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A couple years back, i made myself a clone of Orval, and used the corresponding beir de mars wild yeast, and I was warned at the homebrew store that this yeast could get stuck in my equipment even after the cleaning process, and all future beers would have slight orval flavors. Sure enough...

I realized last night that my wife had been turning off the AC in our condo to save costs while we were at work during the day. I have been fermenting a Wit beer during these past 2 days of high temperatures in Chicago, and she remembered that it was 85 degrees in the condo when she got home...

I have been fermenting my grand cru in primary for 3 weeks, and I now have a stuck fermentation. OG was at 1.084, now I am stuck at 1.024. Attenuation at 69% thus far. Fermentation temp is around 68-74 degrees. Here's what I have done: I went and bought some more Wyeast 1214 (same as...

I just popped open my first beer out of a batch of tripel I made. The taste was right on the money. However, the carbonation was very very weak. I think it was due to the fact that I did a 40* secondary which dropped most of my yeast and I probably didn't re-incorporate enough of it at bottling...

So, I've been reading "Brew like a Monk," and coincidentally, I am also finishing up a 4 week primary fermentation on a Tripel. This weekend, I am planning on transferring to secondary, and leaving it in my guest bathroom bathtub (in a carboy!) for a couple months (temp stays at +/- 70*)...

I am going to be doing a belgian Tripel on a partial mash. here's the recipe i'm going to use: estimated OG: 1.079 estimated IBU's: 26.9 estimated partial mash to water ratio: 1 quart per lb of grain 6 lb pilsner liquid extract (late addition) 3.5 lb pilsner malt 1 lb wheat malt 1 oz styrian...

I'm taking a shot at creating my first recipe for a Belgian Tripel. I will be doing dry malt extract, and a partial mash. Any comments or advice is welcome! 6 lb light dry extract 3 lb pilsner (2 row) malt 1 oz styrian goldings (75 min) 1 oz hallertauer (60 min) .5 oz styrian (20...

I will be making my first Belgian style tripel this weekend, and I am going to add some crushed corriander and some orange peel. I'm looking to add slight nuance with these flavorings, and am planning on a perhaps a 3 week primary, 1 week in the secondary (if needed? Maybe not...), and 2 month...

I calc'd a brewsmith AG recipe into a partial mash recipe. It tells me to use "lyle's golden syrup," but I can't find it for sale on the midwestern supplies online shop, nor the austin homebrew supply online shop. Is the "lyle's golden" just another way of saying: "generic light liquid malt...

I brew in the partial-mash style. My brew pot is 3 gallons, so I end up doing the boil in about 2.5 gal of water, cool it down, then add the 2.5 gal of wort to the fermentor, and top off with enough clean water to get me to 5 gallons. Does it matter that I only create 2.5 gallons of wort...

So this is my second beer that I brewed yesterday (a Stone IPA clone). I accidentally put it a little too much malt extract, so i figured that I should RDWHAHB and just add a little more hops to balance it out. Anyway, the recipe told me that my OG should be 1.06, and i was very diligent...

I am about to start brewing an IPA in about an hour or so. I am going to make the wort, cool it, then add it to the fermenting bucket. I will then need to add more water to bring the total volume up to 5 gallons. I am planning on adding tap water straight to the bucket of cooled wort, then...

I am thinking about doing an IPA for my second beer. The recipe I am looking at tells me that I need: 1 oz of Centennial whole hops (dry hops) .5 oz of Chinook whole hops (dry hops) I'm not sure if my local homebrew shop carries whole hops? Can I just substitute pellets of same amounts...

Well, it seems i made a wee error in my first beer (brown ale). I fermented for 7 days, then went straight to bottling. I didn't realize a secondary fermentor was a key part to the beer equation. I've been reading on these forums little bits and pieces about the potential for exploding...

I brewed my first beer, a brown ale, from p. 92 of Randy Mosher's book: "Radical Brewing." I used a mini-mash recipe, whereby i steeped grains before adding dry amber extract, and then the hops, etc. In his recipe, Mosher lists a "Gravity: 1.06" but does not specify if that is a final gravity...