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2 extract with steeping grains, 3 partial mashes, then AG

I brewed an American stout yesterday, cooled down to 80 and pitched. Checked a few hours later and fermentation had kicked off ... this was at 9 pm, unfortunately I has at 80 - 82 degrees. I wrapped it in a wet cold towel and forgot about it. Checked on it at 8 am and the temp was down to 68...

I have used willamette with the citrusy American hops (Cascade and Centennial). I think they go well together, but in my experience, the Willamette tends to be a bit more pronounced than the citrus.

It is legal to grow your own, but its just like brewing, you are limited to the amount you can grow ... varies state to state. That being said, I know someone who has grown some, I can see if I can ask him a few questions for you .... good luck.

If the limit hasn't been hit yet, I'd like to add another 525 to my order .... so a total of two 525's Thanks.

OK, I'm in for a 525 then. Thanks.

Not sure if you are still taking orders for faucets, or just cut off the shanks. I'll take a 525 if you are still willing. Thanks.

Just wait. I have had this happen a few times with S05, fermentation was done, and the krausen was still hanging around. It dropped, and a few days later was clear. Just wait it out.

New Castle got me outside the box, Stoudt's Fat Dog and Lancaster Brewing Company's Milk Stout sold me (just a coincidence that they are both stouts)

I buy 55 lbs of Maris Otter for $40. That enough base grain for at least 5 average brews. Comes out to about 72 cents a lb. I can get American 2- row even cheaper. For specialty grains I keep 5-10 lbs of various ones on hand and pay average of $1.50/lb .... averages out to be much cheaper in...

I got 4 lbs. Centennial, Columbus, Willamette, and Cascades. This has worked out really well for me. I can cover most of the bases here, but if I want to do a wheat or German style, I am SOL ..... but pretty much any American or English style is covered by these.

I think I may try the party-gyle brew. Generally when I am done with my last sparge, I may be around 1.030 or so. I have been hitting 80% eff. So I may be able to to a brew 2 gal batch at about 1.030 after boil. I have the hops, I may give this a try next time .... now I need more fermenters...

For Christmas, I bought myself 55lbs of MO from a local brewer. I was given a bunch of other grain as gifts. I just cam to realize that 55 lbs doesn't go anywhere near as far as I thought. I have maybe 15 lbs left, and it's only February!!! I had to go and get another bag. Just thought...

If you want to "convert" to a liquid yeast, just use as normal, then harvest it after/during fermentation. You now have it in a liquid version. This is what I have been doing, I am on my 6th batch from one S05 sachet. I usually top crop to harvest, then make a starter after the yeast has...

I am about to brew a batch. I was planning on doing BierMuncher's Aberdeen Brown, but don't have any corn. Any suggestions on a replacement? I have some demerara sugar, would that be reasoneable? or should i just omit it and make it up with some more MO?? I appreciate any input ... BTW I...

I did one, my masehd ended up at 158 - 159, and I just let it go. My OG was 1.065 I think, and FG at 1.019. Definitely a thick beer. Turned out pretty well. If you want to do a PM, I would get as much grain in it as possible, and mash close to that 160 mark, that could get you pretty close...

I have had this same issue recently. I have been fermenting low, at 64, so fermentation has gone on longer, and the krausen has been dropping after 2 weeks, and clears within a few days after that. Be patient, it will drop and clear.

So I am taking another stab at a stout. I did one before, but my therm was off, and mashed way too high. Ended up with a high FG and also hit about 88% eff ... so really I ended up with more of a barley wine .... it's ok, but I want to try a new recipe just in case the last one was a bit off...

Thanks for the replies, but the grain bill is set. I just threw in the first hop addition. I'm not concerned about the crystal too much, as it won't add too much sweetness, but just some body... I ended up using a half # of crystal 10 instead of 20 because it's what I had on hand. So far...

I'm looking for a Pale Ale that isn't overly hoppy, but has a good presence and has decent body. Does this look like it would work out? Recipe Specifics ---------------- Batch Size (Gal): 5.50 Wort Size (Gal): 5.50 Total Grain (Lbs): 9.50 Anticipated OG: 1.048...