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Hi there. I normally stick to recipes but decided to venture out and make my own Belgian Specialty...Belgian IPA with Noble hops is the idea. I use the Brewing Classic Styles book alot as reference and patterned the mash temp and fermentation process after the Belgian Golden Strong in the book...

Mash temp was 158 F and I fermented in the mid-60's. I swirled the fermenter last night. But am wondering if I need to pitch more yeast.

Appreciate the response. I used a hydrometer that's accurate and at 7 days Windsor is usually done. I usually leave for three weeks too but no significant fermentation is done after the first week at this OG. Key word is significant. It's at 1.030. That's a LONG way to go to hit 1.016 after...

Hey guys - brewed a scottish 80 shilling last friday (jan 9). Recipe below but the OG was 1.053 (right on the money). Checked the gravity yesterday after 7 days and its 1.030. Crap! Needs to finish 1.016 or less. Tasted good and surprisingly, it wasn't overly sweet. Regardless I have a...

Guys, brewed an ESB last Friday. Used Nottingham that I pitched it on Saturday. Fermentation started vigorously on Sunday. Came home Monday and it was going wild and I smelled a banana/sourish/yeasty smell. The thermometer sticky on the carboy read 70. I had the wine cooler set at 64. I...

Just started BIAB and have done four batches. So far I love it. Best of all worlds! But always want to tweak and improve as long as it stays simple. I have a 10 gallon kettle and did a robust porter that called for 15.5 pounds of grain. That amount of grain only allowed me about 7.5...

Hey guys, Brewed a Cali common and had wyeast 2112 to pitch. Smacked it and after I aerated the wort and opened it, I see the activation pack didn't open when I smacked it. It was making yeasty sounds so that was surprising. Anyway, I pitched the yeast, then see that it hadn't opened. So I...

Guys, Thank you both for the advice and input. I was using the hba biab recipe in the link below for the 7.25 gallons of strike water. I went ahead and added boiled water and pitched yeast last night. fingers crossed its all good! the measuring stick is a great idea...

Hey guys, I did my first BIAB last night. Irish Red ale with an OG of 1.054. I started with 7 gallons. The bag must have retained alot of water because by the time I boiled and transferred to carboy, it looks like there's about 4 gallons. I just took the gravity and it's 1.076!!!!! Yee Haw...

I'm an extract brewer who brews really good beer IMHO. Especially hoppy beer. But when it comes to malt complexity, I feel I lack bold flavor. Especially in a side by side comp to a clone. I've always read that distilled water works best for extract brew. But does that include steeping...

My wife and I had twins last September. Our 3rd and 4th kids. My swmbo requested a dubbel be ready immediately post-birth. I obeyed. :-)

Any particular reason? I was trying to stay in the mid 50s on IBUs. I hit that with a previous all cascade IPA and it was just right on bitterness.

Hey guys, I'd love feedback on my Citra IPA recipe. I tried to incorporate all the wisdom from this site from the last year of research. Any feedback? Thanks! OG 1.065 FG 1.015 IBU 57.7 SRM 8.5 Ingredients Amt Name Type # %/IBU 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) 8.0...

Hi guys, Brewed my first witbier yesterday. With 5 minutes left I dumped in bitter orange peel, coriander and some chamomile. I wasn't sure whether to leave it in the fermenter or not. I ended up pouring it through my funnel and strainer. What's the common practice out there? Leave that stuff...

You guys were right. Gravity is 1.015. Awesome. Really fooled me. With no bubbling after 9 days. I did find the yeast packet from the smack pack in the wort tho. No signs of infection tho and the beer tastes good. Whew!

Hi there. I brewed an extract amber ale on Memorial Day. My usual process is to pitch yeast the next morning because its challenging to get cool temps fast in Florida even with a wort chiller. So the next morning I aerated and pitched wyeast 1968. I had smacked it the night before but didn't...

Thanks for the good link. According to this it could definitely be done. But my question was more around would I be opening the beer up to off flavors if I have the temp go to 70 to 75 after 8-9 days of fermenting. My gut says its probably ok. Just wanted some 2nd opinions. At this point its...

Thanks for replies. I'm back next thurs. OG was 1.078. Because of LHBS limitations, I used one smack pack of 1388 and one rehydrated dry pack of Safale T58. It was an extract brew.

So I'm leaving the country for a week tomorrow morning. I have a trippel in the better bottle. It will be 9 days tomorrow. Almost zero airlock activity and SG is 1.020. What says everyone on leaving this in my rope bucket with some frozen water bottles for this week. Any chance I get off favors...

Don't know. It was just a couple days ago