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thanks for the help! i'll try to put the chill slowly into the boil this weekend and see how that works. Khiddy - that "up the kriek" recipe sounds interesting. i've been looking for a good, sweet, kriek-style beer without going to all the trouble of lambic fermenting. have you done this before?

if i throw the wort chiller into the pot will it not bring my boil to a sudden halt?

I just had a though... What if, in order to cool my wort faster, i boiled water for 15 minutes, then froze it and dumped the ice block into the hot wort. Boiling would sanitize, and it would also pull out all of the oxygen (this is how clear ice cubes are made). I could freeze it in a...

I'm thinking a hoppy amber ale. What do you think of this? 7lbs extra light DME 8oz crystal 60 8oz crystal 120 4oz flaked barley 5oz carapils 0.125oz each magnum, columbus, and palisade every 10 minutes beginning at 60 min, down to knockout. This results in 57.6 IBU's dry hop with...

I'm about to rack an IPA (pliny clone actually) and will have a large yeast cake of WhiteLabs California Ale Yeast to put to use. I also have a bunch of hops sitting in the fridge and want to use them up. Will you guys help me think of something to brew with what I have? Here's what hops are...

I brewed an AG IPA at 1.068 last Wednesday. I was unsatisfied with the gravity (i love 10+ ABV brews). I boiled 1 pound out extra light DME in 4 cups of water, cooled to room temp and added it to the primary. Does anyone know how to obtain my new gravity measurement. Thank you for any help.

how long do you guys let it bottle condition?

I brewed the AG version of Pliny the Elder from Austin brew supply, 150 degree mash for 60 min, no mash out, batch sparge (temp was low on the sparge, 164). OG came out to 1.068. drained the kettle through a sanitized colander. used a new aquarium pump and ceramic air stone for one hour to...

I tried it once and, at least with my dishwasher, the water doesn't get into the bottles good enough for cleaning or sanitizing. If you have a badass dishwasher then maybe... I've been a bleach user for a year now with no problems but I am about to switch to starsan or onestep sanitizer...

I have been brewing everything with either spring water right out of the bottle or local spring water perking out of the hills without adjusting it. On one hand spring water is clean and easy. No fuss. On the other hand some beers call for specific water profiles. Is adjusting the...

SON OF A B#%&@! Oh well, it's a good story now. Cheers :mug:

racked to a 2ndary 4 days ago. gravity = 1.020. A lot of the tea flavor has been scrubbed off by the primary fermentation. I will be making a 1/2 gallon of very strong tea to add along with the lemonade at bottling time.

Tranfered to the 2ndary yesterday. gravity = 1.014. dryhopped with 1/2 oz palisade and 1/4 oz chinook. will let sit for another week in 2ndary.

My first attempt at yeast washing. The yeast I am washing is White Labs Calif. Ale Yeast. I boiled my mason jars in my brew pot and let them cool for a few hours only to discover the lids began rusting. :mad: So, in the style of one of the best 80's shows ever, I grabbed whatever was around...

My 1st brew was a pale ale at 1.053. The next one though will be about 1.100. The yeast we're talking about is White Labs California Ale Yeast. Sounds like can just wash it and immediatly dump it into the next brew (same day) without making a starter.

What do y'all think? My pale ale is about to go into the 2ndary. I will have a new batch of wort ready to go at the same time that requires the same yeast strand. Should I dump the new wort onto the one inch layer of yeast and trub leftover from by last batch or should I wash the yeast...

I’ve heard (never tried) that you could pitch some champaign yeast into your beer. Since champaign yeast ferments pretty dry it should eat up the last bits of sugar getting you to a lower gravity. This is what my LHBS owner does with many of his high gravity beers and since it’s at...

Hey Eubrew, Could you post your Creme Brulee clone recipe? I love me some Southern Tier and have been trying to research a recipe for creme brulee for some time. No other beer tastes like this one by a lonshot. Thanks

Just saw the first bubbles rise from the airlock as I was leaving for work this morning. :D Any optinions out there on the caramel I added or whether to dry hop or not?

Hey Phatuna, Thanks for the feedback, and yeah your right, I had 4.75 gallon go into the fermentor. I only use a 7.5 gallon pot to boil and I was concerned with gathering too much pre-boil wort. In total, I lost 5 quarts (2 to mash tun, 3 to evaporation). The other thing I messed up is...