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I added some vienna and some malted wheat to what was already crushed (2 row caramel 40L and cara-pils) it's at 152 now, I'll probably decoct on my way to sparging. What is appropriate IBU for this style? I'm currently about 40 or so. Looks like an American pale, with Lager yeast. Man, what a...

I have the same hop schedule set up so its good to know they work well. I'm not crazy about the style but thing it carries a bit of a misnomer. ale at ale temps with lager yeast makes perfect sense and from what I can tell is a more accurate description. I've seen very little in the way of lager...

So I have a partial mash California Common coming up but I'm struggling to justify the recipe. If the style in theory is a lager fermented at ale temps. Why then do most versions call for crystal malt and other darker grains? Should it not be a straight forward lager recipe, malt, hop, mash...

I could be wrong but I thought dry hoping added mostly aroma and not much in the line of bitterness. I would move your big additions late in the boil, I.e: 2 oz and 5min, instead of 1 oz at 0min. Personally I would boil for 90 and hop every 5 or 10 minutes, that would extract lots of flavor and...

I can say with the watermelon Belgian, I had abandoned keeping track of gravity, I took readings at the beginning and again before adding the fruit. I however did not take a gravity reading of the juice itself, so taking readings seemed to me at that point to just confirm that it was done. I'm...

I ended up with probably 2 Qts of watermelon "juice" I had used an ice cream scoop to remove the fruit it was the easiest way to do it. I just blended it to make sure I had maximum flavor. Then there was the issue of pasteurizing the fruit. I dosed it with campden tabs to not boil off any...

I brewed a watermelon Belgian ale last August. It used 1 whole watermelon (10LBS) for 5 gallons. I scooped out all of the pink from inside the melon, ran it through a blender and added it to a 6 gallon carboy. Then racked the beer on top of that. A word of caution, watermelon is mostly liquid...

I like the idea of pitching WLP099 to dry it out. I'd taste a sample at that point and check your gravity readings. It may be what some people call "sweet" but you may like it just fine. Either way I have a feeling this beer will be amazing after a year.

time cures all sins. Whatever has become of this with the large amount of fermentables it's going to need a while to mellow out. Once you decide if there is anything, or exactly what you want to do regarding hops and water I'd rack it to another carboy and forget it for a few months. taste it in...

I'm doing my scooping from a primary fermenting bucket so there's plenty of elbow room. I would avoid pouring, it would mix up good yeast, bad yeast, and other stuff you don't want. Can you siphon some off? Aside from that I'd look into washing, or perhaps adding a little water (distilled...

Very valid questions indeed. What does the rest of the recipe look like?

Most fruit beers are left on the fruit for a few weeks. I know from experience fruit has a strange way of fermenting. I brewed a Belgian watermelon pale ale that took way longer than it should have. I'd try 2 weeks at least. Could you blend granny smith cider (or prime with it) to incorporate...

if the tripel called for 3.3lbs maybe you've brewed a quadrupel?

dchmela- that Saison sounds mighty tasty. I just did a partial mash Saison that used 1lb honey Looking forward to how that comes out.

Sounds Blazin'! I too would like to know if you'll dry hop.

I'd add an extra pound of munich and 1/2 a pound of wheat malt instead of more 2-row.

In my humble opinion I'd think the og would lead to a low abv for IPA ( I'd aim for 1.065+) but that's me. I also like lower acid hop variety and a longer boil. I'd say cascade, sterling, crystal, simcoe, or maybe columbus with an hour and a half or 2 hour boil. I'd try to keep it to two or...

Fruit beer? Mosher's Radical Brewing has a recipe for a tangerine porter. Raspberries or cherries seem to cut through most beers.

the last cream ale I brewed looked like this: 3 Lbs Liquid Malt Extract 4 Lbs Pale 2-Row 0.25LB Cara-pils 0.5 Lb Vienna 0.5 Lb Corn Grits 2 oz cascades ( I believe 1 oz at 60 and 1 oz at 5) It's delicious!

I'd recommend midwest supplies kit of the month, it might be a good way to gain some skill brewing many different styles of beer. everything you need delivered monthly- keeps my pipeline going.