different malts. Plus...

Thanks for you help everyone. I just did an Irish Stout this past week and did a single infusion mash. The transfer was today and I hit my FG on the nose. 1.016. I am guessing the protein rest and lag time getting it up to my mash temp was the culprit.

My efficiency is usually 75%. I usually collect 5.5 gallons to end up with 5 gallons even after transfers, losing some to the trub, spills, samples, etc. It's usually 6 to 6.5 gallons for a pre-boil.

I was told by another brewer that when I switched to all grain that a protein rest and an acid rest would result in a better mash. I am a rookie with all grain and he worked for a brewery at the time so I tool his word for it. Mistake?

I switched to a probe thermometer with a digital readout because I thought that was the problem originally.

The previous two were; 123* protein rest for both. Pale Ale mashed at 158*. The porter mashed at 156*.

I will test with distilled water tonight. The mash was a 3 step. Protein rest at 125* for 15 mins. Mash #1 at 152* for 30 mins. Mash #2 at 158* for 30 mins. Sparged with 1.5 gallons of 170* water.

I did an experiment last month with two batches, a Honey Porter (Midwest kit) and a SFTH Pale Ale. The Midwest kit came with 5 ounces of corn sugar and the pale ale I used 4.1 ounces of cane sugar. I primed the Honey Porter first on 5/5/12 and it was fully carbed on 5/28/12. The Pale Ale I...

Hi, I keep having an issue with not hitting my final gravity. I brewed an ale the other day, recipe was as follows: 8# American 2-row 1# Munich 1/2# CaraPils 1/2# Crystal 40*L 1oz. Cascade pellets (7.1%) at 60 mins left. 1/2 oz. Crystal (4.1%) at 15 mins left. 1/2 oz. Crystal (4.1%) at 5...

I use 5 gallon paint straining bags from Lowes. Pull the elastic over the handles, it give me about 6 inches of clearence between the bottom of my grain bag and pot. When its time to pull the bag I put a wire cooling rack (2 bucks at Reading China and Glass) across the top of the pot, then the...

Anyone have luck using a beer yeast? I really wanna make skeeter pee but I don't have any wine yeast. I can go to the store and get real lemon and sugar easily but my nearest LHBS is 1:30 minutes away. :mad:

I've used orange zest in both the secondary and the bottling syrup. The secondary, to me anyway, seems to give a subtle and light flavor. In the bottling syrup it was really fragrant and had a strong flavor. If your gonna use it in the bottling syrup throw in the zest of one orange into the...