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Well, my first from scratch beer turned out AWESOME!!! A little dry, a hint of bitter on the front end, hint of grains in the middle and a slight hint of citrus on the back end. Cleared up really nice in the bottle. Shoulda secondaried it and then bottled, but with quarter inch of trub in...

Is there a partial grain recipe. I am so not equipped to do all grain and do not aspire to be. I admire the practice, but I just don't have the space or time. I use DMEs and grains and hops for my beers. So, my question is, can you break this down for a grains with extract recipe? Would be...

Well, the LC 140 Fire Pit Wheat got bottled yesterday. FG came in at 1.010. Right on target with what BrewersFriend.com's calculations said it would be. That FG says I have 6.5+% ABV. Once again, right on target with what the calculations said. And it is a little reddish. I use Newcastle Brown...

Yep. Just before I put the lid on the fermenting bucket.

That's about what I was shooting for. Thanks for plugging that in.

Yeah, I didn't think of the temperature variation. I wasn't really too worried about that. Some, but not much. Enough to ask about though.

I did the hops that way on a recommendation from one of the guys at my LHBS. The hops I used are 8.1%AA, so with me not really liking a really bitter beer, he suggested going 15 mins, 10, 5 and 0 to kinda bring out all the aspects of the hop bitter, flavor and aroma characteristics. Man, was...

Oh, and I left the hop sack in the fermentor. I was going to take it out after one week, but it's never been an issue before. Of course, I've never done an actual hop boil like this, so I didn't know what it would do. I guess I'll find out in a few weeks.

I brewed it 2 weeks ago today. 3# of Bavarian wheat DME 3# of golden light DME 2# of red wheat 2# of caramel pilsner 2 oz of centennial hops Steeped grains @150 degrees for 30 mins. Rinsed with 120 degree water. Added DMEs and boiled for 20 mins while adding .5 oz of hops at 15 mins, 10 mins...

The link should show the recipe that I concocted. I was going to bottle today, but it's still doing a little percolating. One small bubble every 30 seconds or so. So, I am putting it off till it's ready... The projected OG was 1.060 and it came out to 1.056. I did forget to hydro it until...

I have Beersmith. Tinkered with it a little. I just have the trial version. I guess I need to pony up the $$$ so I'll have the full version. Would be smart since I'm planning on brewing for the foreseeable future. It's just sooooo much cheaper to make good beer, instead of buying good beer.

Thanks for the info. That sounds perfectly simple and easy to work with. You da man Rexbanner

LHBS didn't have the book on the shelf, but they are researching it and ordering it for me. Looking forward to it. Did some grain tasting when I went in to check on the book. I already have some ideas as to what grains to use with my DME choices. Looks like my first scratch recipe is going to...

Pretty sure my LHBS has this book on their bookshelves. Hope they do.

Yes, HME is hopped malt extract. UME with grains and hops is what I figured would get me the most bang for my buck. Thanks.

I'd like to make a Porter or Stout or any other kind of beer that relates to the season/weather. However, I don't really have a clue on "making" beer without a pre-built recipe. Are all HMEs done beer style specific? Am I missing an extract beer recipe building website somewhere? I know there...

Couldn't have said it better myself. I am fairly inexperienced at home brewing, but I love the beer that it makes. I have a good friend, that actually started a little before me. He got me started and the rest is history. I have graduated from the Mr. Beer system, but not from the extracts just...

I will, likely NEVER use WYEAST again. I was making a Spotted Cow clone and it never did it's thing. Lesson learned!

I like the carboy for being able to see the fermentation process and the trub buildup and the overall process of the beer making. However, I DON'T like trying to get the wort into the carboy. That was about the only drawback to using a carboy again. OH, and cleaning it is a hassle too. Oh, and...

Yes I was confused. I have it straight now. Found another post on here that explained it really well. Doing a 10 minute boil on hops. Then adding the Coopers extract and 2# of corn sugar to amp it up a little. Then dumpin it all into the fermenting bucket. 6 minutes to go on the hop boil.