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I'm pulling up my recipe from Beersmith and you're right, I did end up scaling this recipe to 1.059 but maintaining the same percentages from this recipe. You'd be looking more like this: Pale 2-row 11.67# (81.38%) Munich 0.97# (6.78%) Cara-pils 0.49# (3.39%) Wheat 0.61# (4.24%) C40 0.60...

Or, do we harness the energy? I propose we create a "Smack Down" series on HBT. After all, without chest thumping and competition, the bar for "quality" would be nowhere as high as it is today. Pick a style and send me your beers, boys. I'm happy to settle this publicly and fairly. All...

I agree that research only goes so far. I think the correct equipment is key. It took me 15 batches before I could get the right equipment. When I did, my beer improved in quality and consistency of quality. Research was the easy part! Most of you are saying that you hit your stride after...

"Good beer" is subjective, so what I'm wondering is how long you brewed (timeframe, or maybe # of batches) before you were brewing "quality beer" on a consistent basis. I think we brew so many sub-par batches in the beginning that it's easy to fool ourselves into thinking a poor quality beer...

Hey friends, fermentation just ended on an american pale wheat recipe I put together. The recipe is intentionally simple and features just a small amount of late Citra additions. I want to build on it now, when I move it to secondary. What are some interesting things you've done to wheat...

Crap, I love all three. For real. Make a series of 3 beers and use them all, man!

So first off I completely understand the excitement, but you should try your beer and see what you think first. It's sorta like saying, "I just made my first meatloaf. It's in the oven and now I plan to make a meatloaf every week!" I would say forget about cost right now. Buy new bottles or...

Give your bottles a good 3 weeks to carbonate. Different styles of beer are carbonated at different levels. What you are describing might be perfect for a saison but maybe not your preference for an ipa. A few extra burps isn't a big deal if you enjoy the beer I think.

Aerate your wort, pitch enough yeast, and ferment at the right temperature.

For real, stash them away for 2-3 more weeks and try again. You might be surprised at how it changes with time & proper carbonation. If you still don't like it after that, I guess you struck out, but you've learned a few lessons that you will take with you on the rest of your journey. I wouldn't...

Keep it simple. Find a solid and forgiving recipe that uses mostly 2-row with maybe a small amount of something else for some character. Clean yeast like US-05, a clean bittering hop and a few ounces of hops tossed in (based on your own tastes) late in the boil for flavor and aroma. Focus again...

Yes it's all possible. Test again but use thicker soapy water. Use a brush and slop it on all the areas you want to test instead of using the spray bottle so you know you're getting coverage. Untap the keg and crank up the PSI's to a safe but higher level.

Off the top of my head I think the common answers to the overcarb problem will be: 1. Your beer wasn't done fermenting when you bottled it. 2. You overprimed 3. Sanitation issues (bottles not as clean as you thought?) I'm leaning towards #1 or #3. Maybe #1. Wait until you think your...

Brewed this 2 years ago with one big modification and a couple of blunders. However as it ages it's one of the best imperial stouts I've ever tasted and for my taste it's got the real Expedition beat. I can tell you from experience that this recipe is more forgiving than you might think, so use...

Can somebody help me out? I want to brew a beer that I can toss in an unused keg and just age for a while. What should I make? Something other than a great big imperial stout. What are some interesting things you may have done or thought of? Thanks for helping me get the gears moving again. zc

For what it's worth, I have that same space heater inside my chamber. It will shut off if it tips, or if temp gets too high, according to the manufacturer. I don't trust that. But I have that same temp controller. I can tell you from experience that it will kill power if temp gets too high. I...

Brother, if your kids are happy and healthy and love life, anybody who says you're setting a bad example can just go f-ck themselves.

I'd like to add that I just brewed this recipe and currently have it on tap at my place. http://www.craftedpours.com/homebrew-recipe/maine-beer-lunch-ipa-clone-homebrew-recipe It's in the same rough ballpark as Lunch. One of the better IPA's I've brewed. My wife has been enjoying it too...

Thanks for the reply and appreciate you keeping it simple.

So yes, the softener is there to get rid of the high iron and manganese. Are you saying that I'm good to brew with this water and a calcium supplement, and that's it? Nothing else sticks out to you as an issue if I'm looking to brew various styles of beer (IPAs most often).