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Amt Name Type # %/IBU 22 lbs GW (2 Row) US (2.0 SRM) Grain 1 56.4 % 10 lbs GW PNW Pale Malt (2 Row) (3.0 SRM) Grain 2 25.6 %...

Looking for a cheap dip tube for my boil kettle (no pump, immer. chill) Any thoughts on this setup? http://www.ebay.com/itm/90-HOSE-BARB-1-2-ID-X-1-2-MPT-HEX-BREWING-316-HB628-/200508042570 With a stainless scubby on the end. Does anyone have any experience with these scrubbies? Can you...

What do you guys think? Is there enough malt presence there to balance the hops? This will be the first time not using crystal in an IPA. I'm hoping the "peach" flavor from the glacier pairs well with the "water mellon jolly rancher" flavor of the Mosaic. Any thoughts? Particularly on the...

BTW, I know a "Pale Red" is a contradiction but it had a nice ring to it. Anyways... Brewing this tomorrow. Looking for a vibrant red color that's toasty and slightly sweet. Hoping to get a spice/pine/dank citrus punch from the Magnum/Mosaic/Chinook combo with the gentle caress of Glacier on...

I've been roasting coffee for a couple of years now, and it just dawned me that I could roast my own grains for brewing. I'm definitely not going to try and malt the grains myself, so I'm thinking I could start with a base malt like 2-row and go from there. I know I won't be able to achieve...

Has anyone tried naturally carbonating in the keg and the filling bottles with a counter pressure filler? I'd like to avoid the unsightly deposit at the bottom of the bottle as well as the adverse flavors the yeast deposits can cause when agitated. In other words, I'd like to be able to drink...

I just bottled a Hoppy Stout that had been on oak and vanilla for 5 weeks (secondary) and initially 3 weeks for fermentation (primary), so the beer was approximately 8 weeks old. The last couple of week in the secondary it dropped to about 55-60. I added a pack of dry champagne yeast to...

I currently use the stick on thermostat tape for my carboy, but I'm looking for a more accurate reading of the wort itself. I've seen some people stick a long thermostat through the rubber stopper itself. Anyone have more detailed info on how to do this while maintaining an air tight seal...

Brewing tomorrow (11/11). Looking for a crisp, clean and hoppy all Chinook IPA. Recipe: Boil Size: 13.44 gal Post Boil Volume: 11.44 gal Batch Size (fermenter): 10.00 gal Bottling Volume: 9.25 gal Estimated OG: 1.060 SG Estimated Color: 5.3 SRM Estimated IBU: 103.6 IBUs Brewhouse...

This may seem like a stupid question, but I'm not sure if I'm really getting an accurate reading on my original gravity. For example, when taking a gravity reading from the mash tun (pre boil) on a ten gallon batch does my water volume have to be right a ten gallons in the mash tun for an...

Outside of the style guidelines...one could say it's a hybrid. Any thoughts? What is it? 23 lbs Pale Malt (2 Row) 74.2 % 2 lbs Black (Patent) Malt 6.5 % 2 lbs Cara-Pils/Dextrine 6.5 % 2 lbs Caramel/Crystal Malt - 80L 6.5 % 2 lbs Special B Malt 6.5 % 1.00 oz Chinook [13.00 %] - Boil 60.0...

-15 lbs Pale Malt (2 Row) -5 lbs Wheat Malt -2 lbs Cara-Pils/Dextrine -1.00 oz Chinook 60.0 min -1.00 oz Cascade 30.0 min -2.00 oz Cascade 15.0 min -Nottingham yeast This is fermenting in my root cellar right now. I was able to lock the temp in at a cool 58 degrees. The Nottingham started...

I've recently brewed a ten gallon, all-grain batch of a somewhat standard IPA. For comparison reasons, I split the 10 gallons in half and used S-04 for one, and S-05 for the other. Given the high sedimentation characteristics of the S-04, I was expecting that batch to be much clearer than the...