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cheesydemon3: My grandfather's recipe has hops, no variety, just where in the field they came from, in amounts measured by the handful. COLObrewer: Local health food store doesn't have yeast, but that's a good idea. The more I think about this, the more I assume my gandfather just used...

I finally found my grandfather's old homebrew recipe. And for yeast all it says is "yeast." I am assuming the selection was abysmal back in 1981 (when the recipe is dated), so what would be a good guess as to yeast? Any ideas?

Last time I was there I had soemthing called "brainblaster" from Porterhouse Brewing, I think. it was on tap at the pub down the road from where my relatives lived. Expensive! But tasty.

The girlfriend and I make a batch of "Belgian" IPA once every couple of weeks; it's one of the three beers we can't see,m to have enough of. Ours is basically a SNPA clone with 4 ounces of special b, mashed at 150, and fermented with either Belgian Ardennes, 70-72 for the first two days, and...

That's my experience, as well. When I make a Belgian I usually underpitch.

We both use Poland Spring water since our local water is abysmal. As far as I know, from what he told me, is that he took the yeast I gave him and made a starter and stepped it up until it was almost 2L. When he told me I pointed him to the pitching rate calculator--but overpitching, would...

We have a house beer, one we make once a weekish so we don't run out. I always use Wyeast 1056 but ferment it warm on purpose. It's basically a mashup or a typical irish red but with 20% wheat in the mash, and mashing cool (148) fermenting it warm (72-74) gives it some esters without being...

I am ordering some soon because that sounds like it'd pair perfectly with a Belgian IPA. Thanks for the heads up.

You could split the difference with Knob Creek.

The girlfriend's favorite beer is a "belgian" double IPA or whatever they're being called now. Basically a a hop bomb of a double IPA, 2 oz of warrior for bittering and 2oz of simcoe, 1oz of cascade, and 1oz for aroma/flavor, dry hopped with either warrior or simcoe. It is not for the faint of...

I'm late boil right now on a rather excessive Belgian IPA. It's -1 degrees outside. Propane and Bayou Classic are outside. You cannot imagine how long it took that to get to a full boil. That said, the ice forming along the underside of the eaves smells delicious.

The less liquid you're boiling the faster it boils off. That'd be my guess.

My notes are sketchy. They literally say, "Lowish." This was when I was having trouble with my cooler tun. I'd guess starting at 154 and dropping down to 150 over an hour.

I think the best solution to this would be to make a bunch of 1 gallon batches with different recipes until you find one she likes. Doesn't take too long, doesn't take up much space, the cost is nominal compared to five/ten gallon batches, etc. With my gf, I tried wheats, chocolates stouts...

I'm not sure why, don't know a thing about water, but at my old place beer would carb in about 5 days to a week. Where I live now it takes a minimum of 2 weeks @ 70+. The only things that've changed are: water and stove efficiency. Went from a gas stove to an electric ceramic top so it...

I ended up using 2oz of black patent and 1 oz of roasted barley, and the sample tasted a more roasty than I was expecting, but I am pretty sure that'll even out once it has fermented. It's only a 2.5 gallon batch. Thanks everyone for the help!

Not suggesting that at all. More of an opinion thing, my personal tastes rather than a big statement. To my tongue, a porter with a lot of roastiness seems like a Stout. Not that it is, just that it tastes like it to me.

Lactose and Maltodextrin: for residual sweetness as well as body/mouthfeel. From brewtarget, qbrew, beer calculus, et al, I get OG of 1.085 - 1.090 and a FG of 1.018 - 1.022, assuming my typical 70-75% efficiency holds. Last time I made a beer with gravities around there and no crystal it was...

I'm planning on making this tonight but am looking for input on this 2.5 gallon batch: % LB OZ MALT OR FERMENTABLE PPG °L 67% 6 0 American Two-row Pale 37 1 11% 1 0 American Munich 33 10 6% 0 8 Rice Hulls 0 0 6% 0 8 Chocolate Malt (US)...

This happened to me, actually. Not broken, but was a cheap hydrometer that I assumed was correct. And a Guinness clone was around 7.5%, because when I checked the wort before adding water it was "1.045," thus I didn't add any water. Ended up with 3.5ish gallons of a very strong Guinness...