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9 lbs Wyermann organic pilsner (commercial would be fine) 5 lbs Flaked wheat 3 lbs Wyermann organic white wheat malt (again, commercial would work fine) 8 oz acid malt 1 lb rice hulls simple step mash, easy to do as a first step mash mash in with 4.2 gal @ 132 hold at 122 for 30 min add 3.75...

I brewed this a few weeks back: 16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 86.49 % 1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 8.11 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2.70 % 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.70 % Mash 1 hr @ 150 (really low) first...

I was having a conversation during a brew session the other day about a historically accurate (or at least some aspects of it) home brewery. Basically using wood and copper. Seeing as how a copper boil kettle is out of the question, I was wondering what it would take to make a wooden mash tun...

I am curious if anyone out there has used a hot air popper for roasting barley? I use one to roast green coffee beans and just ran some barley through to see what would happen. It looks pretty goo but still pretty hot. Any thoughts? -ander

I haven't brewed a weissbier in a while, and while getting the grain from work I just spaced it and mixed all of the grain together. 9 lb Organic malted wheat, 7 lb weyermann pilsner. I realized that they might need to be milled separately but do you think I will be OK milling the whole bunch...

I put my picks in today, total points winner gets a case of the winning IPA. I am not much for hoops but I am much for hops. -Ander http://www.brewingnews.com/nipac/2009/NIPAC642009_LargeFormat.pdf

I am getting ready to make the switch from a cooler mash tun to a old keg for a mash tun and am curious just how much heat would be lost with a lid on and no insulation. I would think that with 20 or so lbs of grain the temp wouldn't drop all that much over the course of an hour. Any thoughts...

low and behold I came out with 3 oz of Simcoe hops, apparently he has a "secret stash" and I guess I was deemed worthy. What a great day. I just felt that I had to share.

I started growing hops last year, first year harvest was pretty good and the trellis held up pretty well. The trellis that I designed was super easy to take down for the winter and is really durable. After last season I have come up with a few small tweaks to improve the design. I thought that I...

22 lbs pale malt (I used globalmalt Kolsch malt) 2 lbs spelt flakes (most health food stores) 1lb oats flakes .75 lb Quinoa Flakes (most heath food stores) 3 oz goldings, east kent (60 min) 2 oz strisslespalt (20 min) 1 lb Turbinado sugar (15 min) 1.5 oz coriander seed crushed (5 min) 2 oz...

I threw this together this evening I spent about a month staying in Aachen a few years back and Dom was the beer of choice. To pay homage, I did a personalized knock-off, Rim is the street I live on and the building is the Idaho Capitol (here in Boise). Rein Obergarig means "purely top...

we should have a sticky concerning label removal, most commonly used techniques ect... Maybe it could also include adhesion methods, I learned the milk trick on here, my personal favorite. So, a "labels; an off and on relationship" would be great. Just for the record for me Labels...

I am the organizer of the "treasure valley organic homebrew challenge" a little homebrew contest that we throw here in Boise, ID. One of the cool things about our contest aside from it being all organic, is that the winning recipe is brewed by a (well, two actually) local brewery and sold to the...

I have been meaning to post this for a couple of days now but I felt like sharing. I brewed an english style stout on friday OG 1.072, pitched my Wyeast London Ale starter and pow, Sunday evening it was at 1.020, .062 in two days. That makes up for my holiday saison that took about a month...

putting together a stout and had a question about lactose 10 gal 18 lb maris otter 1lb choc 1lb roast (or less?) .5 lb black pat 3lb oat flakes 2 lb barley flakes mash at 156-157 est 1.068 london ale yeast (huge starter) how would I calculate a FG if I use 4 oz lactose...

I lost my scale and am in the middle of putting together some staters for friday. Each is 2l and I usually use 4 oz/liter, can anyone figure out what that is in cups of DME? I was thinking about using the ~4 oz dextrose = 3/4 cup rule but am not sure of a density difference. thanks -ander

Holy crap, what a great beer. I would love to try something like this. Any thoughts, a wiessbock hopped to low IPA levels (40 IBU) and finishing out at 8.2 ABV. Again, holy crap. -ander

I have maybe 15 AG batches under my belt and am now feeling good about my system, temperatures are being hit consistently, efficency is around 70-73% and I am OK with that, volumes have been pretty close. For this next brew I am planning on a double infusion mash, up to now everything has been...

I have been looking at oxygenated water lately and wondering about it's value to the homebrewing world. I have seen two brands, one which does not specify PPM (hydrate2o) and one which claims 60 ppm of O2 (brand name slips the mind at the moment). Has anyone experimented with the addition of...

I have an Oktoberfest that I brewed Saturday the 9th, I pitched warm (70 F) and fermentation took off in about 5 hours. It took a good 18 hours for it to get down to 54 F. Starting gravity was 1052 and yesterday the sg reading was at 1021. So far it has been fermenting for 9 days but one was...