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Was the steeping sufficient to get bittering, or just flavor/aroma? I'm not looking to add much aroma, mainly bittering and a touch of hop flavor.

I have a finished beer, fermented and kegged. The only issue is that it seems a bit sweet and lacking a little hop flavor. I still have some Liberty hops left over and I am considering boiling some into a small quantity of liquid, maybe doing 2 additions (60 and 15 minute). My hope would be I...

I brewed 3.25 gallons of this yesterday. I used the recipe from page 2, but taking note of the use of decoction, added a couple oz of Melanoidin to the bill. I also harvested and did a starter with yeast from a sixer of Obie that I'll pitch when the temp has stabilized.

I've made these: Black Scapular Dubbel (slight mod) - Came out excellent though I had to improvise some of the syrup and sugar Pizza Boy Dark lager - Crowd pleaser, but might need a bit more hop for me Who's your Taddy brown porter - quite nice and very drinkable

I wonder if boiling the syrup alone to reduce it before you use it in a recipe would help any.

Sure doesn't sound good, knocks...

Olive oil for aeration?

"Accumulation" is a word with a special place in the hearts of snow lovers so I had to pick up a 6er of Accumulation a couple winters ago...really liked it.

As I near the end of my keg of this, I think I enjoy it more and more. Maybe some of the fruitiness of the 1272 is diminishing. I will brew this again someday and make sure to try Denny's.

That's always going to be the case...when you buy your hops, run the exact AA numbers back through your software and adjust the bittering charges to get back to the correct IBU. Try to leave the flavor and aroma charges alone though.

Here's my MLT built with designs from HBT. Check out my lautering stand to get all the sugary goodness out of my grains. Basically just a table in my garage, 5 gallon turkey fryer.

I've settled on a process where I cool my 3.5 gallons of wort by placing the boil pot in cold water in the kitchen sink. I then siphon to the carboy and put the carboy in my fermentation spot in the basement (maybe with a water bath too) and let it cool and stabilize to ~64 degrees overnight...

Founders also as an Azacca IPA...pretty good.

I made one based on BCS "Who's your Taddy" porter. The berries were frozen, thawed, then put in the blender with a splash of vodka then pureed. I ended up putting ~1.5 gallons of it on ~1 lb. pureed raspberries in the secondary. You can tell it is different than the regular porter...

Might the boil-off be higher with such an oversized pot?

I agree that getting as much prepared the night before is key. It doesn't seem like there is that much to do, but if you can get home and kick off heating your strike water first thing, that's going to save you a lot of time right there. I usually just let my wort finish cooling and...

Just thought I would mention this: I used Wyeast 1272 American Ale II with this recipe. The beer came out good, but wanted to say a bit more about the yeast. As reported elsewhere, this yeast will produce fruity esters in your ales. I have done a couple beers in a row using this yeast and...

I just tapped my keg of this over the weekend. This is a very hoppy beer for sure...I think it might mellow out a bit with some more time in the fridge, but at this time I mainly smell and taste hops. I like hops though, so its good!

Going to brew 3.5 gallons of all grain Pizza Boy Dark from Brewing Classic Styles. Subbing Hallertau for Tettnanger bittering hop because its what I have on hand. Using Fermintis 34-70 yeast

My LHBS offers a good selection of loose grains that you measure and mill yourself in-store (if you want, no charge). I did order a recipe pre-milled once, but I don't recall if they charged for the service. Always do it myself now though. I buy everything but RO water at this store; yeast...