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That could be part of the problem - I was too impatient to let it warm up. I did have a problem with the keg that I forgot to mention. It had a broken dip tube that I had to replace after the beer had already been kegged. Could the keg being opened a couple of times have an effect on the...

Hello all, I brewed a dubbel on 10/4/15, kegged on 10/23/15, and let it sit at room temperature for 2 months to age before carbonating. I tasted it at the keg transfer, and it had many of the characteristic belgian flavors and aromas. Upon carbonating it and tasting it for the first time...

I brewed the Deception cream stout on 12/12/15, got a OG of 1.064, and used 3/4 lb of lactose. I cut the hops down to .5 oz magnum, and I'm wondering if that was a mistake? The estimated IBU for mine is 22 rather than the recipe's 27, and I have a slightly higher OG.

I have two Darkstar burners - includes burner and propane line. $30 each OBO. Both are very lightly used, and work well. They are the older version, not the new 2.0. I can get pictures, and would prefer not shipping them. Iowa City area.

I was given about 90% of a Foreign Extra Stout recipe from a small brew pub in Ohio. The only thing the brewer didn't tell me was the amount of Roasted Barley and Chocolate malt - just that they were the english varieties. I came up with a best guess based on other stout recipes, but wanted to...

I used 1272 because it seems to enhance citrus type flavors. I don't know anything about 007. As for the crystal, I would go with Braufessor - either eliminate it or only use 4-6 ounces.

The light or extra light should be fine. My goal for the recipe to try to get something similar to Golden Promise, since that seems to be the consensus base malt. I thought using Maris Otter LME with light DME would prevent the beer from having too noticable of the biscuity nutty maris otter...

That's the reason. I've never seen Maris Otter DME.

I would take out or significantly reduce the caramel malts. As I said above the recipe, as listed it's maltier than the real thing. It was a big hit with my friends.

North High is great. They sell some of their beers in cans. Lineage is also great buy may only have growlers.

The Stirstarter is nice. I've been able to use a 1 gallon glass jug with a slightly curved bottom without a problem.

Webstaurant Store has a good collection of taster glasses and flight paddles. Something like this might be good: http://www.webstaurantstore.com/libbey-3816-5-oz-belgian-beer-taster-glass-24-case/5513816.html

This is similar to NB's Petite Saison. I've only done the extract version, but it's a great beer. The saaz seems a little wasted at 60, since it is a low AA% hop and you will only get bitterness from it. I would do ekg at 60, and use both ekg and saaz, or just one of them, later in the boil.

Hello All, I'm going to be in Columbus, Ohio for a few days later this week and was wondering what breweries or must-have beers you could recommend. I've done a little research, found there's about 30 breweries in Columbus itself, though not all of them are available to visit. Columbus...

It fermented around 70, but I just moved it to a spot that's 78 after 3 days to finish up. I'll bump up the nibs accordingly. I was thinking of doing .75 oz, but the chocolate flavor is key, so maybe an ounce would be good.

A friend of mine loves Belgian IPAs. He also loves chocolatey beers. He thought the perfect beer for him would be a chocolate Belgian IPA, so I thought I would try making one. I'm not confident it will be any good - the mix of chocolate, belgian yeast, and strong hops makes me think it will...

Yes, typically the "heat to 170" means put the grains in cold and pull them once the temp hits 170. What I typically do is more like what you would prefer - heat to around 160, then add the grains. You probably don't need 45 minutes though - I usually do about 30. Yes, you can steep in more...

That's on the low end of the temperature scale for the yeast, but my hefe usually finishes right around 1.012. Sounds good to me!

My clone turned out pretty well. I had a couple of friends do a side by side, and was told the flavor and aroma were very close, but mine (which I called SortaSue) is maltier. If I did it again, maybe less or even no cara 20. HOME BREW RECIPE: Title: Pseudo Sue Clone Brew Method...

The glass may have a nucleation point (small etching) in the bottom.