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Hey guys. My only experience similar to cider was Apfelwine. Apple juice with Lavalin 1118 yeast. I put it on tap and I like it even though it is very dry. Today I collected apples from a local tree. I'm not sure what variety. I plan to press them and use them with about 50% commercial...

My propane ran out so I got only about 30 minutes of boil time. I'm predicting less hop bitterness. Any ideas how it will affect flavour? It's a Northern English Brown Ale. I'm splitting the 10 gallons into 3 batches to try 1968, 1135, and Danster ESB yeasts.

Hey guys, I have about 10 oz of Liberty hops. I have a mixed experience with these hops. Years ago I made a cream ale that had only Liberty and it was fantastic. I recall a delicious grape fruit kind of flavour. The last few times I have used Liberty hops the beer has tasted rather lemony...

This is the Recipe for Fall Down Brown. My friend got the recipe from the Great Fermentations website: 9.5# 2 row .5 chocolate malt 1# crystal 120 .5 biscuit 1 oz glacier at 60 .5 oz cascade at 15 mash 152 for 60 mins S05 yeast I think the 1/2 # chocolate and the full pound of...

Hey guys, I just checked my boil and I don't have any frothy hot break layer. Just a boil. It's a 10 g batch of all grain brown ale. I've brewed this recipe before. My mash water tasted sweet so I would be surprised if I didn't get conversion. Is conversion the likely problem here?

Hey guys, I have been successful with this recipe for Cream Ale. I am looking for some ideas about a good hop schedule: 5# pale 1#corn 1#rice 1.2#torrified wheat Mashed 60 mins at 150. Brittish Ale II (My favourite yeast of all time) or Nottingham Delicious! The reason I haven't...

Hey guys, Looking for some feedback about a theory I have about some recent beers that have a strong chlorophyll taste. I won a contest last June with the LBS that got me free extract kits. They store their hops in little ziplocs that I have been putting in my freezer and using later in...

Hey Guys, It's almost time to dry hop my pale ale. Here is the recipe that I brewed on Sunday: (5 Gallons) 7# pale extract 1/4 # crystal 15L 1/2 # crystal 45L 1/4 # caraculs .5 oz galaxy at 60 .5 oz galaxy at 15 1 oz galaxy at 2 Us-05 yeast Here are the possible hops to be used for...

Hey guys, I did a Belgian Pale Ale recipe from Classic Styles. We did it as a partial mash but we overshot the mash temps right away. We measured the specific gravity and it was at 1.050. I thought this acceptable but the wart was creamy coloured and tasted starchy. I'm wondering if a lot...

hey guys, I am brewing an anchor porter clone from Terry Fosters book. He asks for Northwest Ale by Wyeast. I have danstar BRY 97. Big or lil' difference?

Hey guys, My LBS sells it's house American IPA kit with Danstar Windsor Ale yeast. This seems strange. Most of their other kits use Nottingham which is IMHO much better for this kit. Recipe: 7# light LME, 2.2# Wheat DME, 1/4# Crystal 15L, Hops are a blend of Centennial, Cascade and Chinoook...

Hey guys, My wife is suggesting using a fine air stone with a fish tank air pump to aerate my wort. I am having trouble with my regulator and oxygen stone set up. I am wondering if anyone has had success with a fish tank air pump.

Hey guys, A lot of the dark recipes have Munich (1-2#). I know that I can use a partial mash and I do all grain as well. What if I just skip the Munich from a porter or stout? Will leaving it out change the taste much? I am currently brewing the Black Widow Porter from Classic Styles. It...

Hey guys, The LHBS is having a contest to create the next light extract w/steeping grains kit. It needs to be light extract, for 6 gallons and I think a simple ingredient list would help. I see a need for a stout or a porter in their line up so I will submit one of each. I would plan to use...

Hey Guys I brewed an ESB today from the Classic Styles book. I used Ringwood Ale yeast made from a 3 day starter. I have been reading reviews of the yeast and it has been stated that open fermentation is the way to go. Apparently it sucks a lot of oxygen as it gets going. So I have...

Hey guys and gals, I brewed Palmer's Pilsner recipe with s23 yeast. Brew day went fine, I did the primary with temp control around 12C, and then I put it in bottles for lagering. I skipped the step of letting the bottles prime up at room temp and just stuck them in the fridge for lagering...

I decided to brew a brown ale for winter. I made 10 gallons of Charlie Papazian's Monkey Pale Brown Ale and split the batch into three carboys with different yeasts: Wyeast 1098 British Ale, S-04, and S-33. The third choice may seem odd but it's a British yeast and I read in Ray Daniel's...

hey guys, I'm looking for some expert advice I had some trouble hitting mash temps I did the protein rest for too long (133 for 1 hour) and got a beta rest instead of an alpha rest (146 for 90 mins) I'm concerned that my wort will be much too fermentable I'm thinking of adding some malt...

Hey guys, I brewed Yooper's Fat Squirrel amber ale last week. All grain in the kitchen I really missed my OG. It was 1.010. Yikes! My digital thermometer readings were all over the place as I noticed later so that might have been the reason. Anyways, I set up to boil up some pale extract...

I brewed Palmer's Elevenses but tossed in two yeasts: S04 and Windsor The fermentation started immediately. Within a few hours the krausen was 3" high. Do you think the use of two yeasts will be too much? I know Papazian talks about "yeast bite" but I suspect he's talking about using a lot...