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2.5 gal batch 75% efficiency 3 lbs 15 oz 2-row 1 lb white wheat 1/2 lb caramel 60 1/4 lb Midnight Wheat 1/4 lb Midnight Wheat @ sparge 1/2 lb rice hulls 0.2 oz Chinook (11%) @ 60 min first wort hop 22 IBUs 0.75 oz Columbus (12.2%) @ 15 mins 22 IBUs and 5 mins 14 IBUs 1 oz Simcoe (12.2%), 0.8...

I love Laphroaig and Ardbeg, and would love to try to replicate this kind of taste in an ale. Anyone tried this?

I’ve tried Hemporer and Strain G-13. They’re using hemp oils but how? Throwing stems in an alcohol tincture? And how much would it take to make a small batch of 2.5 gals? I’m making a dank black IPA using Columbus, Chinook, and Simcoe, and dry hopping with Strata and I’d love to improve it if...

I like how buying in bulk makes IPAs more economical so I figured why not test them first as a super hoppy pale ale first. MoreBeer sells boxes of hops that looks appealing but comes with 2 oz of Magnum. I’m brewing 2.5 gal batches and no longer like sharing bags of hops between more than two...

Anyone used all of their dark grains just in the sparge to introduce mostly color without much of the flavor contribution? When I sparge I stir the grains a bit and then let it sit 10 mins before I drain and repeat. At times it can take 3 sparges to complete giving it a 30+ min mash in essence...

I’ve tried to get a nice rye flavor and have used up to 33.3% but still that nice rye flavor eludes me. I see a Roggenbier typically use 50-65% but am unclear on how they get the mash to run smoothly. Ruthless Rye IPA from Sierra Nevada is the only beer I’ve been happy with. My wife suggested...

I’ve been making a honey wheat that has no late addition hops as I wanted the honey to stand out. But my wife and I have succumbed to the need for hops and despite appreciating most beer styles we really just want an IPA. I’m tired of beer sitting around unopened so I’m shifting gears here. I’m...

The recipe is for a black IPA and I was given the advice to pair Simcoe and Chinook with what would have been an all Columbus IPA. I have 2 packs of Columbus that are each 2 oz and a single oz of the other two hops. The way I really have liked to do my IPAs is to use a small amount for...

As I pivoted away from trying to build a small mash run from my old 2 gal water jug for smaller batch brewing (2.5 gals) the idea to mash in the oven. I’d still need to filter out the mash so can an old BIAB grain bag be used in the oven set at 150-155°?

So a pale ale, to me, was always just a simple beer, a small bittering addition followed by equal flavoring and aroma additions, never a dry hop. When I dry hop an IPA as a general rule I try to use the same amount of hops as I do for the entire beer. At what sort of rate does one dry hop a much...

I’ve only ever made standardish sized batches, if they were a bit big or strong I’d just make my starter slightly bigger. But this is much different. I just wanted to make sure that starters are linear. I like to use just enough hops to hit about 12-20 IBUs for bittering and would often split a...

I finally came across opened hops that smelled like cheese. So how long, stored in a ziplock baggie in the freezer, will hops generally stay good?

Many, many moons ago I asked for advice on the most dank hop to use, and Columbus/Tomahawk was hands down the most suggested. So what of good danky hops to pair with it, even a few that play well together? This is for a Black IPA.

I’ve regained my desire to brew after a long trip through California, but I’m going smaller. Currently I have a 10 gal water cooler mash tun, but I’ve modified a little 2 gal jug I have to use now by opening up the spigot port to allow a bottling bucket spigot. The lid is just a thin piece of...

I have several 3 gal Better Bottles I bought SWMBO years ago for making fruit wines that she did just once so I’ve adopted them for making mead. It’s too messy and difficult to work with mead kits so I bought a hydromel kit from MoreBeer along with tartaric acid. Running the numbers through a...

Has anyone else had this problem as well? The set screws are tight but it still opens up as you mill grains.

If one had an infection with a batch using nearly new bottles that wouldn’t have a beer stone issue still hold an infection after being cleaned with OxyClean?

After a couple of weeks I’ve noticed that if I pry the top and let it sit for a minute some of them will slowly build a little ring of bubbles that tend to slowly grow. And I’ve now noticed these little kruesen rings in the bottles. A sign of infection?

So we drank an epic Hazy IPA and Karmen mentioned they tend to make their IPAs dry. Dry? As in thin? Low mash temp and add some sugar? All while using a highly attenuating yeast? Is that what they’re saying?

My tap water tastes fairly good out of the tap, but I know it contains chlorimine (Spl?). I’ve read that people claim the water we use to sparge with isn’t a big deal, much like when doing an extract beer. I generally have about 3-3.5 gals to sparge with, which has always been the same treated...