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closet temp looks okay but without control the internal temp in the fermentor will go up as much as 5 F... a bucket the fermentor will fit in with water and ice to help control temp. good luck ... rice can be a sticky thing to work with...

You need enough rye to be able to taste it IMHO. I use about 50% rye in my rye ipa, but that is my taste buds. Crystal malts are great but in an IPA they get a little over whelming very quickly... I use 0% crystal malt in most of my IPA's but never more than 7% and then use light 20 to 40...

drop the chocolate and reduce the amount of crystal and go with a 40 or 20 edit --- oh and double the amount of rye

jammin you nailed it ... a great IPA is all about hop flavor and aroma from late additions and dry hopping.

1. If the brew is an English bitter then a stone fruit is what I like and expect. If the brew is American then citrus fruit is what I like and expect. I think both are good. 2. In English bitters the stone fruit comes more from fermenting a good English ale yeast at 18.5C to 20C than it would...

I would not do that. Use a flash light and look through the plastic bucket to see if you see foam or a ring left by foam. If you see either it is fermenting. I would say just relax and leave it for 21 days, I bet it ferments just fine!

Brewing an English Oatmeal Stout! I always brew on the 27th of December. I brewed my first batch of beer on December 27th 2010 --- a Mr. Beer kit Cowboy Lager. So every December 27th I brew a beer, normally a new recipe. Today English Oatmeal Stout batch number 141 on my 5th anniversary as a...

The study in the link indicates that 100% Malted Oat Beer is possible. Need to deal with two factors A) the lipid (fat) content of malted oats is almost twice as high as malted barley and B) proteins are higher so you may not be able to get clarity and the beer may be a little "chewy". If you...

Nice ... add me to the list

Lord of the ESB --- please! and Thank You

Welcome!

Both BJCP and BA style guidelines are good places to start to provide insight and guidelines into what is considered "normal" for a particular style. They are just that guidelines and I use them to see what is "considered" to be normal. The ranges for OG/FG SRM and IBU are guides for volume of...

1. Adding vanilla bean direct to secondary "could" infect the beer. 2. Boiling the beans in water for 10 minutes allow to cool covered will sterilize them. As long as you add the water and beans you should be fine. Use distilled or RO water if your tap water has chlorine. 3. Soaking them in...

1. Decide the style -- 2. Research the style, BA and BJCP Style Guidelines, books and online -- taste beers in the style at brew pubs or other commercial or from members of brew club. 3. Research style ingredients (see #2) 4. Formulate a recipe in my head 5. Enter the recipe into...

Malt can vary from maltster to maltster. For example Pale Ale Malt from Briess is very different than Pale Ale from Rahr. Further the name of a malt (i.e. Victory can be a copyrighted or patented name "Victory" is the registered trademark name of biscuit type malt made by Briess). Chocolate...

To answer your question: Add the cherry concentrate after fermentation that is where you get the best "cherry ness" in the beer. I make a cherry wheat every year. A friend's family has a cherry orchard and I can get a lot of fresh cherries free. I use about 6Lbs of tart cherries. I remove...

To really learn about Malt if you are interested you can get this book: http://www.brewerspublications.com/books/malt-a-practical-guide-from-field-to-brewhouse/ It is a fast and easy read. Fairly complete and not to technical. I enjoyed it.

Welcome!

Welcome to the adventure. Your going to love all grain brewing.

I make a cherry wheat every year... about 3 pounds pitted fresh cherries in the cereal mash with oats and rice and 6-row (1lb ea) which I use to step from 140 to 153. After primary I will use another 3 lb fresh pitted cherries and 2 quarts of water and boil until most of the water is gone and...