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I haven't brewed for 6+ months due to moving. Finally got things started and washed out my mash tun with PBW and hot water before starting to preheat and clean it. When I mashed in, I got an incredible smell of Lacto off the mash. I admit, its been a while since I brewed and maybe that's...

I figured I'd see if anybody else has considered this as a time and money saving idea. I figure I should be able to mash about 7.75 Lbs of 2-row malt and do a 60 minute boil to get 5 gallons of 1.040 neutral wort. If I canned this in 1 liter mason jars, I should have enough material for 9...

I figured I'd put this question out to see what other IPA lovers have thought of to brew during the upcoming hop crisis. =) I'm not a big sweet malty beer fan. Don't like browns, porters or stouts. Dry and tart or fruity is probably as much my thing as bitter (and maybe more, honestly)...

I'd like to play with some single hop IPAs, so I figured I'd start with Amarillo and use this malt base. Next up after this one is probably Simcoe. What do you guys think? Anything you'd change for accentuating hop flavors? BeerSmith Recipe Printout - www.beersmith.com Recipe...

Out of curiosity, what kinds of unmalted wheat are people using in their Witbiers? I used plain old raw white wheat crushed the same as my 2-row on my last batch, and while the end result was good, my efficiency sucked and I suspect a majority of the sugar was coming from the base malt. (I...

So I've had two batches in a row now where I've seen very very poor aging characteristics from 1272 yeast. I suspect part of it is that they'd been stored between 70-75 degrees, but even so I've never seen similar with 1056/WLP001. Both were IPAs, and relativly high gravity (1.072ish), they...

I'm mostly an IPA brewer, since that's my taste, but I'm received numerous requests for a Witbier, including a couple from my boss and his wife who went to Belgium and don't like the Wits they can find in the US. I'd like to branch out anyways, so I figure this is a good opportunity...

I made a typo in my grain weight calculation and the initial mash temperature after mash-in was 160. I brought it down to 152 as quickly as possible (maybe a minute or two at the most), but I'm concerned that the enzymes have already denatured. Does anybody know how quickly that happens...

Getting ready to mash-in a Bear Republic Hop Rod Rye clone myself. I love the smell of rye malt, and couldn't ask for a more beautiful day here in the usually rainy northwest. :mug: -D

So I finally have a beer I made a while ago starting to get ready to drink after bottling. I ended up overshooting my OG target substantially on account of having nearly a gallon more evaporation then I intended. What surprised me is that I got nearly the FG I was originally shooting for (a...

I have a batch with a fairly high rye content coming up, so I suspect I need to do a step mash finally. The recipe has 15 Lbs of grain, 3.75 of which is rye malt or flaked rye. I'm thinking a 20 minute protein rest at 122F, 40 minutes at 152F for saccrification and a 10 minute mash out...

I know, another starter question. I'm looking to store portions of a starter I just made in capped sanitized bottles for 4-8 weeks. I don't have any good way to sterilize the bottles, so I was thinking of using StarSan to sanitize the bottles and caps thoroughly, then adding about 6oz of...

I'm not sure why I was expecting a long fermentation, but I made a 2L starter of Wyeast 1272 for a beer I'm making on Saturday. It looks like it'll be done fermenting tonight, and for some reason I was expecting it to take a couple days. My plan was to toss it in the fridge and let it fully...

I'm wondering if I'm maybe missing something obvious. I plugged in the HRR recipe from BYO into Beersmith, as I intend to make it next weekend. I'm ending up with 45 IBUs from the recipe, contributed by .75oz Columbus for 60 minutes and .43oz Centennial for 30 minutes. That sounds...

I'm looking at a clone recipe that looks interesting, and the mashing information given says to start with a 148 degree infusion and ramp to 152 degrees. Makes sense for starting with more beta-amalayse conversion and then moving towards the alpha range, but what's the best approach for doing...

No fancy brewery name yet, but it works. =) Any suggestions for cleanly printing this on regular paper stock and getting it to stick without being impossible to remove? -Dylan

While my efficiency wasn't what I was hoping for, things appear to have worked out well regardless and its bubbling away in my primary at the moment. Might as well give the recipe first: Grain bill: 12# American 2-row 1# 40L Crystal .5# flaked barley .5# Cara-pils 1oz Black patent...

Been lurking here for a while, but I decided I'd finally post. Got into brewing when helping a friend brew up a batch of brown a month or so ago, and decided it was something I needed to do. Will post about the first batch later when I'm not at work, but it went pretty well all things...