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http://www.umdf.org/batzpittsburgh/ Great fundraiser, over 25 breweries as well as some home brew by Three Rivers Underground Brewers, aka TRUB. If you're in the area, it's well worth it.

What you'd be looking for is a normal wheat beer recipe, but replace the german/bavarian/belgian yeast with an american wheat yeast like whitelabs, or even replace it all together with an all purpose ale yeast like danstar nottingham or whitelabs american ale blend/east coast ale/california or...

Original Recipe: 10L (2.64 G) Boil Amount Item Type % or IBU 6 lbs Wheat Liquid Extract (8.0 SRM) Extract 75.0 % 1 lbs Simpsons Golden Naked Oats. 10° L.(10.0 SRM) Grain 12.5 % 1 lbs White Wheat Malt (2.4 SRM) Grain 12.5 % 0.50 oz Centennial [9.30%] (60 min) Hops 11.6 IBU 0.50 oz...

What do you think the beer would be like if you added them to the boil instead of the mash?

Thanks to this thread, I've had a batch of WLP008/WLP051 that has been kickin for about 6 months now. I started out by accidentally pitching both into a 10g batch, but then found out that its a unique blend and I actually kind of liked it. So then I washed that cake, filled 10 baby soda bottles...

they never said to boil. Just steep. The last two batches i've done full boil extract in my desire to step up to partial mash on a future batch. Here's how I do it. I put 6 gallons of water in my pot, turn the heaton my electric stove to about medium/high. Put my specialty grains in my...

I would assume that it is referring to The first rule of fight club is that you don't talk about fight club. So whatever was posted there is something non members shouldn't know about

I roast about 2 lbs of peeled garlic cloves covered with olive oil, mash em real fine with 3 tablespoons of onion powder, 2 table spoons of each oregano and basil (fresh) a tablespoon of fresh dill finely chopped and 2 tablespoons of butter. Take this paste and mash it into 4 lbs of butter...

Signed up, the site said 1-2 weeks. I still havent got the brolly spoon either from bass. Those bass-tards, ha ha ha.

Just had some Penndemonium last night. Totally delicious, I love Penn Brewing and have enjoyed everything I've tried there.

i find that for my purposes, i can evenly exchange candi sugar for brown sugar, and havent noticed the difference other than in my wallet.

Yeah, despite my best efforts I've never had an undrinkable batch. By efforts, I'm referring to stupid, blatant errors that no brewer, even an amateur should make. Like pitching yeast into a 100f+ bucket of wort. Accidentally creating a Faux-Berliner Weiss by leaving your wort to cool over...

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I tend to flip flop between wlp051 (California V) and wlp008 (East Coast) for all of my beers, I wash one cake of each every 6 months and that provides me more than enough for starters for every batch of brew that i'll make in that time period.

I boil my hop pellets in a cheesecloth sack very little sediment left behind, then I whirlpool and syphon to primary.

I love the Brickskellar, but they are right about the having a backup because they hardly ever have everything on their list. However I was a bit suprised to see that they had lindenmans cuvee rene the last time I was there, as I've been there 8 times before and they havent had it any of them.

While I agree that DFH is generally overpriced, they are making expensive beers. Stuff like Theobroma/Fort/etc. isn't exactly cheap to make. Other than the 60 min, Shelter Pale Ale, Indian Brown Ale, and Raison D'Etre, I consider DFH to be a novelty brewery. Its cool to have one or two really...

I've used both the californias and the whitelabs east coast ale yeast. I like the california V for a good C-hop pale ale, I make mine with centennial/chinook/cascades and 60L crystal and it always comes out really good. the east coast is more of the flavor of a sam adams ale type beer and i find...

Welcome! South Hills did buy Country wines and its just as good now.

Granted these aren't "ideal" conditions, but I've got some very drinkable beer in 3 weeks using white labs East Coast ale at around 75-80*F. At this temperature I get about 71-73% attenuation in around 5-6 days, then rack to secondary for a week, for dry hopping. and leave in bottles around...