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So...this is an ale you made not a pilsner, right? What temp did you ferment at? I would like to see the recipe too, if you wish to share.

I love Simcoe and I really love the Simcoe/Amarillo combo BUT when I use just those two hops together, I feel that it can sometimes create an overwhelming fruity/citrusy blast...not that that is a bad thing if that's what your are looking for. I just think that the Simcoe/Amarillo combo can...

Cool. Thanks everyone. I figured it was just some yeast but I wanted to double check. It's not that I don't want to rack to a secondary, it's just that I don't feel that it is necessary with this beer. If the majority felt that it would help the beer if I racked it off the "floaties", then I...

Hahaha, I like your style! I am in the same boat. Will they drop out? Should I raise the temp? Can I/Should I dry hop? When I took the pics it was really dark... Now that I look at the pics a little closer, I see a lot of bubbles on top with the "Floaties". I don't think fermentation it done...

Hello good people of HBT...I have a quick question, ok, well I am hoping it's a quick question. I brewed a Rye Ale 6 days ago. The OG was 1.064 and it fermented at 62 degrees (ambient) using Safale us-05. No rehydration, pitched straight from the pack around 70 degrees. Two days into...

That makes sense. I think I was just over thinking this whole process. Thanks!

It wasn't about getting better utilization as a whole, it was more about making sure I was actually picking up all of the sugars from the 8oz of specialty grains. Thanks for the tips though. I recently bought a mill so I will be crushing my own grains starting this weekend. I also plan on...

True, I never really thought about it like that. The only thing that got me thinking about this is, when I look at the left over wort in the tun, I know there is still some sugar left behind and since the crystal malt is only 4% of the total mash bill, I wonder how much of the crystal is...

I was wondering if anyone steeps there specialty grains (i.e. Crystal Malts) separate from their mash? I am making a 5.5 gallon AG IPA that uses 14.25 pounds of grain. Of the 14.25 pounds of grain, only a ½ pound (8oz) is Crystal 15L. Since there is no enzyme activity taking place to convert...

No Blind Pig in Central Cali? That sucks! There is plenty of it here in So Cal... Well, that's the beauty of brewing your own, if you can get it locally, you can always try to clone it. Glad to hear your brew came out great.

Recipe looks good! How does it look/taste/smell? Any pics? How does it compare to Blind Pig? I recently brewed an IPA with a different but similar grain bill. The hop bill was all Simcoe, Centennial and Amarillo. It's in the primary right now and already smells great. I am planning to...

His recipe says "Batch Size: 6.0 G (23.00) L". It looks pretty close to what I posted for 5.5 gallons so I am right about there. I am just not sure how much Crystal 60 or Cholcolate malts to use... EDIT: Actually, he posted two different batch sizes in the same post, "Batch Size: 6.0 G...

Let us know how the brew turns out. I am not planning to brew this recipe soon. I'll probably brew it in the summer time. This will be my first kegged brew.

Does anyone have this recipe for 5 or 5.5 gallons, U.S.? All-Grain... Here is what I came up with for 5.5 gallons. When I brew this I want to make sure I brew it exactly how it is intended to be brewed. Name: Mild Mannered Ale Style: Dark Mild Recipe Type: All Grain Yeast...

You can cut the Crystal 20L in half to a 1/2 lb. but that just depends on how much sweetness you are looking for in your IPA. When I look back at a lot of my older IPA recipes I found that when I used 1+ lbs. of Crystal malts my IPA's were too sweet for my taste. I found that my IPA...

So, how did the barleywine turn out? It sounded like it was going to be winner...