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Doing this again! Used WLP001 last time. Using WLP023 this time. Grain Bill: 5lbs golden promise 2-row 24oz 10L caramel 12oz carafa II (added last 10mins of mash) 10oz special roast 3lbs pilsen DME I've got a good selection of hops and am open to suggestions for bittering, aroma, and...

hey wolverine brewer, do you have those rows running north/south or east/west?

I really dig your design. How long of a 4*4 middle post did you use and deep did you set it? Are those 10' or 12' timbers surrounding it? I think this is a simple, yet classy way of growin your own.

hey komodo, you use horizontal or vertical tresilling technique? Aren't you worried about frost? It's still March! I'm worried all this crazy warm weather could be potentially harmful in the long run?

Just picked up a bunch of Apollo from my LHBS. Plan on using it in a single hop brew, so I can figure it out. Here's a quote I picked up from another thread, might help? "Apollo is low in Cohumulone, so its bitterness won't have the harsh edge of, say, Chinook. Hops added in the last 15 or...

4lbs 2-row 1.5lbs 10L caramel 10oz special roast 12oz Carafa II (added right before sparge) 2lbs DME (xtra-lite) I've done this recipe 3 times with minor tweaks to the grain bill. It's made fans out of cascadian dark ale disbelievers.

Just bought a pound of Apollo (pellet) from my LHBS. And I am looking for a "Great" recipe and hop schedule to use it as a single hop brew. I 2nd permo to recommend away!

I too have rhizomes on pre-order (centenial, chinook, and glacier) one of each. This will also be my first year growing them (been brewin for 3yrs). Really excited. Plan to post my updates.

I like the grain bill. got any suggestions for other yeast (white labs prefererably)?

Are you south of Layfette? How close to Indy? I work in Indy but live south of Indy north of Btown. I'm really interested. Where are you willing to meet?

Here's mine: 5lb 2-row 12oz white wheat 12oz carafa 2 8oz caramel 40L 3lbs Briess pilsen DME 1.5oz nugget @ 60 12.0% .5oz simcoe @ 30 14.1% .5oz amarillo @ 30 10.1% .5oz simcoe @ 10 .5oz amarillo @ 10 .5oz simcoe @ 0 .25oz...

I'm curious about the crush and/or drying you do to the unmalted red wheat? Did you crush it like normal, twice, or not at all? Did you let it air-dry for a couple days/weeks?

This is the second time making this brew. It is from BYO's replicator of Dragon's Milk brown ale in the Sept.2009 issue. The reoccuring issue I have is being able to reach a approx. final gravity of 1.016. My original gravity was right on both times. The first time I ended up bottling after...

I've made a cream ale using three sliced habenero's @ 15 min. I enjoyed it, although it may have been a little overpowering for most. i'm wanting to try this recipe again with less heat and more flavor and aroma. so, like Mosy inquired i am also curios as to the amount of heat you recieve...

I do six lb. PM's with 8qts. of H2O and always have excellent results. I also sparge with the same amount. I use the 3gal. water cooler method. I'm curious as to what you mean by "brown malt"? My store don't carry a "brown malt " by name but they do carry many malts that are brown in...

O.K. between 2.5 to 4 cups of watermelon juice, depending on preference. But nobody said anything about sterilization when adding it to the secondary or possibly adding it at other points in the brew process. Any helpful tips?

I usually brew really hoppy beers but it would be nice to have something like this for the normal folks. the hop schedule nostalgia gives you is about 20 IBU's, give or take, so for any wheat i've brewed this is on the high end. i'm curious about the addition of juiced watermelon into a...

Sounds good, the the layout looks good. I'm kinda suprised to not see any flake wheat in there. I'm also wondering if 2.5 cups of watermelon jucie is enough to impart any flavor in 5 gal. of brew? Also, how much melon did it take to get 2.5 cups? I'm curious because, for one i've got a...

Yes there is a little bit of carbonation, but not what should be there. Not even close. I'm wondering that if left to their own devices, could the brews actually fully carbonate themselves over a longer time period, or could this possibly lead to a flat, over-conditioned wheat not worth...

I tried reposting on an old thread, but that deemed no responses, so here goes. Almost 4weeks ago I bottled two batces of brew, one a wheat and the other a dunkel. Upon my refrigriation and tasting of these two this past weekend, I believe I may have forgotten my priming sugar in the wheat...