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Got my pound of hops yesterday( 2-3 days from ordering them, which is amazing with the quantity she's been dealing with). Already used some cascade in an American Wheat I brewed yesterday--smelled and tasted great. I really hope this deal lasts a little longer. Thanks again.

Yeah, S-05 brought our pale ale down to 1.006. Not to mention it has been working away on our Amber for the past 4 days---I love the stuff.

Yeah, I was thinking it could benefit from some dry hopping. I'll be out of amarillo but have extra cascade and maybe some centennial sitting around. Thanks for the comments.

Here's a rough sketch of my next beer. I'm looking for a slightly hoppy amber. Let me know what you think. Also planning on adding about 3 oz pale chocolate. malt and fermentables % LB OZ MALT OR FERMENTABLE PPG °L 77% 10 0 American Two-row Pale 37 1 8% 1 0 Munich Malt info 37 9...

Thanks for the ideas. The temps were a little different, but I adjusted for it with the pre boil gravity. Maybe the stirring got me. I figured the wort, when transferred/ siphoned to fermenter was mixed enough, but maybe not. Should I be taking a first running gravity as well as a pre boil...

How is it possible that my pre boil gravity and post boil gravity are the same? I collected 7 gallons of wort and took a sample that I cooled and measured the gravity at 1.054. Then my OG before pitching with 5.25 gallons of wort in my fermenter was 1.055. I let the pre boil sample cool...

Love this place, thanks for the quick responses. Off to do my 1st all grain stout!

Stupid question, but does it need to be crushed? I have a pound of it, but the lhbs person didn't mix it in with the rest of my grain. Do I just add it with the rest of the grain during dough in? Thanks for the help.

Thanks for the advice and suggestions. I'm starting the mash in about an hour. Can't wait!

Quick question. If I add a pound of rice hulls to prevent a stuck sparge, do I take that into consideration when doing my water/grain ratio?

Well, after an 8 week break I'm going to get back at it and brew a stout this Sunday. Here's a link to the recipe: http://hopville.com/recipe/101420/american-stout-recipes/eastside-stout I was planning on adding some cold steeped coffee to the secondary, any suggestions on amount of ground...

PM sent. Thanks, Ryan

Thanks for the help so far. One quick note, my sparge amounts were 2.5g the first time and 2g the second. So pre-boil volume was closer to 6.5g. Also, like I said my first and second runnings started to boil before the last 2g was added to the kettle. Would it matter that I cooled my pre-boil...

I know, another 1st all grain post, but I'm a little confused. I don't have brewing software so if someone could help me out that would be great. I did a modified version of BierMuncher's centennial blonde. http://hopville.com/recipe/102240/blonde-ale-recipes/eastside-blonde I used a 10g...

I have the same thing going on with my brown ale. Just curious if you bottled and how it is going? I don't want 50 bottle bombs, but refuse to dump a batch of beer that tastes pretty good. Should I leave it in the secondary longer, or get it bottled as quick as possible? Thanks. Ryan

Thanks for the advice. After listening to the podcast, I changed a few things and think I might be ready to pick up ingredients. Feel free to comment further. Thanks again.

I'm looking to brew something similar to Moose Drool. Here's what I have so far hopville . "OTO Brown" American Brown Ale Recipe Any suggestions? Especially on the yeast, was also thinking of WLP002 or Wyeast 1098. Also, just to make sure, the caramel/crystal 80 and chocolate need...

Update and new questions. So on top of bad brew day temps, our primary fermentation got a little out of control as well(79 deg before we could get it in a swamp cooler). However, the gravity has dropped from 1.070 to 1.013. We're going to check it again in a day or two and if constant...

As stated above, you should be fine. I used about 4 oz of cane sugar for my hefe and after 10 days it seemed to be on its way. It's been about week since then, so I'm tempted to try another just to make sure it's carbing :)

So I tried a small PM yesterday while brewing my first IIPA(hopville . "OTO IPA" Imperial IPA Recipe). I did a variation of Death Brewers stovetop process. Turns out I mashed my 2lbs of munich for 30 minutes at 160. Once I realized it I was able to bring the temp down between 150 and 155 for...