Search results

I initially had 1.5 lbs of Rye Malt. The person at the homebrew store recommended cutting that to 1lb and adding the 6-row. This is only batch 4 so I am somewhat at the mercy of what people tell me. All of the grains are already mixed but I would rather go back and get new rather than brew...

For my next batch I am planning on doing a Rye IPA with some black peppercorn added. I based a recipe off of another one I found and adapted it a bit. When I stopped by the LHBS today my normal guy wasn't there so someone else helped me make some adjustments. This is what we came up with...

I like to keep it simple. I also don't fancy myself a good enough brewer yet to warrant a brewery name (actually just can't come up with anything yet). I am pretty passionate about being a Michigander so that is why I included the little map.

I bottled my Oberonish clone 9 days ago. I used Wyeast WLP320 (American Hefe). I have to bottles in a couple of closed wooden crates. I initially left them upstairs because the ambient temp was about 70 versus my basement which stays a fairly constant 64. With the warmer weather this...

What font did you use for your label? I really like it.

After some research online I determined the style I should be shooting for is an English Blonde Ale slightly heavier on the wheat. I worked with the guy at my LHBS and came up with the following (wasn't sure on the best way to post it) malt & fermentables % LB OZ Malt or Fermentable ppg...

Anyone have any thoughts on this? Was hoping to stop by the LHBS on my lunch today.

I love the spiciness of Whitsun and I want to get in one more nice summer beer. Could someone either help me out with an extract recipe or point toward one that is already formulated? For those of you may not be familiar with Whitsun, here is a link to its page on the web...

Thanks to everyone for your insight. Exactly why I posted here. I am sure I will end up with a carboy at some point. I don't envision needing to do a secondary for quite some time since it sounds like anything I want to accomplish I can do in the primary. Cheers

Ok. Seems reasonable. So by that rationale, if I have a situation in which I have to rack to a secondary, is there any problem with using a 5 gallon bucket? That would certainly minimize headspace. Obviously it would have a larger surface area though.

That all makes sense. But...it sounds like there is huge support for dry-hopping in the primary bucket. Doing so would require removing the lid which, undoubtedly, will allow O2 into the bucket. This does not seem concerning to anyone. Personally, I prefer to just doing everything in the...

After much reading and research and many conversations, it would seem that racking to a secondary is a thing of the past for the most part. Even for dry-hopping it sounds like most people just grow the hops in their primary. Some in a bag, some not. So if I can get my hands in some food grade...

Thanks, I did a bit more research (which I should have done previously) and you are right. Sounds like I should add them with a few minutes left in the boil.

I actually have two questions here, one about my current batch and one about a follow-up batch... I currently have an american wheat ale fermenting: 7.2 lbs wheat LME 0.5 lbs caravienne 0.5 lbs munich 1 oz hallertau 60 mins 0.5 oz saaz 10 mins 0.5 oz saaz 5 mins Recipe said primary...

Just got home and took a reading. Not surprisingly it is now 32. Goes to show my original reading was artificially low due to lack of proper stirring. I will check again tomorrow and Saturday. If it is staying the same I will assume it is as good as it is gonna get and proceed to bottling...

I am 6 days into primary. Based on your advice I should let fermentation finish up as is and add the water when I transfer to the bottling bucket correct? If I am using bottled spring water, do I still need to boil it? Also, should I still shoot for the recommended FG before transferring or...

Thanks for the pointers. I guess I didn't have a reason to siphon and not pour. Now i know

Recommended OG was 1034 - 1038. I came in at 1034 with 4 gallons. Recommended FG is 1010 - 1014 That would mean my OG was extremely high. Hmmm, anything I can do to fix this at this point?

But I never got it up to 5 gallons. I stopped at 4 because that was at the recommended OG. Was I correct not adding any additional water? If so, cool. If not, are there any changes/additions I should make during fermentation to make up for the volume shortfall? Edit @Tinga: Thanks. You are...

I brewed my first batch last weekend. It was the brewers best scottish ale kit (had to start somewhere). Everything seemed to go well during the boil and transfer to the primary. The recipe called for adding water to bring the volume to 5 gallons while being careful to stay within the...