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So I am planning a brown ale, a style that I have never made before but have recently consumed. They were very flavorful and complex. I am looking for sweet chocolate notes with some complexity. I like the idea of having a nutty flavor too, and smooth mouthfeel. I have developed the following...

Yes, please count me in. Thanks BF!

I’ve heard mixed reviews on acid malt so I switched to lactic or phosphoric acid. It’s much more accurate. Also, I will use water calculators by bru n water, brewers friend and ez water simply to see the variants between each software. Don’t forget, these are calculators that provide estimated...

Same exact thing happened to me on a Belgian pale ale this month. Everything else carbonated on the lines but that one. So I did what sgwink suggested: I pulled the keg from the keezer and put it on its side and cranked the pressure of the co2 to 30-35 psi and I heard the gas being disbursed...

So I guess I did disappear, at least all my notes did. I brewed it and it didn't last long. But I didn't get it close to the actual beer, at least I didn't think it was. --- The other thing, I did de-gas Anti hero and found the terminal gravity was 1.018. I am going to give this another shot...

Hey, So it turned out well. I split the batch into two 5-gallon batches. One was fermented with Juice, the other.... (I think) 1056. The Juice one is just that. Juice. However I thing there is more orange flavor with the 1056. I ended up using Amarillo and Mosaic, along with a healthy dose of...

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Using a Brew Easy system, I started with 16.5 gallons of water. all salts were added into the mash tun which recirculated until I added the grains. I added the approximate amounts of 3 tsp CaCl; 1.4 tsp Epsom; .8 tsp pickling salt; 1.7 tsp gypsum. My number according to Bru n' Water were: Ca...

Here is a picture of the DIPA. It was more yellow than orange. Peachy and hoppy. Welp.... I cant seem to correct the image, and I even attached a second sideways image just to make me look more stupid. Sorry folks.....

A while back, I posted that I was going to do a 10 gallon batch and split it into 2 five gallon batches. One of the batches was to be fermented with Omega DIAP, while the other was going to be WLP 008. I did my take on Brau's recipe... I stayed pretty true but modified the salts to my tastes...

I think it looks good, even with the 10 min additions. move them to 5 if you want, or to the whirlpool. at 10 or 5, you'll be extracting hop flavor and aroma. good luck!

That actually was option B. The current batch is at mid 60's as it is dry hopping now. I have an extra CB which would allow me to do this. I was considering taking the current CB, inverting it into a large mason jar then when I am racking the new wort, add a couple of ounces to the jar, stir...

So..... I have been using my FastFerment for about a year and a half. I am wondering if anyone has done the following: I am Brewing Monday. I plan on using the yeast cake that has settled out of a NE IPA. Has anyone racked the beer via siphon out of the fastferment and into their keg or...

are you adding the crystal sugar or the syrup? either one could be added, but added after fermentation slows down. Those simple sugars are exceptionally easy for the yeast to eat. So when they are starting to get tired after the main course, spark some life back into them with dessert...

Sure a SMaASH would actually be a good idea, Isjames. it certainly does teach you a thing or two about brewing. one of my favorite beers I brew is maris otter/citra. its so damn good. Going 2-row/simcoe would make a great pale ale, plus it rhymes..... If you want to make a grain bill for an...

nice work. looks like a good one. Omega takes a while to start. I wouldn't worry too much about that.

I'll be doing just that this weekend...... But I too am wondering if it has been used by anyone yet. 10 gallon batch, split in 2. one with WLP008, the other with Omega DIPA

A 2:1 Chloride to Sulfate is ideal. I try for 150:75. Plus I read somewhere-cant remember where-that Calcium is just as important for a soft mouthfeel and should be above 100.... If memory serves I think number was close to 120 Ca.

I'm all about creating new recipes and trying new things. However, this seems like a complicated beer for your first attempt. I am sure you did your homework, and I am not trying to be offensive by saying that. I guess when I look back at my experiences I probably wouldn't try something quite as...

^^ Agree.... I just 'dry fired' my electric element when I was recirculating PBW through my BK and the hose slipped out of the clamp. it was dry firing for.... too long. the coil was black and grey and not looking too good. I took it apart from the BK, used brewer's friends and a green scotch...