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Hey all, Threw together a spreadsheet for calculating: 1) Pressure setting needed based on temp and desired CO2 2) Line length needed based on Pressure and type of beer line Thought I'd share it...

Ok, I've not brewed with Simcoe yet. My friend (a brewer) describes it as piny/resiny. I want to make a piney pale ale. What do you all think of this recipe: HOME BREW RECIPE: Title: I Pine for PA Brew Method: All Grain Style Name: American Pale Ale Boil Time: 75 min Batch...

Well, nothing too fancy, but I cobbled together a waterproof temperature probe. Turned out better than I thought it would. Used a 4x2x1 project box, 9v battery, a pre-made temp probe - http://tinyurl.com/grxhkxl - (although making it would be easy and cheaper), and a switch. It reads spot...

All - want to get a piney IPA. How's this look... HOME BREW RECIPE: Title: I Pine for PA Brew Method: All Grain Style Name: American IPA Boil Time: 75 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 7.5 gallons Boil Gravity: 1.048 Efficiency: 70% (brew house) STATS...

http://www.aliexpress.com/store/product/Hombrew-soft-drink-PET-Bottle-Filling-Stainless-Steel-Carbonation-Line-Cleaning-Cap-w-5-16-Barb/211413_1914334826.html I was cruzing the internet trying to find a cheap way to build a counter-pressure bottle filler and came across a guy with this cool...

Need some thoughts... I want the 7 gallon SS brewing brew bucket. But - how to keep it cool? (I don't want to spend for the SS Brew Tech cooler thing). Could I safely submerge the fermenter as I currently do? I worry about the valve and sanitation... I have a large igloo cooler...

Hey all - I'm looking for some general info on Rogue hops... anyone know of a link or have used them? AA%? Aroma/taste profile? I'm wanting to clone their Hazelnut brown...

http://www.brewersfriend.com/homebrew/recipe/embed/219756 Need feedback. Trying for simple and traditional French farmhouse. How does this recipe look?

Ok. So, here's a link <iframe width="100%" height="500px" src="http://www.brewersfriend.com/homebrew/recipe/embed/219756" frameborder="0"></iframe> Trying for a simple, more traditional French farmhouse ale. What do you think? Sent from my iPad using Home Brew

I'm now a believer. I've read that on this forum multiple times. My pale ale that had RIDICULOUSLY high efficiency (all-grain hit 85% efficiency .. was counting on 70%) and RIDICULOUSLY high attenuation (85% attenuation .. WLP001 .. beast.. straight up beast yeast). I tasted it at...

:rockin: Yeah - because once a month just isn't enough. Especially when I brew big beers or beers that need to bottle condition for months. Guess I'll go to a 3-week schedule and mix "fast" beers and "slow" beers. That should keep plenty of drinkable beer at all times... Good...

An interview is on now with the president in the WH kitchen. Two fermenters are in the background filled with beer fermenting away...in bright light...in a hot kitchen.... No!!!!!! Mr President, but those in a fermchamber! Sent from my iPad using Home Brew

This is my stout I just brewed up today. Will be adding some cold-brewed coffee at bottling time. Maybe a quart? Two? Actually hit ALL my numbers dead on. That's a first. Probably should have up'd the flaked barely and/or the carapils. Color and aroma/flavor were great when I sipped...

Ok - So I've been reading lately about the practice of cold steeping roast and specialty grains in an AG batch to do 2 things: 1) Keep mash pH where it needs to be 2) Reduce "harshness" from mashing roast grains Need some best practice advice as I will need to do this for my next brew...

Ok, So I'm going to attempt a SN Coffee Stout clone. I need feedback on the recipe I've put together based on SN info. 5.5gal batch 6.75 pre-boil volume 11lbs UK 2-row pale (2*L) 1lb UK Chocolate (425*L) 2lb UK Brown (60*L) .5lb Crystal 60 .5lb Wheat Malt (2*L) .75oz Nugget...

Holy crap. I never thought to see 82% on this yeast. I was expecting 75% at best because this was a 1.080 OG brew and I shorted myself on the starter (according to mr malty....only did a 2-step starter and "needed" a 3-step). I also fermented at 62 degrees for 1.5 weeks then ramped up to 68...

So - anyway. Don't multitask while making a starter. It doesn't work out well. This was the 2nd step up for my WLP004. First a boil over. Small. But really? Ah well. Cleaned up easy enough. Then over filled the flask by about 200ml. This doesn't sound like much but it pushed me...

Yep, That time of year when grocery stores give steep discounts on booze. For the holidays. Because you can't get through the holidays without :drunk: ... booze. Picked up a 12-pack of Sierra Nevada ... had Porter, Coffee Stout, Pale Ale (of course), and Boomerang IPA. The IPA is...

Brewed an extract with speciality grains version of this that turned out good. Anything you would change? Here's an AG version: 5.5 Gallon Batch, assuming 70% efficiency. 10lbs Marris Otter Crisp (3.75L) 4oz UK Roasted (550L) 4oz Simpsons Golden Naked Oats (10L) 10oz UK Cara malt...

I don't know if it's the water (first time using RO), but I've still got 2 inches of krausen after 7 days that isn't going anywhere. Looks like a nice healthy krausen. I'm guessing it has to be the fact that the yeast just really like my RO water. Or is this typical for WLP001...