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I use a whole pack of us-05 most batches, I talked to the guys at my lhbs and they put it in a way that made so much sense. More yeast to complete the job no way 1 pack is too much and as far as strike temp and all that jazz I mash in my full volume so about 2.5 gal to account for grain...

I only brew 1 gal batches and I've gone through about 5 different brews this month. I use a 2 gal pot fill it with water bring up to temp mash and sparge with a colander I have marked off lines in the brew kettle so I know where I'm at for volume. Boil off was something I noticed in early...

So I tried my hand at one last night with just straight beechwood smoked malt saaz mash hops and perle bitter and flavor hops but also added smoked salt to the wort at the end likes gose hybrid style. Anyone made a rauchbier successfully with some feedback??

thanks for the input guys. so with that og do you think I need to add the honey or is 1.064 good enough?

So last night I did my second BIAB and had tried to fix a few things I ran into with my first batch. So first problem from last time was I ended up with a little over 1/2 gal in what was supposed to be a 1 gal batch. In this brew I was told I can mash with the total water I would need for a...

Awesome thanks for the help! And as far as bottling I'm prob going to have 4-5 bottles only because I'll be using 22oz bottles not 12

Ok so first off thanks all that replied it helps a lot. So as of right now I'll be at one week fermenting on Saturday and the batch is still bubbling away now, so a week from Saturday I plan to add my priming sugar and bottl. Since I only have one gallon of cider I plan on only having 4-5...

I'm just nervous about bottle bombs lol everyone seems to say bottle carbing can be dangerous but I figure is I prime and condition for 4-5 days then refrigerate I should be fine right?

Great thanks! So I messed up the og was about 1.045 not 1.45 and my next question is after two weeks fermenting can I bottle carb like I do all my home brew and if so how do I approach priming sugar amounts?

So after looking around a lot and trying to gather info on making hard cider I did this. 1 gal of pasteurized cider from a local orchard with a gravity of around 1.45 I put in a 1 gal fermenter with a packet of us-05 ale yeast. Now it's just fermenting away, is this going to work or am I making...

So I got my hands on some mosaic hops the other day and decided to do a pale ale using an oz of nugget and mosaic also might dry hop with simcoe since I read that mosaic is a cross of the two nugget and simcoe. My question is does anyone have finished beer using this new hop with any feed back?

Thanks for all the replies guys, it was boiled sugar and water and they sat for 3 weeks in my kitchen which was around 70* so I'm only assuming some where ready and others were not but hey just another lesson learned for the next batch!

So this beer is gone I have one bottle left and to be honest it came out really well, noticable honey front with a good tea and hop aroma solid hop bitter finish. I will be making this again but using some more citrusy hop and I think I'm done with sorachi ace since this batch I made another ipa...

Hey guys so I have a quick question, my most recent batch of brew has a very strange inconstancy with the carbonation from bottle to bottle. The first few I opened up were perfect then the next two were flat dead flat then again yesterday it was super carbed all were conditioned the same time...

So I've noticed this happening with my last two batches that my beers are crystal clear when bottle conditioning at room temp but when I move to the fridge it becomes cloudy but still has a layer of yeast at the bottom of the bottle any idea why?

ok so here is my extract Honey Green Tea IPA recipe -Steep 14oz Crystal 10L @ 155* for 30min -3lbs of Golden Light LME @ 60min boil -1lb Amber DME @ 60min boil -3lbs Golden Light LME @ 15min -1lb Clover Honey @ flame out Hops - 0.3oz Columbus @ 60min - 0.4oz Warrior @ 60min - 0.4oz Centennial...

I can post the full recipe later today I'm on my phone at work now but as far as the tea goes I made a gallon of green tea that I let cool as the wort cooled then used it to top off to the 5 gal mark then I dry hopped with a white tea for aroma. Like I said ill post full details later

Bitter Columbus Flavor warrior and centennial Aroma centennial Dry hop sorachi ace whole leaf

I just bottled a honey green tea ipa and used a lb of clover honey at FO also used it to prime ill be cracking the first bottle Saturday and will post my results

Keep us posted on this I've been wanting to do a black ipa real bad so I'm interested to hear how this turns out!