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I brewed at APA on Jan. 15th and had it in the primary for 1 week, S.G stayed at 1.011 for 3 days before I placed in secondary on the 22nd. I wasn't thinking and I dry hopped right away. Its been a week now since then and I no that you shouldnt dry hop more then 10 days. I plan on kegging and...

I want to start to make smaller batchs so I can do some experimenting and comparisons. For a 2.5 gallon batch can I use a 3 gallon carboy as a primary fermenter?

Ok yesterday of the day before I found this kick ass post on doing all-grain or partial-mash on the shove top. The post had pics for each step and the dude in all the pics had long dark hair. I have searched around all night and can't seem to find it again. Does anyone know what I am talking...

I am in the process of doing a little test but assume other people have done this or already know the end result. Right now I am soaking crystal malt in room temp water for a day to see how well it extracts flavor. Does anyone know if this would have the same result as doing the normal thing and...

Yesterday was kick ass. I brewed my own recipe for the first time (APA) and tasting the wort after words I think I am going to be in for a real treat. I got a 24quart pot (used only a 12 before this) and it made boiling for much better. I always had to watch the 12q like a hawk for boil overs...

I am boiling a wort right now and my stove to can't bring 2.5 gallons to a rolling boil. Right now the wort is boiling at 212 degree and thats as high as it will go. Will any negitive effects happen to my beer because of this?

Anyone want to give me a helping hand?

This is the site of my LHBS and it kicks ass. Everything stock an insane amount of stuff on their site and every item has a great disciption about it. You can get a very good idea about what each type of grain taste like and how they should be used. Check it out and poke around there is lots to...

I have a quick question about crystal malt and then would also like some comments on the recipe I made. Is there any point in using two different kinds of crystal malts in a brew? And by different malts I mean like using 3/4 pound 40L Crystal malt and 1/4 pound20L or some other combo of...

I have a quick question about crystal malt and then would also like some comments on the recipe I made. Is there any point in using two different kinds of crystal malts in a brew? And by different malts I mean like using 3/4 pound 40L Crystal malt and 1/4 pound20L or some other combo of...

What is the difference between flaked grains and normal grains? I looked around the forums a bit and counldn't find anything on it.

I just picked up the January issue and in the mail section the first letter asks about an article in the December 08 issue on small volume breweries. I love to learn about small volume breweries but can't find this issue anywhere. So if anyone has this issue I was wondering it you could give me...

Whats the best way to filter your wort into a carboy? I have a funnel with a screen built into it but it clogs really fast so I always have to stop pouring and clean out all the hops and other debries.

I brewed the "Brewers Best Bold Series Russian Imperial Stout" and would love to hear peoples thoughts on fermenting and storing. Here is a quick run down of the brew. 6.6 lbs Dark malt extraxt 2 lbs Dark Dry Malt Extract 8 oz crushed roasted barley 8oz crushed Black Patent 1 lb crushed...

I just started brewing again and found a brewing book my sister had bought me that I never had read before. Radical Brewing by Randy Mosher. It is great! I think it gets the right balance between being overly complicated and overly dumbed down. Mosher doesn't assume your a ******* and explains...

I would like to know what peoples thoughts are on how to introduce speciality grains into malt extract wort. I have been reading a few books on homebrewing and one says add the grains to cold water and then remove them before it comes to a boil. The other way talked about in the books is to...

Hi, I just have a quick question. I started homebrewing again after a 2 year break and guess I would still call myself a beginner. I have begun looking into all grain brewing and starting to make my own recipes. So here are my two questions. 1) What is the point of the intended specific...

Just stopping by to introduce myself. I've had about 3 or 4 batches under my belt but stopped for about 2 years but now I'm back and ready to learn. I'm a huge hop head and love a good strong ale.