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Hello, The vendor I use for supplies was out of both black patent and carafa iii that I intended to use in a edmund fitzgerald porter clone. I purchased carafa ii, which of course is lighter and has a different flavor profile than iii. Would mixing in a small amount of roasted barley give a...

Firstly, I apologize for asking this question as I'm sure some variant has been answered in these fora already. With so many responses however, I haven't found quite the answer I'm looking for. I've brewed 60+ batches of beer of which the majority are IPAs. I like them, but they don't quite...

I ordered three hop varieties from a website and the order arrived in three bags, so I assumed each bag contained one plant. After planting each order in a separate shallow trench (maybe separated by 5 ft), I realized that I had two rhizomes in each bag. My question: Should I bother with...

Hello, I recently brewed a Westfalle clone (http://www.homebrewchef.com/WestmalleTripelConeRecipe.html), which had a 16 lb grain+candi bill and reported OG/FG of 1.08/1.12. 1. My result was 1.08/1.005 - should I try to sweeten this with a non-fermentable like lactose or just enjoy the...

Hi I was following a Karmelier clone recipe that called for orange in the secondary. I added the entire fruit in secondary (sans juice) and forgot about it for 2-3 weeks (I mean, I allowed more time for maturing). Now I have a beer that tastes a bit like old orange juice (4-5 weeks post...

Hi, I have a beer that leveled off at 1.03 SG (started at ~1.06 or so, with ~1.01 expected FG). The beer tastes very dry and a bit astringent, which I attributed to accidentally leaving 1-2 lbs of specialty grains in the boil and in the bucket. Given that the beer is dry (or at least masked...

Hi all, I'm trying to decide whether my beer is done fermenting or if I need to pitch yeast more yeast. The beer is an oatmeal porter partial mash, had a ~1.06 OG, and used yeast starter from a previous batch. After two weeks the FG was only 1.03, I warmed it for a week to 73 degrees, still...

Dear all, I found a wonderful recipe (http://menuinprogress.com/2009/07/rye-ipa-partial-mash-recipe.html) for an IPA that I made a few months back. I wanted to make this batch again, but I noticed that the mash/sparging volumes seemed quite low (~8 qts/10 lbs grain / 5 qts/10lbs) compared to...

Dear all, I brewed a partial mash patersbier (2 row + a light LME of some sort). I used harvested yeast from a marvelous, dry-hopped IPA. The yeast smelled bready, looked normal, thus no cause for alarm. Early the fermentation, the airlock smelled sulfury, but I let it go for another few weeks...

Hi I lost the recipe to a partial mash oatmeal stout and I'm not sure what the hop schedule is. I figured out a combo that gives the right IBUs (~50), but not sure if there's a preferred order (1.5 oz Northern brewer, 1 oz kent goldings) Any ideas? Here's what ive done for the partial mash (+5...

Dear all, I have an all-extract belgian tripel that I brewed about 50 days ago and made the mistake of racking after two weeks in the primary, despite having an FG of 1.028-1.03 (est 1.105 SG) . After following advice in my post about two weeks ago (at end of message, includes recipe), I...

Hi I have an FG 1.03 beer in a secondary and would like advice on whether to repitch yeast or just bottle. I didn’t take an initial OG reading, I added 5 gal waters instead of 6 gal for the recipe (resulting in much higher gravity than anticipated) and racked the beer too early apparently...

Dear all, I have a 5 gal, LME, high (estimated) OG beer with an FG of 1.03 (steady for 1wk or more). Since the beer is already in the secondary (I didn't know better), would it be worthwhile to pitch more year to bring the FG down? I followed a recipe (based on...