Search results

So today I brewed 4.5 gallons of brown ale. Everything went well until I poured the wort into my fermentation bucket. As I did that I noticed some left over star san in the bottom but, it was to late I had already started pouring and went ahead emptying the kettle. It was not a lot but was...

4Gal. Southern Brown Ale 4Gal. Porter 4Gal. Cream Ale = 25,607.5 Gallons Sent from my iPhone using Home Brew

+1 on leaving out the amber malt. You could leave out the Vienna also. Mashing at a higher temp can achieve a fuller body. Personal preference but I like using Willamette and fuggle in stouts. Sent from my iPhone using Home Brew

I do believe I'm going to add some brown malt to the mix now. I'll check out the 3 oz route. I'm really just trying strike a balance with the hops. Enough to notice but not too much. I never used Willamette and this is only my fourth AG batch. Appreciate everyone's reply, it is helpful.

Yes, the color is estimated to be 23 SRM and 33 IBU OG: 1.055. FG: 1.014 I have considered using amber, biscuit or brown malt. I'll keep the chocolate advice in mind also thanks. Sent from my iPhone using Home Brew

I'm about to make an AG brown ale and was looking for some input as to weather the recipe looks alright. 4 gal. Batch 5.6lb MO pale 1.5lb Munich 10l .75lb Crystal 60 .375lb Choc. Malt (350l) .375lb Honey malt (.25l) .3 Horizon 60min .3 Willamette 45min .2 Horizon 30min .5...

I have found this on my cones that have been eaten away on. Sent from my iPhone using Home Brew

Found a few of these but this is the largest of them eating the hops cone. Any ideas on what it is and how to prevent them next year. Also what would happen if I missed them and they made it into the brew? Sent from my iPhone using Home Brew

My wife doesn't drink and doesn't like the smell of brewing. I brew on Sundays starting in the morning and while the mash is sitting I do things around the house or just talk with the family. Then while the wort is chilling we eat lunch together. I'll also brew while watching football games...

I found this on my cascade tonight. Any idea what it might be? Sent from my iPhone using Home Brew

Count it Sent from my iPhone using Home Brew

I did use a calculated app intended for the purpose of converting brix to gravity. It's called BrixCalc, I also went to another site online and received the same adjusted readings. Sent from my iPhone using Home Brew

I didn't taste the sample. I just took enough to put on the refractometer with a dropper. It's reassuring to know it can finish that fast. There is still a lot of foam on top. I was planning on letting it sit for the rest of the week then check again and bottle if the next sample is the same...

So I brewed a cream ale on Sunday 7/20. I took a refractometer reading at flame out and read 11.5 brix/ 1.046, I just took a drop and figured it would cool enough. Just to be sure I took one more reading when I was pitching the yeast and read 10.8brix/ 1.043. My question is after just two days...

Ok so today I'm making a porter and could not locate my usual thermometer. I had to resort to a frying thermometer for the strike water. Well about half an hour into I found my regular thermometer and checked the mash temp. It said 160F. So my question is what should I expect from this batch? My...

That's interesting, I didn't know that. Thanks for the responses. So in short lower temps and/or a dryer beer could be the reasons for a longer mash by today's standards. I will also look into the recommended read, thanks again. Sent from my iPhone using Home Brew

I am hitting my numbers fine, just wondering if I may be missing something or if the school of thought has changed. Sent from my iPhone using Home Brew

The author says to mash @ 150f or 152f. For most of the recipes. There is a fruit ale that say 155f for 1hr. Which has wheat malt and has a rest @122f for 30mins. Sent from my iPhone using Home Brew

I recently read a book titled "brewing the worlds greatest beers" and in it the author says to mash for 2hrs.! Everywhere else I have seen 60min. When I calculate his example recipes they are set at 93% eff. The book is older but does a 2hr mash really make much of a difference. The author...

Consider changing to a manifold. I'm consistently hitting 75-80% with LHBS crush. Sent from my iPhone using Home Brew