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The OG was 1.047 and I did not use any recipe as a base. My goal was to create a rice beer and learned that 100% rice was a bad move. If you can brew traditional grain beer, Im sure there are tons of Sapporo clones out there.

5.5 gallons 1.053 OG And yes, the 1 hr mash step @ 175 makes a huge difference, appreciate all the tips.

learning a ton about oats from everyone here, much appreciated.

Hi Alex, thanks for your feedback. I have some dark roasted rice I can use to add, thanks for pointing that out. Do you know if Bob's Red Mill Grits are cooked already?

I've wanted to try brewing a cream ale for sometime and decided that a Kentucky Common Ale is going to be my first foray into this style. I want to also try Grouse's new Pale Oat malt as I've heard oats add creaminess to beer so I'm hoping it will compliment the cream ale style. Here is my...

Ok everyone, I was able to brew the California Common, I'm going to try and harvest yeast from this batch. Grain bill is below. I plan on leaving it in the Fermonster for 1 month unless thats a bad move? I used this recipe as my starting point and its suggesting 6 weeks combined between...

After re-watching the video it makes sense how Ondea Pro and Ceremix affect the beer, took a few times for me but its clear what i need to do now. For your mash schedule, how to do you factor in the time it takes to go from 125 - 145, 145 - 176?

Thanks as always Chris. I do 25 minutes at 175 because i try to keep the mash at 2 hrs max and the time it takes the mash and boil to go from 145 to 175 is like 25 minutes itself, so nothing scientific to it at all. ill make sure i do an hour at 175. What do you think about the time needed at...

25 mins @ 125 45 - 75 mins @ 145 25 mins @ 175 shut mash and boil off for 15 mins to cool before boil

25 ml per 5 gallon batch

I usually end up at 1.015/7 regardless of the style I brew.

For my next brew, I'm taking advantage of my cooler basement to make a California Common Lager. I learned this summer that 34/70 yeast makes fantastic ales so I'm really excited to see how this CCL turns out. Below is my proposed grain bill, looking for suggestions! #'s are from brewers friend...

Bottled these up the evening. Happy with how the labels turned out and how the wort and yeast trub smells. Let's see how these turn out, I plan on aging these until Christmas before trying them. Cheers!

i usually let the yeast stir around for 15-30 minutes. Its difficult to let it go longer because of the time it needs to cool down to be pitchable.

It is also worth noting that after the mash, I turn off my mash and boil and thats when i collect the wort.

To create my yeast starters, I do the following. Place the grain basket into the empty 5 gallon pot I use for sparge water. Collect as much wort as you want (pic SS#3 above) Boil it on the stove top for 15 minutes Add yeast nutrient and boil for another minute or so Allow to cool to 75ish...

On Sunday I made the holiday gift batch of the Human Condition clone. I've decided to call this one Sisterly Stout in honor of my two dogs who both turned three this year. I feel like it coincides nicely with this being the third iteration of this beer. I didn't have any caramel millet so i...

Now that it is chilly enough for ales to ferment in my basement, I wanted to kick off ale season with the most tried, trusted and true recipe I brewed over the years. This marks my third or fourth time brewing this one and I'm hype to bottle it. I didn't want to open a 5lbs bag of munich...

I have one experience brewing with Sorghum and it turned out really good. Albeit this is a stout recipe, the Ale yeast worked really well but if you like the saison style, then Kviek yeasts are the way. https://www.homebrewtalk.com/threads/chocolate-oatmeal-stout.696994/ Itemized list -...

www.glutenfreehomebrewing.com is the spot for celiac safe grains. Welcome to the party, your about to learn about an incredible new world.