Search results

hi guys, im building a stout recipe to celebrate my 1st year of brewing. the RIS is my favorite style and ive been putting it off until i felt that i could make a great one. here's my partial mash recipe (first time doing PM) and im looking for any input. Im hoping for something big on...

hi guys, im building a stout recipe to celebrate my 1st year of brewing. the RIS is my favorite style and ive been putting it off until i felt that i could make a great one. here's my partial mash recipe (first time doing PM) and im looking for any input. Im hoping for something big on...

hi guys, im building a stout recipe to celebrate my 1st year of brewing. the RIS is my favorite style and ive been putting it off until i felt that i could make a great one. here's my partial mash recipe (first time doing PM) and im looking for any input. Im hoping for something big on...

I bought supplies for a 2 L starter, but realized that it's prob not enough for my barleywine recipe that is starting at 1.120. I know it's not ideal, but what are the chances that I have a stuck fermentation?

im working on a barleywine this weekend and i was wondering if theres an advantage to adding the bittering hops in intervals (similar to dogifish's method)? should I add 0.5 oz at 75, 60 and 45 min, or drop 1.5 oz altogether at 60? im trying to get an american barleywine style flavor (citrus...

i made up a recipe that sounds solid enough in my head, but im looking for input in 3 areas... 1) when aiming for 11% abv, should i add champagne yeast for secondary or make a starter of my ale yeast and see what happens? 2) addition of dried cherries... puree or toss them in whole? 3)...

I've tried making a brown ale and a porter from extract and they just dont seem to have the richness that i want from a darker beer. My ipas and belgians come out great, but id love a big, silky smooth, roasty russian imperial stout. is it possible to make a great RIS from all extract...

im looking to improve a porter thats just been racked to secondary and im considering adding some maple to improve a boring flavor profile. ive read a lot on the subject of maple syrup and im leaning towards extract. any tips on how much extract to add in secondary? and perhaps bottling?

i had a recipe that called for about 2 lbs of steeping grains, but my local home brew guy told me something about anything over 1 lb being a waste bc the water being saturated after that. didnt make sense to me bc i could just steep w/ more water. however, i took his advice since im new to this...

Im trying to formulate a smooth body porter w/ an abv between 6-7 and plenty of nutty/chocolate notes. here's what i have so far, please give me your input as far as hop selections and ratio of specialty malts. Im kind of new to brewing, so i use the extract and steep method. 8 lbs. Amber Malt...

ok, i just racked down to secondary and i want some wisdom from experienced brewers... the brew wasnt overly hoppy, BUT there wasnt enough sweetness to make it a solid brown ale. The recipe seemed to have enough sweet/nutty malt and i added some turbinado sugar. Is there anything i should do...

i keep smelling warrior hops from my airlock, and im wondering... is that a sign of the final product? im trying to make a somewhat balanced hoppy brown ale and im concerned that it may end up being too hop forward. also... if im worried about too much carbonation, should i cut the priming...