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Hey Folks, Below is a picture of the top of our fermenting stout. We fermented this at 18c (64f) for 1 week (ambient room temp) and then I let the temp rise to 20c and then 21c over the course of 3 days. There was a thin layer of krausen on top when I started the temp rise. I give it a...

Ladies & Gents, I am trying to craft a Black IPA, which I will brew in a month or so. I used Stone 11th Anniversary Black IPA (now called something else, which I can't recall at this very moment) for the basis of the grains - save for Cara Fa III, which I can't get over here - so I subbed in...

Hi Folks, We are almost all set to brew an American stout on Friday night. It is really cold here in Beijing and we'll be brewing outside. High temps for the day are 37f and lows of 15f. I suspect it will be be below freezing when we brew, so I am looking for some suggestions to make sure...

Folks, I am heading back to the US for a few weeks and I it looks like I'll have a chance to brew up an extract batch with a buddy while I am home. After brewing Yooper's Pale Ale over here in China, I am keen to try brewing it again at home. Our hometown, and more so the towns surrounding...

I will be bringing back some brewing supplies to China after my three week trip home over Christmas. I would like to bring back one vial of liquid yeast to complement the dry yeast I am bringing back; 1 packet Danstar American West Coast, 2 packets US-05, 2 packes S-04, 1 packet of Danstar...

Folks, I'm looking for a bit of feedback on the hop schedule for a rye pale ale or IPA. Due to the supply situation, our grain bill is set. 10 Gallons 11.4kg Pale Malt 2kg Rye Malt 1.07kg C60 250g Amber Malt OG: 1.074 ABV: 7.34% US-05 Mash Schedule: 122f - 30 min 140 = 15...

On my iPhone, please excuse my brevity. What effects will an increase of crystal 60 from 2% to 8% have on the flavor profile of an IPA?

Folks, We have found a local Chinese malter and we are keen to purchase some grain in bulk from him. He has the following malt as described by him and in EBC Barley malt: 4EBC Light-colored burnt malt: 50EBC Dark burnt malt: 150EBC Black malt: 600EBC I am trying to "translate" these...

Ladies and Gents, We brewed a honey porter 3 weeks ago. It was a 10 gallon batch. OG was 1.074. We added in 2# of honey at flameout. After two weeks on the yeast, we threw in another pound of honey. From what I have read, our gravity readings won't be accurate. or we won't be able to...

Ladies and Gents, Below is a working recipe for a variation on an "Old School" Wee Heavy. I'll be using S-04 for this. Thoughts? Ideas? Suggestions? Please keep in mind that i am in China and we have limited grain/hop access. I have questioned the Centennial addition, and that might go. I...

Ladies and Gents, I have an upcoming solo brew date and I'm thinking of possibilities and looking for suggestions. I'll have a ton of domestic pale malt available as well as a pound of c60 and a pound of chocolate malt. I also have some fuggle, willamette and EKG available. I should also have...

Ladies & Gents, We are all set to brew up a porter this weekend. This is our second batch in a week since being back in Beijing. I am able to get my hands on organic Chinese honey and I would like to do a honey porter. From what I have read, adding honey at FO is a good option to help...

Folks, I am trying to get my hands on a grain mill over here in Beijing. I came across this one and was wondering if it would work. Kenwood Grain Mill AT941A http://www.kenwoodworld.com/en-ZA/All-products/Kitchen-Machines/Chef-and-Major-Attachments/AT941A-Grain-Mill-AWAT941A01/ I am...

Just curious... After kegging, we use the cold Beijing air to cold crash our beer in the kegs, and then carb it up. If we move the kegs back inside to room temp, will the yeast reactivate and continue to condition the beer? Or does the lack of oxygen in the keg hamper their ability to come...

The stout that we brewed up a couple of weeks ago, based on Sierra Nevada's stout, save for some hop changes due to availability, came out with an ABV of 7.6%. Not that I follow the BJCP Style Guide to a "T", but I was wondering what this stout would be considered? A Double American Stout...

We are looking to brew up a clone of this. I have found a couple of different versions online and in Clone Brews, but I was wondering if anyone has brewed this and if they have feedback on the recipe/process. It is going to be a 10g batch and we will need to use nugget as our bittering as...

Folks, In light of the recent "Tips on Keeping the Mrs. Happy" I am thinking of a beer that I can brew for my Mrs. as a big "Thank You" for all that she puts up (me). She doesn't like most of the beer that we brew (most of it falls on the hoppy/bitter side), and as of late she has tended to...

We have a Rye IPA that has been in the fermenter since last Monday. OG was 1.070 and we'll take a reading tonight to see where it is at. Our original idea was to let this sit for 2 weeks and then dry hop for a week before kegging it. I am wondering if we should "allow" it to sit for that...

We put our stout into primary last Saturday night (Saturday morning for those of you in the West) https://www.homebrewtalk.com/f12/our-year-dragon-stout-303141/ OG was 1.071 and last night (this morning) we took a reading to see where we are at 1.055, which is much higher than I expected after...

Folks, After a successful APA and a great brewday on Saturday (Stout) we are going to try making a Rye IPA. Please let me know your thoughts on the grains (types and %). This is for a 10g batch Pale 12.12 65% Rye 3.3 18% Crystal 30 2.2 12% CaraPils 1.1 6% Hops - we...