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Great Site! Thanks for the heads up. That may be just enough for me to try a hefeweizen after all..... -K2

I'm using a cooler mash tun - 5 gallon version. But I only plan on doing 2.5 gallon batches. There just too many beers I want to try and brew. I guess I'll have to see if I can figure out how to have ProMash do the math for me for the rests. Either that or I blonde or amber ale. Thx -K2

I'm getting ready to do my first AG and have been researching recipes. I'd like to do a Pilsner but have been told it's too difficult....and not very forgiving. My second choice would be my all time favorite, a Hefe Weizen. I'm thinking about the recipe below, but I've seen that every AG...

Scheisse! So out of curiostiy, what do you get if you take the ingredients for a Pils, brew it like a Pils, use a lager yeast, but don't refridgerate it? or could you do it with an ale yeast? Blonde Ale (or perhaps a hefeweizen) it is then. It's off to the recipe section..... Thanks for...

Survey Says....... Move the beer.....and go to all grain, directly to all grain. I'll move the beer somewhere else thats warmer. Thanks for the info. Any recommendations on a good, easy, all grain German style pilsner?

Primary, Secondary, and Bottles all have inhabited the shower in my finished basement bathroom. Temp runs around 67 down there. Yup, just the 6.6 lbs of extract. It was the Brewer's Best kit from my LHBS. Boiled two gallons, added three to help bring the temp down to pitch. OG = 1.044...

Saturday (3/17) will be two weeks so I'll try it again. But even if it develops some carbonation I think it will still taste like farm. REAL thin and watery.... Oh well, I think I'll quit screwing around with extract and try the new mash tun I built last weekend. Used a 5 gal cooler and...

Tried a Weizen kit from the LHBS. 6.6 lbs of Munton wheat extract. Boiled for 60 minutes. Cooled and pitched the yeast. Spent a week in the primary. Had a gang buster fermentation going, as evidenced here. After a week, racked off to secondary. Had almost no action for three weeks while...

Count me in - another convert ready to dive right in to AG. I'd been thinking about trying a PM but after I read through this thread, I'm going straight to AG. I bottled my first batch in ten years today (extract) and was disappointed in that is very thin and watery. I'm hoping that by...

Is there a "proper" way to write a small microbrew and ask for their recipe with out offending them? Or is it considered "poor taste"? Lange Creek Brewery in Marion, MT is one of my favorites, but living here in Maryland it's tough (read: impossible) to get it. I'd love to be able to brew...

beer4breakfast - Don't ask me why I didn't find your original post when I searched - would have answered my question. So 1/2" vs 3/8" question is answered. Now I'll just have to see if I can put one together for less than one would cost me at my LHBS. Thx -K2

Using my limited math skills, I figure that using 1/2" copper for a wort chiller gives you about a 40% surface area increase. This has got to translate to quicker chilling. Question: is it worth the extra cost to get the larger diameter copper? Anybody have any experience using both that...

I think that now that I've "knocked the cob webs off" with regard to breweing by getting my first batch down, I'm going to use the large propane burner that came with my smoker next time. It was a little cold last night for me to do that, and I spent too much time hovering over the pot to have...

HBT is a great place - I wish something this good had existed when I started. I've already posted my first question/problem

First homebrew in 10 years, I'm less than 24 hours from the boil and and it's been one to remember. First problem was during the boil. Using my brand new, 32 quart stainless steel brew kettle, I got my water boiling, poured in the extract - promptly scorched the extract on the area of the...

It's been a long time (10 years) since my last batch. Finally bought some ingredients the other day and will spend Saturday finding all my brew gear. Looking forward to it. And to all the other Washington based homebrewers, here's a shout out. Although I live in Maryland now, I consider...