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A full on decoction is on my list of things to do, but I'll have first-time brewers with me on this brew day and want to keep this process on the simpler end for their sake.

All - I'm planning to brew an Oktoberfest in a few weeks. It's my first time brewing this style and I'm trying to nail down the grain bill. I'm satisfied with my proportions so far, but want to get a layered malty and bready flavor. I'm thinking of .25 lb addition of either Caramunich II or...

Low FGs have been sort my brewing MO. At times, they were too low. I recently upgraded my process because I thought that my fermentation temperatures were too high. I bought a chest cooler and put it in my basement. My most recent brew, an Irish Red, slightly missed the OG mark (1.068...

I've never brewed an Irish Red and just made a recipe for it. It's a little bigger than the usual Irish Red, but not obnoxious or ostentatious. I'm hoping for a malty red beer, with just a touch of diacetyl, that's not too sweet. Will this be any good? 3 Gal OG: 1.059 FG: 1.015 IBU...

Sorry to resurrect an old thread - but I just moved to Arlington and am excited to start my first batch. Forgive me if I'm asking dumb questions, but I haven't had chemistry in quite a long time. A refresher never hurt. Since the Arlington water profile is a little low in Calcium and...

What are your target numbers? What are your temps?

It's been in bottles for close to two months. It tastes like rubber.

I've used it in a pale ale with a starter. It got going really quickly, but unfortuantely for me, it was in the middle of a heatwave and the a/c went off. It did the first 72 hours around 78 - I had a lot of off flavors and I'm thinking of dumping the batch. Once the vigorous fermentation...

On second thought, I don't want dry. I've been making a ton of dry beer lately and my FGs have been chronically low. I'd like a heavier pale with a tinge of frutiness.

I'm planning a brew to celebrate moving and finishing the renovations that have kept me from brewing for three months. It's a renovation pale ale, and I'm going for a dry, malty pale ale. Any thoughts? 3 gal OG: 1.057 FG: 1.013 SRM: 7 IBU: 39.2 ABV: 5.8 Mash: 6.5 lb British Pale...

I used the following: 3 gal: 6.5 lb Mariss Otter 8 oz Crystal 120 4 oz Victory .45 oz Magnum @ 60 .3 oz EKG @ 20 .3 oz EKG @ 10 Wyeast 1968

Thanks for all your help! This recipe just took 1st at the Malt Madness competition, English Pale Ale category!!!

Sixteen months ago I started brewing from a 1 gal AG kit sold Brooklyn Brew Shop in my Memphis, TN kitchen. After a few SMASH batches, I fell in love with brewing and the creativity it inspires, and upgraded my system when I moved to Washington, DC. Because of space limitations, I make 3 gal...

Are both the black and roasted barley too much?

Interesting - I've been toying with using golden promise instead of the mariss otter. What difference do you think the golden promise would make?

This is one of my favorite styles, and I'll finally have the capacity to brew once we move next month. This beer is vastly different than anything I've tried before so I'm looking for some feedback. I'm debating back and forth between using the crystal malt or reducing the first runnings to a...

Brooklyn Sorachi Ace is stellar. If you're on the East Coast near Baltimore, Brewer's Art has a few Saisons that are also delicious. I've had Boulevard's Tank 7 saison as well and liked it very much. I do not like Starr Hill's saison, the phenol flavor is way too prominent.

I just made a saison with Wyeast 3711 that is anything but sweet. It's a dry and crisp beer, one of my best I think. I mashed low at 149 and pitched the yeast low, and let it ramp up to about 82 over the course of a week. If you want to make a saison (or any belgian) and avoid sweetness, mash...

It was very good! I'm thinking of entering the imperial IPA into a competition. The Nelson Sauvin definitely comes through on the nose, and the Motueka on first taste. The pacific jade I FWH with gives a very smooth bitterness, considering its 99 IBUs.

Looks good - but I second (third, maybe) the suggestion about avoid the use of the sugar. My experience with San Diego Super Yeast produced a drier and more alcoholic beer than I expected (the FG was about .006 lower than expected; it's a beast). I'd also use the FWH - it produces a subtle...