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So, check this out. I poured the dregs of a bretta rose into a small amount of 1.045 sugar water and fermented it out to 1.010 or about 4.5% alcohol. It tastes like flowers, with a very mild funk. It's really delicious and cool because all the flavors are 100% from the yeast. I basically have...

I've got a package of white labs Belgian strong ale yeast and Belgian abbey ale yeast. Has anyone else experimented with using multiple yeast strains in the same batch? I'm wondering what benefits might be gained. I'm going to work on a Belgian Trippel and am thinking of using both strains in a...

Here's the (almost) finished product. In the bottle for one week so carbonation do and conditioning are not complete. Sediment is too loose at the bottom for my liking, hopefully it will correct itself and become a little more solid in a week or two. I should not have used the aromatic malt as...

Brewing my dipa, drinking some home brew and a little hot scotchie.

Darthcitra, I used this hop schedule almost exactly. I kept the grain bill simple with 2 row, crystal 20 & 40 & a little aromatic malt. All domestic grain for an OG of 1.090. FG came in about 1.015. The only thing I added was a hop tea at bottling with tangerine peel added to tea. Nice big...

Btw, I'll be bottling.

Hi all, So with pretty fresh hops available, I would like to brew a DIPA sometime this month. Brewing a good one an be pretty challenging and technical I think. I'm looking for ideas on how to preserve the hops aroma after secondary fermentation is done. I know oxygen is a problem and I'm using...

This one is young, in the bottles almost two weeks only. I used peat smoked malt too. Flavors are strong so I'm hoping they calm down a bit in a couple more weeks. If that happens, it will be a real winner.

I'm not sure why I'm posting, but here's my Oaked Scottish ale!

I just cracked open the first one of my Oaked Scottish ale. It's a couple weeks early, but I have to say I like the oak with it. I only Oaked a couple weeks in the beer, so I hope I can still taste it a couple weeks from now. It's a very young beer, not even fully carved yet. Anyway, I used...

I'd love to hear any update to this. I just put a 1.071 Scottish ale on oak chips last weekend. How did it turn out and did you find anything to suggest the problem? 6 months in a secondary sounds like a long time, I'm only going to leave mine for a couple weeks and then bottle. Sent from my...

That sounds awesome! Tell us how it tastes. I'd be curious to know how it aged. Sent from my iPhone using Home Brew

Thanks guys, I'll give it a try on my next brew day. Sent from my iPhone using Home Brew

I would like to do some Belgian style abbey ales. I've seen some recipes for doing this, but was wondering if there are some good sources of info out there for decoction mashing? I'm not sure if it's possible with a cooler style set up for batch/fly sparging. Any help would be great! Here's...

Me too! I'm in, thanks. Sent from my iPhone using Home Brew

I did some reading and talked to a few home brewers in the area. In the end I decided to throw them in with the mash and see what happens. It's a hoppy pale ale at about 40 IBU's, so there's a good chance I won't taste anything. But that's the fun right, just finding out what happens? Thanks...

Thanks all. Good feedback.

I have a 2 pound can of peaches I got at a farmers market last summer. I am going to use it in a brew for this spring. I haven't worked with fruit yet. Any ideas or suggestions for the grains to use? And maybe at what step to add them?

I just brewed this up last month. I cracked one open early, last week. I have to say, it was great. I added a some sweet and bitter orange peel. Like I said, it was great. I am looking forward to the upcoming weekends of indulgence. Thanks for the recipe!

Thanks Guys, I ended up with a kit from a local brewing supplier. I think a kit was the best way to go. I have since purchased all i need to switch AG brewing. I have one AG batch under my belt and am not looking back. This is a great hobby!