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LOL should have started the last post with my 1st question -- is there a page among the 126 that has the "state of art" recipe? Then the next 2 questions, (i) yeast consensus? (ii) water profile and mash ph? Thanks

Sorry -- dying to brew this, but don't have time to read 126 pages. 2 more questions, anything like a consensus on yeast? And what is the water profile and mash ph we're shooting for? Thanks!! This looks awesome.

I've been reading up on water chemistry here and elsewhere -- so I have learned I need to have my mash ph 5.2-5.6 and I need sulfates and calcium chloride adjustments to get my water right for the style. Here's a stupid question I am sure -- is the basic process to first add your brewing salts...

Dumb question -- I am trying to clone a local favorite -- BBC Steel Rail Extra Pale Ale. I have one sitting in my fridge and I want to measure the gravity to design my recipe to hit it. Do I just pour some into my test tube and let it warm to room temp? Anything else for accuracy? Thanks

Dry hop bag, that is... Just wondering, my dry hops for some Northeast style IPAs are large in quantity, and when done the muselin bag is swollen up. I have squeezed it to drain that hoppy goodness back into the beer but of course I am causing potential (or more likely, definite) oxidation...

Howdy -- my mash temps are driving me nuts! I have big rectangular cooler I mash in with a copper manifold. Works great insofar as I have never had a stuck mash, but I couldn't tell you the actual temps I'm mashing at because the temps read different all over the cooler. Generally, dead...

Howdy -- I mash in a rectangular cooler, batch sparge, 1.25 quarts per gallon mash ratio, and I use this calculator and follow whatever volumes it gives http://www.brew365.com/mash_sparge_water_calculator.php I consistently am getting about an extra gallon of preboil wort volume and it...

I stir pretty well, I thought, but perhaps not well enough. I am definitely going to be paying more attention to the mash. Thanks

So my last two batches I have experienced my mash temp actually rising during the mash. I have a rectangular cooler system. Anyone have this happen? It is discouraging to hit the mash temp on the nose and then come back an hour later to see another 4 degrees there. Maybe I need to just...

It's AG

I should have been a little clearer. My recipe has the OG calculated at 1.070 and I did pitch yeast 48 hours before I was at 1.060, and I had a good fermentation start with enough happening that I had to use a blow off tube or the bung would pop off. So I know I have some attenuation and it...

Well this is a lot to consider, thanks so very much. I actuall slapped one of those temperature strips on the carboy today, haven't checked it yet

So my first brew day in 4 years, I'm back! And I now remember all the unanticipated blips you get. So when I went to check the OG the hydrometer leaped out of my hands and did a suicide nose dive into my concrete garage floor. No spare. That was Sunday. LHBS not open Mondays. Today, almost...

I will say they are some truly unique beers. I heard someone else call it north east IPA. Heady Topper and Hill Farmstead in VT in the same league. I am no certified beer expert, but I have drank enough to know there is definitely something unique going on with this North East stuff. The...

dude living in Lansing where you get TreeHouse and Trillium? I live driving distance to both and pick some up whenever I can ... the flavor, and the price, has inspired my return to brewing. this is the style I want to brew over all others, amazing beer. There are some recipes in the recipe...

Howdy all -- after a short stint extract brewing and then 4 years away, I am back with an all grain set up and passion to learn! My first brew day was only partially disastrous, mash temp looked good when I closed the cooler, don't know what happened but when I opened it an hourly later it...