Search results

New beer from Schlafly using Galaxy hops. Had it on tap at Bottleworks the other night, absolutely delicious. It's advertised as a smash with 2-row, I'm thinking about trying my own version. I need to figure out grain bill size, hop additions, and yeast - it's a 7.2% beast. I'm thinking...

So I bought myself a Milwaukee pH 56 and am really excited to try improving my quality by understanding/controlling the mash pH. I believe I followed the instructions that came with the meter to calibrate it (I can post them if needed) but afterward I let it sit in the 4.01 calibration...

I'm a serious AG brewer who is looking to improve the quality, so I finally got my water tested. I'd like to understand what exactly my results mean, can people advise? Where should I read to understand them and what sort of additives should I consider for various beer types? (At the very...

Brewed an Oktoberfest 9 days ago, fermenting at 49 degrees, pitched a nice sized starter (1 liter on stir plate with 2 smack packs that I decanted and stepped up to 2 liter). Decanted the 2 liter. Had a lot of yeast, and I pitched at 49 degrees. Recipe is here...

I tried doing a search on this but didn't find much, is it better to just add more base malt to get extra gravity or is using corn sugar just as good? If you want specifics, I was planning on making this Double IPA w/ Simcoe recipe...

Let's just say a certain someone fermented his 1-gal lager starter in the low 80's. He has a really nice cake though. Assuming he cold crashes and decants, will he be ok? Planning to ferment main batch at 52 degrees.

I've been home brewing for over a year with this one particular keg. It gave me problems with the last batch of beer where I couldn't disconnect the gas line (ball lock) without it hissing because the poppet was stuck. Well now I have a new batch in there, set to 12 psig one week ago, was...

This has probably been discussed before but from I've read Saison Dupont is 100% Dingeman Belgian Pilsen. So I harvested me some Dupont 10 days ago and now am planning on trying to replicate the wonderful brew by using the 100% of the same malt. What do folks think about this? I know that...

Brewed an apricot blonde 1 week ago based on the NB kit they are selling http://www.northernbrewer.com/documentation/beerkits/ParagonApricotBlonde_Pro_DryDock.pdf, but I pitched with pacman yeast. After 3 days of fermenting at 65 degrees, I added the can of apricot puree when I noticed the...

This has been talked about on here plenty already, but what is everyone's opinion of the Monster Mill? Either version 2 or 3? I was going to put off buying a grain crusher for a little while, but figure if I buy bulk (50 lb bags) of base malt that the mill would pay for itself eventually...

I'm going to brew a variation of this: https://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/ I have either a 1056 (washed) or harvested Bell's available. Any advice on which one to use? I'll need to get my starter going right away if I want to brew on Sunday. Or, should...

Here's my grain recipe from NB. -- 8 lbs. German Munich malt -- 5 lbs. German Vienna -- 2.5 lbs. German Dark Munich malt -- 0.5 lbs. Weyermann Caramunich II Made a large gallon starter, OG was 1.080 (slightly shy of NB's target of 1.083. It's been 9 days, fermenting at 50 degrees, the...

I'm starting to plan for a big stout, based on the Founders Breakfast Stout clone in the Recipes of HBT. The grain schedule is approximately 20 lbs for 5 gal, and I batch sparge (with a 52 quart cooler), so based on my preliminary calcs I am going to have a huge volume of liquid after mashing...

I'm planning to try a single decoction for a doppelbock kit from NB. I noticed the NB instructions list both a 30-min beta (149 F) and a 30-min alpha (158 F) sach rest. Based on this Decoction mash - Home Brewing Wiki my understanding is that a single decoction only has one long sach rest...

So I kegged a Dunkelweizen 2 weeks ago with 1/3 cup of corn sugar (boiled in 8 oz of water). I let it sit a room temp for the full 2 weeks and then put into the fridge yesterday. I just hooked it up to the CO2 at 10 psi and drew my first glass and it's flat as a pancake. What gives? It's as...

So on Saturday (2.5 days ago) I drank a 6-pack of Bell's Amber (that's right :tank:) and saved the sediment at the bottom of the bottle from each (with about 10% of beer still left). The date on the bottles was 10/15/11. I added all of it to 1/2 cup of DME, and 2 cups of water with yeast...

I bought a 33 lb jerrycan of gold LME and over the course of a few weeks I brewed three 5 gal IPAs. I followed the dead ringer recipe from NB http://www.northernbrewer.com/documentation/beerkits/DeadRingerIPA.pdf (I bought a pound of centennial hops as well). Each brew had about the same OG of...

I've got a question about cold crashing starters to settle the yeast out and decant. Right now it's in my fridge, clearing out very well, and I plan to take out and decant the spent liquid somewhere toward the end of my brew later today. Here is my question - I'm making an IPA that I will...

Hey all, I'm looking to make the jump to AG sometime soon and I want to start assembling some new equipment. I'm going to go with a barge-sparge method and saw a 52 quart coleman xtreme cooler at Kmart for 28 bucks. Looks like a great deal! I will be sticking with 5 gal batches and my fav...