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8 lbs of marris otter 80% 1 lb of munich 10% 8 oz of c20 5% 4 oz of honey malt 2.5% 2 oz of flaked barley 1.3% 2 oz of chocolate malt 1.3% Some cinnamon sticks in the boil. Amount? 2 oz of apple extract in keg i dont know about the hops and yeast yet. og 1056 fg 1015 Im...

Ive got an ipa that has an og of 1070 and fg of 1015 according to beersmith. I don't think beer smith takes into account what adding sugar does to the beer and im thinking it should probably be drier. But anyways... I am using two vials of cal ale and was wondering how you think this...

I pitched safale us 05 into my irish red which was at 70. It cooled down to 64 degrees in my fermentation room (a bathroom i don't use). I used the wet towel method to get it pretty cool but I didn't keep it wet so the beer warmed back up to 68. Are these changes big enough to give me...

I am making a coffee stout: 8 lbs of pale malt .5 lb of honey malt .5 lb of c60 .25 lbs of roasted barley ? lbs of coffee beans (cold extraction) .5 lbs of lactose Ive got an oz of mt hood and an oz of wiliamette. Don't know how i will hop it yet. 2 packs of safale s05 (starter)...

I recently had another problem with my beer. It was supposed to be 1.044 but ended up being 1.032. Now this was 6 hours after brewing because I didn't chill this one and just waited to pitch the yeast. I did not take a temp while i was doing the gravity reading because I broke my floating...

I am going to pitch two vials of white labs cal ale yeast to my beer in a few hours. With one of the vials I accidentally left it out for a day or two before realizing it was there. I put it back in the fridge without thinking. So, the temp with this vial went from cold to room temp to cold...

I made an ipa 5 days ago and it goes a little somethink like this: 6 lbs of pale ale malt 5 lbs of pilsner malt 1 lb of munich malt .25 lbs of flaked barley .25 oz of columbus 60 min .5 citra 30 min .5 centennial 15 min .5 citra 15 min .75 cascade 10 min .5 centennial 5 min .5...

I have a belgian wit that got a bit infected but i still kegged it and it has been carbonated for 3 to 4 days. I noticed that the nasty chemical smell is diminishing but I have some apple fruit extract on hand and want to add it so it will make this beer gone wrong a little more drinkable. Can I...

I brewed a belgian wit (kind of) and used white labs trappist ale yeast, no starter. I shook up the vial and cracked it open a tiny bit a few hrs before adding it because I heard this acts like somewhat of a starter. I would have used a starter but I don't have a beaker right know and I have had...

Hey guys, I made a light Irish red that started at 1.038 and is now at 1.008. It was made with wyeast Irish ale yeast and fermented at 68 degrees, but like I said Its only nine days old and still in the primary. I dont have time to condition in secondary and wanted to go straight to kegging...

I had a pretty ****ty kegging experience today. When I was siphoning from the primary into my corny the siphon quit and i was too inebriated to be dedicated enough to getting it going again because my siphon hose i had was cut by someone and way to short. So i just put a grain bag folded about...

I want to make a stout or a brown ale that will taste like dark chocolate. What should i do? Use a lot of chocolate malt? Or is it something added to the secodary?

So to increase my og i added a pound of light dme that was boiled in a half gallon of water. I cooled it prior to adding too. I looked at it the next day and the top was blown off, so i put it back on and hooked up the blow off but have not seen any action for a day or so with it. Before i added...

I thought of a recpe off the top of my head at the homebrew shop: 6 lbs of 2 row 2 lbs of white wheat malt .5 lbs of gambrinus honey malt Nottingham yeast Then I used .75 ounces of perle at 55 min and .5 cascade at 10. OG 1.044 I wanted the honey malt to shine in this beer...

I recently brewed up a partial mash recipe for a blonde ale and i think i got a few things wrong. I heated the three lbs of 2 row barley in a big bag for thirty minutes at about 150-155 and just removed the bag. I let it drip for awhile and squeezed it some. Then in the same container, i began...