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Some good feedback..thanks all!

I made a Nut Brown a few days ago. I pitched the yeast (Nottingham Ale) and after 36 hours there was a little bit of activity. I mean everything prior to that was settled on the bottom with no bubbles or anything suspended at all. No visible signs of activity at all. Then around the 48 hour mark...

I have a Belgian Ale that was made using White Labs Belgian Golden Ale Yeast (WLP570). It has been in the carboy for 4 weeks and 3 days, in temps between 72 to 78 degrees F. However, it still has a small, 1/4 inch ring of bubbles on the surface with small streams of tiny bubbles rising from the...

Actually, now that I look at it closer, this is in the first half of the intermediate section, not the beginner's section as I stated earlier, but it does say to bring the grains to a boil. It is, I believe, the second edition (1991). All of the recipes between pages 178 and 225 say to bring...

Page 195 from CJOH, Elbro Nerkte Brown Ale. This is the recipe I am drinking now, and it has that off flavor, hard for me to describe, but it has that common flavor that I always associate with my homebrews, not every person's homebrews, just the majority of mine. I just got back into this...

I have brewed all of my batches (appx. 30 extract) based recipes from beginner section of The Complete Joy of Homebrewing. These recipes instruct you to bring your specialty grains to a boild and immediatley remove from the heat and sparge. From what I have recently read, this adversely affects...

I already bought ingredients for my next batch of beer, this includes 1 vial of White labs Belgian Golden Ale liquid yeast. After all of the research I have done on this site, I think I need to increase the amount of yeast I use for my six gallon partial mash batch. I don't want to spend...

Yeah I am mashing the crystal and the 2 row (first time partial mashing). My water is very soft, so I thought the salts might help. I did suspect that I had too much simple sugar. I'll probably cut the rice syrup solids down to 1lb. Thanks for the help! Anymore?

Do you have any suggestions for this experimental recipe I'm working with? It is for 5 gallons, I may even bump it up to 6 gallons. It is an extract recipe with the 2 row and crystal being partially mashed and/or mini mashed. Too much 2 row? Too much crystal? Brown sugar? Too much rice syrup...

How much crystal and 2 row would you suggest I use for this experimental recipe I came up with? Pale Ale? 5 lbs extra light dried malt extract 2 lbs rice syrup solids 1 lb 10 L crystal malt 1 lb 2 row pale malt 1/2 lb brown sugar? 1/3 oz Burton Water salts (contains papain and gypsum)...

Perfect man! This is great timing. I am doing my first partial mash tomorrow (actually 2nd) and this saved me from asking 20 questions on this forum, and hours of research from my few brew books too. I'm just trying to get a good system and some good recipes. I tried a partial mash last week...

Awesome! How much fermentable sugar do you think I would get out of the 1 lb crystal and 1 lb 2 row?

What would happen if I steeped 1 pound of 2 row pale malt with 1 pound of 10 lovibond crystal malt at 150 degrees for 30 minutes? What about 45 minutes? Will I get any fermentable sugars out of the crystal malt, or will this just result in flavors and mouthfeel? I am a beginner extract brewer...

I just can't stop looking at my carboy of wort. I store it in a dark closet. However, I can't help but look at it and admire its beauty 3 or 4 times a day (twice that when the fermentation activity is vigorous). Do you think exposing the brew to the 60 watt incandesent bulb in the closet...

Does 1 lb of brown sugar equal the amount of fermentable sugars in one pound of dried malt extract? What about 1 pound of rice syrup solids?

Thanks! That helps. I have been wondering about the role of the specialty malts the more I read this site and investigate mashing and all-grain recipes. I brewed an extract honey blond yesterday, and for the first time I actually steeped 1 lb of crystal malt at 150-155 for 45 minutes (maybe...

I have been "tutored" over the years by way of Papazian's "The New Complete Joy of Homebrewing." I still brew extract recipes. In these recipes, he instructs the brewer to add specialty grains (e.g. crystal malt, chocolate malt, black patent malt, etc.) to 1 1/2 gallons of water, bring to a...

That's what I suspected. I was just being lazy trying to avoid another trip to the brew store to get some 2 or 6 row pale malt to work with my flaked rice. I'm getting rice syrup solids next time (trying for a light beer that my wife will drink)! Thanks.

Okay, here is a silly question that can come only from an inexperienced brewer. Here goes: Can priming sugar be used as a diastatic malt? I know that if it can, it would not be ideal. Just curious.

I am brewing an experimental extract recipe, a sort of honey blonde. I am doing a "mini mash" with a pound of Crystal malt. Of course I am also using a few pounds of extra light dry malt extract along with 2 lbs of flaked rice and 2 pounds of orange blossom honey. Do you think I need to...