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Hey all, I am getting a recipe concocted for an Old Rasputin clone, with around a 17.25 lb grain bill, fermented with a huge starter of WLP001 California Ale strain. I know the recommended time in the primary fermenter is 10-14 days, but can it go longer? I'll be out of town til New Years...

Before my first all grain brew, I watched this video: https://www.youtube.com/watch?v=h5J8S5nBdUc John Palmer explains the all grain process very well, and I pretty much knew what to do after watching it a few times. I also bought a pre-made ingredients kit for my first time ag brew off...

OK, so I'm reviving this post, because I wanted to inform you all of why these bottles bombs happened. Turns out, the priming sugar was mixed evenly throughout all the bottles. BUT, the last few bottles were accidentally skipped as far as being cleaned thoroughly, so they ended up getting...

Thanks man! Much appreciated

Thanks for the advice! So when the candi sugar and honey is added, will it fully dissolve in 5 gallons of room temp cider? That was one of my reasons for heating it up.. but if that'll cause pectins and cloudy cider then i'm not doing it. Also, when I pitch the yeast starter, is it OK to...

Hey guys, first time cider maker here.. have been an avid beer brewer for years and am deciding to give the whole cider thing a try for my wife. I've done some research online, and here's what I've come up with. Any suggestions on what I could do better, or what I'm missing would be greatly...

Funny, I actually live about 10 minutes away from Rivertown brewery, and am a fan of their pumpkin ale as well. I can go either way on the spices – if there are a lot, it has to be balanced, so I am hoping mine at least tastes like a very seasoned pumpkin pie. We'll see in about 2 months...

Ha, I did think of that jamsomito, but don't think I want that much pumpkin ale in my cellar

Thanks solbes. Yea, no ginger, thank god! I'm hoping that some will settle to the bottom of primary when I rack to secondary since it was added close to flameout. Along with the cold crashing with gelatin, and extended bottling time I'm hoping some of the spice will mellow with time

To answer your question though, Hello, I did not use rice hulls, but probably should have. I had to break my mash up with the paddle during the batch sparge, and re-circulate a few times before draining to the kettle. Did this a couple times to get my boil volume up to 7 gal. It kept clumping...

Ahh, music to my ears. Thanks guys. Was probably just getting paranoid, since I've heard a lot of horror stories of over-spicing. I'm sure it'll still be hefty on the spice notes, but will let you know the results after bottling.

Ok, I know there have been a lot of 'over-spicing' forums on here, but this time I think I really overdid it... I'm still kicking myself for this one. Screwed up my tablespoons vs teaspoons when adding my spices, so ended up putting a devastating 2-3 times as much spice into this pumpkin ale a...

Thanks guys, I'm sure extra sugar/settled yeast at the bottom of the bucket is what caused it. I normally do the gentle stir after racking onto the priming sugar mix, but skipped this step cuz I figured racking onto it would be enough. I'm making damn sure to stir on the next batch!

Hey all, This is around my 20th batch of beer, an extra pale ale recipe that I concocted for the summer. I've NEVER had a problem with overcarbonation, in fact, it got to the point where I began thinking bottle bombs were a myth, until now... The weirder thing is, is that only about 4 of...

Hey guys, I have an extract recipe that I was hoping you guys could help me convert to all grain. It is a simple saison recipe, based off the collaboration beer 'Saison Du BUFF'. The recipe calls for 6 lbs Pilsen light DME, with an addition of 1 oz Willamette hops at 60 min., and the...

Awesome, thanks for the replies! WIll probably stick to champagne yeast though, agrazela, but it's good to know you don't always have to wait an insane amount of time to start drinking after bottling. Will probably stick to around 1/4 to 1/2 pack along with priming sugar and will let you know...

Hey all, So I brewed a barleywine a few months back, and it's been sitting on some oak cubes for a few months now, and it's getting to be about that time to bottle. The recipe calls for adding fresh yeast (Red star champagne, Lalvin EC-1118, or White Label WLP 715) to the bottling bucket...

Thanks guys, I did a starter with the super high gravity yeast with 1 1/2 vials, and built it up twice so it is a nice, healthy starter. I was thinking the same thing though - I'm just gonna pitch the yeast and not worry about a second aeration.. Don't wanna risk getting those off flavors from...

Hey, Sorry for repeating myself, but I need to be sure I'm doing this correctly - I don't want any hot, cardboard beer in the end... I'm brewing my first real high gravity beer, a 16-17% barleywine from Sam calagiones book, xtreme brewing. The recipe called for aeration of the wort during...

Thanks for the advice, GuldTuborg, made my first sugar addition last night, but will probably just keep it to a few, rather than 10... And no, I didn't aerate it any more. I checked the gravity before I added the sugar – O.G. was a tick over 1.100, and it's down to 1.030 now. With the rest...