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70% 2-Row 17% Flaked Oats 8% Chocolate Malt 5% Crystal 40L

When you HAVE to look up a clone recipe for every beer you drink, while you're drinking it. For mental notes

Thanks Dave, but I believe flaked rye would impart that sharp spicy grainy rye taste which I don't want in this particular batch, so I plan to stick with oats. Does one pound seem enough to get a full mouthfeel? Anyone have experience with two pounds or a late addition? I'm wanting this beer...

I'm looking to brew Gumballhead with a bigger, silky mouthfeel and a healthy touch of lactose sweetness while maintaining the beauty of those amarillo hops. 5 Gallons 5 lb - American Wheat 4.17 lb - 6-Row .84 lb - Crystal 20L 2 lb -Oats 6 oz -Lactose .25 oz...

I highly recommend this kit https://www.midwestsupplies.com/brewing-starter-kit-1 Go with the plastic carboy version. You can't get better than this for $89 I got a midwest bucket starter kit when I started brewing 4 years ago. This has everything you will need. I still use this equipment and...

Photos showing what it looks like if you forget to add pectic enzyme. Taste wasn't affected though. Delicious! I used 4.4 lbs of bananas. Very happy with the result. Starting a 5 gallon batch tomorrow.

I tired this exact recipe and after an extremely strong fermentation and 2 months in primary it turned out to be liquid snot in texture (even though 12%abv according to FG), smelled off, and tasted nothing like what it should. I went wrong somewhere. Probably infection. Trying again as soon as a...

Dale's Pale Ale, putting a gale in my sail

seems its not something to be controlled. I'll just keep using the blow offs I use 1 gals to make 5 variations and see which I like best before I got to a 5 gallon recipe. I'm in brewing for the experimentation.

I've noticed in my fermentations that some beers/wines produce significant amount so krausen, sometimes overflowing the airlock, while others have very little. What determines how much krausen is produced during fermentation? and is there any way to control it? I would like to be able to keep...

My first time putting a recipe together so beginners forum bear with me. Going for a sort of honey banana hefeweizer. 6.5 gallon boil 5 gallon batch 60min boil Fermentation - 65-68F Yeast = WLP380 Fermentables 3lb ExtraLight or Pilsner DME 4lb Wheat DME 1lb Honey Steeping 8oz Honey Malt 8oz...

thanks mysteryshrimp for the only actual advice

No access to wine or brewing yeast. Small town, no car, none of the liquor/wine/beer stores carry any. Only what I can pick up at Walmart or Kroger. Good advice thanks.

I've a few mead recipes getting ABVs up there with baker's yeast (JAOM)

I have a silly idea I'm going to try out regardless of how terrible it's likely to taste. I'm pretty green to this brewing thing (about 50 gallons under the belt) so help me out where you can. The Deal: 1 gallon water 2-2.5 cups sugar .5-1 pack Fleishman's Baking Yeast Added after...

I read a book about Huaorani tribe in Ecuador. They make (made) A LOT of chicha. I want to put together a recipe using the traditional method as spit sloppy and true to the original way as possible. I haven't seen any homebrewed results of any kind so I'll post as I go in here whenever I get...

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Awesome news. I don't know why, just assumed it would be crappy being a lower ABV. I do also have an 8 month old Pale Ale too where the hop quality may have faded. Suggestions on returning that flavor? Add hops at bottling? Add hops and wait a little longer to bottle?

I have a brown ale that's been sitting at a pretty constant 65-70F for the past 8 months. Thought to myself, why not, I'll bottle it tomorrow just for kicks/curiosity. Anyone know of anyway that I could improve the taste of the beer since as far as I know it shouldn't be that great after 8...