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Hey all, I haven't posted here in like over a year. It's nice to be back. I want to make a chocolate stout with pronounced chocolate flavor. The recipe for the stout is not presently formulated, but I'll more than likely base it off of a strong stout I've made before. Anyway, here is what...

Want to make a barley wine now that I've upgraded my equipment and can handle large amounts of grain. I would like this to be ready for December. When would you all brew a big barley wine?

I tend to get a very good cold break and lots of proteins are evident. However, it never sinks to the bottom. Whenever I try to manually whirlpool, it seems to mix back in. I would love to leave the break behind for a clearer beer. I don't have a pump and can't find any videos on manual whirl...

How do I accurately calculate my efficiency? I've been using iBrewmaster and changing the efficiency until the estimated OG on the app matched my actual OG. I'd like to know how to calculate it a more reliably way.

Is there a commercial example of a pumpkin LAGER? I've been considering combining Oktoberfest with Pumpkin spices. I think the cleanliness of the lager could let the spices shine differently than pumpkin ales. I might make my base pumpkin ale recipe a few times and ferment it as both an ale and...

I just received this in the mail. I'm a bumbling idiot when it comes to programming things like this. I'm going to use this to make lagers. Can someone give me easy to follow directions for setting this up? Thanks!

Do you need to keep you lager yeast starter at cold temps? I was under the assumption that you could make the starter at room temp, pitch at room temp, then put it into the fermentation chamber. I can't make a cold starter. Please put my mind at ease.

When does everyone here typically start brewing their oktoberfests? I'm thinking of brewing my first one (not my first lager) on August 18th. I'm hoping it'll be done around the end of October. I'm pretty late already I'm assuming.

I've noticed on my last three beers I haven't taken hydrometer readings. I simply forgot to take the OG after the first one. I panicked then realized it was still going to be beer and as long as it tasted good I didn't care about the readings. If I were competing I'd obviously care way more. I...

I'll be going to an annual guys weekend beach trip with my close buddies in two weeks. What are some of the best canned craft beers you've come across. My goal is to able to bring more great beer and cans are easier to transport/store than bottles.

What is your usual line up at home? I only have one keg right now and am about to upgrade to two. I plan on having a Pale Ale and a Seasonal on tap at all times here.

I'm going to be brewing a honey orange wheat. I want the orange and honey flavor to shine through and to be balanced with each other. Pleas critique the recipe and leave any suggestions you think would be helpful! 5 gal batch 6 lbs. pale 2 row 5 lbs weyermann light wheat .5 lbs honey malt 1...

I've been reading a lot of posts that praise MO. I decided to experiment and have an American Hefeweizen fermenting that used 5 lbs of it so I'm curious how it will turn out. What beers/styles do you find it to be the best in and why?

What yeast do you prefer for a Raspberry Wheat? Do you prefer a neutral American ale like 1056 or an American Wheat strain like WLP 320? I brewed a wheat this weekend with WLP 320and was going to add raspberry to it, but it's throwing off a big banana aroma which is making me reconsider the...

I need to vent. I brewed a raspberry wheat yesterday. I hit my mash temp exactly, had a great sparge, and nothing stuck. When I started to boil, the wind picked up and stayed strong the entire boil. It actually blew out my flame and I didn't realize it at one point. I ended up running out of gas...

How does this sound? 5 lbs Maris Otter 5 Lbs Weyerman Light Wheat Malt 0.5 lbs carapils dextrin 1.5 lbs rice hulls 1 oz Hersbrucker 60 min WLP 320 American Hefeweizen in a 1 L starter on a stir plate Single infusion mash 60 min at 154 I'm thinking 4 oz of raspberry extract at kegging. Thoughts?

So I read an article on late hopping on the mr malty website. After reading it, I made an American IPA with all late hop additions last week at 20, 10, and 5. When I went to dry hop it today it already smelled way hoppier than any other beer I've ever made. I'm excited for this one. What have...

I would like some input/advice on my recipe. It's basic but I'm sure it could be tweaked or improved. I'm going for a breads/biscuity Octoberfest. Style: Octoberfest Batch size 5 gal. OG 1.056 Fg 1.014 SRM 12.8 4 lbs Pale 2 row 5 lbs Maris Otter 1 lb Munich 10 1 lb Biscuit malt 1 lb Caramel...

How do you keep the stir bar in the flask when pitching a starter from a stir plate? Screen? Strainer?

Would you still make a starter if using one of these washed mason jars from last week or just decant/ pitch directly? I'll be brewing next Saturday which means the yeast will have been in the jars for 12 days.