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i just made this brew for the first time on sunday. i copied the recipe exactly, but trimmed it down from 5.5 gallons to 3 gallons. is this what its supposed to look like? ive never seen a color like this before...

SIAP. what is the best wyeast equivalent for Nottingham? are you guys just with the standard and reliable good ole 1056? TIA :mug:

yea, for real. i thought the whole point of everyone getting back into home brewing was so they could all their make their own version of an imperial double IPA :D :tank:

i did a little experiment yesterday, in my condo, on my gas stove with the power burner. temperature inside my condo was around 66F, with barely any humidity (were constantly dealing with it being too dry in the winter months). i put 3 gallons water in my American Kitchen Commercial Stock Pot...

i found this one too, but you are right, its all speculation. plus, everyone is listing the two obvious malts (2-row + crystal), but those guys brag about using 3 malts on the bottle label. so what is the 3rd malt??? hopville is a good place to look too, ive had no luck there either...

The style of Sam Adams Boston Lager to me is about the most perfect beer style on the face of the earth. You should know now that I do believe that "less is more" when it comes to creating my recipes. I like a perfectly balanced beer, with a bit of crispness to it, smoother finish, a touch of...

*BUMP* im also looking for a clone recipe if anyone has it to share.

:confused: i brewed an all-grain, all-wheat 3 GALLON recipe on saturday. today is tuesday. its been a full 72 hours and i am concerned with the activity after 3 days. i used wyeast 3333. it appears to be off to a very slow start. i originally stored my bucket at 62F, but after 2 days of...

after getting this idea from james at basicbrewing, i plan to brew an all grain, all wheat BIAB tomorrow. can you guys help???? i will brew on my stove and plan to use my 5 gallon pot as *BOTH* my mash tun and my boil kettle. here are the *malted* grain ingredients that i will use to make...

oh man simply awesome :mug: thank you for sharing this video, its why i come here for help because you guys are so helpful and know about videos and stuff like this. this looks a little tricky but as i always say, if its easy it aint worth doin'

2 reasons. 1) i can only boil about 3.5 gallons on my stove. 2) my goal is to make 2 wheat batches that have slightly different ingredients and use a different yeast for each. i think this is a great way to learn about ingredients and a way to accelerate the learning curve. i can compare...

still quite the newb when it comes to building recipes, but its sure fun to try :D i picked up the following ingredients at my local home brew store. if possible, I would like to use up the majority of these ingredients to make 2, 3 gallon batches (partial mash) of slightly similar wheat...

whew! 24 pages deep! :rockin: any more tips on lagering for the lager fanbase? i know were the black sheep of the family, but i just think that less is more in a beer :mug: anyways, i have a vienna lager in my primary right now, currently sitting on day 11. i chose bavarian lager...

for those that might be looking, i did find a place in Woburn, MA that can get the Weyermann Vienna Red LME for you. The cost is $54 for a jug of 9 lbs. You can call them at 800-523-5423 and ask for Tracie. They can special order it and it takes 2-3 weeks. storunner, i am going to do just...

bump i'm looking for this LME in the states. anyone know where to buy?

sorry to pull up an old thread... but i was hoping to get some help/suggestions/etc with a Vienna lager recipe that would be similar to the commercial brand "Dos XX amber". http://www.bjcp.org/2008styles/style03.php#1a i am still a brewing newb. Ive only used the extract kits from...

another bump... i have the digital A419 controller and it seems to be on the fritz today. it keeps flashing back and forth with the current temp (70) and "ASD". my "SP" is 66 so it could be kicking on the compressor to cool down. any help would be greatly appreciated.

yes, this thread is a bit old, but i am reviving it to say thanks for ALL of the helpful suggestions to cope with diacetyl. it might be helpful to remind everyone about the role a yeast starter plays in this... i got this from a good friend that has been helping out a beginner brewer.

my weekend... i brewed the czech pils on saturday night. i was able to get my wort down to 58 degrees with a chiller hooked up to my faucet and a big ice bath. because my yeast starter was NOT ready, i transferred the wort into my primary 6 gallon glass carboy, threw on an airlock and put...

this is what we decided last night after brewing was complete. both wort and starter went into fridge overnight, still need to bring temp down a little more, will then pitch the yeast later on today. then will take the O.G. then i wait 7 days then take S.G. each day until i get two...