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I built this little beauty today after being inspired by this thread. It's a 2 gallon mash tun, and I hope to mash 3 or 4 pounds in it. I already had the cooler, so I went to the hardware store and picked up the brass ball valve, 3/8" barbs for both inside and out, and other fittings for about...

It ended up being a very nice beer. One of the best I've brewed to date, though I'm not sure it would come anywhere near the BJCP guidelines for a Kolsch. I brewed this on 4/6 and I still have a few bottles around. It has a dominant German hop profile with just enough crisp maltiness to back...

My local brewpub posts ABV percentages with all of their beers, which is a responsible choice considering there are a lot of 7-10%s in there. In the UK all beer labels (including taps) clearly show their %ABV. Not only that, but they also display "alcoholic units," which, as I understand it...

When making homemade beer bread with homemade hefeweizen and spent brewing grains is nearly as exciting as brewing itself, but using a whole bottle of the hefe in bread rather than drinking it is the hardest choice I've ever had to make.

American Pale Ale?

The more you drink beforehand the longer it takes. :drunk: I wrap a little bit of thread seal tape (generally used for plumbing) on the outside of the bucket around the spigot. Usually that's where my bucket leaks. Then when you sanitize you can make sure nothing comes out.

I think the first thing anybody will tell you is to not judge a beer until at least three weeks have passed in the bottle. It takes time for the beer to mature and taste as it is supposed to. I'm certainly no expert, but one possibility is that you've scorched some of your extract causing it...

From the Norther Brewer site: "Note: The absolutely insane 8.5 oz of dry hops (not to mention the 4.5 oz of boil addition hops) make the hop aroma of this beer off the charts. Simcoe, Amarillo, Warrior, and Ahtanum combine to make a pine-y citrus whirlwind that can be detected a few feet away...

Pouring is always the best choice. You get more of the aroma and flavor from the mouth of a glass rather than the neck of a bottle. I've found that the amount of yeast sediment on the bottom of the bottle really depends on the style of beer and how long it's allowed to condition in the...

I'm planning to put in a big order with Northern Brewer either today or tomorrow, so I was hoping for a bit of feedback on a recipe I've been concocting. I'm just getting into partial mashing after doing extract for a while. This will be among my first (though I plan to do a Northern...

Guinness straight from the tap at St. James' Gate is godly. As you get further from Ireland (in any direction) it gets notably worse. I can't even drink it in the U.S. now. It always seems to have metallic-ey or soapey off flavors. Smithwicks was still sub-par for the style, though, but...

I have this kettle. It's served me well enough through five batches now. It has had a few chips on the bottom. I just scrubbed them until they stopped producing metallic bits (I don't want to think about how many of these little guys made it into my beer). I plan to continue using it...

That's the yeast cake. When you pitch the yeast they reproduce like mad for the first several days of fermentation. When they have no more sugar to consume they go dormant and settle on the bottom along with any other grain or hop matter leftover. It should be perfectly normal.

I took a stab at the lower gravity style you were referring to. I may have a better idea now, but I will adhere to the one-guess limit. :)

Bohemian Pilsner (Urquell)?

I've been wondering if you need to do any sterilization/pasteurization of hops being added to the secondary? I have a sealed pellet bag which claims to be "N2 flushed and light resistant." Can I just add these right to the fermenter or is there anything I should do to prepare them?

I just checked a batch which is approaching 2 weeks in bottles; there is no evidence of bacteria buildup or any ring at the fill line. My dishwasher spends about an hour doing a pretty intense heated dry, and they come out too hot to touch (not to mention -- dry). I actually have to allow...

I've been soaking mine in bleach water, rinsing them thoroughly, and then throwing them into the dishwasher. I set them upside down on the pegs and run it without any soap. After they've gone through a heated dry they come out ready to bottle. I just keep them all upside down and take them...

I'm pretty new to homebrewing. I've done a number of ingredient kits, but I really want to get into making my own recipes. So I've done my homework and put together what I feel to be a pretty basic IPA recipe. I was hoping to maybe get critiques or suggestions as to how to make it better...