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Long story short; I have about 4 5-gal buckets worth (and two buckets half-full) of base malt that are about 4 years old. They've been sealed air-tight. Long story long; was brewing, had base grain, got out of military, stuff went into storage, had apartment, stuff stayed in storage, finally...

Specifically, my question is; does anyone who places their burners on stands on top of a wooden brew stand experience any charring with the wooden top? Also, can you please let me know what kind of burner you're using? I'm trying to establish the rough temperature range that I can expect to see...

Mash was single infusion, 75 minute mash at 150f. Recipe: 14# GP 2.5# Rye malt 1# Flaked rye 1# Cara rye .5# Midnight wheat .5# De-bittered black 1oz fwh magnum 1oz 90m magnum 1 oz 5m citra 1 oz 5m ahtanum 4 oz cascade, dry hop, 3 different additions. Home grown. Get yer own. I took 99.9% of...

With all due respect to Brandon O's Graff, here is yet another variant on the same theme. Recipe Type: All Grain and Cider Yeast: WLP-570 Batch Size (Gallons): 7 - 4 of wort, 3 of cider Original Gravity: 1.055 Final Gravity: 1.010 IBU: 25.5 Boiling Time (Minutes): 60 Color: 2.3 Primary...

Hey everybody, Since I have just obtained a freshly emptied Irish Whiskey barrel, I went about thinking of the best ways to use that amazing flavor, and decided that #1 would be a barleywine. I'm formulating a recipe for it, but wanted to see what some of y'all might have to say about grain...

This recipe uses Bopils as the base, and combines FWH, late hops, hop back and dry hop methods for a super hop-flavored ale, but suprisingly low perceivable bitterness. All Grain Bohemian Pilsner - 48.3% Crystal 20L - 24.1% Rye malt - 20.7% Flaked rye - 6.9% 1 oz Columbus pellet -...

After many conversations with my Irish wife, and as much wisdom as I could gather, I made my first Dry Irish Stout recipe from (mostly) scratch. Recipe as follows; 7 Lbs Maris Otter 1 Lb Flaked Barley 12 oz Black Patent 8 oz Pale Chocolate 2 oz Roast Barley (300 SRM variety) 1...

Okay, so we all know :p that Alpha Acids isomerize through an acyloin-type ring contraction and turn into epimeric isomers; cis-isocohumulone, trans-isocohumulone, cis-isoadhumulone, trans-isocohumulone, etc. And the cis- derivitaves are the most stable, so that's what we typically taste for...

I have been doing all-electric BIAB for a couple of months, with decent results. My hop utilization seemed to be suffering and my boils were weak. The two seem to be related :drunk:, so I went in search of answers. After asking some questions of ANoldur, he suggested I insulate my brew...

As my first step into all-grain, I made a 5 gallon SMaSH out of: 12 lbs Weyermann pale malt 2 oz roast barley (for color. And it's not a malt.) 8 oz flaked barley for head retention 1 oz whole leaf cascade (first wort and 60 min boil) 1 oz whole leaf cascade (30 min boil) 1 oz whole leaf...

Shortly before making a recent switch to All-Grain, I created a Cascadian Dark PM (or Black IPA, if you want to call it that. But it's not. Read on for the full story.) recipe on Beersmith. This recipe was made with what I had lying around, so if there's some strangeness in the ingredient list...

So I accidentally made a lambic-tasting cider. I purchased two gallons of pasteurized pressed cider from Schutt's Apple Mill in Webster, NY. I went on duty for two days (active duty Coast Guard on Lake Ontario), and came home to find my cider had started fermenting without me!:drunk: So I...