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I'm a relatively recent kegger. I have a 4-tap keezer in my house and have kegged approximately seven 5 gal batches of beer. I have an issue with one keg undercarbing and I think it may be a bad gas post. The first beer in this keg was a porter. I left it at 13 psi for two weeks before the...

I've recently brewed a best bitter for my new daughter's christening party. Brew day went perfectly. Her middle name is Rose so I wanted to add some complementary rose character to the beer. My initial thought is to "dry hop" the beer for 3-5 days with approx. 4 oz of rose petals. Recently...

Any stuck mash problems with this approach? Do you get any oat flavor with this, or just a killer velvety mouthfeel?

This is exactly what I'm going for. I've never used brown malt so I think I'll use about 2 lbs to complement the special B and lighter chocolate malts.

How's this for simplification: 18 lbs Maris Otter .75 lb Pale Chocolate .75 lb Chocolate Wheat .75 lb Black Malt .75 lb Roasted Barley .5 lb Special B 1 lb D-180 Will the 18 lbs of MO give me the breadi-ness I'm looking for? I think a 156 mash will give me the sipping beer quality...

It's certainly within reason to hit your FG within 72 hours at 70 degrees. I brewed a hefe using Wyeast 3068 (same strain as WLP300) last Monday and was able to keg it yesterday. I waited for the wort to drop to 62, so I didn't pitch until Tuesday, but it still had a solid 5 days fermenting...

I want to brew a RIS for Christmas this year. I want it big and chewy so I'll start it sooner than later. I've got about 40 all grain brews under my belt but never made a RIS. I'm excited to try. I want to give it a rich chocolatey bready character (think a milano cookie) balanced with...

I'd use enough summit at 60 to get you to 25 IBUs, then use your Amarillo, Centennial, and Summit (in proportional, not equal amounts) to get you another 15-20 IBUs at 15 mins. Blast it with the Amarillo, Centennial, and Summitt at flame out or in a whirlpool for as much aroma as you like...

Is it ok? Sure. Is it necessary? No. Whether you include it or not will depend on your willingness to experiment or your overall philosophy on brewing. Good luck.

Two things: 1) Your recipe calls for a little over 20% crystal. That's an awful lot. I'd be thankful that you mashed at 150 instead of 154. The beer might have been too chewy at that temp. 2) I have the same spike kettle and love it. One word of advice (learned from experience). Don't...

That really depends on everything else going into your recipe... you'd really have to post what you intend to make. A lot of factors go into whether or not a beer has foam. I'd recommend listening to this Beersmith Podcast with Charlie Bamforth. He goes deep into the contributory factors to...

Neither. Just joined BURP about two months ago, but haven't yet made it to a meeting. Are you a member of any? @popquizkid - that's rough. I hope that 2.5 gal of wort turns into some great tasting beer. At least your son will know not to do that when he's old enough to appreciate the hobby.

Speaking of Arlington, the nasty storms knocked out power for a few hours last night. When I checked the fermenter this morning, the hefe was still fermenting strongly at 62. Phew...

I'm thinking of adding a half pound of Demerara into a belgian golden strong to lighten the palette. This is in addition to a pound of 5L Candi Syrup. I plan to brew with 13lbs of Pils. Will the Demerara be too out of character? Should I just add .5 lb of corn sugar instead?

Ugh... I had the day off today so I thought I'd brew up a hefeweizen I've had in the lineup for a while. It's also my birthday so my lovely wife made me a nice breakfast and I was responding to texts and calls all day. That, really, explains everything. First, I couldn't hit my mash...

Really simple question. I want to brew an American Brown Ale (surprisingly, my first about about 30 batches) and am "intervieiwing" hops and need some references. I think the earthy/spicy/slightly minty character of Norther Brewer for bittering would taste good along with some Cascade for...

No joy for me either. Hoping I get good feedback on the scoresheets.

Anyone have an idea when the rest (esp Philly) will post? Will it be before the weekend?

No, no significant aroma or flavor additions to either. Used candi sugar and d-90 in both beers. A pound in each, I believe. The tripel becomes sweet after the initial taste and gets to be cloying as the taste progresses. The double is sweet in the middle but finishes dry. Glad to...

I really think it could be the oxidation. A number of beers that I thought were once very good have received notes such as "slight oxidation" in a few BJCP competitions. This problem seemed to occur when I stopped using idophor and started using star san when bottling. I know I know...star...