Search results

Ingredients: ------------ Amount Item Type % or IBU 8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.33 % 2.00 lb Rye Malt (4.7 SRM) Grain 16.58 % 1.00 lb...

Hey ya'll - I just tried making a second batch of cheese from cow's milk from Trader Joe's and it isn't coagulating. I've seen pictures online of bad coagulation from hotly pasteurized/ultrapasteurized milk and mine looks identical. I live in a big city and unfortunately I don't own an...

I know there's some threads down in the archives about histoic Porter recipes, but I'm having trouble finding my answer in them. Want to brew an 1800s historical Porter. Going to go with this recipe I found online: 80% pale malt (probably MO) 15% brown malt 5% black patent Mash at...

Hey, just looking for a little inspiration for my recent foray into cheesemaking. I'm having difficulty finding goat's milk that is not ultra-pasteurized. Does anybody have a "go to" source for it? (Specialty food chain, ethnic grocer, etc). Thanks if you can help!

Hey, anybody used this squash in a pumpkin beer type of recipe before? I picked some up at my local farmer's market about two weeks ago. I'd been thinking of making a nice dinner with it for the girlfriend, but I have been reading that it has a fragrant flavor similar to pumpkin. Was...

Here's the deal: I got a free smack pack of Wyeast 1338 (European Ale). I have no idea what to do with it... so I thought, why not a hugely malty IPA? And, since it's winter, why not a BLACK IPA? This yeast supposedly underattenuates. Honey malt has treated me so well in previous IPAs that...

And I have the experience of three thanks to this forum. Don't know where else I would turn for such great advice. Cheers! :mug:

I'm sure it's neither the first nor last, but here's my attempt to savor this hop combo in a big way. Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.30 gal Estimated OG: 1.075 SG Estimated Color: 10.2 SRM Estimated IBU: 76.1 IBU Brewhouse Efficiency...

I've never used smoked malt before, but my GF and I had a Rauchbier. She's hinted at something similar. But with summer approaching, I'd like to tone it down into a session beer, and put together this recipe today for an American Amber. 7.85 lb American 2 row 1 lb Cherrywood Smoked Malt...

This recipe is a tweak on the weizenbock from Papazian's book. I made a dunkel with Special B in my second batch and want to do it again. OG: 1.068 FG: 1.017 IBU: 18.2 SRM: 18 7 lb White Wheat Malt - 50% 4 lb Pilsner - 29% 2 lb German Munich - 14% .5 lb Aromatic - 4% .25 lb...

This is a brash extract hybrid between Jamil's Sweet Stout and Randy Mosher's Chocolate Mint Stout. Chocolate Mint Stout -- OG: 1.072 FG: 1.019 40 SRM 27.2 IBU 7.1% ABV 6 lb light LME 1 lb Maris Otter 2 lb Belgian Biscuit .5 lb black patent .5 lb roasted barley .5 lb Crystal 80L...

I've made half a dozen brews now, but nothing darker than an amber. So, it's time for me to experiment with some new malts with an upcoming Porter. I used some advice from Jamil's show for the grain bill and expanded it from there. Following Jamil's advice, I want a nice, balanced porter...

Hey ya'll, I'm a first timer at cider and hate to make repeat posts but I wanted to confirm what I keep picking up on these threads. I just bought 4.5 gallons of fresh cider from my local's farmers market. I have no idea if it was pressed with sanitized equipment. I also picked up some...

My glass floating thermometer broke in my wort as it was cooling. It is not mercury and the balls are iron so I'm not worried about that. The iron balls floated to the bottom of the kettle so I don't think any got into the fermenter. But what about the glass? I very stupidly wasn't paying...

I can't seem to get the beer over the "hump" of the racking cane in my auto-siphon from the better bottle to my bottling bucket. Anybody else have this problem and have suggestions for how to correct it? Argh!!!

Hey all, My girlfriend and I are vacationing in SW Michigan - specifically South Haven - over the weekend. I won't be able to hit up any major towns, but wanted to do the best I can to experience this state's wonderful beer culture. Anyone from this area have any suggestions? Looking to...

I'm surprised a search didn't turn this up. I'm fed up with my LHBS and ordering liquid yeast online from Midwest Homebrewing. This is cool, right? I know liquid yeast needs to stay cold.

This little white ring has appeared in all of my bottles of a recent brew in varying severity. It's a "Grand Cru" from Papazian's book (amped up Wit recipe). It's been in the bottle for a week. I just took a taste, it tastes young, definitely some sour notes, but it's actually somewhat...

This was modified from a recipe in Randy Mosher's Radical Brewing: OG: 1.056 FG: 1.012 Color: 5 SRM IBU: 30.4 Yeast: Wyeast 3711, French Saison 2 lb Pilsner 2 lb Munich 10L 1 lb Flaked Wheat 3 lb Pilsen DME (late addition) 1 lb Piloncillo 1 oz Perle (60 min) 1 oz Sterling (15...

How closely do you guys monitor the temperature of your brew once fermentation's basically complete and you're clearing the beer? I'm racking to secondary soon and want to find the right temperature range as it's clearing. I've got a nice cooling system, but it only supports one container, so...