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so I brewed a super dark Dunkelweizen that could also be called a wheat porter(take your pick) I used danstar munich yeast and wanted to know your opinions on fermentation temperature. I pitched at around 72 and it got down to about 62 before any noticeable activity, and after 2 days crept up to...

Extract: 3# Wheat DME 1# Light DME Grain: (mash @ 155° for 40 min/ mash out @170) 2# Munich 0.5# German Wheat 0.5#Bairds Chocolate Malt 2 oz Black Patent Malt 2 oz Chocolate Wheat Malt 2 oz Chocolate Rye Malt Hops: 1.75 oz Domestic Hallertau(2.7AA) @75 min 0.25 oz Domestic...

Hi everyone. I created a recipe for a Wheat Porter (I am calling it that because it should be a bit darker than a traditional Dunkelweizen) and I was wondering if I should use Irish Moss in it? I know with the darkness AND use of wheat it's not going to be clear anyway, but do you think it...

So I punched my recipe into Brewer's friend and it matches the style for a Pale ale or an ESB, but the actaul batch looks like the SRM is closer to an Amber, maybe due to the haze from the wheat,but I used about 12% wheat and US-05 yeast, so not quite a wheat beer but not strictly a Pale or...

I just moved to West Coast Hop Heaven: Drain Oregon, South of the Willamette valley and west the Cascade Mountains. To celebrate I am brewing a Red Ale, but I grabbed a bunch of ingredients on the fly at the home brew shop in Cottage Grove. I realized the ingredients don't completely match up...

I just moved to West Coast Hop Heaven: Drain Oregon, South of the Willamette valley and west the Cascade Mountains. To celebrate I am brewing a Red Ale, but I grabbed a bunch of ingredients on the fly at the home brew shop in Cottage Grove. I realized the ingredients don't completely match up...

Hey guys. So I brewed a Cascade/Willamete IPA and it has been bottled for about a week. I popped one open to test how it's doing and it carbed up nicely but has a pronounced Acetaldehyde/ green apple taste. My question is this: I know the yeast in the bottle should be able to clean up the...

Hey guys. So I brewed a Cascade/Willamete IPA and it has been bottled for about a week. I popped one open to test how it's doing and it carbed up nicely but has a pronounced Acetaldehyde/ green apple taste. My question is this: I know the yeast in the bottle should be able to clean up the...

So i am making a Willamette/Cascade IPA and It just did a gravity check. it went from 1.053 to 1.009 in 12 days. I used US-05 and it was a partial mash batch using Light DME, 2 row pale & a bit of 20l crystal mashed at 149 and then sparged at 165-170, and a decent amount of cane sugar to help...

So I just started a 5 Gallon batch of IPA with (so far) .25 oz Herkules Pellets, 3 oz Willamette Whole cone, and 2 oz Cascade Whole cone, and planning on dry hopping with 2 oz Willamette and 1 oz Cascade. I used mostly 3.5 lbs Light DME, 2.25 lbs Cane sugar plus some 2-row and a bit of 20l...

So I was crafting a small batch (3 gal)Belgian golden inspired recipe with leftover ingredients. (3 lbs pilsner malt, 0.6 lb cane sugar SAF-33 yeast, 1 oz Chinook hops(.5 @ 90 min, .25 @20 min .25 @ 2 min), cardamom pods, calamondin orange peels) I already thought that using the chinook was a...

So I was crafting a small batch (3 gal)Belgian golden inspired recipe with leftover ingredients. (3 lbs pilsner malt, 0.6 lb cane sugar SAF-33 yeast, 1 oz Chinook hops(.5 @ 90 min, .25 @20 min .25 @ 2 min), cardamom pods, calamondin orange peels) I already thought that using the chinook was a...

Hi, so i have seen numerous debates about ambient vs actual temp, I know they are not the same. I have a fish tank thermometer stuck on the side of my plastic carboy. So if i am correct, due to exothermic reaction the center of the wort is warmer than the surrounding air. The thermometer has one...

First off, please no BJCP snobbery, I know this doesn't fit an accepted style.Yesterday I brewed a an ale with this recipe: (PARTIAL MASH, 75 min boil) 3lbs pilsner DME, 5lbs Domestic pilsner mashed at 149 deg. for 30 min. .5 oz herkules (15.8% alpha)@ 75 min .5 oz hallertau & 1oz german select...

So I just bottled a Red Rye IPA 5 days ago. I used the Briess golden light DME as well as these grains: 2 lb (17.0%) Rye Flaked 1.0 lb (8.5%) 2-Row Brewers Malt - .75 lb (6.4%) 2-Row Caramel Malt 40L .5 lb (4.3%) 2-Row Caramel Malt 120L The temp fluctuates between 55-80 degrees this...

Hey there everybody. I am new to homebrewing and I live in Salinas, Ca. There is only one homebrew shop here locally, but they are really helpful and knowledgeable I got help from the owner of the shop (Duane @Bottom's Up)creating this recipe: Red Rye IPA 14-B American IPA Date: 5/16/2014...