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Thanks for the confirmation! I'm brewing a Blood Orange Wit that is really popular in the summer and didn't want to mess it up. Cheers!!

I'm getting ready to brew my first AG batch. I'm using Bru'N water to calculate my water chemistry. I thought I had it pretty well figured out until I tested the pH of my R/O water. It registered as 4.8. My first question is, does that sound probable? Second, when I was familarizing myself...

It's sounding like it might be the fact I boil the extract for 60 minutes that's causing the color similarity. Thank you all so much for the information and for the tips on when to add the extract. My next brew will be a saison which will give me a chance to try using extra light DME and...

Sorry I didn't get back sooner, rough week. I'm mostly partial mashing now. I add my extract at the start of a 60 minute boil and it's always DME. I've started using nothing but Light DME and trying to adjust color with my grains but haven't been having any luck. This is purely a vanity...

I've brewing a while now. I have close to 2 dozen batches under my belt. I get plenty of compliments on my brews but unless it's a dark beer (porter, stout) the are all the same basic color, I'd say in the low 20s on the HCU scale. What am I doing wrong? How do I get lighter color beer? I'm...

The Porter is in the bottles!! I bottled a 6 pack of just the porter to see how it tastes by itself. I add the brandy and vanilla to the remainder of the batch. It smelled incredible!!! I did taste a little and it tasted OK. Hopefully a couple of months in the bottle will smooth it out...

When should I pitch the additional yeast? Right away or wait a bit? I know they say there are no stupid questions but I feel like I just asked the first ever. :smack:

New little wrinkle. I just got the batch in the primary and took my OG. It 1.070. I've never had a beer this strong. Should I plan on pitching some more yeast? I use Whites Lab English ale WLP 002, one vile. :o

Thanks for the awesome tips!! I have the wort on boil as I type and think I've decided to go with these suggestions. 1. I'm going to keep it in the primary for the full fermentation to help the little yeasties out. 2. I'm going to bottle a 6 pack of the basic porter first, then add the...

I've brewed a few batches (3 dozen or so) and am pretty good with partial mashing. I've done 4 or 5 different stouts, a basic, an oatmeal, a toffee, all turned out great but the girlfriend wants me to try a porter. No problem except she wants me to try and do a brandy porter like a local...

Awesome feed back, guys!! Thanks! I think I'll try the 180+ next time and see how it goes. I, too, warm my LME in a pot of water to aid it the pour, it works great! MDExile: Thanks for letting us know everyone makes mistakes. They are frustrating when they happen but become humorous...

Hello my beer brethren! I've been brewing a few years now. I have a couple dozen batches under my belt (IMO I'm 22-2 :D). I've enjoyed extract brewing but have finally moved to a place where I can actually store enough equipment to start playing with partial and all grain brewing! Since...

Thanks for the awesome feedback! Woodlnad Brew: Since I was uncharacteristically impatient in bottling this batch, I'll regain my patience and give it some more time to carb up. Gatsby174: Since I'm starting to get into partial mashing I'm curious how my CaCl you add to the RO water for...

Pretty sure I'm switching back to the spring water I'm familiar with. I've have the cream ale bottle conditioning for over two weeks and opened a bottle today to a flat beer. :( It's very tasty but no fizz what so ever. Pretty sure this batch is a no-go. Am I correct in assuming if there is...

The Cream Ale was an Extract w/steeping grains. The Irish Red was my first attempt at a partial mash. At my old place my batches would ferment at about 67-68 F. At my new place its closer to 64 F. I'd love to warm it up a couple of degrees but I'm not sure what I can do. Well, cheaply and...

Can someone confirm for me? I've recently moved. We get bottled R/O water delivered to our new house which I used for my last two batches (Cream Ale and Irish Red Ale). Everything seemed to go fine with the boils but when I got them into the carboys the fermentation took longer to kick in and...