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My 2022 : Sierra Nevada Clone 2.5G House Red Ale 2.5G Pseudo Kolsch 2.5G Aphrodite Clone 2.5G Dunkelweizen 2.5G ----------------------------------- 12.5G 5802 + 12.5 = 5814.5

2.5 American Wheat 2.5 Heffeweizen 2.5 Harvest Ale 2021 ( my hops! :) ) 2.5 Dry Stout ------------------------------------------ 10 6364 + 10 = 6374

Thank you for making this topic! I was actually searching for the same info. I'm also: first time growing hops, also Hallertauer and apartment brewer without any temp control. :) My initial plan was maybe a glorious smash with pilsner, a lot of late addition hops and a clean yeast.

I went with dry yeast this time: Lallemand Munich Classic

I made a 3G batch yesterday and I'm fermenting it in a 5G keg. I check an hour ago and I was not seeing any activity. The mason jar was milky and the blow off tube dirty. So I (stupidly) pull the pressure valve of my keg to see if it's still going and a mix of yeast/krausen/stuff blows to my...

Hello everyone, No stirplate. I use a 1 gallon jar and shake it by hand every couple of minutes. I made a 1 liter starter and the slurry was 1½ cm at the bottom of a mason jar, so approx. 125 ml... Usually, the following afternoon, there is a krausen. But Golddiggie was right. Like a lot of...

Thanks everyone. I was not really sure how much time yeast could stay alive in the fridge. In my case, it's not completely dead, I can see some bubble now (not a lot). I'm starting my brew day, so the starter still has a couple of hours to come alive. I also ferment in a keg. So I could seal...

So I was keeping in my fridge some london ale III from a past starter. Yesterday, I made a new starter with it but I have no sign of activity after more than 12 hours. I think the yeast was dead. (was in the fridge for 6 months...) I'm brewing this afternoon. I have a couple of pack of dried...

+ 2.5 Red Ale v2 = 1458.25

I used maple syrup for priming in one of my beer (a red ale) and the maple flavor was there but it was quite discrete. Depend I guess of your porter recipe. If you already have strong fruity / roasty flavor, I'm not sure you will be able to taste the maple.

For priming, I'd vote table sugar. It's cheap, available and it work. To boost ABV, I would probably use maple syrup, honey or belgian candi sugar.

Not yet. Like I said, I'm still new. I'm adding this in my "to try" list :D

I'm still a new brewer but 3 things boosted my efficiency after a couple of batch : 1- Keeping temperature steady ( I also use my oven :P ) 2- As BIAB crush is very fine, make sure to not have any clump in it by mixing it very thoroughly before mashing 3- I mix it every 15 mins during the mash

+2.5 gallons of Work in Progress Stout ;) = 1017

Final update for this topic. I'm very happy with the result! Taste is malty, chocolaty, a bit of roast and a kind of cherry/molasses fruity taste. The beer has a medium body but is still refreshing. The bottle needs a bit more time to have a proper co2/head but generally it is a HUGE...

You know what ? I was exactly my intention, put my fermenter in a 5g bucket with water and drop a couple of ice cube from time to time to keep it low. But.... I forgot 🤦‍♂️ Next time! Anyway, I see this recipe as "my work in progress stout". I will brew it again (and again) and adjust thing to...

Yeah, I need to upgrade my game :D

I'm in no rush 👍 I usually wait 2 weeks before bottling.

My closet stay at 19C. I don't really have a good way to go lower than that...

Hey, I finally brewed it last weekend. The recipe has also changed a bit... So I went with: I made my usual 10L batch with: Maris Otter - 2.2kg - 72% Pale Chocolate Malt - 300g - 10% Flaked Barley - 200g - 6% Flaked Oat - 200g - 6% Crystal 60 - 100g - 4% Roasted Barley - 50g - 2% 22g of EKG...