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I'm feeling adventurous, and decided to brew a rose gose with a bunch of rose peddles. I'm not looking for notes on the rose peddles (though if you have any extreme DO NOTS, I'd be happy to hear'em!), but rather if it would hurt my lovely yeast if I add 2 oz of 88% lactic acid right into the...

I'm hoping to see 1.010! My gravity tonight after 9 days at 48 degrees is 1.020 (and still active), so I'm slowly raising it to 62 (my basement temp.), then finishing it at 70 in a couple days. Thanks for the info on the style.

So I just brewed what I THOUGHT was a bohemian pilsner, but looking at what the flavor profile might end up being, it might be a german pilsner...or if it doesn't ferment much past 1.020 it might be a Bock. What in the hell should I "market" my beer as? I used SafLager W 34/70, pilsner malt...

Thank you for the reply. I can't change my yeast at this point, but I'm liking all the extra information. A lot of it is stuff I'd run across before, but there's plenty of new stuff to learn!

To be clear, this is my FIRST lager. I've been partial mash brewing for 6 years, and want to take the plunge into the crisp, clear world of lagers. I want my beer to be as clean and crisp as possible, so I'm starting with 6 lbs. Pilsen DME and .5 lbs. aciduated malt (5 gal. batch), and I...

Well as it all shook out, the FG was 1.066, and ended at 1.020. I mashed high because I was worried I'd end up with an abv too high for my liking. The added body without added sweetness from the higher mash made for a delicious, 6% beer. The chocolate flavor came through in spades after a...

How did that no-crystal porter turn out, Mcknuckle? Could you give a flavor profile of it?

Thank you for the input. I agree with many the things you've all said. I've used brown malt in a porter before, but I had to order it online and I try to support my LHBS whenever I brew. I've also used midnight wheat once and loved it, and I was hoping that it would fill in some body to the...

Have you made a porter without crystal malt? Can/should it be done? Basically, I'm wanting to make a robust porter I can drink all night - meaning a chocolate beer that's light in body. I decided last minute to cut out 1 lb. of crystal 80 and throw .5 lb. midnight wheat into my grain bill...

The wedding was a success, as was the beer! I changed out the pressure release valve (best $6 i ever spent), and the beer was carbed and delicious...hell, it was gone before the reception started! Thanks for all the advise.

Sigh. Yes, I have delicious beer in it. Since it won't hold pressure, I have no qualms about popping the lid off and checking out the PRV seal (thank you for the part terminology). I'll check the keg tomorrow. My inpatients with alcohol leads me not to trust myself with a screwdriver...

I have a used corny keg, and it will NOT hold pressure - not even overnight. I changed the large rubber seal on the keg lid, and the external/internal seal rings on the in/out ports...but the SOB still won't hold pressure. Is there a seal on the gas letoff thing (sorry, I don't know the...

This is a simple recipe that I've brewed 4 times, and it is the beer I'm brewing for my wedding. I prefer beers on the bitter side, so this might taste like an IPA to some. If you like it less bitter, cutting the two cascade additions in half might make your pallet happier. (mash @ 155...

The barrel is charred oak and there's never been any hard-liquor in it. Sounds like I have a "Wood Aged" beer. Thanks.

Pretty straight forward question. I made a 6.8% wheat beer, aged it in a 2.6 gal. oak barrel for 2 months, and against all odds...the hops survived the oak! Didn't think it would have any hop character, but it's there and it is welcomed. Would it be more appropriate in Wood Aged beers OR...

I have a porter in the primary and after 4 days (4 EXTREMELY active fermentation days) I was considering slowly bumping up the temp from 60 to 70. I was very impressed with how the yeast handled 60 degrees, so I'm not sure if I'd be doing more harm than good by changing things around. I know...

Dry is what I'm going for. I used an Irish yeast on my 1st attempt at a porter (can't remember the yeast brand), and it while it was enjoyable, it did leave a little more sweetness/esteriness on the palette than I like.

WLP007 was the yeast I was planning on using. I'm glad to hear your success!

Thanks. The recipe looks nice. How'd the S-04 work out for you? I tried it in an Irish Red years back, and was underwhelmed. I've been considering giving it another go.

I'm using Brown Malt for the first time and have recently read that some brown malt act a lot like crystal malt, but again, I have no experience with it. I recently posted a different question regarding diastatic power of brown ale, and I'm continuing my info-search towards a recipe. The...