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I have an American pale ale grain bill that I'm looking at from an old BYO style profile for APA's– 8.5lbs 2-row 0.5lbs Caramel 20 0.5lbs Caramel 60 0.5lbs Cara-Pils And I'm wondering if I can substitute 1lb of C40 for the 1/2lb each of C20 and C60? My LHBS only sells grain in 1lb or...

Ha! I didn't notice the face until you mentioned it. Weird, maybe it's possessed. Smells a little sour, but not overwhelming or out of character for cider. Behind that there's a faint scent that reminds me of some antibiotics I had to take when I had scarlet fever as a kid, which makes me...

I made a 1 gallon experimental batch of cider from some Trader Joe's Unfiltered Apple Juice and S-04 yeast in the fall. It's been sitting in a temp-controlled mini-fridge aging at 55F for the past few months and I pulled it out tonight thinking I might prime and bottle it finally. Underneath...

This is true, though they do exist. And I thought that a "Black IPA" would be a better place to try the bourbon as it kind of walks the line between a stout and a standard IPA. I suppose I could research the hop schedules for some bourbon stouts and see if I can modify those to fit my ideas...

As a bit of background, we recently found out that my wife's great grandfather was a delivery driver for Four Roses bourbon prior to prohibition and afterwards came out as the VP of Sales for the Northeast region, or something along those lines. I love bourbon, and have been wanting to brew a...

From reading How to Brew, it seems that the yeast are still cleaning up and getting through the last few gravity points during lagering. But my understanding from this thread so far, and other things I've been reading, is that fermentation should be all but done by the time the lagering period...

The point is for the yeast to get acclimated to the temperature and not shocked by going from warm to cold too quickly. Personally I think this is being overly cautious (especially the people who do and recommend a change of 1 degree per day) as a liquid does not cool down from room temp to...

Indeed Bill! And I figured I'd keep this updated for anyone interested. Took a hydro sample this morning (day 7) and it was right around 1.020 so I pulled it out of the mini fridge for a 3 day diacetyl rest. I'll rack and pop it back in Wednesday morning before work with the fridge set to...

If I'm following your advice correctly, the general rule of leaving the beer in primary longer that seems to be followed around these parts for ales, does not work the same for lagers? Rather, for lagers, one should get the beer off of the yeast as soon as possible (as allowed by the...

Awesome, thank you for the advice! The Bears play on MNF Oct. 1st and hoping to have a nice beer to drink for that. The wort came out right around 1.060 so even though 6-8 weeks lagering would be ideal, I'll probably stick with the 40 days there, since it's just about 6 weeks. Then I can...

Long-time reader, first-time poster, with a super-long post– I know that traditionally an Oktoberfest is brewed around the end of Winter/beginning of Spring to be ready for the end of Summer/beginning of Fall, however, I recently realized I had the ingredients (except the yeast) on hand to...