Search results

Hello fellow home brewers. I Developed this recipe looking to create an IPA that would be juicy but not necessarily hazy. I was hoping that I could get some feed back on any modifications or suggestions you may have. Stats IBU:44 SRM: 9 OG:1.066 5.25 gallon batch size Mash at 150F for 70min...

Hello fellow brewer's, I originally wanted to make a Irish Red Ale. But decided really wanted to bump up the Vienna malt in the grain bill since I really enjoy the flavor Vienna has to offer. This is what I came up with. I'm wondering if any of you have any input on what style this would...

This is my first time making a milk stout, and using pumpkin. I'm not sure what to expect if this will end up being too sickeningly sweet or if it will hit the money just being slightly sweet. Anyone out there make something similar in the past? (I plan to roast the pumpkin first and then put...

So i was trying to use up some left over ingredients and decided to make a beer with it just to see how it would turn out. What style do you think this falls under... Grain Bill: 1lb 6row 1lb Crystal malt 20L 2lb Corn Flaked 8lb 2row (US) Hop Bill: 1oz Amarillo (60 min) 1oz Citra (5min) 1oz...

I can vouch I have an an extreme allergy to shellfish, I've made wine using chitosan to clarify and had no adverse reaction. Of course I did this before I knew it was made from shellfish. But ever since I've done that, I continue to use superkleer with no adverse effects.

Hey all, I am making a Riesling from a kit 2 weeks later through primary the fermentation started to slow down a lot and the Krausen dropped. When measured with the hydrometer I was only getting a measly 1.04. I'm aiming for setting closer to 1.00. I transferred to secondary to avoid any off...

Finished this batch with 25% Crystal. I mashed it low at 149 degrees. And it tastes pretty darn good. It's missing some body because of the low mash, but all around very drinkable.

Hey guys, I like to experiment with different recipe's that may break the norm. The recipe i am going to try out is... 9lb 2-row 3lb Crystal 40l 2oz Cascade (60 min) 0.5oz amarillo (30 min) 0.5 oz amarillo (10 mins) 1 oz amarillo (dry) IBU:51 SRM:13 ABV:6.2% I'm completely aware how...

Thanks fellas [emoji482]

I wanted to see if any of you guys know... if I were to use a Amber colored glass 1 gallon fermenter for fermenting beer, if the beer would get light damaged if kept on out in the open? I know the Amber colored bottles are supposed to protect it, but does it protect it enough for storing out in...

Thank you guys, these were really helpful responses. [emoji4]

I have a 7.9 gallon fastferment conical. If I were to make a small batch say some where around 4 gallons in this fermenter the Co2 should protect the beer from oxidation even though the headspace is large. Now when I pull trub out I will lose some Co2. Do I lose too much Co2 that the beer is no...

I know the larger primary should be fine but if I plan to go to secondary do you think enough capacity would be lost in the trub to make it fit comfortably in a 3 gallon Fermenter for secondary?

I'm planning on brewing a 3 gallon batch of a Belgian gold strong ale. I have 5 gallon glass carboy and 3 gallon glass carboys on hand. From my understanding using a 5 gallon primary won't be an issue for a small batch because of the amount of Co2 produced. My question is for secondary would it...

Thanks guys , was starting to get worried . :)

My wheat beer has been fermenting for about 10 days now today I noticed that the krausen is starting to get a darker shade to it, which looks a bit different then it did previously. I'm also curious as to why the krausen has not dropped. My question is do you guys think it has been infected?

I'm super new to brewing and I wanted to try putting some Brew in a growler rather than having 50 some bottles. I've read the glass growlers have a chance to explode if you attempt to carbonate in them. My question is, is there any issue with carbonating in a stainless steel growler?