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I want to make a blueberry wheat, but I don't want the yeast to eat up all the fruit flavor. I've made fruit wheats in the past which were very good, but don't have the real hit you in the face kind of fruit flavor. I'm not a huge fan of extracts so here is the plan I've come up with and want...

I've read quite a few posts about Blue Moon Clone's and the debate on whether it should be made with American Ale yeast or Belgian Wit. Rumors are that it was initially made with American ale yeast (check out Wayne's post on blue moon clones) and that as the beer evolved they began using a...

I made a belgian white based off of Austin home brews blue moon clone. Here is the Recipe. Recipe Type: All Grain Yeast: Wyeast Belgian Abbey Ale 1214 Batch Size (Gallons): 5.5 Original Gravity: 1.050 Final Gravity: 1.010 Boiling Time (Minutes): 60 Primary Fermentation (# of Days &...

I've got a pretty good idea about ingredients surrounding an imperial pumpkin ale I'm trying to clone. The big question I have is surrounding the FG of the beer itself. I'm trying to get the same mouth feel. Could I just open a bottle of the original, let it go flat, get it to around 60...

I'm in the process of trying to convert my grain mill to a motorized setup and I wanted to know what speed most ran their mill at. In the instructions it said to run right around 200 RPM's. Currently I'm looking at re-purposing a 1 HP air compressor motor. It turns 1725 RPMS and I was going...

I decided to brew a westvleteren 12 clone this past weekend. Brew day went great. Batch sparged, 75% efficiency, temps spot on 150 degrees for 90 min 168 degrees fro 25 min. Cooled the wort to 65 degrees and pitched a 1 gallon starter of WLP 530. My goal was to let the temperature self...

I'm going to buy a crank and stein, but i'm debating on which model to go with. Its either going to be the 2A , 2D or 3E. The main difference I saw between the 2A and 2D is the 2D has a 9 position adjustment feature which makes your adjustments more accurate. Does anybody find this useful to...

I threw together a Horgaarden clone this weekend. I was going to try my first protein rest on this batch. Here is my recipe 6 lbs Belgian Pilsner 4 lbs white wheat 1 lb Flaked oats 1/2 lb rice hulls Here are my times and temps Protein rest 122 for 30 min Sacc. 150 for...

Tonight I decided to stop buy one of my local establishments. This is a top notch micro, international whatever brew you want spot. I looked over the beer list which is quite extensive and noticed they had Pliney the Elder................................ON TAP!!!!!!!!! This may not be...

I know there is going to be some debate on this topic, but I'm very curious on the effects of temperture of sparge water on efficiency results. I understand the initial mash and going high with temperature generally makes a less attenuable beer and going lower makes a more attenuable beer, but...

I've started to brew enough that I think its time to start crushing my own grains. I've had problems with LHBS and some of the crushes that I've gotten so its time to take out the problem and grind the grains myself. Also the cost savings is a major draw as well. This past weekend I went...

I made yeast starter last night and it was only a 1 quart starter. I used 1 cup Extra light DME to 1 quart water. Only this morning did I realize that it might not be big enough. I used WLP 001 California Ale yeast. Reading on White labs website the vial should have between 75-150 billion...

About 9 months ago I made a belgian white. Brew day went great, fermented right on schedule, but when I bottled I think i mixed the sanitizer solution incorrectly. When I tasted the beer in 3 weeks after it carbed up it tasted like soap. I read Revvy's thread about how time is the brewers...

I'm thinking about making a barleywine and I can't really figure out the difference between a barleywine and a strong beer. I've done a search and didn't really find a concrete answer on the forum. Can anybody give me a good explanation?

Does anybody know where I can get fat tire yeast. Wyeast isn't making it anymore and I really want to make a batch of fat tire. Any suggestions or thoughts?

I brewed a "Rock" RIS this past weekend. I pitched yeast at 70 and I had vigourous fermentation for about 4 days. Definitely needed the blowoff tube. Since vigourous fermentation has ceased the temp of the of the beer has gone down significantly. I'm between 55-60 degrees. I have an old...

Second time in a row I had horrible efficiency and I'm trying to trouble shoot the problem. My efficency was 60.3%. The Recipe was as follows: 12lbs Pilsner Malt Thats it. This was going to be my first lager so I kept it simple. Here is my Equipment and Process. I use a 60 Qt. Igloo...

What a great job. I ordered my supplies on Tuesday and got them by Friday and I live up in Pennsylvania. I swear they must've gotten in the car and dropped the package off themselves. What a great operation and I love the Brew Builder. You've got my business for good. I just thought...

I made my second attempt at AG brewing this weekend and I missed my OG pretty badly. I was making a mint chocolate stout (recipe was from this webstie) It was supposed to be 1.060 and I got 1.045. I'm trying to trouble shoot what I did wrong. I mashed at 152 degrees for 60 min with 17.81 qts...

I had the good fortune this weekend of being in the right place at the right time. I was having a wonderful time sampling some great beers at Lehigh Valley Brewfest. The Beer Fest was winding down and most of the vendors were cleaning up. I went to fill my mug up one last time and got into a...