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http://www.brewingwithbriess.com/Products/Extracts.htm This link gives the breakdown of what grain Briess uses to make their Extracts. :)

So its my first time making cider and I plan on bottle conditioning but want to make a sweet cider not a dry cider. I haven't had a bottle bomb yet(knock on wood) and I think that trying to pull off bottle pasteurizing would end poorly for me. Has anyone had luck back-sweeting with splenda...

2011 + 10gal IPA + 3gal mead = 2024

I agree with Myelo for the most part. If your not a fan of an amber don't make it an amber. If you add 3 lbs of DME that should bring you to about 1.060 OG which is a great starting point for an IPA. I would move the ounce of Willamette to about the 15 min mark. Add 2 ounces of Citra one...

I am Planning four different 2 gallon batches of a Red IPA so I can try a few different hop schedules. my planned malts 2.25 lbs Maris Otter 2.25 lbs 2 row 3 oz Roasted Barley 4 oz Crystal 30 For hops I have 1 oz El Dorado, 2oz Citra, 1oz Falconers Flight, 1oz Falconers 7C's...

WYEAST 1187 ringwood ale yeast, Is the closest strand of yeast to Deschutes Brewery house yeast, as per http://www.kswbeer.com/2012/05/what-yeast-does-deschutes-use.html So if going for a clone you might want to try this yeast.

Just had a beer in Dublin like that they called it an Irish Pale Ale

I have ordered WYEAST to an FPO in Europe and it showed up fine. Summer months might be tough. I think I shipped in the fall. http://www.homebrewing.org/ You might want to look into washing and harvesting yeast too.

So with my first BIAB it was also my first time taking gravity readings OG: 1.060 @40 degrees put it in the fridge and forgot about it FG: 1.000 @80 degrees room was just hot so brewers friend says that the adjustment for temp is 1.059 and 1.001 what does this level of attenuation do...

I brewed at a buddies house because my propane burner hadn't arrived yet and drove home with the fermenters in the back of the car. Didn't shake it up too bad and I left the airlock in. If the move is just cross town don't worry about it. If it is a longer trip might make a difference I only...

With a 5 gallon batch can I just add 6 oz. of hops over the last 30min and still have a decent IPA, or do I need to add something at the 60 min mark? I'm thinking El Dorado, Citra, and Cascade. Brewers Friend says it will still hit 90ish IBU. I have never used El Dorado before can anyone...

Black IPA / CDA Cascadian Dark Ale 7.8 lbs - Maris Otter 50.6 % .9 lbs - 2 Row 5% 5 lbs - Plisner 32.4 % 11.5oz - Pale Chocolate 4.7% 1 lbs - Black Malt 6.5% 1 lbs - Honey (optional) added in primary 1 oz Centennial 60min .6 oz...

I love bottling with honey it adds a very nice subtle aroma and taste to the beer. for a one gal batch use 3 tablespoons honey.

If it were me I would just do the secondary. The risk of adding to the secondary is introducing and infection. I would freeze it to break the cell walls of the pineapple and then throw it in a blender and then boil for 10 min to make sure you kill everything and then confidently put it in the...

Yes, Temperature can be the difference. As temperature decreases SG will Increase. http://ucce.ucdavis.edu/files/repository/calag/tab4503p23.jpg

I have seen some recipes that have .5 lbs crystal 40 and .5 lbs crystal 120. why would you not just use 1 lbs crystal 80 or would it even make a difference? As I understand the crystal malt is mainly used for coloring wouldn't both beers be equivalent. Thanks in advance for the education.

Instead of just steeping, just mash in at like 160degrees, and that higher temperature should create some fuller body by creating more unfermentable sugars. Or add 0.5lbs cara-pils aka dextrin malt. you would still have to mash to get any benefit.