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My LHBS didn't have the hops I needed, so I winged it, adjusting the hop bill to Warrior, EKG, and Fuggle.

Honestly I added the dextrose because someone on here recommended adding it for extract and partial mash recipes. Something about efficiency and conversion rates. I was thinking about nixing it from the recipe, though, just because the extra ABV won't do much for me in the long run, anyways.

First go at making a porter, so I I took some cues from some other recipes and tried to work inside the style trends I saw. This is my first shot at designing a beer so any comments or suggestions would be appreciated. I also ran what numbers I could by hand for practice and used hopville the...

Thanks again for the replies. I'll take the necessary steps to improve my process moving forward.

Also for the record I didn't know beers being green gave them a "green" taste.

Thanks thanks thanks. For what it's worth I'm a newb. I worry about ****.

Well, for the record, it is still green. Fermented three weeks in primary and bottled since mondy. I wont fridge them for real for two more weeks, just wanted to test one. Fermenting temperature is my biggest issue right now and I know it, but I'm running on a limited budget and can not buy...

It's been fermenting around 80 give or take. Pitching around the same. Since the beer tastes fine before bottling I'd like to think these arent critical contributing factors. The bottles have been used for about three batches now, my last of which was quite good. I clean with PBW and star san...

Was just working on brewing my 5th batch and decided to crack open a beer from my 4th batch to drink during the boil. I immediately detected some off flavors that I had also encountered in my 2nd batch beers. My best description is that it tasted stale and sour. It tasted fine before I bottled...

Miller High Life, NBD

Lilja's Hop Ness Monster on a hot Arkansas night on my front porch. Feels good, man.

That's pretty much what I'm doing. 4# 2 row .5# crystal 4# DME .5# corn sugar FWIW I'm doing a partial mash version of the lake walk pale ale. First non-kit batch and first partial mash. Pretty stoked to be using this as a way to learn a good bit about conversions and brewers arithmetic. Only...

Wow. Great information. Thank you.

I'm working on piecing together my first partial mash recipe from an all grain version here on the forums. I'm doing all the conversion math myself, which I have pretty much figured out but don't have enough brewing experience to know much about ingredient comparisons and substitutions. So what...

One recipe I followed suggested letting the grains steep in the full pot as the water is on its way to the boil. So the grains steep from warm to just short of 170, but the time frame is not specified. Its sort of an undefined method, potentially to a fault.

How about for an IPA? I've been looking at the ruination and the zombie dust recipes available here. They both have extract versions but don't really specify what to do with the steeping grains. You think 30 minutes at 150 would be a safe bet?

In extract brewing, is there a standard time and temp for steeping grains? I've had three batches all do it differently. It seems that 20-30 minutes at 150 is pretty common. Yay or nay?

Great reads. Thanks for the links. I was actually thinking about letting this batch stay in the primary for a while. I guess since it may or may not be contaminated it doesn't really matter now. I'm also going to jut use the bottling bucket for priming and bottling and see how that goes. Thanks...

What do you mean when you say 1-1-4? Primary a week, secondary a week, bottles four?

Even though I'm new to brewing, I like the idea of using a primary and then using the secondary for clarification and bottling. Getting the beer into a secondary with a spigot and away from the trub just seems like a logical way to kill multiple birds with less stones. The problem comes with...