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I usually have two types on hand. But average arounf 1 month for a 4 gallon batch. I have A "bad" Belgian Wit still hanging around and a Roasted Rye IPA which is just about gone after conditioning for four weeks... it lasted around 2 weeks. (both 4 gal) I have a bitter about to go...

I read that I need to add extra water up to the bottom of the false bottom. Should I be adding extra grain for that water in order to hit my appropriate gravity?

So boiling longer and adjusting the mash. I didn't have trouble with my last porter so i didn't check the ph... but I used a touch of roasted barley and that must have been part of the issue. Why the longer boil? I have been looking for an answer to this one

I have been having difficulty with my efficiency with stouts. I've added additional base malt to help. I've read that some of the big imperial stout brewers use recurculation. I've also read about decoction as a way to increase the malt profile. Would either of these approaches help with...

Wondering if anyone uses an electric element for outdoor brewing? Out growing my kitchen and I would prefer to stay with electric heat. Any equipment suggestions? Thanks for any help.

lol...

My Roasted Rye PA continuously hopped with chinook and simcoe. Just finished bottle conditioning for 4 weeks and turned out great!

Brewing up a Porter this weekend would like to secondary half on the cinnamon, nutmeg, vanilla and roasted pumpkin at week four before bottling. Thoughts? Has anyone had experience with this approach?

Welcome! I'm right around the corner. Lots of nice helpful people on here.

Coffee porter always goes over well around the holidays. I like ot have something malty around. I'm going to change the recipe this year and go with an american style instead of british to add the coffee to. I'll have some Centennial ESB session beer on hand as well. I'll brew my Imperial...

What I do is heat my mash water in one big 6 gallon pot and mash there using the electric burner on the lowest settign to hold my mash temp perfectly. Then I put the bag into the other pot or bucket if you need too and pour it through the bag and then lift the bag into a collander and...

how does it taste now? I'm about to brew with that yeast, but with MO, Carared 20L, Caramel 120L, Victory.

Right now... Berkshire Brewing Co. Porter. Recently had Founder's Porter, Sixpoint Rye, and the Nonotuck IPA at the local brew pub.

Looks like a great space and fun build man. Keep us posted on your progress! Any plans to what your first brews are going to be?

Glad to hear the rest of the batch is progressing normally. I've experienced that in the past when one of my first AG batches where the mash and fermentation left a lot of sugars behind and they kept carbing in the basement and then I knocked one over accidentally one day and WHAMMO! It blew...

normally they would but either higher temps, abundant sugars, or an active yeast strain are making short work of the process ;). I would open another and see where the carbonation is and if it too seems fairly carbonated then put them into the fridgae for 24-48 hours and them move them to the...

Did you put them in the fridge to turn off the yeast and stop carbonation?

My favorite was a 10% Munich, 5% C40L, 3% CaraMunich, 82% US 2 Row. I really like the way Munich creates a nice toasted background for hops(i.e. Stone Ruintaion, Hopdevil). Vienna is great. Sometimes a touch of chocolate(i.e. Sierra Celebration Ale) or roasted barley (.5-1%) for dryer winter...

As long as it's been sanitized you should be fine. Make sure when you clean it you don't use anything like a scratch pad. Just risnse it well after you finish with it and use either a soft sponge and sanitizer or just your hands and sanitizer. Your much more likely to get an infection once...

I would give it three weeks minimum to settle a bit more and give the yeast more time to clean up. It should clear up a bit more.