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I have been working on developing some simple SMaSH recipes to try out during my transition to BIAB brewing from extract/grains. So far, I have come up with 2 ideas that I think will pretty well. One is a Brown Porter SMaSH with Crystal 40 as the grain and Fuggles or EKG or Crystal hops. I...

I was wondering what dilution rate is best for using oxy clean to wash/soak bottles prior to bottling. The container has instructions for laundry and carpet and outdoor patios, but not beer bottles (of course). I want the solution to be strong enough to be effective, but still rinse off...

I have been an extract brewer for more than a year with several extract batches under my belt. I got a 2 gallon fermenter for Christmas this past year, and I am excited to try my first BIAB/all-grain batch. Before I commit time, money and ingredients to my first BIAB, I decided to do a...

I am working on creating my own 2 gallon Belgian Dark Strong ale recipe. Here is my first "rough draft". I am shooting for something like a Belgian Quad, or a beefed-up Dubbel. I am not trying to clone a particular brew, but want to try to create a relatively flavorful (complex?) ale with...

I just received the score sheets from my first ever homebrew competition. I entered 3 recipes. They were a Belgian Tripel, a Witbier/Saison hybrid, and a RIS with Bourbon, oak, and vanilla. All 3 were extract brews, and were recipes that I developed on my own. The 2 Belgians scored 27 and...

Most of you already have a story similar to this, but I thought I would share mine. I brewed a batch of Spiced Hard Cider back in February. I miscalculated the amount of spices and the time in secondary with spices to achieve the flavor I was looking for. What I ended up with was WAY too...

I know that people regularly post various "did I ruin my beer?" threads here. This is sort of another one, but I suspect it is a little different than most. When I was brewing last night, the lid fell off my fermcap bottle and about 1/2 the bottle went in the wort. Has anyone done anything...

I am planning to brew a saison/wit very soon, and was considering using Wyeast 3711. Originally, I had planned on using 3724 due to the high temperature tolerance, but it seems to have a repuatation for stalling at 1.035 or so... I know that saison yeasts are generally considered to be...

I know that this question may make me sound like a total noob, but it has been bugging me enough to ask. I have seen the tab at the top of the page that says "prost this thread" and I would like to know what this means/does. I did some internet searching and found that "prost" is a German...

I am trying to come up with a refreshing summer beer to brew next. I am a big fan of the Witbier style. Since I am still an extract brewer, I am accustomed to many of my recipes having an FG in the range of 1.020, but I wanted to create a brew with a dryer finish for hot summer days. My...

I am aware that some people like to re-pitch fresh yeast at bottling time, and I even understand why they do it. My question refers more to the specifics of when brewers like to repitch yeast for bottling. I have a 9.5% ABV Imperial Stout that has been in the fermenter almost a month. I am...

I am aware of the importance of temperature control during the initial fermentation period, and it's effect on off-flavors/esters/etc. My question is this... How important is keeping wort temperature low during the bulk conditioning phase? I have a Russian Imperial Stout that has been in...

HELP! I am getting ready to brew today, and I just realized that I do not have a bag for my steeping grains. My LHBS is closed today, because of the Easter holiday. Is there anything you guys have used from around the house that would work in a pinch. I will not be able to brew for another 2...

I am considering adding some coffee to my next RIS, but I have no idea what the best way to add it is. I have thought about putting coffee grounds in the secondary. I have thought about cold brewing some strong coffee and adding that into the secondary. The problem is that I have never used...

I was wondering if anyone knows a good way to clean a scorched brew kettle. When I was boiling my most recent batch (a Belgian Tripel), a small amount of extract scorched, and is thoroughly glued to the bottom of my brew kettle. I have tried soaking the kettle overnight with extra-strong...

I want to brew a BIG Russian Imperial Stout with extract and specialty grains, age it with Vanilla, Oak and Bourbon, and let it cellar until winter. My goal is a malty, semi-sweet, rich, thick Imperial Stout. Something like Oskar Blues Ten Fidy with with a little added twist. I think I want...

I was wondering if anyone out there had any preference about the merits of secondary fermentation tanks (brite tanks) versus bottle conditioning. I recently brewed a fairly big Belgian Tripel. It came in at 1.080 before primary fermentation, and fermented out to about 1.020 after one week. I...