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I just popped open a can from what is becoming one of Ohio's top IPA brewers. Hoof Hearted - Roller Blabe. It's a delicious IPA that was just canned this past Sunday, and I figured "why should we hoard it all? Lets share it with the rest of the country" So - my offer is to trade some of my...

Brewed a 1 gallon odd-ball version of this a couple weeks ago. I wanted to brew a Coffee, Chocolate, Cayenne stout or porter, and decided to use this guy as a base. Used S-04 instead of Notty, kept in a bath at 68-70, so I'm confident the fermentation temp stayed right around there. OG was at...

I brew a delicious citrus blonde with Sorachi Ace, Amarillo and Citra hops with a good amount of lemon and orange zest. Excellent summer drinker. For late summer I like my Berliner. It's needs to get a little warmer before I brew it (I let half of the batch sit on lacto around 90F) but that...

I brewed a RIS with OG of 1.105. I have a 10 gallon kettle so I obviously didn't do a full volume mash. I did a double batch sparge and ended up with about 8 gallons pre-book and hit around 65% efficiency. It's definitely doable, it just makes for a long day and that bag is heavy as hell!

Update I didn't dump this monster and now I'm glad I didn't. In a month the overpowering alcohol flavor and scent has subsided quite a bit. I imagine that it will continue to do so for several more months. I tasted it today and there is an awesome vanilla like flavor that was not there before...

I brewed a RIS a couple of months ago using 19.5 lb of grain. In my 10 gallon pot I think i used somewhere around 6.5 gallons of water to mash and it came damn near to the very edge. I attached a picture that was before i added the dark grains. I did a sparge with an amount that i can't remember...

I didn't use notty in the original batch, i used S-04. I have enough bottles that i think that I'll just bottle this one and set it aside, hoping that it eventually becomes drinkable. Since i was planning to use it for my wedding, i was wondering if notty would be a good yeast since my swamp...

Thanks for all of the replies. The issue I'm having is that i was planning on using this beer for my wedding in august. I guess i won't give up on this one just yet. I may plan on rebrewing it and putting it in a swamp cooler right away so that i can have a drinkable version of it for then. The...

I brewed a Russian imperial stout back in the beginning of December. I pitched yeast at around 68-70, and put it in a room that sits at around 65. The next day when i checked in it, there was a good fermentation going and the fermometer read 77. I quickly made a swamp cooler and got the temp...

I got the bag from my LHBS - I believe it was 18"x32". From LD Carlson I believe.

It's 10 gallons

Well, I finally got around to brewing (sorta) my RIS. I mashed/sparged tonight and will boil first thing in the morning. 19.75 lbs went into the bag - and nothing split! I was able to pick it up no problem (well, other than the fact that it was heavy to say the least). I do a batch sparge...

I do 5 gallon BIAB batches on my small apartment's small stove. My pot is really wide so it fits across 2 burners on this stove - makes bringing it to a boil easy. I think it'd be difficult to boil 6.5 gallons of wort on my single burner.

I'm brewing a Russian Imperial Stout tomorrow with a 19 lb grain bill. Hopefully I don't end up with a split bag...

In the coming weeks I'm planning to brew the Russian Imperial Stout which appeared in October's BYO. It will be my first attempt at water chemistry and I would appreciate any tips/suggestions you may have! I would also appreciate if anyone could share a good water chemistry calculator with me...

In!

Definitely start by reading up on the style that you want to brew. Keep it simple for your first brew, if you complicate things and you end up not liking it it may be difficult to pinpoint what exactly isn't mixing well. Read up on the BJCP description of the style you're trying to brew, look...

Hey all. I'm getting married next summer and was planning on brewing a large portion, if not all of, the beer for the occasion. I was hoping to get some advice from some of you who may have some experience with such a task. First item - quantity. How much should I need? 150 guests, but wine...

I'm contemplating making this as my first cider. With the holidays coming up, I was thinking about making it apple pie-esque by adding some apple pie spices. Anyone ever done anything like this with a cider? Any advice?

I would if I could! The best I can do for temp control is a swamp cooler which could keep it in the mid 60's. I was thinking Oktoberfest with a clean ale yeast like US-05.