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https://www.homebrewtalk.com/f66/bee-cave-brewery-haus-pale-ale-31793/

Do you think it would be good to let it carb up for three weeks before putting it in the fridge?

Am I the only one who thinks that Anchor Porter is a bit boring?

If I had to drink cold beer I wouldn't want to drink less of it.

I think he would prefer extract although didn't specify if he would partial mash or just steep. If Munich extract isn't available would you suggest subbing Amber extract since it may have Munich in it?

When I bring my beer bottles home from Peter's, I also store them in the basement below 70 degrees. I'll have to roll some of the bottles and store them upstairs for a few weeks. The one I had last night had no carbonation. I couldn't see any bubbles and it was like Coke gone totally flat...

I had a beer last night that had nearly zero carbonation. Others from the same batch had quite a big head. I've done quite a bit of searching and reading here about stirring and mixing the priming sugar/water mixture. We siphoned to the bottom of the bucket with the sugar water creating a...

Are there any recipes that call for late addition hops for flavor and aroma with no early addition for bittering? Would it not taste like beer?

Couldn't you just use less if you want less assertive or does the type make a significant difference even if ending up with the same IBUs (for bittering)?

I think it should be framed as "can you appreciate all beer?" or something like that. I don't like Miller or Bud because to me the off flavors or lack of flavor is over(under)whelming. But I can appreciate every every beer that decently made with good ingredients. I will drink one of anything...

I see this as a huge advantage for me but I completely trust the other guy. He wants the beer to be as good as I do. I definitely got the better end of the deal on that one. I have a bad back and just the brewing alone is an ordeal as far as my back goes but it's not as far as brewing with him...

I went in it with a friend. We split the cost of everything. I do more research on the ingredients/recipes and he's more into the equipment/sanitation (I call him the sanitation engineer) partly because the equipment is at his house. We're both so easy going I can't imagine having a real...

If we could somehow lower the temp how would that change the flavor? Or conversely how will the higher temp change it from what it should be? Thanks.

I was buying ingredients for our Doppel at the LHBS and he suggested using two Saflager 23 packets. Two questions I have: Should I use two or somewhere between one and two? What happens if too much yeast is used? We'll have 9 lbs. of LME, one lb. of DME and 2 1/2 lbs. of specialty grains...

My brewing comrade doesn't like Stout and I don't like a lot of typical Stout's but I do like Kalamazoo and Oscar's Chocolate Oatmeal Stout. I'm afraid that the roasted barley might put it over the top, but maybe 1/4 lb. of black p and 1/4 lb. of roasted barley? I think I will do 1 1/4 of...

It has only been bottled for about 3 1/2 weeks after being in the carboy for two. I know it's still early but didn't think the malt flavors would shift that much over time.

Recipe is 6 lbs. NW Gold LME Mashed: 1 lb. Victory 1 lb. Chocolate .375 lb. Black Patent Perle Safale 05 It doesn't taste as Porter-like or as dark (but looks it) as I thought it would. My own original recipe called for 1.25 Choc. and .75 Victory but the LHBS only sells in 1 lb...

An off-topic question if you don't mind: Will this contribute body and amount of head like CaraPils would?

Thank you very much for the fast replies. We're pitching the yeast right now. How's that for a last minute question? Since we don't have two yeast packets we'll do it upstairs and then decide if we want to go another week beyond that.

I'm using Jamil's Dusseldorf Alt (Cowboy Alt) and he says to ferment at 60 degrees. I assume that would work better with a liquid ale yeast. We're using Safale 05. We have a 60 degree basement or 66 degrees upstairs. What would your advice be? Would it be a bad idea to get it going at 66 and...