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10 lbs Rahr 2-row Pale 1 lbs. Belgian Caramel Pils 0.25 lbs. Briess Caramel 120 3 oz. Chinook(60 min) Normal reciped called for 1.5oz 1 oz. Chinook(20 min) Normal reciped called for .5 oz 1 oz. Chinook(5 min) Hops were purchased from Freshhops.com stated new crop of that year. Like I...

What happens to my water profile if I run it through a charcoal filter? Does it strip it of everything? Does it just get rid of chlorine? Or should I just go with the water report and adjust it from there without running it through the filter? I haven't been able to brew a hoppy beer...

Finished out at 1.005. I'm going to let it sit for another week to give the yeast some more clean-up time. It was tasty though, bitter...not too bitter. Too bitter......what's that mean!!

1.042

The error was on the 60 minute boil addition, suppose to only add .5 ounce and I dumped in a full ounce :ban:

During my brew I mixed up my aroma hop addition with my bittering addition, potentially making the beer too bitter for the amount of grains I used. Is there something I can do to bring up the malt flavor to balance out the bitterness? Add boiled DME to the secondary or primary? The...

+1

I decided to bump up the IBU's through a hop tea/hop concentrate mixture. I read about creating you own hop extract through the process of seperating the lupulin from the cone. This process took forever but it worked. I seperated about 1/4 cup of lupulin, boiled 1/2 gallon of water, 1/4 cup of...

Well it has been three weeks in the primary and I transfered to secondary for dry hopping. The gravity is at 1.020 and it still has a sweet taste to it..... Any ideas?? Should I just let it sit for awhile more, or add some more yeast to kick it back up. (Gut feeling is I should have let...

I went with the 23 tip jet burners, but I wish I would have went with the 10 tip model or the banjo burner. If you look long enough on here you will find that most users of the 23 tip have choked it down. I have a banjo on my turkey fryer and it seems to burn more efficiently. Check out the...

I got my first stuck sparge last week with a fine crush like the one you have pitctured. Not to scare you off from it, I was trying to get it as fine as possible, and I think I found the boundry. Next time I will back the crush setting it off slightly and all should be good. Good luck.

Thanks, I'll give that a try. At first I was bummed, spent well over an hour trying to get it to work, then it dawned on me, take a reading....wow immediately switched back into happy brew mode.

I planned on pulling off my first 10 gallon all grain yesterday, but ran into another first.... a stuck sparge. I crushed the grains to fine. I tried everything to save it but couldn't get more than 7 gallons out, so I changed gears and decided to just go for a 6 gallon batch. The SG was 1.080...

That's where I bought mine from. Not the best quality but they were the cheapest.... Take a look at the picture and you can see why, the casting has pin hole leaks, but it works. http://picasaweb.google.com/lh/photo/W7jDKBnGIfeRvMNYWpcoxg?feat=directlink

Floaties

IC and into primary

Sparge

Mash

"Chestnuts roasting on an open fire...."

Brewed an American Pale Ale after reading the BYO article on APA's. Ingredients: ------------ Amount Item Type % or IBU 8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.63 % 0.50 lb Caramel/Crystal...