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I am trying to make an Old Chub all grain clone. One of the grains calls for Weyerman smoked malt. My HB store has a smoked cherry malt. I am totally unfamiliar with this grain. They researched around a bit and they seem to think the cherry malt would work. I am not so sure. It just...

" Originally Posted by Mirilis View Post well i got fixed on Friday.. it wasn't all that bad.. i never took any of the pain medicine they gave me and the pain is only mild discomfort. The killer is my wife kicked me out of the house for the weekend. We had talked about it once before after...

And my apologies BigMack and everyone else. Honestly I did not see the postings at the top of this page. That was my fault.

It's not my recipe. It is someone elses on here that I saw. I personally do not know how to craft a recipe at all. I just use a current recipe I like and go from there. Hence why I am asking for the hop weights. So the .50 ounce Kent and .37 ounce Northern Brewer sounds good weight wise?

Could anyone give me a weight estimate on the hops?

So that works out to .18 ounces on the NB and .25 ounces on the Golding. if of course I have converted correctly from grams to ounces. If correct that sounds really low to me for a 5 gallon batch. Any thoughts anyone?

According to a chart I looked at the Northern Brewer would be 6-10% and the Goldings would be 4-6%. Does this help?

Does anyone know what the correct weight on the hops would be ? 5 gallon. Old Chub Scottish Ale Mash temp 156 F 12# Rahr 2-row 1.6 # Crisp 77L 1# Weyerman Munich Light .5# Special B .4# Weyerman Smoked .3# Simpsons Chocolate 9.4 IBU Northern Brewer 90min 2.5 IBU East Kent...

Hello everyone. Please forgive my ignorance for this question. I would like to brew the Old Chub recipe below but admittedly do no understand the hops. I know what they are and when to toss them in the boil but not the weight. Could someone clue an old man in to help me decipher this please...

That was a small mis-print. 33F internal fridge temp and 50F pour temp

Taste was a little lemony so to speak and a little low on carb. My mouth felt like if there was a little more carb it might have balanced off the lemony taste to where it should be. What about the internal fridge temp at 33F and pouring at about 70F. Does that sound normal?

Thanks for the responses guys. I have all the patience in the world. Another week it is

Hey everyone. Just did my first keg pour. Picture attached. It is a Brooklyn Summer Ale clone. I think the picture looks like a pretty good pout. Personally I feel it is a LITTLE flat. Not a lot though. Here are relevant stats. Internal fridge temp = 33F. Measured beer in glass temp -...

I heard Manning has money invested in two Budweiser distributors, hence the mention.

BONUS :rockin:

Ok I think I got it now. 1 - Beer in keg 2 - Chill 3 - Attach gas at chosen serving psi 4 - Purge a few times 5 - Walk away 6 - Come back in 1-2 weeks 7 - Pour and enjoy the awesomeness I have created and share with the mass :) 8 - Repeat process on next beer How is my line length...

i am 99% sure it is 3/16". 10 foot line. So no gas needed to make a pour correct?

So basically you are saying pressurize it, release gas and re-pressurize a few times and then let sit at serving pressure for a week or so and then serve. No gas needed at serving time? If not that could also be part of my problem as I did have gas on while pouring.

Ahhhh that may be a step I missed, relieving the pressure before the pour. I definitely did not do that. So let me make sure of the steps then. 1 - Beer in keg 2 - turn on CO2 to roughly 10psi or whatever you want 3 - Come back in a week 4 - RELEASE THE GAS IN KEG 5 - Dial to preferred...

Hi all. Attached is a very short video of my first kegging attempt pour. Here are some details. Please feel free to offer any opinions and ask any questions. I decided to try water first. I do have a beer almost ready, a Brooklyn Summer Ale clone, but it is not quite ready to be kegged...