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Hi all, I pressed my first cider in the fall. The apples were a mix (~745/25) of eating apples and crab apples. The varieties are unknown, as these were picked from strangers' yards around the city (after asking of course!). The fruit was scratted and pressed, heated to 130 for 30 min, cooled to...

Hi all, I am setting up my first kegerator and I'm confused about what kind of washer goes between the tank and the regulator. I purchased a used 20 lb tank, swapped it out, and the new one came with a fiber washer that looks like this: I tried connecting my regulator, which looks like this...

Hey y'all, Today I attempted to add a ball valve to my kettle. The ball valve is 1/2 inch, and when I was drilling, I accidentally pushed the step bit down to far and drilled a larger hole (I'd ball park it at 5/8). When I assemble my ball valve with the silicone gasket, there is a slow...

What are the FG's of the 'white whale' imperial stouts (Bourbon County, Dark Lord, KBS, Hunahpu, etc...)? Starting on the road to black gold. Going to brew small batch iterations of big stouts until I get in the ballpark.

After numerous occasions wrestling with the flutter valve at the bottom of my autosiphon (dry hops always find a way in!), I finally snapped one of the tines. I thought I would have to go on a quest to find this obscure replacement part, when I found a post from user BBBF buried in one of the...

Going to be brewing an RIS soon, and I hate to see the extra gravity go to waste. Most folks I read about making partigyle small stouts mention a thin body. What's the best way to handle this? Cap the mash? Or - maybe more interestingly - can anyone recommend a different style/recipe that could...

Hi, I'm about to brew my first saison (woooo!). I'm using 3711, and hoping to bring out big citrus esters. I have heard these are brought out by warm temps, so I'm planning to ferment around 70 degrees ambient, hoping the beer will reach upper 70's through fermentation heat. With that...

Hi All, Looking to make a berliner-inspired base for fruit beers this summer. By no means looking to stay to a style, just want a tart, slightly malty/sweet base to make fruit bombs out of! :) Wanted to run this plan by everyone for thoughts. Recipe will be ~70/30 Marris Otter/Red Wheat...

I really love stone fruit and cherry flavors in beer. My favorite examples come from BDSA's like St. Bernardus 12 and Rochefort 8. I've also tasted them in English porters, and even in funky Brett beers. I'm starting tinkering with a recipe that will really hype up these fruit flavors. I'm not...

For my first sour, I brewed a moderate gravity (~1055) Flanders Red with pils, a little wheat, and a bit of D90. Pitched a single pack of Roselare into the bucket, and it's been sitting for about 4 months now. I took the first taster this weekend, and to my surprise, it was extremely light in...

So, I'm familiar with Special B, and I know it will give raisin and plum notes. However, I haven't used much crystal above C20 before. I vaguely remember reading once that other caramel malts provide some subtle fruit flavors as well - maybe between Caramel 80 and Caramel 120? Can anyone clarify...

One of my favorite things about the forum is that you can identify well-designed recipes by the feedback they get. Unfortunately, I haven't been able to find any lower-gravity stout recipes that get rave reviews (although I'm sure they're out there!) Does anyone have a stout recipe they...

Hey All, I had planned to brew a Belgian quad this Christmas, but (I should have checked) the LHBS didn't carry any liquid candy sugar. So, on the fly, I decided to switch to a stout to use up some ingredients I had at home. Below is the recipe I formulated by going through the bins (Whoops...