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Yes it is a ale. I use 2/3 cup or less when I prime.This has happened to me off and on for last 2 years when I brew with that much of these two grains. For research since I have'nt been able to figure out I brew a stout about every 3rd batch. Plus I really like stouts. I have changed amount of...

No questions is that I only have problems with the ones that i use 8 oz or more of black patent and chocolate. If I brew a stout and don't use as much and ad coffee malt I don't have the problem. I store all of my beer in my basement after I bottle.

Thanks I'll give that a try on my next batch. But another question I do all my beer the same way. I don't have a problem with stouts or porters that don't use that much of those speciality grains. I might change recipe and ad coffee malt but lower the black patent and chocolate.

Some of them I have let ferment for 45 days in secondary. I store all of my beer in the basement which is probably around 60 most of the time.

I like brewing stouts and porters. I use a lot of Black patent malt and chocolate malt at least 8 oz of each or more in 5 gal. batch. I have cut back on the amount of priming sugar when I bottle, I have let them sit in secondary for a month and I still seem to have a problem that they have way...

I use no rince sanitizer in a mop sink. I soak them for a few days to a few weeks depending on how quick I need bottles. Last week on vacation and cleaned labels off after a few hours Worked really well for the ones that don't need a lot of work like New Belgian. Also use a SOS pad to get off...

The only thing I was told on ag with wheat is if you were at a 50/50 ratio or better on the wheat to add rice hulls to keep from having a stuck sparge. I've done 1 where I had 2 lbs extra wheat and I added the rice no problem. Good Luck.:cross:

Ok buning question??? what kind of burner.

Had to work 13 hours today and have to do the same Sunday. Plan on bottling 10 gals of a weissbier clone on monday. Also need to transfer 10 gals can't brew wife is off thinks it takes to long. OH i do ag is why.

It has a lot of reciipes. Most of which have won gold, silver in competitions. Most are from mid 1990's. Gives me ideas, then I play.

The book says that the calendar represents a reasonable amount of time for you to brew and when you could enjoy. These are the traditional brewing times with suggestions for a consistent brewing schedule. Use as a guideline. The times for each style my vary due to pitching rate, proper...

By reading the page on Lambic in the book it takes longer than ayear to age properly. So they must of had typo on calender. I agree with you on the styles that show to be ready in a month. Looking at the recipes in the book all of the ones that show to be ready in a month stayed infermenters for...

I'm not much of acomputer dude. Hope you can figure it out if not let me know.

By the Book Style When to Brew When to Drink Altbier 1st Oct. mid Dec. Barley Wine 1st Feb. mid Dec. Belgian Strong ale...

Let me get a beer and I'll get started.

The book you are looking for is A year of Beer. My wife just purchased it for me. In the front of the book it has a chart on what to brew and when to brew it. Starts with Altbier brew first part of Oct. ready to drink mid Dec. Barleywine takes almost 11 months. Others such as Fruit beers brew...

I only try other beers when I go out to eat or go by a pint of something I would like to try before I brew.

Do you wash your gloves??????????? What could you have gotten on your gloves????? Something to think about.

How big of batch did you make. My last batch that I brewed I took a porter and stout recipe brewed them together. Didn't have time to brew 2 batches that day. I dry hopped 1 carboy just to see how much of a different taste it would make. It's your beer. I've been making hop tea and adding it to...

I brewed 110 this year. I went from extract with grains to all grain. Bought a 15 gallon brew pot and extra carbouys so that I can brew 10 gallon batches this year. It"s been a great year.