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I was brewing an oatmeal stout this last weekend, and was trying to do a 2 step mash, a protein rest at 122 degrees F, and then a saccarification rest at 156 degrees F. I am using a 10 gallon bayou classic SS kettle w/ false bottom as my mash tun, and was pumping the mash out the bottom and...

So I PartyPig'd up some beer for a friend, and I used my CO2 tank to push CO2 into the pig to activate the pouch. One of them worked fine, but when I activated the other Pig, I forgot to turn the pressure down and then slowly increase it... The flow restrictor got pushed out of the spout, but...

I checked the gravity again and it hadn't changed... stil 1.025. So I transferred to a secondary and dry hopped. Tastes pretty good, albeit a bit sweet. If the points don't come down more in the next 2-3 weeks, should I pitch a bit more yeast? I could also do some yeast nutrient and engergizer.

I brewed an all grain IPA on June 8th. I used Safale-05 for my yeast. I oxygenated the wort after chilling it and then pitched the yeast. Normally, I watch the fermenter and when the krausen on top of the fermenting wort drops back into the wort, I move to secondary. Initially, I had...

So, I have a BIG batch of brett that I could use to ferment a BIG beer. It is 4 different strains. I don't have the list off the top of my head right now. Currently, its fermenting a Dubbel (Zainasheff Black Scapular recipe). But I am going to have a LARGE amount of yeast left over. So I...

I put an ESB I recently made into some party pigs. I tried it a week ago and it was under carbonated and not alot of pressure. I tried it tonight and it's now overpressurized, but still under carbonated. It's been sitting in my basement about 65-68 degrees. So I just need to chill the...

I tapped the keg last night after letting it sit out in the cold for a while and the plastic taste was minute -so it seems as if time helped this one. Pretty tasty beer, but not quite as 'big' as I'd have hopped for. -I was aiming for something like the Deschutes Hop in the Dark or Uintah...

hmm. I did dry hop the beer using 1 oz of columbus hops in a stainless steel 'cage'.

I made a CDA a few months ago. I sampled it this weekend and I am getting a PVC or band-aid flavor from the beer. Yeast is SafAle 05. Water is Mt Olympus (an artesian mineral water source in Salt Lake). which is not treated with any chlorine so far as I know, but it is flouridated. -It's...

I haven't brewed since September, but I pulled my brewing gear out today and was looking into the Wort in/Wort out of my BLING!Mann Therminator. I saw mold... Any clues on how to clear the mold? I figured run some PBW through it at 160F and let it soak for about an hour. PLenty of crud...

My first lambic so far...

A friend of mine wanted to make a Lindemans clone lambic. So I said buy the ingredients and a fermentor and I will help you. We brewed this beer on January 6th 2010. Brewed it from 1.036 OG Its currently sitting at 1.004 SG I brewed it with a Wyeast labs 1056 in the primary for a...

The person who wanted me to make this also bought all of the ingrediants for the batch, so I need to do what she wants. What she wants is a Lindemans Framboise clone beer. That said, its got EXCELLENT potential for a true Lambic style, as the sourness and barnyardy flavors are developing...

4.2% Brix

Back in January, a friend of mine wanted to make a raspberry lambic style ala Lindemans Framboise. I knew that making a lambic style would take a while. Since I put it its in the tertiary, its sat through seasonal temperature variations in my basement, prety much unmoved since early february...

I made a 4 gallon batch of cider a month ago. I moved it to a secondary fermentor after about 14 days. Currently its been in there for about 20 days and has a nice clarity to it. It's fermented nicely, and has a ncie dry champagne like flavor (I used Red Star Grand Cuvee yeast). However, I'd...

It hought Diacetyl was the bandaid flavor. But yes, it has a plasticy, bandaidy flavor to it. I do ahve chlorinated water, but I prep my brew water the day before by boiling the water for 10 minutes then letting it cool down to room temp. I do this to drive off the chlorine and flouride they...

OK, so the Krausen FINALLY fell back into the wort and I moved the beer to a secondary. I had strained the wort when I went frmo the brew pot to my primary, so there wasn't alot of trub for the beer to sit on when I transferred it. But I have a pretty bad diacetyl flavor in the beer...

The batch that made THAT mess was a particularly rambunctious Amber Ale I made about a year ago. I HAD a blow off hose on the bucket fermenter and it STILL blew the lid clean off. Loudly, at 3am while I was trying to sleep. I am moving soon so that will be cleaned up shortly.

I made a brown ale ab out 2 weeks ago. I did a partial mash and the beer OG came out spot on to my recipes target. I made a yeast starter 24 hours before I did my boil. I disolved 1/2 cup of light malt extract into 2 cups of boiling water, boiled it for about 10 minutes and then put it in the...