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Ok cool thanks guys!

Awesome! Thanks for the recipe it sounds like a great idea. Have u had either one of those beers that I mentioned? Since I am new to drinking sour beers I am wondering on a scale level how sour those beers are compared to other sour beers.

So I've recently tried some sour beers that I really liked. The first was The Bruery's Oude Tart and the other was Petrus oak aged pale ale. I am interested in making a sour beer now but I am wondering how sour those two beers are so I can approach making a sour similar in sourness to those. Any...

yes there is a new homebrew store in Sanford. They actually have their own store now that is a door or two down from the deli they used to be located in. Not trying to throw them under the bus or anything but make sure that u specify EXACTLY the grains u want. If u want chocolate malt specify...

Just out of curiosity why does the Malt Chart on wiki give totally different characteristics between these two malts?

Yeah the whole thing is very ODD! I looked at the "MALT CHART" on wiki and it says that "carafa I" is used for aromatic/coloring and doesnt say ANYTHING about having the flavor characteristics that "Chocolate" malt has. I'm gonna stay optimistic and hopefully this turns out as a wonderful...

Thats what was weird! They DO have domestic and British chocolate but unless specified as such they give Carafa I

no this was with a new store called Sanford Homebrew shop in sanford florida. I actually have made my best beers with grains that I recieved from hearts but I do totally agree with all the bad things people say about them as I recieved the same "bad attitude" when going to hearts. That said I...

I have done some searches on this topic and theres a lot of different opinions. I did not feel I found a solid answer to my question. Heres my situation. I usually get all my grains from a homebrew store that is about 45 minutes from my house but recently a new homebrew store opened that is much...

I am making an Imperial IPA recipe out of "clone brews 2nd edition" recipe book and it says "three days before bottling, prime the beer in the 2nd stage with another dose of the same strain of fresh yeast. Bottle when fermentation is complete." I was just testing the recipe so I only made...

????? I have a double mason jar setup. The first Jar is filled to the top with sterilized water (boiled jars and water as per instructions for washing yeast then cooled) for catching the yeast and then has a blow-off tube of its own that goes into the second mason jar. The first mason jar is...

updated the original post with photo of results

I have some homebrew brown ales and graff (that are a month in the bottle) that I really wanna have tonight but I'm learning that patience is well worth it as the beer just gets sooooooo much better when properly aged. That being said I will be drinking some Rougue Mocha Porters tonight. Thanks...

thanks Nord! I kinda had a feelin' he might of been pullin' my leg. hahaha Way to try and rattle an AG noobs nerves. Not gonna work!

No it's the second starter i've ever made and its a way bigger starter than I made on my first so I wanted to make sure it didnt look "short" of how much yeast should be there (more or less). Just trying to refine the process of a new hobby that I love. Thx uncleben!

I am new to making starters and will be making my first all grain batch today. I downloaded the trial of Beersmith 2 (awesome software!) and I will be using it for my recipe. So basically heres the info for the yeast starter I made. Brown Ale expected OG 1.055 @70% efficiency calls for 187.4...

Just out of curiosity why pull the jar pretty quickly vs. letting it collect as much yeast as possible? Does it have to do with having more of a chance of infection the longer it sits? Thanks for the info

So I'm just doing this for the hell of it to see what happens. I know there are lots of threads about krausen "skimming/harvesting" but I didn't see anything like this setup I put together (not saying it hasn't been done before cause basically every "idea" I think of has an existing thread about...

Ok cool thanks! I just wanted to make sure I wasn't way off with the amounts the software was saying to use. I will be making the starter in a 1-gallon glass cider jug with foil on top so it can breath. No stir plate yet unfortunately. I plan on being home all day tomorrow and just plan on...

i do plan on making the starter ahead of time. My question pertains to using the beersmith software and what it's recommending me to do to make an appropriate starter. Just out of curiosity why would you "never pay attention" to what the software says to do?