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http://***********/stories/recipeindex/article/recipes/102-fruit-beer/2015-carissa-sweigarts-cranberry-wit Whoever wrote up this recipe was on drugs so I had to do a little bit of interpretation #1: Regarding the boil and the hops schedule... I did a 60 minute boil (All grain, I needed to...

Seems like more and more folks are pitching liquid yeasts without starters. I have set up a "answer the yes/no question" template below to help you determine if you should make a starter. Are you brewing a 5 gallon batch with liquid yeast? Yes: Make a starter. No: Don't make a starter...

It's brew day and I need a hop spider for this IPA. Pronto! Other problem is my kettle has almost no headspace by the time I get 6.5-7 gallons in there so most hop spiders will be touching boiling wort. Searched around the garage and came up with this brilliant plan. We'll know in a few...

Pretty excited to have something like this around here, hope there is a good turnout! :rockin: http://www.facebook.com/event.php?eid=174124955996899

I love this Summer beer and wanted to try brewing it myself. Unfortunately there's no reliable ingredient information out there so I'm really playing this one by ear. The one thing we do know is that it's around 20~ ibus (according to the tallgrass site). So here's what I've got for round #1...

My cream ale, that I brewed in late December. I saved a bottle to age and try. This beer fermented very warm (75~ degrees ambient) in the first 24 hours and of course had some rather interesting esters and phenols as a result. I considered it a total loss at the time. But I'm not one to...

http://beeradvocate.com/news/3834170 Bummer drag

Come on. ANY homebrewers? :D I can't wait to go see Merle this Summer. :rockin:

This is the recipe I've brewed: http://www.northernbrewer.com/documentation/beerkits/SweetStout.pdf using the Wyeast NeoBritannia. 4 weeks in today, SG has been stuck at 1.021~ for the past week. When I saw it was still at 1.021~ last week I brought it up to a warmer room (about 72-76 F) I...

I made a starter today with Wyeast NeoBrittania. Did everything according to the book and then about an hour after I pitched I went to shake it to help aerate it and it foamed up like crazy, knocked the foam stopper out and erupted all over my hand. I gave it about another 12 hours and just now...

EVERYBODY!!!! :ban::ban::ban::ban::ban::ban::ban:

I've lived in Kansas my whole life so I kind of get amazed when I leave the state. First off, we couldn't buy alcohol here on Sundays until only a couple of years ago, but at least we've come past that. Convenience stores and grocery stores are only allowed to carry 3.2 beer and no liquor...

One of my first ever craft brews was a Double IPA and I about died but I pressed on, realizing there were lots of beer styles. Initially I only enjoyed lighter, lower body beers. Wheats, hefes, pilsners, kolsch's, light lagers, fruit beers, etc. Then I became a malt head. Stouts, porters...

So I've had an apfelwein in the primary for 5 weeks today and both last week and today I took gravity readings and I'm at 1.012. I agitated the fermenter a little bit last week to try and shake the yeast up but apparently it hasn't done any good. What should I do now? Pitch more yeast? Add...

3 lbs. Extra Light DME 2 lbs. Wheat DME @ 15 min 8 oz. Cara-pils 1 oz 3.1AA Hallertau @ 60min 0.5 oz 3.1AA Hallertau @ 1min 1 Whirlfloc tablet @ 15min After 7 days I added 6 pounds of canned peaches and 3 pounds of canned apricots to the primary. Also, I drained about half the cans of juice...

My first batch was a cream ale, I didn't pick out the recipe kit and I was less than thrilled when I find out what it was. Nonetheless I brewed it. I made a vital mistake and left it in far too warm of a room the first night. Now I have a beer that still tastes mighty green about 4.5 weeks after...

The more I rack, the more likely I run into oxidation so with that in mind: Why can't I just let the beer sit in the primary for 7 days, dump the fruit in (frozen peaches in my case), let it sit in this "secondary mode" (in the primary fermenter) for another 7 days, then rack to a 2nd...

BeerSmith Recipe Printout - http://www.beersmith.com Recipe: Peach Ale Brewer: Jay Asst Brewer: Style: Fruit Beer TYPE: Extract Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 2.50 gal Estimated OG: 1.050 SG Estimated Color: 5.8 SRM...

So today I brewed my 3rd extract kit. When I rehydrated the yeast they didn't foam or churn or anything, leading me to believe they may have kicked the bucket over the past couple weeks. 4 Hours after pitching this does not appear to be the case... There's plenty of headspace in my...