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I have a funny feeling that this *ought* to work, but so far I've been unable to make it go. I have SG and other figures for honey and a particular fruit juice that I'm using this weekend to formulate a 3 gallon mead recipe. Beersmith gives me perfectly cromulent figures for OG and the...

Hey all, I've been an all-grain brewer for a while now, but recently whipped up an partial-volume, hopped-extract-with-flameout-addition batch for a hop aroma experiment my homebrew club is doing. I haven't tasted it yet, but the brew evening was short and it was nice to "commit beer" with so...

Hey all, I'm making a Negra Modelo clone, my first ever lager fermentation, this weekend. :ban: Brew day is tomorrow. Style is Vienna Lager, and the target OG is 1.051. (Tonight) Set my ferm fridge to 45F (Tonight) Make my starter: 2 vials WLP802 in 1.5L at room temp (edit: with stir...

I've got my spanking-new fermentation fridge set up and maintaining temp, and a brew day scheduled for this Saturday. Plenty of time to formulate a basic recipe, and submit it to my LHBS for Friday pickup. I live in Alabama, which is currently in the grip of a cold snap (you may have heard)...

Hey all, I recently snagged one of these babies from Best Buy, and I'm planning to use it for a fermentation chamber/fridge. Has anyone else got one? Any advice or gotchas with it? I've already got a Johnson A419 controller ready to go (I love the one I'm using on my kegerator), but I...

Did the third brew of my robust porter recipe this weekend, and per BeerSmith, did a 45-minute 156-degree mash. Since this discussion, I've become downright religious about taking lots of SG readings, and using Kai Troister's efficiency spreadsheet (from his efficiency article) to check my...

I'm making the Wells Bombardier clone from Can You Brew It, and of course my LHBS didn't have WLP006 because it's seasonal and April's nowhere near the availability window (July-August/Sep). :smack: I grabbed a packet of S-04 so I have something to use, but since WLP006 has a specific ester...

Brewed up a batch of Bee Cave IPA this past weekend, and in the interest of saving a few bucks I decided to grab some 5-gallon containers full of RO water from my local Walmart. The water was indeed cheap, and I used the Bru'n Water site and spreadsheet to figure out my water adjustments...

Everyone: I'm working on a Kasteel Rouge clone (main thread here). The recipe I'm going with calls for making an 8% base Belgian beer, and then backsweetening it with a cherry-cordial liqueur. The Nutrition Facts I could find for such liqueurs have an ABV of 20%, and ~11g of sugar per fluid...

I have a barleywine, a raspberry Merlot, and a JAOM batch that all need bottling. They're batches that need and will benefit from aging. Problem is: I hate bottling. I'm good at it, and when using Revvy's bottling tips it goes as smoothly as can be expected. I'm just a lazy dude with a busy...

Okay, I think the Irish Red I have that's got off flavors isn't infected, but actually full of polyphenols or what have you from the chloramined tap water I used for a post-pitch DME addition. I know, I had a Moment of Transcendent Stupid. I even had a gallon of store-bought spring water...

I've got an Irish Red ale on which I wound up undershooting the OG on brew day, so I made up a post-pitch DME addition (this method), as I have for a few other brews, which have all turned out decently. Long story short, when adding the new mini-wort to this beer I wound up wiping down a...

Like the subject says. I've got a sad, empty keg and little time to fill it, so I'm doing a 15-minute pale (a la this recipe) on Saturday. It's actually been a long time since I've used extract, other than for fortifying an AG beer that my mash tun was too small to handle in its entirety. So...

I've been working hard to get a better hold on my mash, lauter and brewhouse efficiency numbers, and came up against something this past weekend that raised a question for me. I mashed this recipe for 75 minutes at 148 *F, and after vorlauf and running a few quarts into my boil kettle I took...

Well, I forged ahead and worked up a Kasteel Rouge clone from bits and pieces I found around. Here's the thread where I articulated some of my concerns: https://www.homebrewtalk.com/f12/quest-accurate-kasteel-rouge-recipe-395558/ Here are my goals: 8% ABV Accurate color Accurate flavor (duh)...

My wife loves Kasteel Rouge, and she's got a good beer palate. I like it too, and am intrigued enough to give it a try. Thing is, there are issues with most of the recipes I've found, so I've tried to dig deeper. I've found this info: Kasteel itself says "Kasteel Rouge is a blend of...

Started my first batch of Apfelwein on January 12, with the intent of using its yeast cake for Skeeter Pee. Been happily bulk aging the Apfelwein on the lees, planning to bottle it at the 3 month mark (mid-Aprilish) and start the Pee. Now it's the end of February. Was just rereading the...

For some reason I had it in my head that the proper speed-carbing method was this: Chill keg Up regulator to ~30 psi (3x style) Shake keg 2-5 min Let keg sit at ~30 psi for 24 hrs Purge keg Down regulator to ~12 psi (to style) Let sit at serving temp for 48 hrs Serve & enjoy ...And...

I decided to try rehydrating my two packets of US-05 for this past weekend's 1.090-OG Russian Imperial Stout brew. Here's the process I followed: I pulled a cup of 102ish degree-F water and poured the packets into it after chilling, while I was whirlpooling and siphoning into the...

Two empty kegs in a 2-tap kegerator makes for a sad brewer. :( As my sig currently shows, I've actually got quite a few things going in my pipeline, and I'll be putting the EdWort's IPA in the keg on Saturday. But this was only after figuring out my problem in mid-January: both kegs were...