Search results

I don't know properly what style this would be, but I wanted to design a recipe that had the crispness of a kolsch but with a bit more biscuit / maltiness without a lot of hoppiness. I had a crisp, clean jamaican lager without much bitterness a few years back that I really want to recreate...

I'm not sure what to call it. On the lid, there are two feet that press down on the top of the keg. My understanding is that these feet should be about 2mm below the lip so that it has a chance to push the O-ring down and form a seal. My new-to-me keg won't form a seal. I've replaced the...

I have some extra legacy and super galena that I'd like to use up, so I'm planning an IPA. I tend to like beers that aren't too heavy or too bitter, but am hoping to get lots of hop-forward flavor. I'd appreciate any input on my recipe. 12 gallon all grain (planning on 10 gal into the...

I bought a kegco kegerator with 5' of 3/16" line. I'm having a bit of trouble dialing it in to proper temperature and pressure without foaming pours. The first thing I know to try is to increase the length of the line. Since I like my beers cold and highly carbonated, I'd like to go for...

What's your routine when you get a new (used or refurbished) keg? Do you always replace the o rings? Do you test for leaks? If so, how? Anything else before you put your precious homebrew in there? Sent from my iPhone using Home Brew

I'm about to embark on building a keezer or kegerator. I have a budget of about $800, but 400 is locked up in credit on Amazon. I'd like something with at least 3 on tap. I was going to go with the Kegco K309B-3HB, but it's since been delisted from amazon, and beverage factory lists it as...

I have a pale ale recipe I really like. I've made it with 100% Citra hops and 100% Cascade hops to great effect. It's based off EdWort's Haus Pale. I'd like to make this again, and this time I've pooled with a friend to buy a variety of hops from hopsdirect, so I have a few to choose from...

I have a cheap 44-quart Igloo cooler mashtun for batch sparging, and it's served me well for my 5-gallon batches. However, now that I've moved to 10 gallon batches, I'm finding that I'm right around the limit, and usually just under. I'd like to do an 80-quart cooler, but I need...

I've brewed a dozen or so all grain 5 gallon batches so far, and I've just bought equipment to start doing 12 gallon batches (new megapot, bigger wort chiller, blichmann burner with extensions). Any advice for my first "big" batch? Any surprise gotchas?

There's a lot about which yeast to substitute, but I'm interested in exploring the differences between yeasts and have, perhaps, a beginner's palate. I'm planning on making 10 gallon batches and splitting into two, substituting two different yeasts but otherwise treating the same. I think...

Does anybody use a tube to make ease the extraction of wort out of their boil kettle? I've just purchased a new 20gal brewkettle to do 10 or 15 gallon batches, and I hate for perfectly good wort to go to waste. Morebeer has a couple like this...

Brewed a Berliner Weisse on monday (72 hours ago), and pitched the Wyeast Berliner Weisse blend. A couple mea culpas: 1) I may have pitched too hot. (I may have pitched at 130 deg instead of the 85 deg I thought I was pitching at) 2) I broke my hydrometer, so I don't have anything other...

Planning on brewing a Kolsch while may basement is still cold enough. I know the recipes are very simple. I was thinking about spiking mine with a small amount of Biscuit Malt. Here's the recipe for a 5.5 gallon batch: Nothing too complicated. Beersmith expects it to be within style...

I brewed my first sour, a Northern Brewer Lambic extract kit, in late august (Wyeast 3278 Lambic Blend). I had a couple Jolly Pumpkins while I was brewing, so I added the dregs, as well. This has been sitting in a bucket ever since. A couple weeks ago, I was curious, so I decided to take a...

I've got an all grain berliner weisse (kinderweisse) that I need to bottle, and I was thinking about reusing the yeast cake (originally pitched with Wyeast's berliner blend) to get another one going. I also have some WLP644 I need/want to use soon, so I need to save some time somewhere...

I'm thinking about brewing the Lander's Fred (https://www.homebrewtalk.com/f72/landers-fred-241728/), but I don't think I understand the brewing process. Can somebody expand on the steps/procedure? "Infuse to 145*F for 40 minutes, infuse a second time to 162*F for 30 minutes. Decoct to mashout."

Just to make you all jealous, this coming Thursday one of my local bars (SpeakEZ Lounge) is having a Jolly Pumpkin night. They will have at least 4 and possibly 5 varieties on tap. I'm very excited.

I'm doing all grain batch sparge, and it seems like everything is asking for very precise temperatures. And through the past year, I've used a couple different thermometers: * I have a floating thermometer that came with my initial brew kit, where the difference between 150 and 160 is about...

The ability to brew sours has completely reinvigorated my interest in homebrewing. I've always loved sours, but for some reason, I was under the impression this couldn't be done at home. I've brewed a half dozen batches (all partial mash), and they've been excellent, but I've never been as...