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Wrost part of the whole situation... I'm not catholic. I started giving up stuff for lent and dropped 60lbs, can run for miles now and this year.... I'm lowering my alcohol tolerance. Can't be all that bad...?

So I know there are a few Yahoos on here that gave up beer/alcohol for lent. I am regretting this decision.... I also gave up fast food too. So, no fast food and no beer makes for one grumpy dude. And to top it all off.. I have a wicked Maibock that is done lagering right about now. But I...

Lets see what you guys thing about these changes. I have had really good luck with tossing in a pound of sugar to dry the beer out. I don't really know why it works. I heard the guy at LHBS talking about it. So I gave it a try and so far so good. Still kicking around the dry hopping...

Thinking about brewing a CDA. I have not tried to brew one in the past. This is the recipe that I came up with. BeerSmith Recipe Printout - http://www.beersmith.com Recipe: CDA Brewer: Asst Brewer: Style: American IPA TYPE: All Grain Taste: (35.0) Recipe Specifications...

Download Beersmith. Measure the fermented wort with a hydrometer and a refractometer. Punch in the numbers under the refractometer tool and it'll calculate the OG and the ABV. Easy as pie Brad

I agree with Yooper. Rock the wort chiller till the temp is in the 50s. Pitch at that temp and toss it in the lagering vessel. It'll take hours for it to cool that last few degrees. This is what I do and have had pretty good luck. Just brewed a wicked maibock (1.080 to 1.010) 2 weeks @...

I have mashed 15# in a igloo 5 gal cooler. The was was really thick. 1.1qt/lb maybe. I made a 8.9% abv maibock. Pain in the ass to sparge though.

I budget my grain bill at 70%. Anything more is a bonus.

I'm going to brew a Munich Helles. Kinda light. I looking for a session brew. 4 lbs. German 2-row Pils info 1 lbs. German Vienna info 3 lbs. Munich 10L Malt info 1 oz. Hersbrucker (Pellets, 3.4 %AA) boiled 60 min. info .5 oz. Hersbrucker (Pellets, 3.4 %AA) boiled 20 min. info .5...

As far as I know... they are extremely similar. So much so, that I don't think I could tell the difference. There are prolly some people on here that can. I can't. If I remember right 2 row has a point or two more than 6 row. that is about it though.

Be a rebel and brew a black pale ale!!!! You know you can make a lower ABV IPA so you can turn it into a session beer. All IPAs don't have to be >7%

Chuck it in at the end of primary fermentation. I would wait till the fermemtation to stop completely. You should get more Lemon aroma... Kinda like dry hopping

just wait it out. A buddy of mine was complaining about a fermentation that did not start. He called and said there were no bubbles in the air lock. Turns out there was a small leak in the seal for the lid. He pressed it back down and the air lock started bubbling away. You should be fine.

I would say, not much if any. I would brew another batch and drink what you have.

Pitch it all into the bucket. Dont filter. Oh and by the way... WELCOME!

Well I took out "How to brew" by Palmer, and he states the formula is: IBU=AAU x U x 75/V AAu = Alpha Acids of the hops U = Utilization, which is coefficient based on the isomerization of alpha acids in specific gravites for a set amount of time. (You'll have to look it up on a table)...

I agree. I just lost 60lbs. over the last year or so. Not that you have to count calories, but just be reasonable. My biggest problem was portion control. Like many people I can wreck high carb foods in large quantity. Some ravolis or pizza, now you are talking. Cut back on the quantity...

Ah... Right... you are new to barley wines. You had my hopes up. I was thinking barley wine works on virgins. Oh well... My search continues.

In the grand scheme of things.... This really is not all the expensive. I have about $1500 wrapped up in equipment and all. Once of my hobbies cost me $400/mo. To me, brewing is cheap.

I use tap water in my batches with out boiling it and I have NEVER had an infection. 30-40 batches