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A co-worker has a farm where he grows feed for his cattle and thought it would be neat if I could make a beer using his grains. This took a lot of work, in that I had to malt the 6 row barley and wheat that he provided. It took a little less time than I had originally thought to get the...

I've grown up the dregs from some Rince Cochon for the first phase of a lambic I'm brewing. Next ill add some brett, oak cubes and sour cherries after primary is done. I'm fermenting at 64 degrees because the website indicates this it's a top fermenting yeast. Does anyone know if this is a...

OK, so I'm making a Classic American Pilsner with popcorn instead of flaked corn for kicks. I heard a Brewing Network episode with Sun King Brewery and decided this would be a perfect experiment for a halloween party coming up at the end of the month. I'm prepping everything to get ready for...

I'm brewing a beer tomorrow, that doesn't cleanly fit into style. Not that it matters, but by the numbers it only fits into the Extra Special / Strong Bitter category. I'm debating spicing this with a pumpkin pie spice mix that would make this into an excellent Holiday beer, just in time for...

I don't use a drill to run my mill, so I spend about 15-20 minutes per brew session milling my grain. Usually, this is done the day/night before to cut down on prep time. I feel it gives me a closer and more hands on feel to brewing and crafting my beer. I just love the process. The smell of the...

I have been wanting to make an ordinary bitter for a while. I wish I could cask condition and then serve with a beer engine, but thats a little more sophisticated than my current system allows. So, I will settle for putting this on gas and serving at really low levels of carbonation. This was an...

Well, I am not sure what I want to get out of this post because I know what went wrong, but any comments are welcome. After getting my fermentation fridge set up, I decided to make the Vienna Lager recipe from Brewing Classic Styles as my first lager. I made a 2 liter starter stepped up twice...

I recently spent a couple weekends in Wisconsin, and found a bunch of great New Glarus Beers. The Spotted Cow inspired me to make something that has a cream ale base, but with a few tweaks. I really enjoyed the character the yeast provided to Spotted Cow, and have recently read that its probably...

So I have this idea to brew with Sage since I have a ton in my garden and would like to use some to make an experimental batch. I want to emulate a biscuit in a bottle. Here's a rough sketch for a two gallon batch. 1.5 lb 2-row base 2 lb Biscuit Malt .25 lb Honey Malt 1 Ounce of Sage at...

I want to make a chipotle ale that really captures the chipotle flavor and a mild heat thats present but not forward in the flavor profile. I figured some Munich malt would work really well for this to provide some sweetness to counterbalance the spiciness. I may add some fresh roasted chiles as...

I have a 6 lb container of Munich LME from Midwest that I want to use with an ale yeast. I've had a number of ideas which included turning it into a Marzen style beer using a very clean yeast but then also wondered if I could use it to give a lot of malty backing to a Pepper beer. I was thinking...

Since I have my fermenters busy at work and don't need to brew more beer right now, but I need to do something to scratch my itch to grow yeast (ok.. another way to say I Gotta brew something even if its just a starter). I'm looking to culture some commercially available yeast to have on hand...

I'm wanting to brew a pumpkin ale and give it a good long rest of a few months as it seems to age well. One problem... the canned pumpkin shortage of 2009 bled over into 2010 and the new crop isn't out. I was thinking of mixing up some sweet potatoes and butternut squash to mimic Pumpkin. After...

I picked up some yeast and intended to get 2112 which is the California Lager, but I didn't read the package detail and picked it out of the bin labeled California Lager, got home (several hours from the homebrew supply store) and realized the package was Wyeast 2035 American Lager. Oops. I...

Here's my recipe: 1 lb Crystal 60 - Steep 30 minutes at 155 6 lb Pilsen Malt Extract 0.5 lb Muntons Amber DME Hop Schedule: 24 IBU estimate 1 oz Hallertauer 3.8% AA 60 Min 0.5 oz Tettnanger 3.5% AA 60 Min 0.5 oz Hersbrucker 3.0% AA 15 Min 0.25 oz Tettnanger 3.5% AA 10 Min 0.5 oz...

So last night I harvested the yeast from two bombers of Rogue ale. The first was a Deadguy and the second was the Sommer Honey. I left about three quarters inch of beer in the bottom of each bottle and swirled until all the yeast was off the bottom and poured it into my 32 oz starter, no stir...

I'm not a fan of IPA's but I'm coming around and am definitely able to appreciate them more since I started home brewing but need some help with an Imperial IPA recipe that I want to make for SWMBO's brother, who loves IPA's. Here's what I have so far, so critique away, as I'm trying to learn...

I have concocted a recipe that should be a nice light summer beer. Steeping Grains: 0.5 lb Carapils (1.5L) 0.5 lb Belgian Caravienne (21L) Fermentables: 6 lb Norther Brewer Wheat Malt Extract (65% wheat / 35% light malt extract) 0.5 lb honey Hop Schedule: 1 oz Cascade 60 Min 0.5...

Probably should have done this a while ago, but I'll Introduce myself. I'm located in Peoria, Illinois. I've been brewing for several months and found out that I'm quite addicted to the hobby. About to launch into whole grain brewing and am quite pleased with results so far. Anyone else in...

I've never tried this before, but I wanted to bottle quickly and brew another 5 gallon batch of extract brew in the same day not only to save time but to keep the pipeline full. I developed a Red Ale recipe that I could pitch onto the existing yeast cake from my English Mild. This procedure was...