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Unfortunaly i already completed the boiling stage. I do plan on dry hopping though with cascade or centennial

Yea thats what the Hopunion bag said the Alpha acids were on the packaging. And im not gonna keep it fermenting at that Temp, im gonna keep it at around 68. I was thinkin about the amber DME i added, at first i was gonna do 3 pounds of Light DME, but i didnt know if the malt would balance out...

I built my own recipe for a IPA and i was looking for input if sounds like a solid recipe. Its a small 2.5 gal batch. 1 pound Briess Caramel 40L 2 pounds Muntons Plain Light DME 1 pound Muntons Amber DME 1oz Simcoe Whole Hops (14.1 AA) at 60 Minutes 1oz Cascade Whole Hops (8.9 AA) at...

*Most pop has sodium benzoate in it

Its probably not that bad for you, its not really that significant of an amount after being diluted in water. Also soda pop has sodium benzoate in it, which breaks down into benzene in the human body...

Well i tried a extract plus specialty grain recipe for a bitter and the specialty grains were too light and didnt quite balance the bitterness out. I've read about the iodine test in "The Brewer's Bible" by Brian Kunath. My thought process was that itd be kinda like partial mashing but using all...

I want to make a 5 gallon batch of a recipe i created using all grain. It's gonna be a ordinary bitter, it would be my first AG. I plan on using 3 pounds of 2-row pale, 1 pound carapils, and 2 pounds of crystal 20. Now my question is, can i just steep the grains for 45 minutes to an hour at 156...

well its gonna be small batch... 2.5 gallons...

I plan on brewing a roggenbier soon and i want to know what the best ratio would be for my grains. I want to use mainly rye malt and some wheat. I still am relatively new to the science of brewing. Now will i need any other grain in the grain bill to help convert the rye and wheat malt, or will...

So your essentially doing an american wheatdopplebock?... American wheats tend to not have the banana/clove/bubble gum esters that the German counterparts do...

Took the first gravity reading today, it read 1.011. Taste is pretty good, clean and crisp now signs of infection or other off flavors. I feel now that i should have used a slightly darker malt to balance the hops out. Its defintely not an extreme hop bite considering both hops used have low...

The thing im worried about is if the steeping did anything or if i just wasted grain. I've heard that only crystal or roasted malts can be steeped because there starches have been partially converted to sugars already.

Well the fermenter is 2.5 gallons... I filled to about 2.25...

I actually am using a 2.5 gallon fermenter and my OG was about 1.042

I recently wrote up my own small batch extract/specialty grain recipe and i think i may have messed it up. It's suppose to be my interpretation of a English Bitter. I steeped 1lb of Muntons Pale Ale Malt in 1 gallon of water for 45 minutes at a temp between 155-162 Farenheit (My electric...