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I have the following brewing related books for sale. Let me know if you are interested. Buyer pays shipping and I will ship upon receiving payment in Paypal. Designing Great Beers - 10 Clones Brews - 6 Complete Joy of Homebrewing 3rd Ed. -6 Wild Brews - 10 Brewing Better Beer - 10 IPA...

I am drinking a mild that I kegged a week and a half ago and it has a strong oxidized flavor already. It was a no chill batch that was in the fermentor for 2.5 weeks and then to the keg. I cannot figure out where it is coming from and so quickly. I purged the keg before filling. Could it...

It is a big one. OG is aroung 1.082

Below is a first draft of a saison for the fall. It is loosely based off of the Saison Automne recipe from a Zymurgy article. Is the 2 lbs of dark brown sugar too much for this brew? I will be re-pitching Wyeast 3726 Farmhouse Ale. Ingredients Amt Name Type # %/IBU 12 lbs Pale Malt (2...

Has anyone noticed a difference between the Briess 10L Munich and the Bonlander Munich? Does either one of these two have a more "continental" flavor? I realize that the 10L is their 6 row version of Munich.

Did you have that price list to send to me?

i would be interested. I am moving to Iowa City shortly.

The last couple of batches I have made have turned up sour. I have taken the following steps to eliminate this from any further batches: Replaced my Star-San solution. I had been using the wonderfully high alkaline tap water of MN to make a cloudy solution. I purchased RO water to make the...

Mashing an irish red for my friends bachelor party as we speak.

I picked up a vial of WLP630 Berliner Wiess over the weekend from Northern Brewer. Once I was home I realized that the vial expired in may of 2011. They shipped me a new vial already to make up for selling the expired vial. My question is if I should pitch both vials into the Berliner...

Thanks for the response. If I were to boil the water would I assume that all of the temporary hardness would be removed? Also how long should the water be boiled to achieve this?

I am a 6 or 7 batches in all grain brewing here and have just started researching water chemistry. Below is the water report I have for North Saint Paul, MN. I was wondering if there is too much alkalinity in this water from bicarbonate to even attempt to brew paler beers. I am most...

Check out mnbeer.com they have a list of stores which I imagine have a pretty good selection of beers. The store I frequent, Hertitage Liquor, has a pretty good selection but it is a little ways from Grand Ave (Maplewood).

5 gallons of Mild 5 gallons of Nutcastle Total 16992

Chefencore - The beer was an English Brown Ale, so the trub is fairly dark. I have decanted the liquid off of it and added more water to rinse it more. I discarded the liquid because it appeared to be the same as the beer I had racked off and bottled. If I just pitched the hole container how...

I attempted to wash yeast from a beer I bottled last night. I followed all of the steps except that I poured the whole yeast cake into 4 quart mason cars. This includes the trub in all. Looking at the containers after settling for a day in the fridge I cannot see a seperation between any...

I am heading the brewing store later and going to purchase specialty grains. I was just curious on what types people kept on hand so they didn't have to order or sojourn to the brewing store every time they wanted to brew.

I am not sure where to post this but I am looking for someone to brew with on a semi-regular basis. I live in the North Saint Paul area of the Twin Cities. I have looked at joining at a brewing club but I know I usually have a conflict with the meetings. Are there other brewing clubs in the...

+5 amber ale 6079

Thanks. I understand operator error is completely possible. This was the first time I used a carboy to ferment in. On every other batch I used a 5 gal pail but didn't want to wait to have a pail free up in order to make more beer.