Search results

So our cascade harvest (while a little late this year) is going to yield a bunch of hops and I want to brew with them directly from the vine. Any idea for a cascade "harvest" ale? Thinking just a simple APA, using pellets for bittering and then the cascade spread over the last 15 minutes or so?

I am building a Son of a fermentation chiller and I picked up a ritetemp thermostat (model 6010) from HD. It was the cheapest one, but I notice it says it is for 24v and I plan on using a 12v power supply. Will the thermostat work? I noticed on some other threads that they were using this power...

I am going to experiment with some elderflower in a gallon of cider. I plan on using a 1.5 gallons of Costco juice, 1/4 to 1/2 lb honey, and some dried elderflower from the homebrew shop. Has anyone brewed something similar before? Also, how can I sanitize the elderflower? I assume they...

I have been brewing for about 2 years, mostly extract but some BIAB. Currently I have 20 quart kettle, a 32 quart kettle and a cooler that I have converted to a mash tun (though I haven't had the time to use it). I was recently offered a keg to turn into a keggle, and while I plan on taking...

I am brewing an American Wheat either today or tomorrow, and I would like to use a bit of honey malt. Can honey malt be steeped or does it have to be mashed with other grains? I also don't want the honey malt to be overpowering, so I was thinking of sticking with 1/4 lb. Should I use more/less...

So, I have cleaned out most of my older ingredients from the fridge, and what I am left with is a vial of WLP300 and two ounces of cascade. Has anyone done a cascade hefe? The yeast is a bit older, so I am going to try my first starter if I brew with it.

I was recently given some marynka hops. I was thinking of using them in a maibock, and right now I am thinking of just going with the marynka (something like 2-3 oz at 60 and the rest distributed with 15 left or less, so around 50-60 ibu). Is there another hop that would go well with...

I just picked up 6 gallons of honeycrisp cider. I want to make a cider that is a little higher in alcohol (but under 10%) that I can age until next August/September and then keg. Any recipe ideas? I was thinking maybe something simple with just the cider and some honey (maybe 3 pounds or so)...

Looking to buy 2 or 3 ball lock cornies in central NJ.

I brewed a centennial blonde about 3 months ago. It was my first all grain batch and I had some mash temp control issues (it ended up being way high, around 160). I bottled after about month or so, and I bottled at about 1.018, though since I mashed high, I didn't think it would go down anymore...

I have a bunch of centennial and cascade hops in the freezer, and an ounce of citra leaf hops. I am trying to get my all grain process down, so I am looking to make a simple pale ale. Any ideas on a good grain bill or hop schedule? I was thinking maybe some 2 row and a bit of honey or...

I am thinking of building a mash tun with a chest cooler I have laying around. I have a 48 quart cooler and a 100 quart cooler. I really only do 5 gallon batches and the occasional 10 gallon batch. I am guessing the 100 quart would be too big for my purposes. Would the 48 quart be a good size?

I store my fermentors filled with water and bleach. I was getting ready to use one today, and when rinsing, I noticed a few dark dots inside the bucket. I tried to wipe them off with a paper towel and then I tried to run my fingernail over the spot and it seems like the spots are imbedded in the...

I am planning on brewing a black ipa from byo. It calls for 1 pound of dried rice extract to be added to the boil at 15 min, I am guessing to increase OG. Could I possibly substitue the extract with corn sugar? My local hb store does not carry dried rice extract.

My garage stays between 45 and 50 degrees this time of year. I saw a recipe for a doppelbock and I would like to try it. Would it be possible to lager in my garage if the temp stays around 45-50?

I am currently fermenting a christmas/winter ale, and I am planning on adding cinnamon and vanilla to the primary. I currently have both steeping in some vodka. I want to ensure that the flavors from the spices get distributed throughout the beer. What is the best way to ensure this happens?

I am brewing a holiday ale that calls for dry spicing cinnamon and vanilla after fermentation is complete. Do I need to transfer the beer to a secondary to do this or can I dry spice in my primary?

I am brewing the BYO bad santa. The recipe calls for steeping cherries in 2l of wort and then adding the steeping wort into the boil at the end. Should I be adding the cherries into the boil as well or just the wort?

I am looking for a winter warmer recipe, extract. I am looking to brew something with high-ish alcohol (around 7%) that I can add some spices to, cinnamon, nutmeg etc. Any suggestions? Thanks!

I am planning on brewing the Thunderstruck pumpkin extract version this evening. The recipe calls for a 6 gallon final volume. I only picked up 1 vial of yeast not thinking that I was going to end up with 6 gallons. Should I be alright with 1 vial?