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I don't care for Irish, Scottish, and English beer. I used to love wheat beers, but I'm not so into them anymore either. Oh and Asian beers are incredibly boring.

My chimay blue clone was open top fermented. I just used some voile fabric to cover the bucket and a bungy cord to secure it. The CO2 and pelicle help protect the fermentation. Time will tell how it turns out

So I'm making an American Wheat beer and I usually make 3 gallon batches. Well, while calculating for this, I ended up only having 2 gallons, or 22- 12 ounce bottles. I recalculated for the amount of priming sugar and for 2 gallons I should have about 1.5 ounces less. BTW I'm using DME to prime...

I made a mistake with the hops schedule, I had a Northern Brewer addition at 90 minutes and Mt. Hood at flame out, Irish Moss at 15 minutes, and yeast nutrient at 10 minutes. Like the moron I am, I put my flame out addition in at 15 minutes. I'm about ready to transfer to secondary soon, so...

You could email the recipe to yourself.

There must be some rausch malt in there. Imparts a smokey, ham, bacon like flavor. I went to the Lost Abbey on Saturday and had the Red Barn saison, tastes just like hot dogs.

What is a bdsa?

I always feel guilty about the amount of water I use whenever I brew. The amount of water used for the brewing and cleanup is just a whole lot for me.

My cousin is getting married mid-July and I'd like to brew something nice in time to give to her and her husband that they can enjoy come anniversary time. I've been looking into recipes and there may not be enough time to make a barleywine should secondary fermentation be pushed into the 3...

Waffling between a wheat beer or an anchor steam clone this sunday. Temps might be too hot here in Los Angeles to do a California common. My only temp control is a water bath so I'm not sure if it'll get me down into the low 60s. Right now my bath can get me to the mid 60s.

The Brewers Apprentice by Greg Koch is a great read, while not a very technical book nor a how-to, its still a great source of good information.

My local beer store sells awesome branded glasses, Ikea makes some nice glasses as well.

Does anyone rack into a second plastic bucket for secondary and clarity?

Is elastic evil too? I should've read this thread earlier and saved my money by not buying the carboy and going with a cheaper starter kit.

3.5 gallon Stone Smoked Porter Clone 10883.0 gallons

Fully agree with magno, do the math yourself to fully understand how the calcs work. It's certainly cheaper to make your own spreadsheet on the calculations. I make a spreadsheet for batch sparge calculations and brewers notes for each batch.

Second batch ever brewed, first time by myself and all grain. Home made MLT cooler works like a charm. Tweaked my back, but I'm still feeling good about this accomplishment. Definitely some things I'd like to do differently for the next time. I'll post the recipe of the brew later; it's a Stone...

Well, the grains will be sitting in 170f water that is quickly cooling down. Long as you don't exceed 170f you'd be fine

Yup, many belgian beers are made with "aged" read stale hops, just for the preservative effect rather than for the flavor or aroma. So yeah, if they still smell ok then use them.

Firestone Double Barrel Ale Ballast Point Sculpin IPA