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went well, but i had a yeast scare lol i didnt see any activity and was just about to re-pitch when at about 3.5 days... it started to bubble! im hoping the delayed activity isnt an indication of weak yeast or off flavors in the finished product. im gonna do my best to just let it be. thanks...

i havent been able to start bc i cant find flaked oats! my LBHS carries irish oat and ive seen rolled oats in grocery stores. ive been told theyre ok to use, but will it be as good as flaked? and would i use equal amounts? lastly, considering that im just steeping the oats, do i need to cook...

why shamelessly? lol its kind of awesome. it reassuring to think my recipe was solid enough for someone to try. i still havent gotten started on this because i have to wait for my current batch to be bottled this weekend, but im really looking forward to it. also, i planned to up the cluster...

i think ill lower it to 1.5 oz Cluster for 60 min and 1 oz of Fuggle at 15. I was trying to keep it from being toooooo sweet since i dont want it to creep into stout territory. Hows that sound?

thanks for all of the input! unless u have any other tips, i think im going with the following: 8 lbs. Amber Malt Extract 10 oz. Chocolate Malt 16 oz. Crystal Malt 60L 12 oz flaked oats 2 oz. Cluster hop pellets 60 min 1 oz Fuggles hop pellets 15 min 1 oz.Fuggles hop pellets at flameout 1 tube...

i see what your saying about the color of extract, so i might adjust that. As for the crystal malt, im using 60L. because im new to all of this, im not exactly sure what the difference is between crystal and chocolate. im torn on the amount of the two. theyre both giving nutty, caramel flavor...

im using liquid extract, and im wondering why a lot of people recommend the light extract. is it an issue w/ darker being bad for some reason, or light being superior? w/ the oats, i cant do PM bc my living space and supplies are limited, but im hoping ill just sacrifice the fermentables and...

Im trying to formulate a smooth body porter w/ an abv between 6-7 and plenty of nutty/chocolate notes. here's what i have so far, please give me your input as far as hop selections and ratio of specialty malts. Im kind of new to brewing, so i use the extract and steep method. 8 lbs. Amber Malt...

i definitely plan on adding more DME next time, but can i expect any improvement for this batch after 2 weeks in secondary and 4 weeks in bottles? im thinking the malt will show a little more if the hops pull back juuuuust a little. so far, its definitely a nice beer. i was just hoping for...

ok, i just racked down to secondary and i want some wisdom from experienced brewers... the brew wasnt overly hoppy, BUT there wasnt enough sweetness to make it a solid brown ale. The recipe seemed to have enough sweet/nutty malt and i added some turbinado sugar. Is there anything i should do...

ok, i just racked down to secondary and i want some wisdom from experienced brewers... the brew wasnt overly hoppy, BUT there wasnt enough sweetness to make it a solid brown ale. Is there anything i should do or will it change after bottling? Im planning on letting it sit in secondary for about...

awesome, ill go with the site's recommendation. my directions call for 5 oz, but the calculator calls for 3 oz. That sounds eerily close to the figure i had in mind. thanks for the help.

first off... thanks for the quick replies, i definitely feel better about my hop issues lol secondly, i knew that the sugar added during the boil would be fermented. im just worried about over carbonation because ive noticed that the home brews ive tried tend to be too carbonated for my taste...

i keep smelling warrior hops from my airlock, and im wondering... is that a sign of the final product? im trying to make a somewhat balanced hoppy brown ale and im concerned that it may end up being too hop forward. also... if im worried about too much carbonation, should i cut the priming...