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I just bottled my batch of American wheat beer, 30 IBU’s and 5.1% abv. This was hopped exclusively with Azacca, with some tangerine zest late in the boil. For an aroma and flavor boost, I added a few ounces of tangerine infused vodka about 15 hours before bottling. I am trying to make a beer...

I use the Brewer’s Friend priming calculator to determine the amount of table sugar to add before bottling. Most of my 2.5 gallon batches result in 24 12-ounce bottles being filled. Typically, my goal is to carbonate to 2.4 to 2.5 volumes, which requires 2+ ounces of table sugar, assuming a max...

To add some tangerine flavor to my American wheat beer prior to bottling, today I put the zest of 3 tangerines into a couple ounces of Tito’s vodka. Tomorrow afternoon/evening, I will add the tangerine infused vodka to the fermenter, giving it at least 12 hours to blend. On Monday I will bottle...

I do not skim, though I am not terribly concerned about crystal clear beer. That foam belongs to the wort, so in the wort it stays. Just recently, I began adding Irish moss into the boil. My stout was the first beer to which I added Irish moss, and it is as clear as a stout can be. The other 2...

I just received this handcrafted tap handle from a fellow brewer on Brewer’s Friend - a very fine gesture!

HB stout while I make dinner

Nice kitties

I brewed a hoppy amber ale, featuring Cascade and Centennial.

HB Azarado pale ale

Yesterday I brewed an American wheat beer, hopped with Azacca, also with an impromptu addition of some tangerine rind in the late boil. I missed my OG on the low side, but this morning the fermenter is happily bubbling. It will be beer.

Using Brewer’s Friend, I print out the full list of steps corresponding with my recipe. On that list, I note times, temperatures and make notes. Along with that checklist, I also have a notebook in which I record much of the same information, but I make more detailed notes. As others do, I put...

@Pianoman I am sorry for your loss. May your father Rest In Peace.

Obviously the beer has been drunk, but I just love the laciness of of my Azacca pale ale, so much so that I drank 2 of them tonight.

Belgian pale ale

Bottled my first stout. I’m looking forward to pouring a bottle in a week or so, for the sake of testing the result, you know.

My weekend sourdough bake. This loaf included about 10.5% spent beer grain flour from my first ever stout. I am very pleased with the result.

Nice kitty!

So, after you dough or mash in the grains, stir and cover, what is your starting mash temp? I would guess that from a 160F strike water temp, that temp drops to around 154F after mashing in. You mention checking temps each 10 or 15 minutes during the 60 minute mash - how much are temps dropping...

Like camping in the front yard - yeah, I like that.

My pale ale, hopped with Azacca and El Dorado, both in the boil and dry hopped (3 parts Azacca, 1 part El Dorado). Too bad I knocked the glass over on the previous pour - good beer gone to waste.