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I also have two muntons hopped beer kit cans I would never otherwise use so I came up with two recipe ideas ... 1 can muntons blonde extract kit (end of boil) .5 lb dark dry malt extract .5 lb biscuit malt .5 lb crystal 75 .5 lb choc malt 1oz @ 60 min hallertau 1oz @ 12 min hallertau Nottingham...

Thanks for the ideas! I like the idea of making a small batch ... I also have a few prehopped extract cans of muntons blonde and muntons pilsner that I never got around to making ... Could I make one of those, say, the pilsner and boil with some of the chocolate malt and hallertau? Would that...

I also have access to corn sugar ... I'm worried I don't have enough malt/fermentables for a 5-gal batch...

1 lb muntons light dme 1 lb muntons dark dme 1 lb choc malt 1 lb biscuit malt 2 lb crystal malt 2oz cascade pellets 2oz hallertau pellets Tons of Nottingham ale dry yeast from danstar Anything I can make with any combination of this?

I have some ingredients inherited from a friend; I normally just brew with festa or brewhouse full wort kits, so I want to try an all grain or at least partial, but I have just a few ingredient and no access to a homebrew store until August. Here's what I have ...

Bottling a generously cascade hopped steam beer (cal common).... Why avoid lagers just my lagering setup isn't finished yet? Hybrid beers have feelings too!

Someone gave me a can of muntons blonde as a gift and I would like to hack it to make something interesting. I'm in a remote rural area so i have to make a special trip to edmonton to have more selection of hops and other potential ingredients, so does anyone have any recipe suggestions?

I use a large food grade funnel -- the largest that will fit into the carboy, and cut the narrowest end of the funnel off to make a wider exit. but I also mash half of the fruit until it is almost juice and leave the other half just loosely crushed. I fill the funnel with the berry and mash mix...

Yes ....996... Not 096.... Lol.. Typo went unnoticed

I checked my hydrometer and water is 0.096... Lol ok new hydrometer needed... But all the beers all three beers I still have sitting on the yeast cakes are still cloyingly sweet.. But I suppose I'm safe to bottle and age without fear of bottle bombs now... I feel stupid.

Yes, I have tried a few different yeast methods but no improvements. I was trying to fix my errors... I have a lager as well at 1.022 so I want to experiment ... Pitch new yeast ... Swirl it.. Warm it... 35 days on the yeast cake now that was so active the first three days I had a mess to clean...

Agitation and splashing in the carboy. I roll it around and shake it back and forth for 10-15 minutes. Rocking it back and forth used to work 10 yrs ago when I had no problems... This is really baffling me... I have a pale ale that stuck at 1.026 after three days.. Stuck there for a week and...

I've taken a ten year hiatus from home brewing and have started with some extract, some all-grain, and a premade 23L bag of microbrew wort but I have not been able to get the fg for any below 1.022 ... Some eng pale ales, some American pale ales, and ipa, a red ale... All started between 50-52...

A Russian imperial stout?

Boddingtons gold cream ale?

Thanks! I thought of that washcloth but worried about krausen touching sanitizer causing some to get in... It's calmed down now... It was my first time rehydrating yeast and didn't expect such a reaction... Never had to consider a blowout tube before when I pitched dry yeast on top...

Just had a carboy blow its top and just finished cleanup and dealing with it. I used a cloth soaked in sanitizer to wipe the outside of the carboy then I cleaned the airlock and sanitized it again, then replaced it. Anyone have any tips on how to deal with this situation to best avoid infection...

Put on a pale ale from brew house microbrewery with an og of 1.052. It was 1.028 after 24 hrs, but has been stuck at 1.026 since day three. Dont want bottle bombs. Tried gentle swirl. Temp at steady 70. No activity. Should I repitch some rehydrated yeast?

Temp at steady 70, well aerated, fresh yeast. The brew house is bagged microbrew wort with only a clearing agent and yeast to add. There is a good two inches of sediment at the bottom after the first 24 hs. Supposed to be foolproof but I guess I'm special.

I started a brew house pale ale with a og of 1.052 in a new primary fermenter bucket that has a spigot at the bottom. I thought it would be easy to take a sample to measure sg with my hydrometer. After fermentation began, I measured after a day of great activity and the sg was down to 1.028...