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I have an Citra Ale that I dry hopped 5 days ago. I was planning on just bottling in a few days- but I just got this brand new frigidare 7CU chest freezer. I havnt played with the controls at all- but I assume I can drop that think on the highest setting- for 30-48 hours- and it...

Guys Happy New Year. I made a Lager on 12/24 outdoors- I live in NY. Its COLD right now- below freezing I have this shed /shack outside- its weathered- and beaten up- but is warmer than the outside- I created a fermentation chamber out of a 2 door cabinet I had- and...

Been awhile since I posted- I have a few things I came across- wanted to hear some feedback I wanted to start utilizing the outdoor temps for making beer.. specifically lagering. I never made one- so I gave it a whirl. First problem came when I arrived to get my grain- #7.5 2 row...

I made a batch on 10/1 of 4 parts apple juice 1 part grape- all 100% juice. Added my dextrose- and instead of the champagne yeast- I used a D47 wine yeast as per a few different people I hear trying things out like that with success. Its still fermenting away 2 weeks in - which doesnt...

I did a batch of 4 gallons apple, 1 gallon grape- dextrose, swapped out Moncharet for D47 wine yeast- Expecting insane airlock activity 24 hours past the pitch- and I have gotta nothing but a few bubbles here and there. I do have a few floating yeast colonies growing on top- much MUCH...

I have 3 carboys of beer I need to bottle today- only about 8-9 gallons :) I did a grav reading on one batch - and its done. Its been sitting about 25-28 days now. The other 2 however did not get any readings- part lazy- part didnt want to open and disturb anything- you know I...

Yep- they are doing it... Rogue --- check out the link BEARD

I recently attended a local brew course- it was a casual fun afternoon of brewing 30 gallons of porter with about 30 other people. We went over everything, spoke directly with experienced brewers, as well as the owner of Port Jeff Brewing Co. It was a great experience- and we all got to...

I have been a shaker for the better part of my 9 batches. I usually shake till I get a nasty head on top- then pitch my yeast. That works out- I recently saw a video with an attachment to a tube- pvc with a single hole in it- causing o2 I would presume buy the wort flowing through...

Hey Guys Im trying to wrap my head around a few things. I want to put together a few 5 gallon recipes - If I am making a 5 gallon finished boil volume recipe- how much grain should I be calculating on the short side- and the high side? If 1# grain = 1 1/4 quarts of water then...

Took a little time tweaking out the leaks. Going to try and mash this weekend- see if I can get good results :) In memory of Jerry of course.

Hi all I brewed my first AG Irish Stout (allegedly a Guinness clone) on the 5th of August 4# Pale malt .5# Acid malt .5# dark crystal .5# roasted barley .5# chocolate malt 3/4 oz williamette 4.8% at boil 1 oz stryian golding 4.5% 15 minutes nottingham pitched at 70 3 gallon...

I have a 6 gallon carboy and its got a small hairline on the top of it. I used it for beer- no issues- im just careful. VERY CAREFUL Id like to retire it to an apfelwein producer- but im wondering is that extra head space going to throw anything off with this? I know I can top it off to...

I saw this at home depot- http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?productId=203011191&storeId=10051&langId=-1&catalogId=10053&MERCH=REC-_-SearchPLPHorizontal1-3-_-NA-_-203011191-_-N#.UCqvZKNqpI0 Looks decent enough right? Anyone using this item and recommend it...

Yep, calling this one my Donkey Blonde Took a AG recipe from my friend. Screwed up my evap loss- as usual- instead of hopping 1/2 of 1/4 ounce per schedule- I hoped a 1/2 of a 1/2 ounce! So I just blew the bitterness scale a little too hard on this one. I used 1/4 centenial...

I have active fermentation in my 5 gallon carboy- the volume is 3.5 gallons however. Its a stout and I pitched it around 70 on Sunday. I have had active fermentation- lots of yeast within visible floating around attacking sugars- from my small experience- everything looks as if I am...

Hey, I'm a 3 week guy- 3 / 3 in fact. (3 primary / 3 in bottle) Well thats a lie- I dont want to pigeon hole myself into a specific yeast cake mantra- unless there really is a whats good / whats safe / when its not good and safe situation. Will certain ales benefit from sitting on...

Lets say I am mashing in at 150f for 60 minutes. In another pot I have 170f of water- After the 60 minutes- my idea would be to pull grain bag out, let drain a bit- press- push- get as much out as possible- Then letting the bag go back into the pot- and adding the 170f mash out...

Well yesterday I decided to take the plunge. Got myself the following: supposedly a 3 gallon batch- but really- 3.2 - but my outcome ended up being 3.5 4 pale 1/2 acid 1/2 dark cry 1/2 roasted barley 1/2 choco malt 3/4 williamette 1 styrian golding Called for 155 strike-...

I have my first batch bottled - 5 days now at an average of 78ish degrees. I took a bottle down- looked at it- looked amazing- see through- clear. Wrote on the cap so I could honor the moment and save my first cap- (1st test beer) and rechecked the brew- and it had some floating stuff in...