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i brewed up a milk stout that i plan on mixing with cold-brewed coffee in the keg. i think i under-pitched the yeast, but i've not had that problem with dry yeast before. fermentation is in a converted fridge with a temperature controller. the ambient temperature dropped precipitously on...

hey guys. i'm planning on making a stout and a slightly bitter belgian wit. take a look at the recipes below and give me some feedback please. these are recipes that I have cobbled together from multiple recipes I found here (and elsewhere). these are using extract and steeping grains...

i have cobbled together a recipe for a fruit lambic (more or less). based on the information i put together i start out with a belgian ale yeast (WLP550) for 2 weeks, then rack into a secondary containing fruit puree and pitch the lambic blend (wyeast 3278). this makes sense to me. however...

i started a pumpkin ale 2 weeks ago, and i kind of forgot about it. it sat in the primary for 2 weeks, and i just racked it into the secondary. how long should it sit in the secondary? my original plan was 1 week in primary and 2 weeks in secondary. bill

well i finally decided on a recipe, and started the brewing tonight. i'll let you guys know how it is around christmas. Bill’s Pumpkin Beer Ingredients: Partial Mash: - ½ lb. Breiss 2-row malt - ½ lb. Briess wheat malt - ½ lb. Breiss crystal malt (40L) - 2 15 oz. cans...

hey guys. i'm going to make a pumpkin ale for the holidays. i've found some very interesting recipes, and have made my own "frankenstein" recipe. i'd like some of you gurus to have a look and tell me if i have the right idea. Ingredients: Partial Mash: - ½ lb. 2-row malt - ½ lb. Carapils...

hey guys. i'm going to make a pumpkin ale for the holidays. i've found some very interesting recipes, and have made my own "frankenstein" recipe. i'd like some of you gurus to have a look and tell me if i have the right idea. Ingredients: Partial Mash: - ½ lb. 2-row malt - ½ lb...

after success using a brewer's best kit for my first batch of beer, i decided to make up my own recipe for my second batch. i pitched the yeast last thursday, but the specific gravity is still really high now (after 6 days). it has gone down from 1.070 to 1.060, but i figured that it should go...