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Have been all grain for enough time to be comfy. Now trying to design my own recipes, although also trying to start simple. I love Anchor Steam, so trying to do a Cal Common Ale variation. Grain bill on my 5 gal batch is: 10 lb : 2-row .75lb : crystal .75lb : vienna Hop plan is to...

Would love to hear some breakdowns on the following schedules for primary, secondary, dry hopping, then kegging for a strong IPA... Just brewed one and focus is on achieving: 1) solid - kick you in the face - hop flavor - should be a given. 2) amazing hop aroma when its flowing from the tap...

Anyone have a good recipe for this solid crisp cream ale?

About to do my first full boil batch in a 10 gal pot with a propane burner...anyone with experience with this know how much evaporation I should expect...and accordingly, how much water I should start with? Hoping to end up with just over 5 gal, as I always loose a little bit when transferring...

So I just used my new corny keg last night for the first time....there is a small leak coming from the "Gas In" poppet valve. I've tried repositioning it, flicking /tapping it, etc. to try to get this valve to set. Any ideas on how to get this connection super solid would be extremely...

Dunkel...great word.

So I know that aging beer yields great results...let me know what you all think here: I have a pale ale (sierra nevada clone basically) that spent 10 days in the primary and has now spent 4 weeks in the secondary. I plan on kegging after its spent a solid 5 weeks in the secondary. So my...

Bobby, Not to worry on that end...I had this batch in the primary for 2 weeks, its been in the 2ndary for 4 weeks and I don't plan to keg it for another 10 days+.

Hey...I'm new to the brewing....and kegging. I've been told that kegging allows for greater filtration and thus greater clarity and crisper finishing beers. If anyone can provide info on how and when to filter the beer during the conditioning or kegging process, that would be great...

Brewsmith, Thanks, that was my first suspicion.

I know brewed the batch consistent with the recipe and general brewing technique...which is why I am wondering what underlying factors generally affect the gravity at various points in the process.

Brewed an octane IPA kit from Midwest last night. I steeped the specialty grains at approx 155F for 30 min. Then brought to a boil. To decrease maillard reactions, promote clarity and promote hop utilization/yeild, I added about 3.3lbs of Light Malt LME at the beginning of the boil...

I am currently an extract/specialty grain homebrewer. I've read and digested Palmer's "How to Brew" I'm looking for a book (or two) that more thoroughly confronts a couple things: 1) the underlying science of brewing. 2) the partial mash and AG brewing techniques 3) the ins and outs of...

I hope you're brewing some extra strength goodness...Just skied Snowbird in January (amazing...40+in in the 5 days I skied), and was pissed I couldn't get any good local brews above 4% alc./vol. I know that's the "LAW" and all, but come on...this is America. Brew some Freedom for UT.

Thanks for the quick posts...I guess I'll let'er ride and see what happens.

Me...on a first go round with a wort chiller...failed to realize that the tip of my dial thermometer was very near the wort chiller and gave a cooler temp than the rest of the wort. Surprised by how fast the wort chilled, I rushed w/o thinking about it, and poured my wort through a nylon mesh...