Search results

Looks good! :mug:

Thanks for the tips guys. So how's this for a change? 5 Gallon Batch 2 lbs light DME (24% grain bill) 3 lbs Weyermann's smoked malt (35% gb) 2 lbs Munich (24% gb) 1.5 lbs Vienna (18% gb) 1.5 oz Vanguard pellets 60min (24 IBU) 0.5 Vanguard pellets 30min (6 IBU) 0.5 Vanguard pellets 3min (1...

Hey, I'm trying to formulate my recipe for a rauchbier (and using yours as kind of a jumping off point so thanks!). How much of a hop character did you find with just .25 oz of both flavor and aroma hops? How malty/balanced was your beer? I want mine really close to balanced, but maybe a touch...

Ok cool. I'll do partial mash, cut the flavor and aroma hops, and actually, I think I'll cut the honey malt too. I do like the flavor, but I think you're right that it's a bit redundant with the Munich and Vienna and I don't want it too sweet. Thanks for all the help! Oh, and btw I actually...

Actually, I made a mistake while writing it. It should be 6.6 lbs of LME. Although, when I steep grains, it really is a partial mash as I bring the temp to 155 then add the grains and hold it for 45 min. I think you're right about the honey malt And the beechwood smoked malt from Weyermann

No prob. Just make sure you don't aerate it when it's above 80 degrees F or it'll oxidize the same way it oxidizes after it's fermented. (Don't worry about stirring it while hot causing oxidation. It's more of just don't pour it hot and such). Good luck!

While your beer obviously did ferment, it's possible that your fermentation stopped earlier than it should have. That could happen due to a number of things, but usually its under aeration of the wort. Make sure you really aerate that stuff, especially for bigger beers. Did you take a final...

Hey, So I'm trying my hand on making my own recipe for the first time and was hoping you guys could give me some tips before I brew. I want to make a rauchbier. Except I don't want the smoke to be overwhelming, so I plan on not using it as the biggest grain addition. Also, I'm trying to make...

Hey, So I'm trying my hand on making my own recipe for the first time and was hoping you guys could give me some tips before I brew. I want to make a rauchbier. Except I don't want the smoke to be overwhelming, so I plan on not using it as the biggest grain addition. Also, I'm trying to make...

Hey, So I'm trying my hand on making my own recipe for the first time and was hoping you guys could give me some tips before I brew. I want to make a rauchbier. Except I don't want the smoke to be overwhelming, so I plan on not using it as the biggest grain addition. Also, I'm trying to make...

Any thoughts on adding oak chips to the secondary? I just had an oak aged dubbel last night that was amazing so just wondering?

Pick me!!!

Thanks for all the input guys. I'm pretty sure the yeast is viable now. Thinking bout using two vials, but still thinkin As far as the starter goes, the reason I don't think I'll make a starter is that I've heard that during the lag time the yeast is reproducing and that's when they create all...

So I've had a vial of liquid white lab yeast in the refridgerator for about two weeks now and I've noticed it now has a brown layer on top of the yeast cake, maybe 2 millimeters thick. It's expiration date is August 29th and I don't want to make a starter. I'm brewing a wheat beer so I want a...

Cool. Thanks guys. Went with 1lbs caramalt and 1/4lbs biscuit and a small packet of burton salts (gypsum and papain sold in a convenient little single-use bag) and a bit of Irish moss in addition to the recipe. Made a few mistakes (forgot to crush grains before steeping, might have a bit too...

Cool. Thanks guys. Everything is all in the fermenter and I feel much better about all of it

Well thank you guys, I trust ya. Just wondering though, doesn't all that jazz mixed up in there effect the OG reading?

So..... I kindof stirred the wort to "help it cool down". What happened was I disturbed the trub and now its all in the wort. I transferred it to the fermenter, should I wait on adding yeast, wait a while for crap to settle, transfer it to a secondary, then transfer it back, or will that not...

Also, should I build a starter for the yeast?

So, I want to brew the Whitey's Gone Fishin' Pale Ale from the Joy of Home Brewing book. Recipe is as follows: 6.6 lbs light LME 1oz Amarillo hops (60min) .75oz French Strisselspalt hops(10min) .50oz Sterling Hops (0min) English yeast (I'm thinking WL013) So what I was wondering is...