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Thanks for all the advice everyone! We took the bittering note to heart (especially as our yield was a bit lower than expected), and used Magnum at 60. We did a BIAB mini-mash with Vienna instead of Munich (a bit higher enzymatic power I believe?), and swapped out the C40 for C20. It is...

Haha yeah, it'll be...something. I mean ideally we'll get something akin to a cascade brewed cali common, but could really go any direction on the bitterness. Any thoughts on the base extract / grains? I was considering using Munich LME instead of Extra Light, but didn't want this to go too...

So a buddy of mine and I are brewing a wet hop beer using what he was able to grow in his garden. By all accounts the hops look and feel good, so we wanted to come up with a demo beer. I'm banking off it being an american variant around 5-7% alpha (no clue on beta) given what can be found at...

I'm doing a kinda odd wit. Sweet orange peel instead of bitter, fermentation with WLP400 and Brett Lambicus, and dry hopping with Saaz. Hallertau as the bittering hop, Saaz at 15-5-0 in the boil. Orange peel and lightly crushed coriander at 15 and as a "dry spice" Going to be very strange!

So I haven't done a straight extract brew in a while, but figured it might be a fun little experiment. Anyway: 3.6 gallon boil. Top up to 5.5 gal. Fermentables 3.3lb Briess Bavarian Wheat LME 3.3lb Briess Rye LME Hop Schedule 15 - 1oz Mosaic & 1oz Citra 10 - 1oz Mosaic & 1oz...

Admittedly I keep the acidulated malt there as it was in the original malt bill for the beer. Only changes are from Sparkling Amber to Rye otherwise. It's more to make sure I have a similar beer to what the guy originally tasted and enjoyed, while amping up aromatics and adding a rye twist...

Posted this over on BA, but wanted to get thoughts here as well! Both are, somewhat dramatically if you're being super strict about style, altered versions of recipes I've enjoyed in the past. They are meant to be simple, with lots of aroma hopping rather than straight bitterness. It's a Cali...

So, I've been a bit bored and been wanting to try a sour mash gose. However, given the variable results of sour mashing I figured maybe extract + specialty grain would be an easy start. Since I have to run by my LHBS anyway, I was thinking of picking up two canisters of wheat LME and...

Thoughts, ideas, critiques? Fermentables 3.3# Briess Rye LME 3.3# Briess Pilsen LME 1lb Victory 1lb C20 1lb Carapils Brew Schedule 60 - EKG 2oz 15 - EKG 2oz, Whirlfloc Tablet, Servomyces 10 - EKG 2oz 5 - EKG 2oz 0 - EKG 2oz...

So a professional brewer is letting me use some of their wort to make a different interpretation of their oatmeal stout. I decided it would be interesting to try a Trappist yeast in combination with brett lambicus to get a bit of a funky, belgian styling to an otherwise very traditional British...

Fermentables 9.9lb Briess Pilsen Light (Late Boil) 1lb Acidulated Malt (Steeped) 1lb Victory malt (Steeped) 1lb Crystal 20 (Steeped) Hop Schedule 60 - 1 oz Amarillo 15 - 1 oz Amarillo 05 - 2 oz Amarillo 00 - 1 oz Amarillo Primary Additions 49oz Peach Puree 18oz Dried Mangoes Secondary...

Yeah, meads are obviously not my specialty. I'd just like a very clear, dry, lightly funky winter warmer mead for next Thanksgiving, and hoping this works out.

Yeah, I learned that from all my play with beer sours / wild ferments. I added the sach based on the advice here, but time isn't really a concern (unless a year isn't long enough but figured this isn't roselaire blend / lacto / pedio / etc). I figure it will "ferment" for about 6 months, then...

So at about 4am I realized I had a packet of S-04 available, and with the fast response time of that yeast and british character, thought it would be interesting to put some pressure on the brett / possibly have some sacch death for the brett to react to. So that is in there now, and with the...

Well I'm not going complete barnyard, but thought the brett would be interesting in getting a nice tangy saison going while drying the cyser out completely. Perhaps adding Safale 05 (for the clean, fast work) then letting the brett go for the sacch to produce a bit extra funk? Again, I don't...

So, I got a bit bored over the weekend and threw together a holiday cyser meant to age until Thanksgiving 2014. I've never brewed mead, cider, wine, or cyser before, so any input on this recipe (I assume negative) is worthwhile for the future! Meant to be very "Holiday"-ish, like a winter...

Basically I did all priming in the kegs, as was advised while waiting for shipment of my kegerator. Should I be hooking these up without C02 originally, or hook the c02 line and let it sit at 10-12 PSI? Very new to kegging so apologies if this is a silly question. Just unsure whether I can...

So the original idea was to brew a full-blown imperial, but kinda stepped back. Juniper was bought from Brewer's Best; oak will be american light toast soaked in Jamisson for 3 months. Fermentables 9.9lb Briess Rye LME Steep for 30 minutes: 2lb Briess Cherry Wood Smoked Malt 1lb Weyermann...

I decided to play around with something between a stout and an ESB, with flavoring for a winter warmer. There's some weird backstory, but here's the recipe: Rabo's Special Stout Malt 3.3lb Briess Golden Light LME 3.3lb Briess Rye LME 1lb Chocolate Malt 1lb Biscuit Malt Boil 30 -...

So, I decided to take a stab at making a refreshing but very citrusy summer beer. 3.3lb Breiss Weizen Extract 1lb Flaked Oats 1lb Torrified Wheat 2lb White Wheat Boil: 1oz Citra @ 15 1oz Citra @ 5 1oz Citra @ 0 Yeast: WLP400 Secondary: Citric Acid 2oz Bitter Orange Peel 1oz...