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I've been getting great attenuation (86%) with my DIPA recipe by mashing at 145ºF and using 1lb dextrose. FGs coming out around 1.010. My goal is a really dry finish like Pliny the Elder or Port Anniversary (the one from last year). My beers sure are dry but they are also really 'hot' in...

First time this has happened... 3oz columbus pellets sank to bottlm in secondary and did not float back to the surface, as us usually the case. Wondering if ill still get good utilization. I did stir them up once & will probably again a day before kegging. At least racking will be easy :)

My dear friend and step-grandfather Mike Bosak passed away a few weeks ago at the age of 91 in Carlsbad, CA. While living in Temecula he founded All About Beer magazine and was a beer enthusiast since craft got started down in Northern San Diego. Story goes he gave his entire brewing book...

Newbie Q here: The catering company I am using for my upcoming wedding has a nice kegerator that's currently set up with a Guinness/Harp coupler and a stout faucet, and I'm assuming they don't know much about this unit. I will serve homebrew from a corny and I have two questions: 1. Can I...

I have a 25' and a 50' copper immersion chiller. I will run ground water through them in series, the first will be in a bucket of ice water and the second in my hot wort. Should I use the 50' for wort chill or ground water chill? Seems I'll get colder chilling water if I use it for pre-chill...

I love a good hearty porter and have yet to brew one I've been gaga about. Trying to get most color and roast quality from chocolate--no black malts or roast barley. I want a big malty character and a creamy head. I thought of flaked oats or flaked barley, but I'm thinking flaked rye to also...

This one turned out utterly perfect & I think it's worth sharing. It was rushed to bottles and carbonation was heavy, so it took 7 weeks in the bottle to fully mature. At that point it was sparkling clear, effervescent, refreshing, and had a tasty hop presence but not over-the-top in that...

I brewed an IPA with Maris Otter base malt, hopped copiously with Centennial and Amarillo, and dry-hopped with 2oz Amarillo. Prior to dry-hopping, the beer was amazingly rich with a mild citrus character and kind of soft sweetness that I attribute to Centennial (my fav hop). After 7 days...

racking some RyePA for dry hopping this evening and the star San foam went for a windy ride up the siphon tube :)

Hi all, I am new to kegging, and I am limited to naturally carbing with corn sugar and dispensing with a co2 charger. Not an ideal setup, I know, but I am determined to make it work. My first batch pours with a nice foamy head, but no bubbles in the beer. Here's what I did, please tell me...

Due to the prevalence of the method described in the subject, I suspect the answer is implicit. So, advance apologies for offering such a minor permutation of this familiar subject. To clarify, here's my predicament: - Having too little space for a proper kegging apparatus, I plan to...

Anyone know the grain bill for the Bruery Rugbrod? This is a favorite of mine and I'm itching to make something with a similar grain bill. Their labeling just says "three types of rye malt... bready, nutty barley malts and a hint of roast."

I've brewed and bottled my first two extract batches (recipes below). I primed with 2/3 cup dextrose mixed into 5gal batch. Both have a very odd off flavor that was NOT present at any point prior to bottle conditioning. I understand time will tell, but I want to know if strange flavors always...

(Such as those used by Schneider, and Russian River's IPAs) Love this forum BTW!

Though I'm a total n00b to brewing (got my first 2 batches fermenting right now), I've been geeking out hard on the topic of hops utilization in extract brewing. I've got a typical stovetop set-up: 3 gallon boils, topping off to 5 in the fermentor. I'm focusing on IPA to start, so the issue of...

This recipe calls for 1lb Caramel 40 steeped under 170ºF for 20 minutes and 9.15lbs gold extract. Its expected OG is 1.064. Beer Alchemy expects 1.073 I got 1.080 Is this possible? FWIW I took the sample at pitching temp of 78ºF, after it had 4 hours to settle in the fermentor...