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I've had a quarter oz of nugget that I've been wanting to make an IPA with. Think I'm brewing this bad boy up tonight. 10# 2 row 1# C60 .5# sugar .25# Wyerman dark crystal I'm then going to blend Nugget and Columbus 50/50 and do the charges like this: 1oz @ 60 1oz @ 15 1oz @ 10 1oz...

First let me say that 12lbs of grain is all I can do at a time, so thats why it is pseudo PM. I want it to finish dry to show off the hops. I'd also like it to be 12-14 SRM, so that's why the debittered is in there. Let me know if you have a better idea on how to get the color. I really like...

So, I'm still trying to get a handle on why beers fall into certain categories, but not others. I'm drinking a (wonderful) brew from Jackie O's in Athens, Ohio that is a Belgian barleywine aged in Woodford barrels. Any idea why this is a barleywine and not a BDSA? Is it because there isn't sugar...

Anyone tried this combo before? I'm thinking about a bready, malty, APA without citrus. Maybe some Goldings too? It's just what I have on hand.

Mashing! Making a brown (or maybe porter?) for the SWMBO.

I've always been a fan of the resin/dank characteristics of some IPAs, and I wanted to try making one. Although I drink a lot of them, I've only brewed one IPA before, so I lack some experience here. Here's my shot: 9# 2row 2.5# Munich 1# sugar 4oz Special B 2oz Black Patent (for color) I will...

Almost done with the mash. Drinking a micro IPA. Fridays could be worse!

I've recently started really getting into sours and want to start making some. Is there some kind of noob sour thread that goes over things like: should I make a starter for my dregs or just add them to the primary, if I was going to just add them to the primary how many bottles would I need...

I just got done fermenting 10 gal of a hoppy blond that turned out pretty good. Something hoppy that you can drink 6 of by the pool without falling off your lounge chair :) I think I am going to leave 5 gallons as is and DH the other five. Before when I've dryhopped I've stuck with the same hops...

I found one old thread on this but no one seemed to actually have any answers. Is there any reason that you can't use a blender on the lowest setting for a yeast starter? Has anyone tried this? It sounds like such a simple solution that someone has to have tried it, right?

Brewing kind of got pushed to the side lately for family purposes (and because I had dogs in my brewspace last week which kind of makes it hard to brew) and my pipeline has gotten rather low. My plan was to do several 5 gallon batches next to play around with hops that I only have a small amount...

Made 20 gallons (10 centennial blond, 5 blood orange wheat, 5 low abv hoppy pale) for my sis in law's wedding. It was a hit and we didn't run out. People always like my beer (it's decent and free, what's not to like?), but everyone seemed to go out of their way to tell me how great it was. Even...

So, I have been making beer for a wedding this Saturday and all but two cases are in our second fridge in the basement. We don't have room for the cases in our regular fridge. Will it hurt the beer (less dissolved CO2, skunky, something?) that is already chilled if I take it out 72 (or so) hours...

I finally got my hands on some citra, and was wondering what you guys think the most effective way to use it would be. I really want the Citra to shine. I have three ounces to play with. I was thinking of something like this: 60% 2row 20% Munich 10% Wheat 5% C40 5% Toasted .5oz...

I posted a thread a while back kind of dissing lagers. For the most part they are inoffensive, but that's really it for me. I didn't really like any of them, they just weren't bad. Well, I finally got one today that I like. Hoss rye lager by Great Divide is pretty good. It isn't in my top 10 or...

Yay beer!

I have a limited supply of grains (especially 2row), but really want to go ahead and brew something as I won't be able to restock my supply for another month or so. I only have the toasted malt and the 2row shown in the original recipe, but can change the other malts some. I also have #1 of C60...

I am making a blood orange hefe and added the zest and fruit last night after the primary fermentation slowed down. This is supposed to kick off a secondary fermentation, but the opposite has happened. No more airlock activity and no more kruasen. I know those arent fail proof 100% guaranteed...

Drank some whiskey aged esb from a firkin, drank various other good beers, bought some good beer, drinking some, boil has almost started. YAY BEER!

I was planning on just keeping this brew for myself, but have decided to use it at my sis-in-law's wedding. When the beer is for me, I don't really care what it is called, it's beer. However, now that I'm sharing it with others I am not sure of what to call it. 6# 2row 1# C20-30ish (that I...