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A buddy of mine found an old can tucked away in the garage. He has no use for it. It expired January 2011 from what I can tell.

This will act as my first published review. This is the first original recipe that turned out better than I had expected. I've made 2 other original beers, but this one was the best. Enjoy and cheers! Grains and Fermentables: 4 lbs Light DME (37.2%) 4 lbs 12 oz American 2-Row (44.2%) 8 oz...

Thanks for the info and cheers!

I recently completed my first AG recipe for a DIPA, and I realized that the hops alone are going to be close to $40 (7oz. Nelson, 6oz. Centennial, 1oz. Cascade) if I buy by the ounce. I've never used 14oz of hops before, so I'm thinking I should start buying in bulk. I've seen several online...

Thanks, boys.

Greetings. Partial mash home brewer here. Since I'm not doing a full boil (only about 4 gallons), is there even a point in taking a pre-boil gravity if I'm going to end up adding top off water post boil? I'd like to be able to calculate my efficiency. Will the top off water (and lack of...

Greetings. Partial mash home brewer here. Since I'm not doing a full boil (only about 4 gallons), is there even a point in taking a pre-boil gravity if I'm going to end up adding top off water post boil? I'd like to be able to calculate my efficiency. Will the top off water (and lack of...

Let the groans begin.... I couldn't find an answer to my exact question, but I'm sure someone will link a thread that covers this exact topic. Sorry in advance. Anyway, I've never done a secondary. I never had a reason to in the past. However, I brewed a 1.100 imperial stout that I want...

I learned how important it is to fully integrate priming sugar into ALL of the beer the hard way. Bottle bombs.

I suspected yeast because I've under pitched and it led to off flavors. Since you're using US-05, I think it's pretty close to 100% viability, and there are more yeast cells than in a Whitelabs tube or Wyeast smack pack. With that said, It was just an idea. It's hard to tell exactly what went...

Secondary is really just a way to further clarify your beer. If you leave it in primary for a week or two after fermentation is complete, you'll essentially achieve the same result.

Instead of black malt, why don't you use a 90 or 120L crystal?

I certainly don't mean to discourage you, and I wish you the best of luck in your new hobby, but I currently have two batches of beer that are borderline undrinkable because of fermentation termperatures in excess of 75*. Take a look at a thread I posted here when we bottled the beer here, and...

It doesn't matter whether it's dry yeast or liquid yeast, the viability of yeast in kits is always pretty low (at least in my experience). My advice going forward would be to pick up a 2 liter Erlenmeyer flask (about $15 on Amazon) and start making yeast starters. There is a ton of information...

I figured I'd chime in here. Recently, I learned the importance of pitching rate. Overworked yeast tend to make awful tasting beers. Are you making yeast starters? What are the estimated abv of the beers you have already brewed?

I prefer to use nut extract in mine, but make sure to bag it up. You never know where that vessel has been.

I may be wrong, but I think high fermentation temperatures are the cause of fusel alcohol. Think 75+.

I made a 2L starter using Wyeast 1056, but I don't have a stir plate and I wanted to make sure that I had enough to pitch, so just to make sure I went to my LHBS to pick up another smack pack but they were out of 1056. I grabbed a vial of WLP001 to use as a substitute. Has anyone had any...

What became of this? Did you ever brew it?

Greetings! I'm brewing a batch this week and using a starter for the first time. I have an estimated 1.072 starting gravity calculated at 60%. Before I've used 2 smack packs when pitching, but since I'm making a starter this time, will 1 smack pack be suffucient? I plan on using Wyeast...