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Thanks. 5% would put me at 6.7 oz I've used flaked Barley before but only on darker beers. Haze was why I wanted to stay away from the wheat.

I'm creating a recipe for an APA and have read in several places now that an addition of flaked barley or wheat extract will help with head creation and retention. Anyone have any experience or thoughts on this. Which one, how much or don't bother? I'm leaning towards a pound of flaked...

I've read similar approaches using the two pot method. Do use any particular amount of water based on the amount of grain? Some I've read use what I think is a quite small amount like 1qt to 1lb. You wrote "when the mash is done" does that mean at a certain time and temperature? Say 30 minutes...

Thanks again Yooper, I really appreciate it. This is a learning exercise for me, and I value your thoughts. When I just do things the same way because thats the way I've always done it doesn't lead to understanding or improvement. It would be silly for me to ask a question without taking the...

Good stuff, Thanks Yooper. I always include some base malt in my grain bill. I think where I got the idea to bring the temperature up slowly was from reading things over my head in all grain brewing. Different "rests" at different points, so I just averaged it out. Something else that I picked...

Makes sense. That's a small, easy change to gain better results. Thanks.

I don't remember when I started rinsing with cold or why. Do you know the purpose of rinsing with 170? Thanks.

I know everyone has there own ways of doing things when it comes to brewing. Over the years my process has changed as I've learned and with experience. Even though I enjoy my process and the product, it's never a bad idea to get some feedback from others, right? I brew 5 gal batches with a 4...

I'm looking for some feedback on this. Something I'm building for myself, but interested in if there is a market for it. Not a very polished presentation. http://allalaskans.com/homebrewbeerbottlebox/

That makes sense. Thanks. I can't find any regulations against it. Just pack it tight and maybe a ziplock bag in case

Son is flying back to college. What's the best way for him to take a few bottles with him? Carry on or baggage?

I was thinking of trying this one for my next lager. http://store.homebrewheaven.com/articles/SamuelAdamsBostonLagerClone.htm

Thanks Seth, I was mainly worried about adding alcohol to the fermenter, if it would cause problems with the fermentation process. I'm making a wheat ale that I will be adding raspberry extract to the bottling process. The people that will drink this like a stronger fruit component. So I'll give...

I made a batch of hard cider, it was a three gallon recipe that I made 5 gals of without adjusting ingredients. I bottled without adding sugar for carbonation. The result was a flat, thin, slightly fruity, alcohol drink. I'm making a fruit beer for Christmas. I'm thinking of using the hard...

It really depends on how much of a Raspberry flavor you want. If you want a mellow berry flavor add it to your primary. A little stronger put in your secondary. If you want a really pronounced flavor add some at bottling - but not too much or you'll create bottle bombs.

LKABrewer I didn't make a starter, but did pitch when it was warmer 68f it cooled down overnight. scurry64 Thanks for the resource. I have it bookmarked for the future. Thank you both. I appreciate it.

First time for a Lager. Also first time using Wyeast smack pack. It's strain 2206 and temp on glass carboy fermenter is 56f. This is a 5 gal extract batch.

In case this thread shows up in someone's search - I made a big starter (4 cups water & 1/2 cup DME) kept shaking it as often/much as I could. Pitched it about 12 hours later and it's bubbling away happily 12 hours after that. The only concern I now have is I'm afraid I may still have...

That makes the most sense. All it's going to cost me at this point is a little dme.

What's the best way to tell for sure if their dead or not? put an air lock on a 22oz and watch for activity?