Search results

yeah, I wasn't too sure about the blackberry dunkel... I mean it doesn't sound BAD really, but I suppose at worst it would just be a severe adulteration of the style and pretty much no matter what I will get a beer that tastes like blackberries.

Hey everyone, So, I asked my SWMBO what sort of beer she wants me to make next, and she said that she wants me to make a dark, roasty fruit beer. Now, I tried to explain to her that summertime isn't exactly dark roasty beer season, and that I was originally planning on brewing a light...

That wouldn't work because I'm brewing two different beers - a California Common and a Honey Nut Brown Ale. But yeah, I think I'll do what the above poster suggested and ferment the CC in a 5 gallon with a blowoff.

And lose beer? :( Also, and this is at the root of my dumb question, but do California Commons generate lots of headspace when they ferment?

Laziness mostly, and I was just at my lhbs yesterday to buy a 3 gallon carboy for my cider so my equipment/spending is getting out of hand. But I guess that's the hobby for you :P

Hello everyone, This is definitely a noob question, so I thought I would put it out there. I am soon to be in a situation where I will have enough ingredients to brew two batches of beer the same weekend! (Not a terrible problem to have, by the way). My problem now is that I have only...

Great, thanks! I decided to just add the additional gallon of juice and a little extra corn sugar to the primary fermenter, and I'll let it do it's thing for another week or so before I rack to a secondary for clearing.

Salutations! I was hoping I could ask all you cider gurus out there for some technical advice. I started brewing 2 gallons of cider last week using store bought juice and a pound of corn sugar for some extra fermentatables. It's been in a 5 gallon primary for a week, which I understood was...

Ahh that bottling calculator will help out immensely, since yeah I have bottles of all different sizes too. So in the mashing the size of the vessel is important I take it from what others have said in this thread... I really just wanted to buy myself an all grain batch sized cooler and use...

Ahh, really cool tool! It would have me believe that my OG would be 1.059, with a final gravity of 1.016. The main thing I'm concerned about is that the estimated color is a little off for the style. If I up the chocolate malts to 0.5 lb this will help the color though. I wonder how much...

Hmm how do I figure that out? Do I run it through this 'Beersmith' I keep hearing so much about?

So equipment aside, is the recipe okay? Any obvious flaws?

Sorry to bump, but does anyone have any advice to set me in the right direction with this recipe here?

Oops sorry, fixed now. 3lbs DME and 1lb local honey. How does it look overall?

Hello everyone, I consider myself a novice brewer, even though I have a few extract brews under my belt (many of which, at least my friends and I, seemed to enjoy). I am at a point where I want to start thinking about making the jump to partial mash, and the style of beer that I have in mind...

Well, as an update: I bottled my beer three days ago after three weeks in the fermenter (I didn't transfer to a secondary). There was a healthy amount of trub at the bottom of the fermenter, but the beer at this point still had a sourish bite to it (although I could definitely taste the...

Yeah, I'm definitely aware that not sanitizing the glass/saran wrap could account for the set aside beer to spoil... so I wasn't too worried about the beer in the carboy spoiling for that reason. I've used this same strain of yeast for my last batch of beer - and the fermentation was much...

Hey everyone, So, this is my third batch at this point, so I'd like to think I know a little bit more than I did two months ago... This time I am trying to brew a licorice chocolate & raisin porter (with extract). Approximately 8 hours after I pitched the yeast, there was about one bubble...