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This is what I decided to do. Maybe I will increase the 60 min Centennial a bit to adjust for the sweetness??

OK, this is what I came up with. I kept the OG reasonable, as I have been getting pretty good efficiency lately, and I'd prefer to keep this under 1.060. Would you mash this at 152? Amber A ProMash Recipe Report Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size...

I am thinking about brewing something along the lines of an Amber Ale. I came up with the recipe below. Does this look like a decent recipe? Not sure if this would be considered an Amber Ale or not, but I'm pretty sure it falls within the guidelines for one. What do you think? A...

I have been browsing for a good Belgian Wit recipe. I have found a few that interest me, but am curious about using a dry yeast. The way I look at it I could use WLP400, or T-58. Anybody ever try the T-58 .... is it any good, and how does it compare to the liquid?? Thanks.

You really should never use hot water for anything other than washing things. All tap water has traces of heavy metals in it (ie lead). Hot water causes the metals to be absorbed into the water at a higher rate. This may not be as big of a deal in new homes with new plumbing, but older homes...

I warmed up to 72 for a week and gently stirred the to suspend the yeast ... nothing. I repitched some nottingham .. nothing. I pitched some yeast nutrient, and it dropped a little, but has stopped again. I originally pitched WLP002.

OK, I was getting ready to bottle tonight ... but I started to think .... Do you really think it's too soon? I know the SG is high, but it has been for 2 weeks. How much longer should I wait to see if it drops any more? The OG was 1.064 .. it hit 1.030 in 2-4 days, then 2 or 3 days later...

It's been in primary for 3+ weeks, and been at 1.026 for 2 weeks ... I don't think it will drop any more

Huh ... well that makes sense, not sure why I didn't see it that way before.

I am fairly certain it's done fermenting, its been fermenting for 3 weeks, 2 of which has been at 1.026 .... I don't think it dropping any more. I have also repitched yeast, which really didn't do anything. This had an expected FG 1.020, and I mashed it too high at 158 ... so i am chalking up...

I brewed a stout a few weeks back, and am getting ready to bottle. The FG ended up a few points higher than expected, (1.026 instead of 1.020) ... not a big deal, but I was wondering about boosting the ABV on part of the batch. I was thinking about bottling half normally, then on the second...

care to post a recipe?? I have a few pie pumpkins left over from halloween and was lookin to make a pumpkin ale, I know it will be kind of off season, but I will save some for next year as well ... just need a decent recipe.

Walmart has coolers for 19.99, 5 gallon round or 48 qt rectangle rubbermaid ... both the same price.

I'm not talking about putting wood chips in, I am talking about actually adding whiskey to the beer.

So I brewed a sweet stout about 2 weeks ago. My OG was 1.064 and now it's down to 1.029 ... higher than I expected. I mashed this at 158 ... so apparently I should have mashed a little lower ... lesson learned. My question is this ... could I turn this in to a winter warmer by adding a nice...

None. I had one batch that I got an infection in that turned very sour .... 6 months later I popped one ... really good, dried out nice in the bottle and the sour faded quite a bit. 8 months after bottling, tasted close to a lambic, kind of like champagne. It's been about 10 months, I think I...

Guinness. I used to think this was such a great beer. But I have come to learn, while it is still a fine beer ... there is much better beers out there ... I do think I learned this before I started brewing though.

the Nottingham mite be a little dry ... but will still make a fine brew. You might want to bump up the crystal a little more to leave a bit higher fg. ... I could be wrong though. Either way it will be good.

Yeah, I just transferred to secondary last night to see if it would get the little guys going, but other than a little degassing, nothing. So I will give it the week to clear and let the yeast clean up, maybe even two weeks, then to the bottles. I already did another brew last night too ... so...

So ...... you think its safe to bottle?