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I have a kit for a dry irish stout ( all extract) that I would like to convert to an oatmeal stout. The ingredients in the kit are : 1# roasted barley, 6# Gold malt syrup,2oz Cluster hops. I was wondering what I would need to pick up to make a oatmeal stout (either a extract or partial mash)...

I'm pretty new to this, so bear with me. I found a recipe I want to brew it calls for Belgian aromatic and belgian special b. My HBS only has aromatic and special b, is there a difference?

Gonna brew this in the next couple days any thoughts or changes. Robust porter 5.5 Gal 4#American Two-row Pale 4# Light Dry Malt Extract 8oz Caramalt 8oz Chocolate Malt 6oz Briess Crystal Malt 40L 4oz Amber Malt 4oz Briess Munich Malt 4oz Black Patent Malt...

So on my third beer, an ESB, I racked to the secondary after 12 days and then racked it to a bottling bucket after another 12 days. When I racked it to the bottling bucket, there was no yeast cake on the bottom. It was totally clean. Any reason why that would be?

no, how to raise the ABV of a recipe. Is it as easy as adding sugar to the recipe, more grains, or what. Probably a dumb question but I'm prett new to this.

I believe there were 6 episodes aired. Supposedly DFH signed up for 7 episodes so there may be one more episode coming. Great show, so of course it will get cancelled.

Just wondering some tecniques to raise the abv in a beer. Like if you wanted to go up 1%. I'm guessing you have to add sugars, but not sure how to go about it.

DeathBrewer has a step by step sticky with pics, just search "easy stove top partial mash"

Ok so my 3rd beer ever is an ESB. All extract and grains to steep only. The recipe I used was 6# LME, 12 0z crystal 55, 4 oz aromatic and 4 oz amber. Added 2 oz challenger for 60 and .75 oz KG. Primary for 12 days and secondary for 12 days. Bottled with table suger b/c I forgot to get corn...

Just tasted it, and it tastes good. Its like having a child, you don't want anything to be wrong with it.

I'm on my 5th brew, and I did everything as I always do when brewing my Blonde Ale. I racked it to my secondary and its been in there for about a week. Two days ago I noticed a small amount of bubbles forming on the top. It keeps getting more and more every day. Its still a small amount, but...

% LB OZ Malt or Fermentable ppg °L 44% 4 0 American Two-row Pale info 37 1 33% 3 0 Light Dry Malt Extract info 45 8 6% 0 8 Caramalt (Thomas Fawcett) info 34 15 6% 0 8 Chocolate Malt info 34 475 4% 0 6 Briess Crystal Malt 40L info 34 40 3% 0 4 Briess Munich Malt info 34 10 3%...

Anyone ever added any late boil additions to an IPA other than hops? Any spices or sugars or anything else for that matter? Just wondering if they were just overpowered and covered up by the massive IBUs in an IPA?

Yes, tasted the sample and it had very good malt character. I think 3725 is only around til the end of the month, but could be wrong. I do know its a limited release though.

I mashed at 150, didn't add any sugar, and fermented at about 72. Bier De Garde's number is 3725, it's only seasonal I believe.

I recently brewed a partial mash Blonde ale. My OG came in at 1.051 and estimated was 1.053. The final gravity estimation was around 1.013, but it came in at 1.005. Just wondering why that would be? Used Wyeast Bier De Garde to ferment.

why push the hop additions back?

malt & fermentables % LB OZ MALT OR FERMENTABLE PPG °L 42% 4 0 Light Dry Malt Extract 45 8 32% 3 0 American Two-row Pale 37 1 11% 1 0 Weyermann Vienna Malt 34 3 11% 1 0 Briess Caramel 20L 34 20 5% 0 8 Briess Caramel 20L 34 20 Batch size: 5.5 gallons Original Gravity 1.059...

found this recipe base for an IPA. Trying to figure out the boil gravity if I do a 4 gal boil so I can figure out my IBUs. Pretty new to this so any help is greatly appreciated. PARTIAL MASH Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 6.57 gal...

Doing my first partial mash tomorrow, and was wondering if city water is ok to use?