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I like to do an extract brew from time to time, for the time savings. I have a recipe that I converted to extract, but for 10 gallons it leaves me with 6 lbs of vienna and 2 lbs of caramunich. Wondering if this is too much to steep. The method I use; heat water to 160 at a ratio of less than...

Have had sulfur smell in the past, I believe with a wheat yeast, did some research and learned that it was not abnormal, and the beer turned out fine. Been thinking about a zombie dust clone myself, how did yours turn out?

I thought that might be the case. Some of my extract brews, such as a Kolsch, call for munich, which needs to be mashed and not steeped and I have partial/stove top mashed my specialty grains many times and let them sit til the next day and have had no problems. I am going to assume that...

I ended up using 6 lbs of pilsner malt, and reduce the pilsner extract to 3.3 lbs. I needed to split the process between 2 days. I mashed, collected my wort covered it and let it sit til the following day. The next day, the wort smelled funny, kind of like corned beef or something. I figured...

Making a 10 gallon batch of Octoberfest. My equipment does not provide room enough for the entire grain bill, so I modify using extract. I modified my grain quantities to enable me to use strictly extract for my base malts, leaving me to mash the Vienna and caramunich 6 and 2 lbs respectively...

I realized i misspelled the title and couldn't delete the post

I typically use One Step cleaner to sanitize my equipment, have been using it for years with no adverse affects. But wondering if this stuff is intended to be a sanitizer.

Do you think there is any problem with using a dark dme for a yeast starter. Traditionally I use a light or pilsener, but I had some dark I wanted to use up.

the beer is already at 13% with a final gravity of 1.049. this beer has a final gravity higher than alot of brews O.G. If it continues to fall that would be fine by me, it is just really sweet. Hoping the sweetness will mellow over time, if not I might be brewing a lower gravity stout and...

I've been sampling this beer on a monthly basis, it is really sweet. My plan is to sit on it for a year or better. The samples produce some sludge every time. Even though it is carbed, I was thinking about putting this thing back into a carboy and let the fallout continue, either that or...

according to Vinnie Cilurzo, from russian river, for his pliney the elder, his final dry hop is 5-6 days before kegging and with 2 days left before kegging he crashes to 32 degrees. So if you dry hop tonight, crash it friday and bottle on sunday.

I would agree on the 525, I have them and that's what it looks like. What does the writing on the bottom say? Mine have no such graffiti

what model perlick? or is that what you don't know?

1 lb of base malt has an o.g. of .005 1 lb of lme has an o.g. of .006 1 lb of dme has an o.g. of .008 I use the recipe builder from Brewersfriend.com When my preboil gravity falls short of the mark, I add dme in the amount calculated by the difference. In your case being short by .011...

I brewed my first sour. The souring culture was added to the secondary (glass carboy). I cleaned it with soap and water, and followed it up with about a 1/2 cup of bleach and hot water, full, and let it sit for several hours. I will eventually have a keg to clean, all other racking...

In his book, Jamil does say, it does take a long time for sours, but for this particular recipe he says, after a month in secondary he kegs, and stores it at 65 degrees and samples every week until the desired sourness is achieved and then cold crashes it to stop further souring. I think this...

Wondering if anybody has done a successful version of this brew. I brewed a recipe from J.Z and J.P's book Brewing Classic Styles. I am to the point where I have just kegged this beer and am letting it sit per instructions until I get the desired sourness. The instructions were to rack to...

what problems are you having with this product. I use it, my beers all turn out great and this stuff does reduce ph levels

An update on this beer. I learned from Wyeast that 4347 is a wine strain, and although would work, it would take months. I pitched a vial of WLp 099 and got some movement, then per advice from here, I pitched on a cake of 1056. This seemed to get things going. After 3 1/2 months in primary...

would this be an appropriate time for one of those colorful metaphors? (Spock to Kirk "Star Trek The Motion Picture")