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I was planning on doing a 3rd batch of Graff. The first 2 I followed the recipe with Cascade (too much grapefruit flavor) and Fuggles (came out awesome but I think it could be better) The reason I didn't think my second batch was perfect was because it was a little to sweet for my liking...

Made a batch of graff on 1/31/10 4 gallons treetop apple juice 1 gallon drinking water 8 oz 60L crystal 2 lbs breiss golden light dme 4 oz maple syrup 1 oz 3.6 AA fuggles hops 1 1/4 tsp brewing nutrient 1 packet Safale-05 I'm fermenting in a 6.5 gallon BB. Seems to still have...

I have been brewing for almost a year now and I have noticed that the beer is free of sediment but not see through clear like commercial craft beer. Even beers like rouge and sierra nevada that bottle condition. Do these companies filter and then use a conditioning yeast or use a bright tank...

Just finished an ancho chile pale ale. Only used 6 pounds of light dme, 8oz honey malt, 4oz 20L crystal, 2oz ancho chiles. Thought hydrometer read 1.084 shook my head and assumed it read 1.064 still to high for the recipe. Did I do something wrong. Its gotten to the point where the last 2...

Well tomorrow I am brewing an ancho chile pale ale and I had a question about sanitation. I had planned to pitch the chiles directly into the wort along with the yeast but after reading more on the subject I have become worried about sanitation. I was thinking I could steep the chiles in some...

I'm piggybacking off of grassafrass's bluegrass pale ale Here's the recipe 8oz honey malt 4oz crystal 20L 6lbs Munton's light DME 1oz cascade 60 min 1oz amarillo 30 min 0.5oz cascade 15 min 2oz Ancho chiles right into primary ferment for 4 weeks with safale-05 bottle condition 3-4...

Just checked the gravity on my amber Belgian ale today. Bottling tomorrow. 1.010 BAM! Used a 2 liter stater with an airlock. I know taboo but I said f*ck it and did it anyway. Got really drunk on brewday. Don't remember finishing the beer. Thank goodness for the magical brew faeries! :D

I bought a Belgian red ale recipe at my LHBS. I plan to brew this on Sunday. Unfortunately the recipes never list an official style. I want to carb to the style though. I think it is more authentic that way. Here's the recipe: Dangerous Belgian Red 6 lbs light DME 1 lb amber Belgian...

Well in my next brew I planned on using a properly prepared starter. Last time I made a starter which I stepped with 3 different wort additions I found out this is only necessary for lagering. That starter was extremely oxidized and even smelled bad so I decanted. This round I plan to make a...

I recently brewed a batch of graff last Sunday and it has been fermenting away for the last 5 days. Problem is I am unable to get the temp down below 74 degrees. I am using the wrap fermenter in a cotton t-shirt in a tub of water with a fan blowing on it cooling method described multiple times...

Well I just saw an interesting video on basicbrewing.com where they did an all grain pumpkin ale indoors by splitting the boil. 2.5 gallons in two 5 gallons pots on the stove. Is there any reason that this method would not work? It would save me a lot of money for the transition to all grain...

This is my idea... Follow the general directions for Edwort's Apfelwien (2lb dextrose, Montrachet yeast) except instead of using only apple juice throw in some random 100% juice: cherry, pomegranate, blueberry, etc. Basically whatever I can find at the Sunflower Farmers Market that my SWMBO...

I am thinking about trying to make a fruit wine soon. A 5 gallon batch. I think I understand the process but I am limited on equipment right now. I was planning on preparing my must and fermenting in an ale pail for the first 5 days. Then I was going to transfer to a 6 gallon BB for...

I am pretty new to brewing. Only 15 gallons under my belt. <extract and steeping grain LHBS recipes only> Problem is, I have also been getting less that satisfactory attenuation. I use the Shake My Ale Pale Method to aerate my wort. Also my starter making process so far has probably been...

Sorry this is question is so long I just really needed to explain everything. Ok I brewed an irish stout on March 21 O.G. 1.074 I checked gravity on March 23 when I took off the blowoff tube reading was 1.028 Today April 10 I checked F.G. to make sure I could bottle tomorrow reading was 1.024...

I like the commercial and craft brewed IPAs I've tried so far, but so far nothing I've tried really has the bitterness that I am looking for. So far I've tried Widmer IPA, Firehouse IPA, Dogfishhead 60 min and 90 min IPA, Ska Brewing Company Decadent Imperial IPA, Bridgeport IPA, Four Peaks Hop...

To start here is the recipe for the irish stout I am making. Steeping grains: steeped at 154F for 30 mins, sparged with .5 gal at 170F .5 lbs UK pale malt .5 lbs roasted barley .5 lbs american victory .25 lbs belgian special b .25 lbs special roast .25 lbs melanoidin .25 lbs chocolate...

the last 2 beers I brewed I ended using 5 gallons of water and part of a sixth to end up with 5 gallons in the brew pail today I only ended up using 5 gallons exactly there are 2 differences between this batch and the last 2 they are #1 an extra pound of DME and about a pound of extra steeping...

Yesterday I cracked one of my brews. My second recipe ever! A vanilla amber cream ale. A house recipe from the LHBS. I thought holy crap this is way better than my first brew! Now I am drinking it a day later and I can hardly stand it. The vanilla flavor is way too much for me. I tried...

Ok so I am making a dark stout extract/steeping grain recipe tomorrow. I used brew calculus and the recipe came out to 1.070. Obviously I made a starter: 1.5 quarts According to a starter calculator I found I should be under pitching, but not by much. I have used a stepped method in...