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Check on Page 40 of this very same thread. As an update, I can say that after a couple more weeks the flavor is really well balanced, with a slight malt sweetness up front. Those hops work really well. This brew will knock you on your butt (7.5 ABV) :drunk: I had some fruity-ness in the...

I finally cracked one open! I brewed a full-grain conversion of this on Sep 2nd. It was bottled Sep 25. Into the glass it poured a nice translucent red-brown amber, with plenty of head foam. Minutes later the head had dissipated, and the aroma I found fruity, mostly strawberry. Subtle...

I think both of those are great choices if you are looking for more extract recipes. I'd lean towards Brewing Classic Styles, since I'm more interesting in brewing something to my taste, with my equipment, rather than trying to duplicate a commercial beer. So Zainasheff's book is a little...

I bottled mine today as well. The sample came out a tad malty in front, with some heat. Actually worked well I thought. Then it finished out with better bitter/malt balance, but the heat came through a bit more. It was fairly light color and very clear going through the siphon. Mine...

I brewed an all-grain conversion of this on Sep 2nd. Today I needed space in my _fermentator_ (I love that video) so I had to move it to a secondary Better Bottle. I didn't taste it, but there was a healthy 3/4 in. of yeast on the bottom. Also, it smelled fairly sweet and malty, and the...

I'm going to brew an all-grain version of this tomorrow. I'm assuming the Fuggles is all for aroma. This should make it a slightly malty instead of on the rather hoppy side. I had a recipe worked out I was going to brew called Barocktoberfest, but this will be a great replacement instead...

My suggestion is to keep a notebook, if you don't already have one. In it write down the steps you took, and also write down the results, and how well you liked them. This way, over time you can make a recipe many times, and if you change one or two things, you'll have some data/evidence to...

Crack a window. A car can get much warmer than the ambient temperature, and that may cook the enzymes.

Seconded. The longer you keep it together in the fermenter or secondary, the better. It conditions much faster in a larger container, despite it not looking like much is coming out of the airlock. Don't worry, you'll have enough yeast in suspension for carbonation, when you add more simple...

I spent a while trying to find proper iodine, and finally read something stating that in my state they can't sell it anymore. Apparently it can be using in making meth. So the tincture is the way to go, at least in some states. I found some tincture (providone-iodine) at Walmart, and saw some...

1.25 qt's per pound is pretty standard. --Jimbot

I second what TimTrone wrote. However, if you need to rack to a secondary to free up your fermenter, not a big deal. I've been reading Zainasheff and White's book on Yeast which says most flavor compounds from yeast are generated in the first 3 days. I wouldn't worry as much about temp...

I think you have it. I still think its a lot easier with SG units though. ;) --Jimbot

This. They have several quick start videos on their site that are excellent. Also, if you are like me, you'll want to update the prices of all the ingredients you use, so that when you put together a recipe you'll know if that brew cost 25$ or 45$. If you update prices later after...

Let's try this in SG units. You want 1.053 SG (13 Plato) in 15 gallons of wort. 15 gal * 53 = 795 gravity points. Now you figure your malt bill out so that it adds to that many points. A pound of Pale 2-row is 36 points. Let's saw brewhouse efficiency is 75%, so that pound is now 27...

Liquid yeast is almost always younger, which means there are more viable yeast cells in the packet. Healthy yeast is very important to a brewer -- they can generate off flavors (ok -- sometimes desirable) if under pitched. If you are ever brewing above 1.060 or so, then you need a larger...

Saison strains are usually pretty aggressive with high attenuation. That will dry out the Amber Wheat quite a bit, but hey, it may turn out to be a flavor/taste that you love! Also, 85-90 degrees F is much too high of a comfortable range for any yeasts I've ever seen. There is no telling how...

I had read a couple months ago that some brewers experimented with reducing the temp of the wort while whirlpooling, compared to keeping it at boil. They found that when the temp was reduced much (like 10-20 degrees only below 212C) then the hop oils wouldn't/couldn't go into solution as...

I just mashed my first Weise a couple days ago at 153, for 90 minutes. I thought about multi-step, but I figured I'd keep it simple the first time around. There is enough to worry about with stuck sparge, etc. I did miss my OG by several points though. I think it came out to about 70%...

Thanks for the recipe! This worked excellently for a party the other night. It was a little tough finding the glycerin. The craft store was where I finally found it. The smallest amount I could find was 32 oz. (6 tbsp in 1 oz., so I've got some inventory now...) Anyhow, I made the glue up...