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You get better utilization if you just toss the pellets in - its all about surface area exposure to the wort, and the more space you give them to float around the better. Bags are more useful for full leaf hops. I would also recommend using irish moss or a whirlfloc tablet to help collect the...

I had a similar issue, but went about it similar to your approach - I "forced" myself to drink just one or two each day (oh darn). I also went to a cookout or three with friends and made the offer that I'd bring all the beer as long as they give me all the bottles. Only a month or so later I...

+1 I used to have issues with my sparges as well, but once I started using hulls those problems went away. Definitely vourloff with the valve barley cracked open as well.

Nice! Good luck everyone! :mug:

Awesome, glad to hear you're interested. Things are on a bit of a hiatus right now with Purdue out for the summer. Things will pick back up in August, and I'll make sure to post more information here once things get rolling again. In the meantime, if you use Facebook, a lot of information is...

How long was it left to ferment? Was the gravity steady for a few days before bottling? 4 points high is no big deal IMO. Let it age awhile, I had a cream ale that was awful at bottle time, and now is fantastic about a month later and its still improving! In general I've found giving it a...

Purdue now has an official homebrewing club! The club is officially recognized and affiliated with Purdue. It was started about a year ago and has been going strong. Members range from brand new brewers who are just interested in learning more to more experienced brewers (don't worry, we make...

Looks good, I'm looking forward to hearing how this turns out - I may have to give it a shot. I think backing off the rye was a good call, with 5% you should get a touch of that spice you're looking for without too much.

Thanks for the input! Any specific reason for not in the boil? I was a bit afraid that a bean in the fermenter would give too much flavor, so I opted for some extract near the end of the boil. Of course it was real extract and not imitation. I already brewed it a few weeks ago and it's...

Irish red rye, ready to be bottled.

Getting ready to bottle.

Boil for a Kolsch in January, wind was too strong so we rigged up a makeshift wind block with a tarp over the railing - it was somewhat effective.

I know Cream Ales are really just an ale "response" to a lager (with dry, clean finish), but I thought I'd put a small twist on it and actually sweeten it up a bit with some lactose and a hint of vanilla. I don't want the flavors to come through too strong, but just to add a hint of sweetness...

This forum repeatedly popped up to answer questions I have about brewing every step of the way; from my first brew with basic brewing tips and instructions, all the way through more advanced steps with all grain. Recipe hints and suggestions, methods, you name it, its all posted here! Thanks...

Fancy! Good luck everyone! :mug: