Search results

http://www.betbev.com/ never been there, but a quick google got me the info. hope that helps

your gravity of 1.041 @ 122f is 1.053 Relax i know if you have a good rolling boil you will burn off at least a gallon of wort.

Sounds good, are those pellet hops you are using?

I am assuming this is a Haze, and not just a chill haze... Right? Ok, I think this has to do with 1) you may have crushed the grain to fine, and 2 the typical reason; you have unconverted starches. Now this may be from the grain being to finely crushed, and/or your sparge temp may have been...

Measure in three spots to get the average, around the sides, the middle, and anywhere else.

Yup same here. You'll be fine just don't close the garage

Sorry didn't realize you had already started. I think you will be fine, when I did my first couple AG's I made mistakes... you learn from this. Just take good notes and you will be fine!! Happy Brewing!

Ok so you are doing a AG IPA. I would recomend doing a British style Infusion mash. Strike- 1.3qt/lb water @ 170 maybe fill your tun with 175f and wait to dough in till around 170, but not below. Stir in well! Low Mash- Allow to stand for 2hr 35min. Cover and maintain temp. Do not open...

don't be too suprised, Blue Moon is produced and owned by Miller/Coors. Hoagaarden is was also bought out by Budwieser, and may eventually come in cans.

My user name is Getlooseonthegoose on Cityprofile.

Wise words...

I would rack to a third. leave for a week and then bottle or keg. That is if you are ready for that.

No they are not; but I do prefer them. You can use pellets or plugs, I just found using pellets left more trub that i had to filter out. You have a good point that I forgot to mention. Beer that is conditioned for a long time slowly loses its hoppyness. By Dry hopping right before...

Making your own recipes is the way to go. Like RayG said start off basic and only make one change at a time. When you are at your LHBS taste a grain or two, so you can get a better feel for each kind of grain. The most rewarding aspect is when you hit your target style with something you made...

Double IPA 10gal total=35,350

I finished a Chocolate Stout in Sep. It is kegged now and is very smooth, has a good steady bitter at the end and is not too Chocolaty. I used 1/2 lb of Lactose sugar and 6oz of Godiva semi-sweet baking chocolate. sorry as far as kits go; I don't do them.

Dry hopping Gives a beer a great aroma and brings out the flavor of some of the hops you used. I have used it on Ipa's, apa's, cda's, and even a wiezen bock. I usually dry hop in when I transfer to my secondary. Using only fresh hops, I leave them in until either I keg or transfer to a third carboy.

Been to this site many times before, with help from Google. Now I just decided to join in on the forums.