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I may lose the maize. I had intended it to lighten the body and give a bolder hop impression. Carapils was intended for better head retention. I'm about 50/50 at this point.

Okay folks, looking to do a simple, clean, drinkable beer for a wedding coming up as a gift to the bride. I am looking to do an amped up APA/IPA. shooting for something drinkable, not overwhelmingly bitter but still aromatic. I don't like cutting and pasting recipes (hate it, actually) so I tend...

got it. The airlock is still active so it isn't as if the gas has nowhere to go. I'll switch to a blowoff to see whether that encourages better activity. So back to my original question, though; what effect does limiting the blowoff have besides making a mess? Am I enabling off flavors...

I can rig one up. I have used them in the past but just switched to Better Bottles so I don't have all the pieces I have used in the past. What effect is my current setup having on my beer? Any idea? Will putting on a blowoff at this point have any impact?

Brewed a Quad/Strong Dark this past weekend and hit great numbers; 6 good gallons at 1.094. Pitched a three liter starter of WY3522 and the thing went off like a rocket. After 24 hours of blowing off in my 65 degree apartment, I moved it to the basement to try and calm things down...

Sorry to say that I never ended up brewing with it. What I should have done with the syrup (I no longer do) was prime my beer with it. The smell and taste of the fruit is very sweet and floral, not at all like lemon. I don't know if it would bring much "heft" to a beer so you might be...

I'm not sure this is the right place to post this but I need help kegging in a sankey keg. I am planning to condition my brew in a corny but in order to serve it on New Years, it has to go into a sixtel. Is anyone in the cincy area who can walk me through this? I am a visual learner so written...

Thanks all. temperature is over 85. I can't be more specific than that since the little tape thermometer doesn't go any higher. I am pleased with the smell/taste so no alarm bells. The carboy is actually wrapped in a blanket and set next to a heater vent. Wish I had more control over the process...

Brewing a saison with Wyeast 3724 and having the classic challenge of a stuck/slow primary. This morning, I was hovering around 1.018 after two weeks in the primary. So should I let it go or can I pitch champagne yeast to help finish her off? Any help is appreciated.

Thanks BBL. You are correct. I get great results and decent efficiency from my meager 10gal cooler. It is the Blichman that I am having trouble with. It may be a matter of insulating the unit but I just wonder what heat control options are out there for those of us who do not want to invest in a...

I currently mash in a converted cooler with what I think are very acceptable results. My brewing partner has a 20 gallon mash tun, maybe Blichman? I find that our results are not as consistent with that and for the life of me, I can't figure out why unless it is a matter of heat loss. In any...

Thanks for this. Very helpful.

Anyone have any thoughts on this? Have a bug in my brain to do an Imperial Wit and I thought that the addition of grapefruit peel along with coriander is worth a shot. I wondered if adding peel at the end of boil and again at knockout could be supplemented by the use of a citrus syrup for...

Nice job helping me to feel at ease. Pulled another sample today and the pool smell has abated somewhat. Fermentation is not done, as it turns out. I had assumed as much because it went from incredibly active to almost still. I will warm it up and see. Gravity is around 1.018 so it still has a...

Finishing up a pumpkin porter that ended up slightly dry. Wondering what the options are for, for lack of a better word, sweetening the beer. Anyone ever add malto or lactose in the secondary or while bottling to add some body/sweetness to the brew? What is the concensus on this? Any ideas...

Pitched 3522 in a low gravity "table beer" brewed over the weekend. Grain bill was nothing fancy, pale and some crystal 60 with 5% oats added for reasons I can't really justify. OG was 1.037 and fermentation stopped after 24 hours or so of solid activity. I pulled a sample and don't really...

So I take it that 3711 has built up something of a reputation? Pulled a sample last night. I think that it is still slowly working. The mouthfeel is surprisingly full for a beer of this gravity and that is w/o use of any adjuncts like oat, malto, etc. I wasn't really gearing for a...

Update for those of you reading; Racked it yesterday at 1.002. That 3711 is serious stuff. The esters have almost entirely faded, though still somewhat present. Enough that I am not sweating the final product. Flavor is not complicated but it has a quick bracing bitterness that fast fades to...

Hey all, Brewing a straight saison (1.055) w. a French yeast. once it finishes in the primary, I wanted to add brett in the secondary before bottling to give it a slight funk over time. So some questions. Please chime in to help me with any or all; 1. Throwing off a lot of banana...

Found date sugar and boiled 4 oz in a quart of water to get a gravity reading. Reading was 1.035. Does that sound right? There was a ton of sediment which I decanted. So would you just add to the boil and let it drop out or try to clarify beforehand? Any tips or insight would be great. Thanks.