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So last Tuesday I brewed an extract chocolate stout that came in at around 1.072. I pitched a properly rehydrated pack of US-05 after dosing it with pure oxygen for about 45 seconds. I put it in a water bath with an aquarium heater and had it at 64-65 degrees. Fermentation was going great. Great...

I legged two beers on Sunday and hooked them up to co2. Usually I set the psi pretty high 30ish in order to speed up carbonation. When I got home Monday from work I realized that I had run out of co2. Unfortunately I am unable to get more co2 until after work today and my home brew meeting is...

Ya, I just pulled that number out of my ass, I will admit. I couldn't remember and I didn't have access to my notes.

Ya it was a partial boil. I've done 50 batches over the last two years and haven't seen such a large discrepancy before. I thought it was a mixing issue but its impossible to actually know. I'm not really concerned with ABV just want to make good tasting beer. At 50 batches I still consider...

So I brewed an amber ale a couple of days ago. Five gallon batch. Used 6 lbs gold LME and a pound of table sugar. According to beer calculus the OG should be in the neighborhood of 1.056 or so. According to my hydrometer it's 1.040. I added 3 oz of hops at flameout. I also strained the wort...

I was looking to make a smoked beer today. I have a pound of briess smoked malt. Any suggestions on how much I should use. I don't want it to be too over the top smokey. Thanks

I also have 3lbs of munich extract that was given as a gift but am unsure how fresh it is.

6 pounds No grains, I had already starting adding the extract before I noticed. I'm think about adding a lb of wheat DME. I have maltodextrin if that would benefit me in any way.

So just started pouring my extract into the kettle to make NB's American Rye Ale when I noticed it seemed awfully dark. Turns out it was dark malt extract instead of their rye extract. I have a 2qt Wyeast 1056 starter. I have 2 ounces each columbus and cascade. I also have some Czech Saaz...

I have a beer, that I have already kegged and carbonated, ready for a party in a week. The problem is, the beer isn't really good. I tried making a belgian IPA and ended up with what can best be described as hop tea. 5 lbs Pilsen Light DME 12 oz Caramel 60L 1.5 oz Columbus @ 30 Minutes...

I am planning on cold crashing an IPA in order to get as much yeast out of suspension before kegging because the beer has to travel by car for over an hour, sometimes on dirt and gravel roads, which ends up shaking up any yeast on the bottom and pours yeasty glasses for a while. So I should...

Thanks for the input. I was thinking of either dry hopping or adding at flameout. I love centennial but NB is out of stock. So I am leaning towards cascade or citra. I've never used citra though.

I am about to head out to northern brewer to get some supplies for some summer brewing. One of the beers my wife wanted to make was their Rye Stout, our first batch leaked out of our keg, but wanted to make it hoppy. Is there a good hop to add to stout. I'm leaning towards one of the C's. thanks

I'll be the first to admit I really don't understand much about kegging even though I've had the system for nearly a year. A couple of weeks ago I opened the freezer only to find 4 gallons of rye stout had leaked out of my keg, followed by all my co2. I couldn't figure out what the problem...

So I've decided that the next logical step to me to take in brewing is moving towards mini mashes. Say I'm making an IPA, can I just replace some of the malt extract and mash three pounds of two row with some Munich? Do I need any adjuncts? Do I add specialty grains to the mash? Thanks for any help

I'm brewing the NB kit Bourbon Barrel Porter this afternoon. When I finally add the bourbon and oak chips, do I have to rack into secondary. I'm not a fan of using a secondary. Since I plan on bottling it can't I just throw in the oak soaked chips in the primary and then come bottling time pour...

I have a couple of New Glarus Barley Wines from 2005 sitting in my cupboard. They now have chunks floating in them. Should I run the beer through a coffee filter or cool it and hope it drops to the bottom? Will this beer be any good considering it's been at room temp for 7 years? Thanks

I've come across the opportunity to get my hands on some fresh wet Nugget hops that are being cut today. I was planning on brewing with some and dry hopping with the other. My question is will I be harming my beer if I throw in hops in fermenter that have been out in the wild. I assume that they...

Beer ended up much better. It was quite hoppy and it wasn't hoppy at all before. Very fresh taste, would have been awesome to have had fresh hops. My wife and I were surprised at how much hop flavor ended up in the beer. The other noticeable change to the beer was clarity. I'm not a brewer who...

Went with 2oz of cascade and 1 oz of columbus. Threw some marbles in and dropped it in the keg. Unfortunately it didn't sink to the bottom, though I assume it will. Also lost my my o-ring into the keg and had to run upstairs for a replacement. Not concerned about that since the keg should be...