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Next week I'm going to brew a triple rye stout (dubbed "Tryeforce" because I'm a nerd) and I've been going back and forth on which yeast to use for it. I had originally planned to use US05, but that just doesn't feel like the proper yeast for this one. Here's the recipe, tell me what you would...

I've finally got the equipment to start doing sours, and I'd like to do a Brett only Brown ale. Here's my first attempts at a recipe. Let me know if I'm out of line on anything. Brett Brown 1 - American Brown Ale...

I received a pH checker One of these for Christmas and I've just started taking measurements during my mash so I can get an idea of what additions I will need to make down the road. I brewed a Maris Otter/El Dorado SMaSH a couple weeks ago, and tested the pH of the mash about 15 minutes after...

I decided to try my hand at mead, so I now have a couple empty fermenters ready to go. SWMBO wants me to make a pineapple/coconut mead for her, and I'm having a bit of trouble formulating the recipe. I've searched around the forum and pineapple juice is used regularly and seems to work well, but...

So I've been working on this recipe for a Red Rye with a little bit of peated malt and some honey malt for a sweet/spicy/smoky malt profile, but I can't decide how I want to hop it. Anybody have some suggestions? Here's what I have so far: Red Rye - Irish Red Ale...

So my Birthday is coming up this week and I've decided to brew a Russian Imperial Stout that I can age until Winter. Let me know what you guys think of this recipe. I'll be brewing it this coming Sunday (the 19th). I'll be making a starter for this as well, so pay no attention to the quantity of...

So here's my first attempt at a RIS recipe, looking for some feedback: I may remove the carapils, because I'm not sure it's going to be needed with everything else I've got in there to promote head retention/body. I may also reduce the total amount of crystal, maybe 8ox each of 60 and 120...

I'm working on a Russian Imperial Stout recipe (5 gallon batch) and I had a question about Mash Tun capacity. The grain bill I have is 21.5 lbs, which Brewtarget says I can pretty much only mash at .75 qt/lb if I want it to fit. The Green Bay Rackers site which is referenced often, says that a...

Brewing this up this weekend, here's the recipe: The yeast may change depending on what my LHBS has in stock. I think I'm also going to use a Sumatra coffee and do it cold steep, then rack onto it in secondary. I was also thinking of mashing a little higher than 150° F (like maybe 154° F)...

I was inspired by this thread to come up with an "American Mild" recipe. Let me know what you think: I won't get around to brewing this any time soon, but just thought I'd throw it out there in case someone wants to give it a shot. The tricky part was finding an american ale yeast that will...

So I'm trying to prove to my homebrew buddies that Sorachi Ace is not a bad hop when used correctly. I've come up with this recipe combining it with Amarillo and Citra figuring the grapefruit flavor from the Amarillo and the orange flavor from the Citra will go well with the lemon and slight...

I posted something along these lines in the fermentation & yeast forum, but I'm not getting much in the way of advice/replies. My last batch of beer, a honey wheat, has been bottled since June and the last three bottles of it I've opened have had the aroma of green apples. I know from reading...

I bottled my honey wheat in June and the last few bottles I've opened have had a distinct apple/cider smell. I know that the most likely culprit is acetaldehyde, but is it normal for it to still be around after 3 months+ in bottles? I should also note that the beer does not have an apple...

American Pale - American Pale Ale ================================================================================ Batch Size: 5.000 gal Boil Size: 5.750 gal Boil Time: 1.000 hr Efficiency: 70% OG: 1.060 FG: 1.015 ABV: 5.8% Bitterness: 29.2 IBUs (Tinseth) Color: 14 SRM (Morey)...

A friend of mine has brewed a wheat beer with only Sorachi Ace, and while I find it's lemon character very nice, it tends to give a "muddy" flavor as well when used in larger quantities. I was thinking about using it in an IPA recipe with some other hops that might compliment it. Here's what...

Yesterday I brewed my first all grain beer after 6 batches of extract and here's a few things I learned: 1. I need a new thermometer. Turns out my digital thermo breaks when subjected to higher temps of strike water. I can't shell out the money for a thermapen, but I was thinking about buying...

Two weeks ago I brewed my Imperial Red. The OG was 1.090 and I made a starter of Wyeast 1084 Irish Ale yeast (average attenuation 71-75%). I didn't put a blow off tube on it because I brewed it at a friends house and I didn't think of using one, so it blew the top off the bucket sometime Monday...

I am brewing with two other friends on Sunday, starting at about 11 AM EST. I will be tweeting @Beehemel. I'll be posting pics as I go along. Tune in (unless you've got something better to do...or whatever) Oh Yeah, we will have three brews going simultaneously, should be an interesting day!

So here's my recipe, wanted to make a big hoppy red beer for St. Patty's day: 10lb Extra Light Dry Extract 8 oz Crystal 60 4 oz Caramunich 3 oz Roasted Barley 3 oz Simcoe @ 60 min 1 oz Simcoe @10 min 1 oz Cascade @ 10 min 1 oz Centennial @ 10 min 1 oz Simcoe Dry hop 1 oz Cascade Dry hop 1 oz...

Fermentables: 6.6 lb Light LME - 60 min 3.3 lb Light LME - 10 min Specialty Grains (Steep at 155 degrees for 30 minutes): 1 lb Crystal 60 1 lb Carafa III Hops: 2 oz. Chinook - 60 min. 2 oz. Simcoe - 10 min. 2 oz. Amarillo - 10 min. 1 oz. each Simcoe and Amarillo - Dry Hop in...