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10 lb 2 row 3 lbs rye 1 lb crystal 20 Mash @ 151 for 1 hour Sparge @ 174 for 10 mins 60 min 1/2 oz Magnum hops 10 min 5 oz ginger juice 10 min 1 lemon squeezed 5 min 1 oz Liberty hops KO 11oz honey

I'm moving to Seattle (from St. Louis) and am super excited about it. The problem is that I've been a busy brewer and have three 5 gallon batches of beer conditioning in bottles right now (about 6 cases of beer) plus some things I've been aging. I don't want to leave it all behind, I realize...

13 lbs 2 row 1 lb English brown malt 1/2 lb german chocolate malt (debittered) 1/2 lb crystal 60 Doughed-in with 5 gallons water @ 166F Mashed @ 155F for 60 min. Sparged with 4 1/2 gallons @ 180F 7 1/2 gallons 1.047 preboil 6 gallons 1.055 post boil 1oz Simcoe (14.4% AA) 60min 1oz Cascade...

I've been brewing a hefeweizen recently and have been noticing that they tend to turn out pretty clear. This is great for all of my other beers, but I feel like something in my process is causing the yeast to settle out too completely or causing them to tightly compact in the bottom of the...

I recently made a black IPA and want to dry hop it before bottling. The question is, does anyone just add the hops to the primary fermentor after fermentation has finished? Would this cause any off flavors or aromas? Any help is appreciated. Thanks.

I've always liked this beer. It's an Imperial Oktoberfest (the only one I know of). I just got a bottle of the new batch and saw something on the label that was confusing. It states that it has an OG of 1.085 and boasts and ABV of 10.01%. Something doesn't add up to me. One of those numbers has...

I made an oat stout on 8/09/10 which definitely got infected and got sour mighty quick. I got advice from the LHBS to use potassium metabisulfite to stop the souring, and kill any yeast left in there. I did it and added some cherries to the fermenter and let it sit... until today. I was...

Anyone ever tried any of these? http://brooklynbrewshop.com/store/1-gallon-beer-mixes Just curious if it's worth the money.

Hello all, I recently moved to all grain and have done 4 batches. I've been getting really bad efficiency like 50-55%. Here is my process, any help would be greatly appreciated. I use a rectangular 52qt converted cooler with a CPVC manifold as my MLT. I preheat it with 150F water for about 10...

8 oz. Wheat malt 6 oz. American Munich 9 oz. British amber 4 oz. American crystal 60L 6 oz. American crystal 90L 1 lb. Flaked rye 3 lb. Rye (raw) 9 lb. Light malt extract 1 lb. Corn sugar .5 oz. Centennial (10.5% AA, 60 min.) 1.25 oz. Warrior (13% AA, 60 min.) .5 oz. Cascade (6%...

I recently made an oatmeal stout and got an OG reading of 1.080. I proceeded to add my top off water and put it away. I just realized that my OG is based on the volume before topping off. Does anyone know how much of a change in gravity there would be after adding about 3/4 gallon of water...

Yo. I'm a relatively new brewer, started in Feb, but have finished 7 batches so far. Mostly I do partial mash, AG is in my near future. I love the site for it's wealth of information. I am super excited about my most recent bottlings, especially a blend of a rye IIPA and an IBA. Lookin'...