Search results

Wanna trade brew sometime?

So just to make sure I understand you correctly, the only way to truely tell if your batch is done in the secondary is by getting to your projected final gravity? What if my specific gravity immediately at primary is off, wouldn't that throw of my projected final gravity? I just would really...

Some of my favorite beer comes from Michigan! Bells is in my top three favorite breweries.

Could you explain what you're saying a little bit further? I'm very curious. My friends just recommend 4.5 grams of priming sugar (I'm pretty sure it's corn sugar, it's a very fine sugar) in each batch...I really was skeptical of that. Without prior knowledge, I would figure that you would...

I'm in Prior Lake as well!

I was doing a little reading and found the kind of pepper that would give the flavor and low level of heat, would be an Anaheim pepper. Do you know how much I should use?

Great idea! I think this beer would be best with just the subtle taste of pepper flesh. Which, I'm having a hard time picturing a good kind of pepper for that. Also, should I get fresh or dried pepper? I think the recipe calls for just one "chili pepper". What I'm confused about is it says...

Hey all. Im intrigued by this recipe I've got and wanted to know if you have any critiques. Beer Style: Witbier (16A) Recipe Type: extract Yield: 5 gallons Witbier Description: Taste is creamy with "Blue Moon" like flavors. Goes down real nice. Creamy head that lasts. Overall...

Hi there. My name is Trey, I live in the Minneapolis/St Paul area. I just started getting into home brewing with a few friends that have equipment. So far, I've brewed a porter that has nutty notes (first brew, turned out pretty decent), and cloned Stone's Delicious IPA, which I think got...