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First off, I would always test your hydrometer if you are having surprising reading. Just to make sure you are not getting false readings. Get distilled water as close to 60 degrees as possible and take a reading. It should be a 1.000 if your hydrometer is working. Otherwise, I think you did...

It's New Belgian for me. And it's only because of one brew. Eric's Ale. I get it at a local butcher and deli shop with a Philly about once a week (Choice City if any one is wondering).

My Saison was a beer from hell. A bunch of Pils, some wheat, some aeromatic, and honey. I had several spills of wort on my stovetop, couldn't get a decent gravity reading, and overshot my volume by almost a full gallon. And finally forgot to add the honey until I had the wort in the fermentor...

I've got to ask the question, how did you pour it?

Don't fear the foam. It will break down in beer and actually turn into yeast food.

Definitely get it up to 80.

I figure it takes my stove about 20 minutes to heat up my strike water. I mash for 60 minutes, drain wort out of bag for 2 minutes, sparge for 10 minutes and drain for another 5 minutes. So, that's about an hour and a half for the mash. It takes about another 20 minutes to get to a boil. 60...

I'm not sure. The recipe was .7oz simcoe for 60 min, .5oz cascade at 15min, and .5 oz at flameout. Quite honestly, I think the flavor profile is close enough that most people couldn't distinguish the difference between the two in beer. I would be interested in doing a recipe with it subbed to...

What I did for my IPA was get 2oz of Amarillo and 2oz of cascades, mix them, add them slowly starting at the 20 min mark. you should add them so that you have 2 oz of the mix at flame out, and than add one oz at flame out and save the other ounce for dry hopping. It will give you a very nice...

I've got a pale ale that used sweet orange peel and cascades. It's pretty nice. Although I think the cascades are overpowering anything I got from the orange.

Same with me. I use DB's method of all grain brewing, and have the process down to about 3.5 hours from heating up strike water to yeast pitching. Most of it I'm just sitting around doing nothing. I only use my carboy for bulk aging or dry hopping, only dry yeast, most beer is drinkable in 5...

If you have built up a good aluminum oxide layer by seasoning your pot, I don't think there is much to worry about.

Thank god I live in beer heaven. 3 very good breweries, 2 good brewpubs, one decent LHBS all within 3 miles of eachother.

I've never had a problem with the steam. I usually open a window or two when brewing, otherwise, you will end up with a bunch of fogged up windows. But it isn't much of a hazard.

New Belgian had a coffee Amber ale a while ago. It was kind of like a Fat Tire with coffee in it. That would be a nice idea. Coffee stouts and porters are also good.

I'll be bringing my newest brew, Lazy Ass Pale Ale (recipe can be seen on the American Ale recipe page). It's awesome. My dad will also will have some 1554 from New Belgian Brewery as well. And if all goes well, I'll be smuggling 100 bucks worth of illegal fireworks from Wyoming to Denver.

Ingredients Amount Item Type % or IBU 10 lb Pale Malt (2 Row) US (2.0 SRM) Grain 95.24% .5 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.76 % 0.70 oz Simcoe [12.3 %] (60 min) Hops 29.7 IBU 0.5 oz Cascade [7.2 %] (15 min) Hops 6.2 IBU 1tsp Irish Moss (10 min) 0.50 oz Sweet Orange Peel (5...

There is. BeerSmith has it, and Brewmasters Warehouse carries it. It may be harder to find in some smaller homebrew shops, but it's out there. I'm not sure how it would work, but if you cant find it, you may consider rosting some of your wheat malt in the oven.

It's more of a Hefeweizen than an dunkelweizen. I would add in .25lb chocolate wheat malt. That would give you the darker brown color you should get.

I was tossing around the idea of a Black IPA a month ago, but I sort of moved on to more traditional beers. But an awesome Black IPA made by Odells changed my mind. And this thread has cemented it. So, how about this recipe that I just whipped up. 11Lb 2 row 8oz 60L Crystal 8oz Carafa III...