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Greetings all; I have my first batch of mead finishing up primary fermentation now (10 days in the fermenter so far), and I'm thinking that rather than rack it to a secondary, I'd just bottle it straight from the primary fermenter at around the 30-40 day old mark. Is this advisable? Or does...

Hi everyone. I am planning my first brew after taking about 8 years off from brewing due to burnout over a bug in my system that ruined a dozen or so batches. My wife (who's never had my homebrew before), requested a Red Ale for the autumn, so I was reviewing some recipes and came across a...

I've done a couple lagers, and my last one (a Bo Pils) was a butter bomb, my first such tragedy. I raised my temp controller up from 52F to around 62-64F when the beer hit 1.021, and it finished later at 1.010, but nonetheless some diacytl was still present I guess, cause it got buttery in the...

Greetings. I'm interested in brewing a nice, hoppy Pale Ale with a hop flavor profile that mixes the new 'tropical/mango' flavors of Citra with a nice dank/deep/clean hop whallop that isn't overly citrusy, piney or rough. To this end, I was thinking about a blondish Pale Ale with Citra and...

Here's the recipe for the best Hefe I've made so far. The name comes from the fact that its got Munich Malt for 50% of the grain bill, not that its an authentic Hefe from Munich (which would be Pils/Wheat instead). It's chock full of wheat flavor, and a nice balance of clove & banana, with a...

Malt/Sugar % LB OZ Fermentable ppg °L --------------------------------------------------------- 70% 7 8 Vienna Malt 36 3 19% 2 0 Munich Malt 37 9 7% 0 12 Aromatic Malt 36 26 3% 0 6 carabohemian 34 80 1% 0 2 Carafa Special III...

So having just finished the fermentation my first sour (a Belgian Dubbel with bugs), I'd like to get another one going. This time, I was thinking about doing something like a Belgian Golden Ale that's pretty aggressively tart without being "Balsamic" sour (Duchess, Victinar, etc) and suitably...

So I really like Hefeweizens and Dunkelweizens. My Hefe's are usually made with Weyerman Pale and Wheat Malt in a 50/50 ratio, and I like the flavors of the White Labs 300 & 380 Hefe yeasts. I was looking to make a Hefe that was maltier than my Pale Malt versions, which sometimes come out...

So I made a Belgian Sour Dubbel on 3/15/11 using a pack of Wyeast Lambic Blend which I mistakenly made a starter of. I also added some Orval dregs in the secondary. Here's the grains: 8lb Pilsner 3lb Munich .5lb Special B .5lb Flaked Barley 2oz Carafa III Special Mash was at 151F...

So I've made a pretty tasty Vienna Lager Negra Modelo clone before, and made it again recently with the intent of making it a little darker and richer. I ended up with something that's like a Scharzbier with a Vienna base, but really tasty. A Vienna Schwarzbier! A new style is born! (Well, for...

8.5lb Pilsner malt 8oz Melanoiden Malt 6oz Honey Malt 1oz Carafa III Special De-husked Mash: Single infusion @ 151F (60 min), sparge 160F (10 min) 1oz Vanguard (5.0%) @ 60 min 1oz Saaz (3.4%) @ 60 min 1 whirlflock tablet @ 5 min Water: 1/2 Reverse Osmosis, 1/2 Publix brand "Spring...

Just finished primary fermentation on my first sour beer, a Belgian Amber fermented with Wyest Lambic Blend and some Orval dregs later (hopefully). However, I didn't really adjust my hop additions: 1.75oz Hallertaur 4.8% at 60 min: 25 IBU or so. Here's the rest of the recipe: 8lb...

Well I was cleaning out my chest freezer keg holder the other night, and I pulled out the temperature probe AND FORGOT TO PUT IT BACK IN. In that freezer I had 1 full keg (German blonde ale), 2 empty kegs, and an ale pail of hefeweizen that I was cold crashing! I noticed this 3 days later...

5lb 0oz British Pale (Maris Otter) 4lb 8oz Vienna Malt 0lb 8oz Crystal 60L 0lb 4oz Flaked Oats 0lb 4oz Special B Malt 0lb 1oz Roasted Barley Single infusion mash at 155-156F 60 mins 1.0oz East Kent Goldings pellet 7.2% I used a Whirflock tablet and some Wyeast yeast nutrient as...

So I'd really like to use a consistent strain of yeast for a variety of beers without having to purchase a $9 tube with every batch. I'm thinking WLP029 German/Kolsch. "Just wash your yeast after racking" you say, but there's a problem. I've got a gigantic trub bed in every beer! We're...

So I'm trying to think of an easier way to remove cold break from my No Chill beers. I've tried siphoning out the clean wort from my No Chill tank, but for me, the auto siphon gets clogged up all the time with break/hop material and is totally useless. What I normally do is dump my entire No...

This was an attempt to make a Vienna Lager in the style of Negra Modelo using Kolsch Ale Yeast. 5.5 lbs Vienna 1.0 lbs Munich 1.0 lbs Flaked Corn 8.0 oz Crystal 40 2.0 oz Carafa II 1.5oz Hallertaur Pellets (5.8%) all as First Wort Hops Half "spring" water, half "drinking" water...

Hello all, I was looking for some advice on how this Braggot might turn out: 4lb Vienna Malt 4lb Honey (at flameout) 1lb Honey Malt 6oz Aromatic 6oz Crystal 120L 6oz Cara-Pils 4oz Lactose ---------------------- White Labs Kolsch Yeast ---------------------- Mash at 155F 1.066...

So I brewed up a traditional Wit about 2 weeks ago, and it's "stuck" at 1.016. Not exactly the end of the world, I know, but I would have liked for it to be drier, like 1.010-1.012 maybe. Here's the grain bill: 5lb Belgian Pils 4lb Flaked Wheat 12oz Flaked Oats. In addition to some hops...

So I happen to really like Negra Modelo, which is something like a Vienna Lager or Munich Dunkel depending on who you ask. I've love to brew it up, but have no experience with lagers and no way to keep fermentation temps lower than 60F or so for long periods of time. I was wondering if using...