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So I put together a Robust porter recipe using calculations from designing great beers and looking at a couple of porter recipes for ingredients ideas. So of course I am looking for some advice on my recipe as it sits. Shooting for OG of around 1.060 IBU 30ish 5.5 gallon batch calculated...

So the final gravity was right where I wanted it. Waited a week or so and then checked a few days in a row with no change in FG. It's been bottles a little over a week now. I've tried a couple times and it taste great, ABV was higher than anticipated and I'm happy with that. I'll give it at...

Inside converted Mash Tun

Mash Tun converted

Bottle aging and fermenting going on here. Both IPAs.

I have been sampling some of my last IPA recipe, quite nice. Had a raspberry flavor at first but is starting to diminish with time. How about racking into secondary? Should I bother with this, I have never done so in the past and will be picking up a glass one here in the next week.

So here is the recipe I used for a Stout, Hopville . "Last minute Imperial Stout" American Stout Recipe I brewed on the 27th and I had three days or so of good bubbling about every second. Now it has stopped and I am not even getting any bubbling. Should I open up the bucket and stir everything...

I remembered how much grains I have seen in other barkeywines so I had to up the lbs. I hope it turns out good, but they are all experiments at this point for me. I have read about % breakdowns in the past. Is there a good rule of thumb to follow for that? Thx again

I actually have never done a extract recipe so that would be new for me. I have read the process and it does not seem to difficult. So here is what I tweaked the recipe as. What do you think? http://hopville.com/recipe/983482/american-barleywine-recipes/bigfoot-clone

Thx to both of u for the info. So if I drop it down to 10% what would u suggest I put in to supplement the change? I will also look into that book forked info.

Well regardless of my unfortunate grammatical errors, here is my recipe. http://hopville.com/recipe/983482/american-barleywine-recipes/bigfoot-clone Like I said this is an attempt to clone Bigfoot based on the grains, hops and additional information I was able to gather from the Sierra Nevada...

What's the exception? It says the barkeywines Srm should be 19 and I'm getting 32. How much will this effect it and would it be a negative effect? I have not brewed yet but to get all the abv%, gravity calcs and ibus this turns out the srms above. How do u measure srms once brewed, is it a guess?

I have created a recipe that could be a potential clone of Bigfoot barley wine. When plugging in the calculations for an American barley wine on Hopville it says the SRM's should be below 19. My recipe is showing 32. Does the SRM affect taste of beer or just the coloring?

I did another 2 gallon batch of brown ale this time. I paid very close attention to keeping the temps right on target. Last time things were getting heated too much and I would have to wait things to cool down. In the end I got the og that was put on the recipe, much happier!!

If I bottled this when would I add the coffee? Pre bottle?

Lone Star

I brewed on 10/10 adn fermentation was done by 10/13. 2.28lb American 2 row pale malt .4lb english crystal malt .28lb roasted barley .2lb black malt .1 oz 1st gold hops 2hbu .2 oz kent goldings hops 2hbu .2 oz willamette hops 3hbu .1 tsp Irish moss Irish Ale Liquid Yeats (Y-Labs) Mash...

So I did a all grain Stout recipe out of The Joy of Home Brewing book. Its the Dusty Mud Irish Stout Recipe. I am doing it as a two gallon batch. So this is my 5th batch and I ran into some problems. I think the mash and boils went well. So here is the problem: The recipe OG is 1.038-1.040 and...

So I finally got to taste the Pale Ale I made and I had dry hopped in the fermenter after the initial fermentation. I have bits of hops in some of the bottles floating around. I am assuming they aren't harmful to drink. However is there a strainer I should have used before bottling or how bout...