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I have to share my experience here. I brewed a brown ale and an amber ale the same weekend and fermented both in the unseasonably warm summer temperatures of my living room. (I didn't have any other options) I would say the average temperature of the carboys were high 70s for most of the two...

Ok guys, I've done ten 5-gallon batches now, most of which have been all-grain. However, I'm still somewhat of a noob, so I will ask this question: First of all, I made two beers that weekend, one was Amber Ale and the other was Brown Ale. Both were fermented 3 weeks in primary, then...

Ok, so it's time to drink this stuff, and I have to say it's pretty good. Nicely carbonated, almost amber colored but tastes more like a pale ale. The hops taste very pleasant and floral. It's probably not the most complex beer because the ingredients list is pretty short but I think it's a...

An update on that clone I brewed- Tastes very much so like Red Chair, however it is not an exact recipe. The hops are right on, in fact I think I like the hops flavor of my clone better than Red Chair's.

I was offered a bunch of hops from a guy who has a bunch of them growing in his garden but he doesn't know what type they are. How can I find out what kind they are?

Thread update- I've brewed this batch finally and bottled it yesterday. although still green, I can tell it's going to be tasty beer. A little darker than I thought it would be so it isn't really a cream ale but almost a pale/amber cross colorwise due to the caramel 60. I'll post more...

Maybe I've been lucky, but I sometimes think I've almost been begging for a spoiled batch these last couple times. I use the Easy clean sanitizer but I've been a little lax on rules of sanitation. I use plastic buckets to ferment with and all I ever do is rinse my bottles then run them through...

I brewed a batch that was supposed to simulate Red Chair NWPA. It's not really a clone because I picked out caramel malts that weren't supposed to turn out as sweet as Red Chair is. Anyway, I used 1 oz Citra at 60 m, 1 oz Citra at 15 m, and 1 oz Cascade at flameout. Now it is bottled, but...

It was really hot in the house sunday when I brewed a batch of pale ale and it stayed above 75 degrees for about 24 hours. Several reasons for this- thermostat was set at 70 degrees, I brewed in the kitchen, thus heating up the house and it was hot outside that day. Kind of a perfect storm of...

I've been everywhere in my area looking and all the Red Chair NWPA is sold out for the season. I however, happened to have the foresight to brew up a clone a few weeks ago, which is going to be ready to drink shortly. This of course means that I will be able to enjoy a fine beer which is...

I've got one of those starter kit 2 handed wing cappers and I'm already tired of it. any recommendations as to which capper I could buy that I might be happy with?

I used one of my fermenter buckets for blowoff and didn't clean it until several days after I bottled the beer. it had mold in in it and I was wondering if the bucket is now ruined for fermenting or if it will be ok if I sanitize and clean it really well?

I'm going to make one soon but it will have to be a 2 1/2 gal batch because my all grain kit can't handle 17-20 lb grain bills. I did a 10 lb grain bill with it and it was full enough.

I dumped the priming sugar in the bucket without mixing it with water and boiling it first...none of the bottles have exploded yet...but I've sampled the goods and it carbonated fine and tasted great.

The darker the beer, the warmer I like it. Not warmer than 55 or 60 degrees, however. Lighter colored beers are better at colder temps, IMHO.

I googled that and found an all grain version. the recipe says to wait 3 weeks after bottling before drinking. I was under the impression that barleywine takes a lot longer than that to age. Should I wait 6 weeks? 6 months?

It was Old Foghorn by Anchor Brewing Co in San Francisco. Just a flavorful, pleasant brew. I only bought one bottle because it sells for about $16 per 6 pack, but they let you buy singles where I go. So anyway, it is an American barley wine.

I just went out of my way today to find my first barleywine after reading some posts about it, and all I can say is "WOW"! I've got to brew some of this! I don't care that I have to wait a year or more for it to mature, I'm loving it. So, does anyone have any recommendations as to which...

1st one is history. My mash temps ended up a few degrees low but other than that everything went smooth. 10 lb 2- row .75 lb briess 60L .25 lb toasted 1 oz citra 60 mon 1 oz citra 10 min 1 oz cascade flameout Supposed to be similar to Deschute's Red Chair NWPA, but the clone...

After reading this thread I was going back and forth in my mind as to whether I should have bought my $180 grain mill.(not yet delivered) But from what I hear it's as good as or better than the others on the market and I like to have the best equipment I can afford anyway...If I don't get any...