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comin back to this, anyone got any yeast they really liked workin with from bottle conditioned beer? i personally have slants from the dreggs of a seirra nevada pale ale that i love brewin with. anytime i do seirra clones, i use their yeast strain, (which is often) and never have any problems...

i got a full size refrigerator that i use as a keg station. if i cram all the **** in i can only fit 3 kegs and the co2 bottle. i was thinkin if i could hang the co2 bottle from the top i could fit 4 kegs in there, and that would be ideal for me. anyone ever done anything like this? not quite...

came out alright. added far too much caraway seed, and it really overpowered the beer. it has a strong minty flavor, kinda like menthol cough drops. i ended up tossin the batch, couldnt take it after a few pints. if i ever tweak the recipe around a bit, ill re post the resulkts

went pretty crazy with specialty malts, but paid off! love this beer, its awesome to have a flavorful low abv kickin around during baseball season 5 lbs US 2 row .5 lbs Crystal 40 .5 lbs Pale Chocolate .5 lbs Victory .25 lbs Crystal 60 .25 lbs Chocolate .25 lbs Special B .75 oz US...

i just brewed one without coffee or chocolate, and i personally wouldnt put any in. there is so much hop flavor goin around that i dont think it would even be worth it. i mean everythings worth a shot either way. i brewed mine like a double ipa, with the subtle roast flavor, and and it...

looks pretty good to me, i got a black ipa on tap right now, similar style recipe and its possibly the best beer i ever brewed. i used some dextrose in placeof some of the base malt, to keep it dry and drinkable, like a IIPA. they go down so nice, its VERy easy to get hurt ha ha

i would probably just keep it to the lighter side, and use a nice clean yeast that can make the hop flavors pop. i think noble hops have such a great flavor/aroma, as long as there isnt too much caramel flavor i think it should come out fine

i had this same problem, and i was thinkin if you put the crushed fruit into a mesh bag instead of just loose, i would think most of the pulp and chunks wouldnt be able to escape into the racking cane. i havent tried this yet but i cant see how it would make things any worse

from what i gathered in BYO and Zymurgy, there should be roast flavor, but should be more subtle as the other guys were saying. in both magazines it said that black ipa's shouldnt just be a stout recipe with alot of hops. i just brewed my first batch, and keeping the dark malts to small amounts...

i got a real easy all grain one. 8.5 lbs Pilsner .5 lbs Munich 1.5 oz Tettnang(4.5% aa) 60 minutes .5 oz Tettnang 10 min i also use white labs german kolsch yeast, wlp029 and ferment at 60-62. at 75% effeciency its right around 4.8 abv, and real light. also, the first time i...

i use alot of different malts in my mild, and it gets pretty dark. i think its like 23 srm or somethin. i use special b, pale chocolate, chocolate, victory, crystal 40 and 60, gives the beer a real complexity and still is only like 3.5% abv. milds are a real fun style to play with i think

not much experience with that fruit, but when i do my fruit beers, i usually rack my beer onto the fruit after primary fermentation is done (usually 7 days just to be sure) i like to make a chunky puree with fresh fruit, and i suggest usuing a mesh bag for the pulp, i made a grapefruit beer...

i ended up using 3 lbs of actual honey right in the boil, and also using 4 oz honey malt. after fermentation there was no honey flavor or aroma, so i put a pound of honey in the keg. and after i poured off a few pints of straight honey it was actually really good. it mellowed out into a great beer

i think it depends on what the beer is. for ales, i dont really worry about whether i decant or not, that all depends on what kind of time i had (sometimes i forget to make the starter early enough haha) but if its a lager, your going to be making a much larger starter and probably growing at...

i use the son of fermentation chiller. its not exactly what the way its described in the article, but all the same concepts. thing is amazing, im telling ya if you got the time and space this is the way to go. i didnt have room for another fridge to devote to beer (already got a full fridge...

yea i deffinetly wouldnt put it as a straight up stout, but ill go 21 a, thanks guys

when using lemongrass, we always broke it up real fine in the restaraunt business,is it the same in the brewing?

ive decided honey malt is a good route, thinkin about some lemongrass too, ive used it in cooking with sauces and such, ever use it in beer? i dont want to overdo it, but have a nice underlying lemon flavor too, just thinking about amounts if anyone has some input

i brewed an oatmeal stout with fresh coffee and cinnamon sticks, and am about to send it in for a competition. im thinkin it should be a spice herb veg beer, but does anyone think it should be a specialty beer? im guessin coffee counts as a spice or herb, but im not sure. if anyone has any ideas...

well due to time issues, went ahead and just kinda wung it. the cooled wort smells delicious though. i added the carraway seed at 5 minutes, and crushed the berries in a bit of hotwater and added them at like the 30 second mark. can smell both parts in the finished wort. if it comes out good ill...