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Hi All, Just wanted some feedback on this recipe. By big, I mean as compared to the BJCP American Stout definition. The original was the Extra Foreign Stout in Gordon Strong's new book, but I wanted to Americanize it with the hops and yeast. Ingredients: ------------ Amt...

Batch Size: 2.5 Gallons Ingredients: ------------ Amt Name Type # %/IBU 3 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 54.5 % 1 lbs 8.0 oz Vienna Malt (3.5 SRM)...

Hey All! I thought I would start a thread for events and folks that are planning on going to some events if you would like to meet up. List of events: http://tampabaybeerweek.com/events @disturbdchemist @allenh @TobyG @Hello @PassedPawn

So I have been kicking around in my head what's better for my chest freezer with two stage fermentation control. I'm measuring on the outside of the carboy with bubble wrap on it. Say the beer temp is set to 60 degrees and I have a 2 degree variance on it. When it hits 62, it will kick on and...

On Saturday I used a 5 ml Hop Shot and Fermcap in the Boil kettle. At first, I thought I had scorched the wort because there were black dot looking things in it. Come to find out, it was just small round bits of extract. I was wondering if anyone ever experienced this, and if the extract will...

There's some aspects of homebrewing that when you pick up the hobby, you don't necessarily expect. 1.) If you brew outside, you become a master at the garden hose. Spraying kettles and pitchers, bags, carboys, heck, you even find yourself spraying the hose itself. You also have about...

So I am looking to modify my current process, and do away with buckets and heavy lifting, so I can brew a couple of batches on a Saturday if I wanted to. Currently I have a 10g igloo cooler Mash Tun, 10g BK, a chugger pump and... buckets. I also have two burners and I own a 20g SS that I...

What's up folks? I live in the New Tampa / Wesley Chapel area and was wondering if there's anyone else out this way? I've been to Special Hoperations and to BEERS both are great. They are rather far drive for me on week nights though. Seeing if anyone is closer.

It seems as though more and more craft breweries that brew high IBU IPAs and double IPAs are utilizing hop extract for their bittering editions. To me, craft brewing means brewing the authentic way, without shortcuts. A recent extremely popular craft beer here switched to using hop extract...

I saw this in the beer news yesterday: http://blog.stonebrewing.com/index.php/stone-pale-ale-recipe/ Basically, Stone isn't going to be producing their classic Pale Ale anymore, and have since released the recipe for public consumption. Hats off to these guys, they have long since been...

Anyone doing closed transfers from carboy to kegs? I have yet to hear if that improved their beer or not. I'm going to be trying later this week.

I wish I had thought of this product first! It's a mix of brewing salts that you add to RO water. You can choose the type of beer you're brewing, and it will have minerals specific to that beer style...

So this year I've decided to take the plunge and cook for 6 of us at Thanksgiving. I've always wanted to cook a turkey, because I have heard of techniques that can make your turkey awesome, which are different than traditional methods. Here's what I've got so far: - Younger and non frozen...

I picked this up from my LHBS yesterday, and it looked kinda funny when I got it home. This morning, here's what it looks like. The date on it is December 11th 2014. It looks like dead yeast. Yesterday it had sort of an orange hue. It's been in a cooler of ice from the store to my fridge.

So, here are my thoughts: It would have to be extract and I'd use some of my traditional equipment to make this happen. I'm not going to count setting up the equipment, prepping yeast or clean up since this isn't actually brewing. Here's the time line: 15 Minutes - Bring water to a boil...

Brewers! I have an IIPA that's currently carbing up and I'm about to do my typical procedure. I cold crash in the keezer for two days, the turn the pressure up to 30 psi for 36 hours. I'll then purge the keg and set it to about 9 psi. This has been working really well. What I'd like to try...

I've been listening to them both lately... Clapton is way better across styles, but Vaughan just kills it on the blues. What do Ya'll think?

Hello HBT'ers! Looking for some feedback on my most recent version of the mild recipe that I make. I realize that while magnum isn't a traditional hop, I wanted to use something very clean to get the malt profile dialed in. Here's what I am looking at brewing: Batch Size (fermenter): 5.50...

What do you guys think of this? Totally on point or beer geek elitist? http://vimeo.com/m/95078036

Racking our beer from one vessel to another seems to allow a good bit of oxygen exposure to air. I'm wondering if anyone that is a judge can tell us how easy / hard it is to oxidize a beer on one level or another. I don't *think* I have ever had a problem with it, but it's always good to know...