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What do you think will happen here? 5.5# 2-row 1# Honey malt 1# Dextrin/Carapils 1# Flake wheat 1/2# Carafa 144*F for 40 mins, 155*F for 30 mins. 1 1/2 oz Willamette for 60 mins 1/2 oz Willamette, 1 oz sweet orange peel for 15 mins. 7 coarsely crushed black peppercorns for 7 mins...

let it ride. see what happens. nugget shouldn't kill you with an extra 1/2 oz.

There's a local competition coming up, and I'm sort of stumped as to what I want to brew. I was thinking something along the lines of a blue moon clone maybe. Perhaps my homebrew brethren can help me? I'm an AG brewer, have access to most common and some obscure ingredients. Normal BJCP...

Ok, thanks for the advice. So instead of using fresh apples I'd use just a standard, like, treetop apple cider type of a deal? Throw that in the boil for 15 minutes or so? From what I've read I think that the apple flavor is something I really want to experiment with, but brown sugar is...

I posted an idea for a new "big" beer earlier this week and didn't get any responses, so I will rephrase the question. I want to do a beer that's between 12 and 15% ABV, using apple, cinnamon, brown sugar, and a nice dark roasty beer for a base. My idea was to start with something simple...

Soak them in ammonia and water for at least an hour. The labels will literally fall off. No scrubbing.

Hey I have never used brown sugar in any beers but I know it is used sometimes, and I'm curious. Here's a rough outline of what I'm thinking: 6# 2 row 1# dark grain (chocolate/black patent/whatever) 1# Carapils Normal 3 part infusion mash to yield about 5 gallons. In a separate pot...

Yeah, you're right. If you want to do, for instance, cornelius keg sized batches, then a 9 gallon boil kettle is more than enough. If you can find a kettle for relatively close to the same price with a 10 gallon volume, I would still go with that though because in the world of brew kettles--...

Hmm...well. Then definitely do a starter a couple days before brewing to make sure the yeast is active. If it's an ale yeast, I certainly wouldn't worry too awfully much about it, but if it's a lager yeast I might be a little more concerned. I wouldn't suspect any problem with that, but just...

If I had a 200 dollar gift card for home depot, I would go with http://www.homedepot.com/h_d1/N-5yc1vZ1xmi/R-100387839/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053&AID=10368321&PID=3925582&cj=true&cm_mmc=CJ-_-3925582-_-10368321 I actually might go get that now. I like the...

If it's dry yeast, which I presume it is, you're fine. Most homebrew shops won't bother refrigerating dry yeasts anyway, so it's likely all good. As long as the hops are vacuum sealed it would be a stretch for them to be in any way spoiled, too, I think.

I haven't used that particular model but my impressions of it are that the fittings already being in there is a huge bonus. If it were me, and I wanted to be doing 7 gallon batches, I'd probably try for at least a 10 gallon kettle though.

I can think of a few things. Check your dip tube and make sure that there isn't anything clogging it. As mentioned, a poppet could be jammed up. I would lean toward the dip tube, because you said if you vent the keg CO2 comes out. It won't take any time at all for a keg to respond to...

you can buy a gauge at a welding supply store to check the pressure. basically, as long as you have a nice easy flow of C02 you're in the clear. honestly, I have a gauge with a lower threshold, and it's almost never below 12 psi. I think you should be ok.

I posted a bunch of threads on this forum a while ago asking if it was possible to grow hops in Florida. I got a lot of people saying yes, a lot saying no, and even more in betweeners. I'm not sure if this is just my particular climate (strangely less humid than most places in FL), or my OCD...

Anything that might be a little faster? Wedding is coming right up here...

I recently put the finishing touches on a pilsner I made for my sister's wedding. I chilled it, kegged it, and force carbed via the shake method and got it perfectly carbonated. It tasted delicious and I was very proud, perfect head space, great head retention no foaming issues...perfect beer...

that. is. awesome. well played sir.

Like you said, just brew a cheap batch. If it tastes good you have succeeded. If it tastes bad you have either failed, or more likely, have some tweaking to do. I like the idea of 30 gallons of beer in one fell swoop though, so would you please do us all the pleasure of letting us know what...

I just brewed a nice light honey beer and used the zest of a couple lemon at about the 30 minute point in the boil. Then I used 2 oz. of saaz for aroma/flavor additions accordingly but during cooling I noticed the lemon scent was much much much more prominent than I was hoping for. I guess...