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Since starting this thread I have brewed two Dubbels with figs and they've both turned out amazing. First time I chopped em to bits in food processor then froze figs, then let them thaw before adding them to secondary. Two pounds worth. Second time I did half of them during boil, half secondary...

Very true- the brewshop has a fine mill for grinding up wheat malts though and I used it.

Brewed my first all grain wheat beer last night and my OG came out terribly low at 1.031 4 pounds Malted Wheat 4 pounds Pilsner Malt .5 pounds Aromatic Malt .5 pounds Munich Malt Mashed for an hour at 152 and used all proper volumes. I knew wheat presents an issue with mashes, so I used a...

thanks for the input - will keep tabs on this and try a few more bottles to see how it turned out. won't be able to try them as often as i'd like since this beer needs to age. I'd be real surprised if one of the bottles wasn't cleaned enough - seems like even then it'd still be carbonated just...

I just (very eagerly) cracked open the first bottle from a batch of Barley Wine i brewed up. I know this style of beer should be aging for quite some time before drinking - this has only been in bottles about 6 weeks, but nonetheless I wanted to try it relatively young. So I popped one open, and...

thanks for the tips & co-signs guys. The brewery just started the contest and are going to do it monthly, so random that the first one they pulled was Strong Ale/Barley Wine... I don't think they wanted to draw out the first competition to the point it would extend beyond the 2nd month's...

I'm entering my first Homebrew competition. A local brewery here did a random drawing of beer styles for the competition and Strong Ale/Barley Wine was selected. They've acknowledged the obvious that these beers prefer aging, but they want it submitted in about 6-7 weeks. In an effort to brew...

I'm a Seattle-ite with regular access to the deliciousness that is Finn River dry hopped cider. Homebrew beers all the time, taking my first crack at a cider with just a 1 gallon batch. Here's the plan: 1 gallon juice 1/2 cup brown sugar 1/2 cup white sugar Ale Yeast 1 week primary, 1 week...

Awesome, thank you!

Hey all - mind helping a newbie to cider out with a question? if the juice i'm using to make a cider is pasteurized, then isn't the wild yeast killed and therefore there is no need for campden tablets? Or is there still some wild yeast kicking around i should take care of? :mug:

It's been 2 weeks since I bottled the recipe I came up with and it tastes great! Not quite fully carbonated so I'll give it a few more days and try again. I'll post my recipe when I get back home later - it's delicious though!

So I picked up a lot of extra Amber DME by mistake. Sitting on about 5 pounds of it. Looking to build a recipe off it and put it to use, but most of the recipes I found use Amber DME as a supplemental malt not the backbone of the recipe. Any suggestions? Extra credit for anybody with a...

PS the pint of freezing them I assume is to kill out bacteria/etc?

Alright it's official this is going to be my next beer and I'm going with the Belgian Dubbel for sure! Gestyr - did you use fresh or dried figs?!? The Costco bags are 2 pounds, and I really want that flavor coming through so based on what you did for your batch I might rock the whole 2 pounds!

As anybody ever brewed with figs?!? I'm OBSESSED with these dried organic figs from Costco, every time I chomp into one I think "Beer, this needs to go in a beer"... So I want to brew with them. I'm thinking a Brown Ale maybe or a Belgian perhaps. Either way my question is: when should I...

Officially a paid member, count me in!!! :)

It will settle out - my brother in law is quite the seasoned veteran homebrewer... He brewed my fiancé a GF IPA, he told me it was the filthiest, green swamp color for WEEKS! Well beyond anything he had ever seen, he called it the Filthy B!tch IPA ... but it eventually did settle, and is the...

I have a pale fermenting right now, I added 1 Tbsp of fresh grated ginger per gallon to. Also added the peel of one grapefruit per gallon. I peeled each grapefruit then scraped away the white stuff from and then roasted them at 250 degrees for half hour. Got that idea from another recipe...

First I've heard of Mallaird ... *goes to get his google on*

I'm doing full boils in a 7 gallon kettle (takes painfully long to get boiling on the stove but I keep sticking it out haha)