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I was brewing today over lunch (batch sprarge) but needed to run out for ice. I captured 5G and put in my Brew kettle, put a bucket under the ball valve of my mash tun to collect the last gallon or so, and then headed out. I was gone about an hour and thought "damn, I might pull some tannins...

Hello all! Its summer and the hefeweizen has been flowing through my homebrewery. My hefeweizen recipe has been as follows for a 5G batch: 5 lb American - White Wheat 47.6% 5 lb German - Pilsner 47.6% 0.5 lb Belgian - Caramel Pils 4.8% 1 oz Hallertau Mittelfruh - 60min I made it...

I thought I had a stalled fermentation. I made a Riverwest Stein Clone (see below) with an OG of 1.047 ( I missed my OG by 10 points but I digress). I read this month's Zymurgy where it talks about starting your lager (I used Wyeast - Bavarian Lager 2206) at 70F until signs of fermentation and...

Hey gang, I recently brewed an English Mild and "pumpkinized" it. I went really light on the spices and it still came out too spicy for my taste. Instead of giving it away to people that really love spiced beers, I thought about souring it. I blended a glass of New Belgium's Le Terroir and...

I think in a recent zymurgy, I saw a recipe for a Baltic Porter with Wyeast 2112 California Lager yeast. It got me thinking...Last fall and winter, I brewed an Oktoberfest and Bock with Wyeast 1007 German Ale (Kolsch) yeast with very positive reviews. I don't think I fermented at the bottom of...

I moved into a new home a few months back that has a workshop under the house. Like a basement but part of the crawlspace and you get there from the side of the house. Long story sorry. I brewed down there in spring and it was still cool for Raleigh. I brewed another time indoors and all...

I've been brewing for 3+ years but only kegging for about 4 months. I just made a nice pale ale (see recipe below) and it came out nicely. I force carbonated at 25psi for a 2-3 days and dropped to 10-12 psi ever since. I had decent but not overwhelming hop aroma but very nice hop flavor. The...

About to keg my first beer tonight but would like to bottle a couple of 22oz bombers to ship to my brother. My LHBS recommend BB because the tabs are DME and not corn sugar. Never used these before. The package states 3 (low), 4 (med), and 5 (high) to carbonate a 12 oz bottle. Any luck...

Hey gang! Gotten a request from my sister-in-law for a Choc Stout. I'm more of a Pale ale and IPA man myself but have made at least one Irish Stout before. I started doing some research on these inter-webs and found very diverse approaches to making this style. He is what I have so...

Hello All! A friend at work gave me an old dorm fridge and I was going to convert it to be a temp controlled fermentation chamber. I've seen plenty of videos on YouTube on wiring up a Ranco with power coming in and a outlet or power strip coming out of it. All the different videos suggest...

Local to Raleigh, we have a few competitions coming up in the fall. Would like to do my best and but I find that my beers peak at 3-5 weeks. I could brew and keep in the bucket or carboy then bottle everything 3-5 weeks out. However, I think hop flavor will lesson for my IPA sitting in...

I've been brewing for a couple years now and have always fermented at room temp (68-72 depending on time of year) and bottled condtioned at room temp. I ony put bottled beer in the fridge just prior to drinking it. I love the magic of the aging process that beers go through. I am in the...

On a whim, I decided to buy an AG kit from my LHBS store of a Dry Irish Stout. My siblings love stouts and thought I'd make some beer for them. I brought the kit home and will crush the grains in the next couple days ahead of my Saturday brew day. It has 2-row (6#), flaked barley (1#)...

I've been working a lot with my corp HQ in France and the name of the building in Paris is Le Hive. Thought I'd try my hand at this one: 10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 0.50 lb...

As a husband and father of a couple of boys, I need to squeeze my brew days in to any available time slot. I'd like to see if I can mash and collect wort in the mid or late afternoon and then boil after the kids go down. I'd put the lid on the boil kettle that has the collected wort and it...

8.00 lb Pale Malt (2 Row) 1.00 lb Caramel/Crystal Malt - 80L 0.25 lb Chocolate Malt 2.00 oz Cascade [5.50 %] (60 min) 1.00 oz Hallertauer [4.80 %] (2 min) 1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale Brewhouse Efficiency...

I know this will vary greatly. I heat my mash and sparge water on the stove. I heat about 6.5 Gal of wort on my turkey fryer/propane burner (45min or so) and then boil for 60 min. I've done 2 AG batches this way. Trying to figure out if I need to get another propane tanks for my next brew...

After a year of extract brewing, I made the leap to AG recently. I brewed a pale ale (mirror pond clone - see below), bottled it, and has aged for 4 weeks. I find the beer tastes good but after it leaves my pallet, I have an odd bitter aftertaste. It is not a hop bitterness taste but a funky...

I've been brewing for more than a year. Most of that was extract with grains but my last two brews have been AG. I'd like to convert some old extract recipes to AG. I'm curious about the amount used in Extract vs. AG of the specialty grains. Towards the end of my extract brewing career, I...

I just ground up all my grains including 1/4 lb of choc malt. I thought the choc malt grains (sealed well and kept at room temp) weren't that old. I went back to the last time I brewed with them at it was 9 months ago. Yikes! How well do they keep? Off flavors? How long should I keep...