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5 oz cara pils 8 oz flaked oats 1 lb 7 oz red wheat 2 lb 13 oz white wheat 5 lb 8 oz pale malt .5 oz perle 60 min Fresh orange zest 2 min 2 oz amarillo 0 min WLP644 Brett Brux Trois with oranges,clementines,or tangerines added at primary havent decided 100% on which one ill add...

Looking to brew up a 100% brett saison. For secondary was going to transfer it onto some fruit of some sort. Question is will there be plenty of brett left in the beer to do anything with the fruit once i transfer? Or should i just add whichever fruit i decide to use into primary? Heres the...

heres my recipe 16 lbs Pale Malt 2 Row US 1.5 lbs Chocolate Malt 1.5 lbs Roasted Barley 1.5 lbs Oats, Flaked 1 lb Caramel/Crystal 120L 1 lb Carafa Special lll 1.5 oz Nugget 13% 60 min 1.25 oz Willamette 5% 25 min 2 oz Willamette 5% 10 min 2.5 oz Bittersweet Chocolate 15 mins 1.5...

9.5 lbs Pale Malt 2.5 lbs White Wheat Malt 1 lb Munich Malt 10L 1 lb Caramel/Crystal Malt 40L .5 lbs Cara-Pils .70 oz Simcoe First Wort .50 oz Amarillo 20 min .50 oz Cascade 20 min .50 oz Amarillo 15 min .50 oz Cascade 15 min .50 oz Amarillo 5 min .50 oz Cascade 5 min 1 oz...

So I've done a bunch of all grain batches some ive done starters for and others I haven't but every time even if I use a starter it seems to stop fermenting around 1.025-1.020. I'm currently fermenting a dark saison looking for around 1.007 and it seems to be once again stuck at 1.020ish again...

Brewed a dark saison the other day using this recipe 8 lbs 8 oz Pilsner 2 row 1 lb wheat flaked 8 oz pale chocolate malt 8 oz honey malt 8 oz carafa 1 4 oz roasted barley .8 oz Sterling 60 mins .2 oz sterling 10 mins 1 oz sterling 0 mins French Saison yeast. My only question...

8 lbs 4 oz Pale Malt 2 lbs 12 oz Vienna Malt 8 oz Chocolate Malt 8 oz Black Patent 8 oz Special B malt 4 oz Crystal 60L .5oz Nugget hops 75 min Belgian Ale Yeast (Wyeast 1214) og 1.060 IBU 23.4 ABV 5.7 Planning on brewing this up doing primary for two weeks then transferring to secondary onto...

Going to be brewing up a belgian style robust porter here pretty soon. The plan is to primary ferment with a belgian yeast strain that has yet to be determined. I then plan on transferring from primary to secondary onto some cherries and aging it on those cherries for a few weeks. When it comes...

8 oz Cara-Pills 12 oz Caramel/Crystal 40L 1 lb Munich Malt 10L 2 lbs Red Wheat 7 lbs Pale Malt (2 row) .60 oz Simcoe First Wort .50 oz Citra 15 min .50 oz Citra 10 min .50 oz Citra 5 min .50 oz Citra 0 min .50 oz Cascade 15 min .50 oz Cascade 10 min .50 oz Cascade 5 min .50 oz...

8 oz Cara-Pills 12 oz Caramel/Crystal 40L 1 lb Munich Malt 10L 2 lbs Red Wheat 7 lbs Pale Malt (2 row) .60 oz Simcoe First Wort .50 oz Citra 15 min .50 oz Citra 10 min .50 oz Citra 5 min .50 oz Citra 0 min .50 oz Cascade 15 min .50 oz Cascade 10 min .50 oz Cascade 5 min .50 oz...

First recipe that I have created myself hoping to brew this up soon. Feel free to critique and give me any advice/tips! 9 lbs Pale Malt (2 row) US (2.0 SRM) 2 lbs White Wheat Malt (2.4 SRM) 1 lbs Munich Malt (9.0 SRM) 1 lbs Victory Malt (25 SRM) .75oz Simcoe 60 minutes .25oz Citra 30...

So after my mash/sparge is done I take a reading with my refractometer and see that I've reached my estimated pre-boil gravity of 1.050 right on the nose. I then boiled for 90 minutes adding my hops at 60, 15, and 5. Before cooling with my chiller I take another reading with my refractometer and...

I'm in the Portland,Maine area attending college and want to get into home brewing. I've brewed before*at a friends a few times but looking to be able to do it on my own.* As most college kids I'm pretty broke that's why I'm looking for used equipment I basically need everything, I have a 5.5...