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Yeah, I was figuring a saison would be the obvious choice. Not sure what other hops (if any) to work with, what aramis plays well with, or a good hop schedule for them.

Salutations! I had ordered the Mosaic IPA kit from NB a few weeks back. But upon opening the box, I saw that instead of 6 oz of Mosaic, there was 6 oz of French Aramis hops! NB corrected the mistake and sent me the Mosaic, but now I'm wondering what to do with the Aramis? Anybody have any...

Hey everyone! I hope all is well! So I’m looking to brew a pale ale for the summer, and I'd like a hint of apple to it. I’ve heard that Calypso hops imparts an apple/pear aroma, and I’m thinking I might take a stab at adding some to my recipe. I’ve pondered adding some apple cider, but I...

I really don't know much about the process at all, but apparently "stein bier" is a brewing process that entails placing heated granite rocks into the kettle to heat the water to boiling. When it dies down, add another rock, and then another, etc... I suppose it's possible.

I used a cup and a half (12 oz) of cold brewed coffee at bottling for a coffee oatmeal stout... I thought it turned out quite well. So as far as using 2-6oz per gallon, that works out about right. I had added that to the oatmeal stout recipe from Brewing Classic Styles. That was a year ago. I...

Awesome! The numbers you provided gave me a pH of 5.5. That is without any additions to my mash water Based on numbers I was working with previously, I added about 7 tsp (35 ml) of phosphoric acid, aiming for a pH of 5.4. With the numbers you gave me, combined with the same amount of acid...

Again, thank you for taking the time to give me the info on this! Like I said, I'm just beginning to learn about water chemistry, so you're giving me some good info to work with! Also, thank you, AJ! More good information! At first this all just seemed way over my head, but I'm starting to...

Wow, okay! Learning something new here! Thank you! For the % roasted, I had 2.8% as the roasted barley only accounts for that much of the total grain bill. I did not factor in the Crystal malts (although I was wondering if that affects it), nor did I know about the equation you just showed...

Hey everybody! Okay, so I'm only just beginning to get into treating my water. I know next to nothing about it right now, so please bear with me. I got a water report, and now I'm plugging numbers into Brewer's Friend, getting a feel for how this stuff works. I put in my water report numbers...

"ChemtrALE" :D

Only about 3 episodes in so far, but I'm digging "the OA" Bit of a sci-fi thing going on... A blind girl goes missing for 7 years, then shows up again and is able to see.

Okay, cool! Good feedback! No, Bauzer, it's a 5 gallon batch. Looking at a potential 8% ABV. And duly noted on the point of using 2 vanilla beans. Can't hurt! I have yet to venture into water treatment. I have to get my water analysis. I have the towns water report, but it's a bit lacking in...

Greeting, and happy holidays to you all! Haven't been able to brew in awhile, and I want to take a stab at a breakfast stout. Just playing around on my own, and I was hoping for some feedback on a recipe before I go ahead with it... 1.079 OG 51 IBU 42 SRM 13 lb 2 Row 8 oz Crystal 120 1 lb...

I certainly don't care for bottling either, and once or twice, I've put off bottling and left my beer in the fermenter an extra week or two because of it. Adding to what others have said, rinse your bottles right after pouring, and let them dry upside down. But on top of that, I've become...

Right on, thanks for taking the time for all of that feedback! Guess I'll see how this pumpkin ale turns out next weekend. And I'll try to pay more attention to the bottling volume in the future. I've also noticed that, with the under carbonated smoked porter, a warm bottle will give more of a...

Well..... No.... I guess I'm not. I've been ballparking it. But if I'm looking at say, a 5.5 gallon batch, I rack off 5.25, but I'm still priming for 5.5, aren't I adding more sugar than is necessary? And therefore potentially adding more CO2 volume? Got a pretty solid capper...

Short answer: Yes Long answer: House had a built in garage. Previous owners converted back half of it into a pantry room. So it's well within the structure of the house. Generally kept around 70 on average. It's a small room with an extra refrigerator in it. So it stays warm in there.

Hey! Yup, all (most) of those things! I've been brewing for nearly 3 years now. It didn't take me long to begin making starters as part of my process. So yeah, I do that. I only just recently started controlling the temp of my ferments. The previously mentioned smoked porter was the first...

Wow! I had no idea this was even possible! I was wondering how they got such a strong coffee flavor in their Calm Before the Storm without any real coffee color. I guess this answers that question! Thanks! -Pete

Well, yes... I have tried it. Not to be argumentative, of course, but most times I do skip 2ndary altogether. I bottled a smoked porter about 3 and a half weeks ago that spent 3 weeks in primary. It still hasn't completely carbed up to my liking... It's getting there, but it's taking a bit...