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Im in a weird spot with a beer I kegged last weekend. I'd thoroughly cleaned the keg, but didnt go so far as to take it apart. I force carbed and served, and low and behold, the beer had coffee grounds in it! See, i'd used the keg immediately prior to serve a coffee stout, and apparently...

So, i havent googled this, so bear with me... Today, i saw a thing on a local cable news channel about a business owner that started a business with a portable canning trailer he takes to local breweries. Its been a big success here in the Pac NW, because theres like a bajillion craft...

I started brewing with extract/steeping grains, and moved to all grain shortly. I've been there ever since, and had good results. Some beers are better than others, but almost all of the extract beers i made were great. now, that being said, i dont actually know if they were great. i THOUGHT...

Going to do an IPA next weekend. The grain profile is going to be: 10# Pale Ale malt 1# Munich Malt 1/2# Caramel 40L I have a pound of Willamette, Magnum, and Amarillo each. I also have 4oz of Cascade, and 1oz Simcoe. I'd like to use the Simcoe, Amarillo, and Cascade in this one, with maybe...

Seriously, I think they kind of taste like feet. Made a lager with US 2-row, Munich, and Vienna, using Saflager w34/70, and Cluster hops. I just hope this hot weather keeps up so I can down this brew.

I just needed to give a shout out to Main Street Homebrew in Portland for being frickin awesome. Their prices, even after shipping costs, hands down beat my lhbs. Great prices, lightning fast shipping, and awesome customer service. I got recommended to them by another brewer (they're like...

I've got a pound of Pale Chocolate and a half pound of Carastan I need to use up, and was thinking of doing a Stout, but never done one of my own recipes for a stout before. Any thoughts or suggestions before I grab the rest of the ingredients later today? Recipe: 7# 2-Row 2# Munich...

Ive been brewing for a few years, and have my processes down pretty well. I can basically brew with my eyes closed. I started out all grain mashing in a 5 gallon round gott/igloo cooler with a ss braid. After a while, it became apparent if i was accepting 1:1 grist/water as a minimum, i was...

Yesterday I did my first partigyle brew, and figured i'd share a couple of things I learned about it. The plan: Mash in to hit 152 with 19# 2 row, 2# munich, 2# caramel 30, 60 minutes Drain the first runnings to collect appx 6 gallons of wort. Boil that (Simcoe and Citra hops). Add 2#...

So, i need some help with parti gyle water chemistry. I've had my tap water tested by Ward Labs, and use Bru'n Water to calculate how much dilution (distilled water, RO water, etc) to add to my tap, and how much/what type of additions to hit my target water profile for a mash. The long and...

So, earlier, my mom stops by for a bit and brings a Bud Light. She knows i homebrew, but really doesnt like much outside of the American Light Lager category. I drink one with her, and after she leaves, i opened up the last bottle of a batch of homebrew I have... one that i didnt particularly...

I found myself with some leftover ingredients, and am planning on brewing the following with it: 8# 2-row 1# munich 10L 1# vienna 1/2# cara-vienna 1oz cluster hops @ 60 1oz cluster hops @ 15 saflager w-34/70 mash in @ 122 double decoction to 147 and 158 mashout @ 168 water...

The SWMBO says to me: "I feel like we should drink green beer tomorrow." I replied, without thinking about it: "What? Why? Why would we drink beer that's not ready yet?" ... she just gave me a really confused look.

So since simcoe seems to be gone for the rest of the year, what do you guys think about zythos as an alternative? Fwiw, im pairing it with citra in an iipa Ps: stupid phone. (shaking fist angrilly at droid swype technology)

(One thing of note: I harvested yeast from a bottle or 5 of Irish Death for use in this recipe. I think WLP002 is probably the closest, but its definitely not WLP004) 10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 64.5 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 12.9 % 1 lbs Barley...

Just wondering if this sounds reasonable or if anyone has any tried this. I'm thinking of basically taking a parti-gyle style setup and making two beers. Except, on my "to-brew" list, there arent any typical pairings using the same/similar grain profile. So, here's what i was thinking: I'd...

Im going to be brewing up a SMaSH beer soon, using golden promise and amarillo. I'm worried it's going to be too bland (read: one dimensional) for my tastes. I still want to try a smash beer, though. I was thinking of taking the first gallon of wort and boiling it down about 75%, to get some...

I've got a beer ready to bottle tonight, but it's sitting in the fridge, cold crashing. Beersmith calculates the amount of priming sugar to use based on the temperature of the beer. Ive only ever bottled at room temp though. Other than adjusting the priming sugar, are there any other things ill...

A guy I know came back from Eastern Washington with a ton of grapes, split 50/50 cabernet/syrah. Literally, he came back with 2100 pounds. So, he gave me a bunch of the pressed skins, to which i promptly added sugar, water, etc, and started a big batch of second wines. now, i've made grape...

Hey all, I've brewed a handful of beers (probably 1 a month for the last 2-3 years), but realized I'd never brewed a stout or porter before. Since I've been on a kick for Quilter's Irish Death from Iron Horse Brewery in Ellensberg, WA lately, I figured I'd give it a try. I'm not trying to...