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Would love some advice on this recipe, brewing it tomorrow probably, I upped the volumes because I'm expecting a lot of absorption from the hops. Type: All Grain Batch Size: 6.50 gal Boil Size: 8.93 gal Boil Time: 60 min End of Boil Vol: 7.80 gal Fermentation: Ale, Two Stage 14 lbs Pale Malt...

Ok so I just had Stone's 11.11.11 and it tastes eerily similar to a beer I've made in the past. ------------ Amt Name Type # %/IBU 4.0 oz Special B Malt (180.0 SRM) Grain 3 2.0 %...

So here we go, third try in a different section Basically trying to narrow down this issue and so far I've gotten little to no help. I've even brought it to other homebrewers and they were dumbfounded as well. It only happens with a few of my batches, some are extremely great, others do...

So I'm trying to narrow down where in my processes I've been going wrong, I've had beers in the past that are perfectly fine. First off here has been my current set up recently. Hoboken Water Profile: Aluminum ppb ND-177 Chloride ppm 71-110 Hardness (as CaCO3) ppm 64-102 Iron ppb 65 Manganese...

Basically trying to put together this recipe while my IPA is bubbling away. I want something that will finish up quickly without having to wait for too long for some of the flavors to settle. Trying to decide between White Labs 500, 530, 550 Recipe: Amber Belgian Strong Brewer: Asst...

Shooting for a slight spiciness and sweetness with a citrusy aroma. I'd do it using ahtanum but I can't find it around here. For yeast I'm trying to decide between WL001,008,0051 I'm leaning towards 51 Recipe: Amber IPA Brewer: Asst Brewer: Style: American IPA TYPE: All Grain Recipe...

So I'm looking at building my first immersion chiller and since I live in apartments hoses aren't always easy to come by and a pump may be easier in the long run. So I'm doing some sanity checks for myself on what pump to get. The total amount of fittings you need to put together to fit onto a...

(Brewing a Berliner Weisse) So I'm running a sour mash following multiple directions to a point I thought would be reasonable. Its a 50% mash and the directions told me to sour 50% for two days. I went ahead and did the Chris Kennedy method for Sour Mashing, I pretty much threw 3 gallons of 160F...