Search results

I had some leftover Motueka and Rakau; hoping for some constructive critiques on the hop schedule for this recipe. Nectaron Motueka Helles / cold IPA Grain bill is : 5.75 lbs Pilsner 1.25 lbs flaked rice Hop schedule is : .6 oz Magnum preboil .6 oz Motueka @ 10 min .6 oz Rakau @ 30 .75 oz...

Overcoming massive lack of motivation (like pretty much any brewday) and mashing in on Irish Red. Have prepped pretty well, my only question is : my impression has been that my beers with roasted barley tend to be murkier than others without, using Irish Moss as a clarifying agent. So is it a...

Original grain bill : 5.75 lbs Crisp Maris .75 lbs Crystal 60 .25 lbs roasted barley LHBS had no Crystal 60, so : 5.75 lbs Crisp Maris .75 lbs Crystal 45 .25 lbs roasted barley .75 oz Fuggles @ 60 .75 oz EKG @ 30 Normally, I wouldn't be concerned, except for the fact that this Irish Red...

I have been researching this topic outside HBT for awhile, without any conclusive, definitive answer; maybe because there isn't one, but I thought that I would try here. I brewed a better-than-expected buckwheat porter that I mixed with some Mike Hot Honey, on the fly; it was quite enjoyable...

My family is going to Connecticut next weekend, and I was hoping for some input on breweries between Mystic and Hartford - I've Googled and seen all the usual suspects - Two Roads, New England, Fox Farm, but was hoping for some knowledgeable input. Thanks in advance to anyone who chooses to reply.

So I'm cooling wort for a Bass clone / ESB, and the coolest temp I can realistically expect this afternoon, given other pressing obligations is ~70 degrees, + maybe, - unlikely. I'm going to pitch Lallemand Nottingham - according to the spec sheet, "The optimal temperature range for Nottingham...

This beer, Tellen Du (Black Harp in Breton), is a buckwheat lager that's brewed by Brasserie Lancelot. I drank it in Paris 22 years ago and loved it. In my infinite (lack of) wisdom, I've decided to try reverse-engineering it. I have malted buckwheat (4 lbs), and have been able to ascertain...

I'll give it to anyone willing to pay for shipping, or pickup in South Jersey area. Message me if you want it.

Not sure what forum to post this in, but I'm looking for one of these, used. Seems to be discontinued, hoping that someone may have an extra for sale. Might be my temperature control solution, if I can get one that works even close to manufacturer's specs. Thanks for looking.

Since I'm not kegging, and can't make a true hazy NEIPA, I'm trying a hazy pale - simple question is, if I have 4 oz hops, 2 Citra / 1 Sabro / 1 Rakau, what in anyone's opinion would be the best schedule? I was going to use Rakau for bittering, since it's subtle, Citra and Sabro for aroma /...

Still a noob, so I'm posting this recipe here to see what others might think : Grain bill is : 4.5 lbs Pilsner 1 lb Flaked Oats .75 lb Flaked Barley .75 lb Flaked Wheat .25 lb Flaked Rye Hop schedule is : .75 oz Magnum @ 60 .75 oz crushed Juniper @ 5 / whirlpool .25 oz bitter orange peel @ 5...

I brewed a Schwarzbier-style (italics mine for emphasis; this is not and I didn't expect it to be a true Schwarzbier) that after bottling and aging tastes good, in the sense of not infected, contaminated, stale, green apple, etc. It has a faint aftertaste almost like cherry soda. Which is not...

Here's the AG BIAB recipe I used : 5.5 lbs Maris 1 lb Crystal 60L UK .25 lbs Chocolate .75 Fuggles @ 60, .75 EKG @ 30 S-04 yeast I'm happy with the flavor overall, but the beer looks more like a brown ale or a dark mild than an amber - too much Crystal 60 or Chocolate, in anyone's opinion...

Have a dilemma that I can't figure out. Brewed a Lutra Faketoberfest that seemed to turn out well - not Hacker Pschorr level, but good, normal, drinkable. No off flavors, carbonation seemed fine after two weeks in the bottle. Put six in the fridge, week later, they're flat. Checked the caps...

Going to be brewing a pumpkin ale this weekend - the recipe calls for 3 lbs of roasted pumpkin (done and cooling), to be added to the boil. I was going to use a (clean and santized) BIAB bag to hold the pumpkin. The melting point of plastic should be pretty far above the boiling point of the...

My wife REALLY likes this particular sour formulated by Evil Genius, Phila PA. I cut the sixpack holder apart to get the "recipe" shown in the pic below. Malt : Acidulated, Pale, Wheat Hops : Pahto It mentions a "hybrid sour yeast " - I figured I would try Philly Sour. "...then dosed with...

The recipe for the 3-gal Oktoberfest-style ale I'm brewing this weekend is using .75 oz Nugget for bittering @ 60. I have a 1/2 oz Tettnang leftover from a Weiss that I brewed earlier in the summer that I was thinking of using for flavoring / aroma. If anyone has any thoughts on whether this is...

Picture is the issue. Obviously I made a mistake, just want opinions on whether or not this batch is toast. Thanks.

Thinking of brewing an Irish Blonde; how does this recipe look? Or would it just be a British Pale Ale? The Harp clone recipes that I look at seem identical to Bohemian Pilsners. 5.85 lb 2-row .6 lb flaked barley .6 lb flaked oats .6 oz Fuggles @60 / .3 oz East Kent Goldings @30 / .3 oz...

Good morning from Leeds Point NJ. I've been brewing for just under a year - two successful extract batches (Block Party Amber, Peace 2nd Crack Coffee Stout) and several (6) all-grain brews of various success levels, mainly due to temperature control, which I think that I recently got under...