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Yellow Otter SMaSH - Pale Ale Batch Size (Gallons): 5.25 Boiling Time (Minutes): 60 Primary: 10 days Secondary: 1.5 oz dry hop for 7 days Ingredients 11 lb Pale Malt (Maris Otter)(3.0 SRM) ½ Whirfloc tablet 4 oz Amarillo (alpha 9.3%) Hop Bill 1 oz Amarillo (60 min) 0.5 oz Amarillo...

I'm planning an IPA based off of parts from a Two Hearted clone and Zombie Dust clone. I'm still trying to figure out the amount and timing of my hop additions. Any input would be greatly appreciated. Ingredients 12 lb Pale Malt (2 Row) US (2.0 SRM) 2 lb Munich Malt - 10L (10.0 SRM) 8 oz...

I haven't had any issues with fermentation temperature control being too warm. I put the bucket in my basement and it's generally in the 64-68 degree range. The issue I'm going to run into very soon is it being too cold. My basement gets down to the very low 60s during Dec/Jan/Feb (from...

I'm looking at my city's water quality report and it looks like my tap water is very clean except for some sodium (21 mg/L) and chlorine (1.06 ppm). I want to start using my tap water to brew instead of going out and getting gallons upon gallons of spring/bottled water. I've read I can either...

The first batch I brewed was a Brewers Best Pumpkin Spice Porter kit. It say in primary for about three weeks then I bottled it. I tried some when I took my FG sample before bottling and it tasted pretty good. I let it sit in the bottles for two weeks and put one in the fridge just to see how it...

I'm three batches in and am tired of buying gallons upon gallons of water from the store for each brew. My tap water is constantly treated with chlorine and has who knows what else in it. What is your preferred method of getting clean water to use for brewing? Some sort of filter? Water...

For a 60-minute boil, how much liquid do you normally start with? I try to make 5.25 gallon batches figuring I'll lose 1/4 gallon between the sediment-y crap at the bottom of the wort, the trub and a bit during bottling. Last time I used 6 gallons for a porter and ended up with 5.5 gallons and...

Planing on brewing a chocolate milk stout next Saturday and am trying to finalize the recipe. This is what I have so far: 3.3 lbs Special Dark LME (or Traditional Dark LME) 3.3 lbs Golden Light LME 8 oz Lactose 8 oz Maltodextrin 16 oz Chocolate Malt 12 oz Carmel 120L 4 oz Roasted Barley .5 oz...

I've been doing extract up to this point. I guess you could consider some of them to be partial mash since I have been steeping some grains before adding the LME (right?). My question is, how creative can I get with my recipes without going to AG equipment? I have a 9 gallon SS kettle with a...

I'll be bottling for the first time Saturday and have everything I (think I) need. I'm going to do a "dry" run with water sometime in the next couple days to make sure everything works as intended. What suggestions or tips do you all have for me?

One of my favorite styles in an IRA. I'm wondering how easy it would be to make one of my own by getting a Red Ale LME kit and add some hops to it? Would that just taste like a nasty, hoppy red ale or would it actually taste like an IRA? I've only brewed one batch so far and it was a LME so...

I'm planning on getting a 9-gallon brew pot with one welded 1/2" female coupling. I know I will need a few more parts to complete it but I want to make sure I get the right size for every piece. Hex nipple - 1/2" SS ball valve - 1/2" Hose barb - 1/2" male end, 3/8" barb end (for 3/8" hose)

The only piece of equipment I still need after my first brewing kit is a kettle. I know it's going to be a 9/10 gallon SS kettle but I can't decide if it's worth the extra money to get a welded kettle for a ball valve. I'm planning on making 5 gallon batches and don't know if the weight of...

I'm looking at kits for my first brew and all of the Brewer's Best instructions I have read say NOT to re-hydrate the yeast yet "How to Brew" by John Palmer says many, many times to re-hydrate. Which should I listen to? It seems like re-hydrating is a good idea to make sure it's not dead but...