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Ok, here's my recipe. I was really just doing an experimental batch to see how light I could get it. Also, I was trying to make a Cream Ale version of an American Light Lager so I used enzymes. The enzymes were easy to use, worked perfectly and did what they were supposed to. I had a FG of...

I hear you, too much of that going on these days. I do have a question in case anyone knows how this works. From what I understand, this style of beer can possibly be traced back to 800 BC. Even the more modern version back to the 1300's. I'm sure the ingredients and brewing techniques evolved...

I do this all the time now. I've made a cream ale with an ending SRM less than 2 with this method (see attached photo). I brewed for 25+ years and was never able to get a beer this light with LME and boiling all the extract for the entire length of the boil. It's important to use DME as LME can...

People can be persnickety about what does and does not constitute a "traditional" or "authentic" style of beer all they want, but at the end of the day, people are going to brew whatever they like and call it whatever they want. After enough time goes by, that becomes the new normal. I think...

I guess what you mean is that style guidelines are just opinions and opinions are like ********. Everyone's got one and they're all full of ****.

That's true for brewing beers too. I've seen quite a few commercial beers that were technically out of style guidelines. Hell, even ale vs lager doesn't mean anything to them in some cases.

Really? I've read several articles on how to brew a Schwarzbier (I can share them if you want) and every single one of them has Caramunich malt or, "mid-colored crystal malt". Also, I've looked at several recipes online and they all have some form of crystal malt. I guess it's hard to mimic a...

What kind of SRM are all of you getting? I brewed one a couple of months ago and calculated it to just over 30. When I held up an SRM chart, it looked more like 33. It's honestly hard to tell a difference at those levels.

I'm just getting into partial mash brewing and bought a 3 gallon Igloo round cooler. I want to get a mesh bag to fit inside it to make draining the grains easy. I was wondering if anyone else had one and what size of mesh bag you used. I was thinking about getting one on Amazon that is 22"x26"...

I have used 7 different online suppliers, 5 this year alone. I think that RiteBrew has the best prices on ingredients, however they have a somewhat limited selection. They do sell specialty grains by the ounce, which is a big deal to me, as does BrewHardware. BrewHardware has very competitive...

According to John Palmer’s How to Brew, late additions of extract should be done in every partial boil batch due to the flavor impact of the Maillard reaction from high gravity boils.

I have a Schwarzbier fermenting now.

Same here. I fermented a cream ale & an APA this year with it @ 65-68 and very clean flavor.

Ok. That makes sense. I didn't time them but if anything the batch with chill haze cooled faster since the tap water was likely cooler when I brewed that batch a few weeks ago. I live in the Seattle area and we've only had about 3 days this year when it was warm and that wasn't one of them. Ha...

Maybe, depending on how you look at it. The non-chill haze batch was only bottles. The batch with chill haze was partially kegged. I have a small keg (1.5 gal) and that's what had chill haze (which has cleared up BTW after 2 weeks in the fridge). The bottles are still conditioning @ room temp...

If you have your heart set on a vanilla cream ale and you haven't made one before, maybe try making it without the vanilla extract and you can add a small amount (1/2 tsp/12oz beer) to a glass before you pour the beer in, that way if it turns out that you don't like it, you haven't ruined an...

Hello from Kirkland. I’m from MO originally but have lived in OH, CT, NY & TN as well. I’ve been brewing since 1993. However, I’ve learned more in the last several months in this group & in a Facebook group than I learned in the previous 25+ years of brewing on my own (I quit for about 2.5 years...

This time I used .5 oz Citra - 60 min, .5 oz Citra + .5 oz Cascade - 15 min, 1 oz Citra + .5 oz Cascade flameout. Last time I used 1 oz Columbus - 60 min, 1 oz Cascade + 1 oz Centennial - 5 min. Also, late extract addition of 4 lbs DME this time. I boiled all extract for 60 minutes last time. I...

I have an issue with chill haze. I did almost the same recipe last year with no problem (different hop schedule though). I actually tried harder this year NOT to get chill haze and did anyway. Extract recipe, partial boil both times. No Haze Batch: Didn't pay attention to hot break, good cold...

I brewed a Citra Pale Ale on Sunday. It’s fermenting now. It’s my first time using Citra hops. The smell so good, I can’t wait to taste it.