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My sister wants me to come to her apartment and show her and her roommates how to brew a batch of beer. I am an all-grain brewer, and have spent a couple years brewing on my rig, but her request got me thinking about this exact topic. I agree with a lot of what has been said, but I'll add a...

I agree with what has been said. Allow chlorine to dissipate over night, or just use a carbon filter at point of use. IMO, chlorine aside, it is always a nice idea to filter your brewing water. However, neither of those options will help you with chloramine, so the small dose of campden is...

Here is a link for the kit inventory - you can easily build it yourself (adjusting for efficiency along the way). http://www.northernbrewer.com/documentation/allgrain/AG-Furious_Pro_Surly.pdf We have similar opinions about the graces of WLP007, and I kind of remember reading that they gave...

My experience is a little different. I found that when using liquid yeast, even with correct pitching rates and a stir plate, proper oxygenation made a huge difference in the finished beer. By proper oxygenation, I mean 60-90 seconds of pure O2 in a 5 gallon batch, which has been tested to...

From experience, I agree with this 100%. If you are using a pump for the recirc or the lauter, you need to treat the output valve on the MLT, the inlet valve on the pump (if you have one), and the outlet valve on the pump like one big ball valve. Like Yooper said, keep everything wide open...

I'll go with that, and maybe I misunderstood passedpawn's remarks. On first reading, it just sounded to me like dextrines = sweetness, which is a very common belief. I just wanted to show that the "rule" does not always work. That said, if I was explaining mashing to a curious neighbor, I...

I completely agree that a lower mash temperature will give you a more fermentable wort (and less residual dextrines), and that a higher mash temperature will give you a less fermentable wort (and leave more dextrines in the finished beer), but I do not think that it is correct to say that...

I second what Malfet said about control of composition, and I'll give an adder. There is a world of grain that is not available as extract, yet is useless in a steep. Belgian Biscuit and Aromatic, US Victory and Special Roast, UK Amber and Brown, all have to be mashed for conversion. You...

I have never brewed a hefe, so this is only a regurgitation, but I have also heard about the rule of 30. With that, I have heard about how the rule of 30 is often misunderstood. I am sorry to pull a "Jamil says...", but Jamil has spoken quite a bit about how he couldn't get his hefeweizen...

FWIW, a lot of places make a "Summer Bitter" version of their Pale Ale, doing just as you said - 100% base malt and hopping accordingly. It's already been said, but the hop regiment will really catagorize it for you. It seems like you are falling somewhere between a blonde and a Pale Ale - if...

So simple, but such a great piece of advice. I think you should really take it one step further, and mark off quarts between say....4 and 7 gallons. That will take care of all your measurements from strike water, sparge water, and pre/post boill volumes. And don't forget about dead space...

Just to even out the vote, I prefer White Labs. My first several experiences were with Wyeast, and things went fine, but I really prefer White Labs from a handling standpoint. Personally, I always found the smack pack a bit awkward, where as cracking open a tube and pouring it into a starter...

Stout https://www.homebrewtalk.com/f12/can-you-brew-recipe-deschutes-obsidian-stout-175379/ Porter https://www.homebrewtalk.com/f12/can-you-brew-recipe-deschutes-black-butte-porter-176186/ Mirror Pond...

I am looking to do a spruce beer in a month or so, and picked about a quart of tips earlier this spring and froze them in anticipation. Reading through the thread, it looks like a lot of people are using the spruce as a hop substitute, as the above quote illustrates. I re-read the section...

I have had the BW, the IIPA, the Imperial Pumpkin, and the Porter from the Pugsley series, and they are all 10/10. It actually made me a little sad. I drink some Shipyard every summer when we vacation in Maine, and each summer, Shipyard gets worse. The Pugsley series just goes to show how...

Deschutes is supposed to be great, but it has no distribution in NJ (or anywhere close for that matter). The best semi-regional porter I think you will find in NJ is Smuttynose Robust Porter (Portsmouth, NH). It is by far my favorite American Style Robust Porter. Geary's London Porter...

I hope you know what to do with it! Your other comment about chlorine was also right on. My brewing water passes through a high quality carbon filter, and I do dissolve a 1/4 tablet of campden for every 5 gallons of water that goes into the kettle. The campden I am still a little on the...

I am going to take a guess that you are fly sparging. With that, I'll take another guess that it is a slow fly sparge. I say that because I now have my BC back at factory setting, but I finish my sparge in about 30 minutes (instead of the often published 60 minutes), and I was able to get my...

I have really fallen into the camp of a huge quantity with a short contact time. For that reason, I like your first idea of 1 oz each for 5 days max. IME, moving to the short contact time has given me all the aroma, without the "risk" of grassy flavor. I've done moderate quantities at 14...

5.2 is really easy to use. Just follow these steps. First you buy a can of it from the local HBS. Then you use it for a little while, following the directions as given. After that, you cut back on the dose because all of the buffering salts you are putting into the mash are adding a...