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So as far as I can understand - there's two options here for me: 1) make two separate batches of 2.75 gal with 6.6 lb of malt each, then mix them up in fermenter. 2) make one batch of ~2.2 gal wit 13.2 lb of malt, then rinse it with additional gal and then top it up in fermenter. I suppose...

It's not like I must use all my grain at the same time. I could use 50-75% of it, for example, and leave the rest for next time. Thou getting only ~3 gallons of beer per brewday seems a bit too little. So if no other ideas come up in here - I'll probably go with splitting. And about that...

Hello, fellow brewers. Only a few days before I start brewing my first all grain. I've decided to go with a BIAB method and here's what I've got: 4.75 gal pot (sadly it's the largest pot I've found) 8.8 lbs of base malt 4.4 lbs of caramel malt (I don't know exact names of malts, since...

Since I'm only starting - it's pretty hard for me to tell what I personally want :) Since I really don't know which malts/hops/yeast gives what taste. So the best thing I can do right now - is find a recipe and hope it's good :)

Thanks guys for stopping me from ruining my first AG. I've found a recipe, where one uses Special-B, CaraAmber and CaraHell, 0,5 kg each, plus 5 kg Belgian pale ale malt. I'm thinking of substituting those three caramel malts with 1,5 kg of whichever malt I'm getting.

Somewhere in the back of my brain I was afraid i'd get that answer... in that case i would need a recipe that is using as much caramel malt as possible. I've read somewhere that grain will go bad if it's malted and not used for over a month... any ideas?

Hello, fellow brewers. I'd like to try my first All-Grain recipe next week and on that occasion some acquaintance of mine that works in a commercial brewery is willing to present me with a 5kg of caramel malt. Now I am not exactly sure if it's a CaraAmber, or CaraHell, or WhatTheHell :D I...

That meaning the temps while it's in a primary/secondary or after it's been bottled?

Hi! My question mostly concerns extracts, since when one does an all-grain, he probably chooses whichever yeast he wishes. But when buying an extract, the packet of yeast usually comes with the malt can. I believe that sometimes the "Ale" word on the label might be misleading and yeast...

Hey there, people. I'm a bit confused here. I'm reading the recipes and instructions all over HBT and most of the time people are talking in gallons, pounds, etc. Since I live in a country with Metric system in use - I'm confused. There are 2 different gallons - Imperial and US. When one says...

I hope it's not against the rules to create such topics, but I just couldn't resist. So sorry if such things have no place in here.

As promised - reporting after cracking my first bottle :rockin: The beer is superb, full of body, fruity flavors and whole lot of ABV :drunk: It's got a bit too bitter aftertaste for my taste, could be a little more sweet. Thou I have to say I've opened the "last" bottle, that had the most...

I use the most popular program for photo shopping images that I will not name here :) My label is 6x13cm, not counting the loop for the bottleneck.

Thanks for all your help, people :) Much obliged :)

Mine is derived from my role playing (LARPG, D&D) and Internet alias - Maegnar, which in Tolkien's elvish language stands for "Piercing Flame". "Maegbrau" should stand for "Piercing brew", but I've decided to keep the fiery motifs, and after some options and a helpful insight from my wife - I...

Mine can be seen in a nearby thread. Just finished it yesterday:

I've aggregated your suggestions and improved here and there. Does this one looks better and/or needs any more changes? The main logo remains unchanged - I'm quite comfortable with the letters being same size. I see it as in all CAPS, not in lower case. Changed the font for brew name and...

@DMartin You, sir, made my morning :D PS I'll take that as a compliment, thank you :D

I see I'm not the only newbie that had chosen Brewferm Christmas as his/her first try at homebrewing. Interesting trend here :) I've done all the work solely on intuition, without hydrometer. I've brewed it on 11.15th and left in the fermenter until 11.23rd, when I bottled it. The beer hasn't...

are you saying that colder temps make for a better taste? if so - should I risk it and put the beer into 3C cellar? It's even colder there than in my fridge, which is 5C. Theoretically I could wrap it in a plaid and that should be sufficient to keep it warmer in the cellar....