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Just tasted one after ~14 months since brew day. Its amazing. This was the second beer I ever made and I did the extract version. It was good for the first few months, a bit sweet for my taste and it was sort of a one note beer with just a single dimension cloying/alcohol/maltiness to it...

This ended up turning out pretty great. I undershot my mash temp which made it lighter bodied than I wanted and the dry hopping gave it a bit of a grassy taste for the first month in the bottle. But now its a really great beer. Beautiful clean maltiness balanced with really complex...

I always add Irish moss in the boil but maybe I'll try adding gelatin finings before I crash cool and bottle. That may help get the clairity I want while keeping the gerat hops character you get from dry hopping. This is a great thread. Thanks for all the input! cheers :mug:

I'm going to be doing my second all grain brew on sunday and I am working on an American Pale Ale recipe. I'm going for a nice and balanced beer with great citrusy/fruity aroma and taste with a clean and dry finish. I would love it if you guys could give me some feedback on this recipe. I got...

I'm working on a really citrusy American Pale ale and I want to know your thoughts on post-boil hops additions vs dry hopping. What are the pros and cons of each? I like clear beers which is the hesitation I have about dry hopping, but I also love the strong hops aroma you get from a heavy dry...

I'm going to be doing my second all grain brew on sunday and I am working on an American Pale Ale recipe. I'm going for a nice and balanced beer with great citrusy/fruity aroma and taste with a clean and dry finish. I would love it if you guys could give me some feedback on this recipe. I got...

Awesome. Thanks so much ajdelange. You have been a huge help. I love how more experienced homebrewers are always willing to teach us newbies a thing or two. cheers :mug:

Thanks for your help. About lowering the pH I saw that the Primer sticky said to add some acid malt to the mash but I am wondering exactly how much to add in order to get it down .2-.4. I have read that the pH strips for testing pH are pretty unreliablwe, but it seems like my pH should be...

So I got the water profile from my town and it seems like I have decent brewing water to start with. My town for some reason doesn't test for Magnesium levels either, is that a major problem? Calcium 18.6 mg/L Alkalinity 44 mg/L as CaCO3 Hardness 46 mg/L as CaCO3 pH...

I haven't dialed in the hydrometer with distilled water yet, thats a great idea. I had no idea that extract brews finish higher. Why is that exactly? Out of the twelve batches I've done so far only on other one finished above 1.014 which is why I was concerned aboout this porter. Next time...

The OG was 1.058 which means it the yeast only chewed up .034 gravity points. Why undisturbed? I had read that by giving the fermenter a little agitation it puts the yeast back in suspension so it can dork more, do you think this is a bad idea?

Silent Night Porter Beer Style: Robust Porter Recipe Type: Extract with Specialty Grains Brew Date: 12/18/11 malt & fermentables % LB OZ Malt or Fermentable ppg °L 76% 6 6 Briess CBW Golden Light LME 35 4 ~ 12% 1 0 Crystal 60L 34 60 ~ 6% 0 8 Chocolate Malt 34 475 ~ 6% 0...

I brewed a robust porter on 12/18 and beer calculus tells me I should have a 1.015 FG by now, but its 1.024! It tastes great but I'm worried that if I bottle it now I will have two cases of bottle bombs on my hands. Over the last two weeks I've agitated it twice to get the yeast back into...