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i have only made a handful of stouts (mostly a pale ale guy...) but am making one now. I'm a little limited in hop varietys and was wondering what you all think... Mashing now: 12# 2 row 1 # roasted barley .5 # crystal 20 .5 # caramunich 1# flaked oats mash at 151 for 60min...

I made a lemon mead in april and it tastes about done...I'm planning on kegging if carbing or bottling if left flat. What say you? :mug:

i'm making a willamette ipa and was wondering if someone could run this...my mac and beeralchemy are giving me problems...tnks in advance 10# 2-row 1# vienna .5# flaked wheat mash at 151 for 60min boil 90 hop: 1oz mag (10%) @ 60min .5oz mag (10%) @ 45min 1oz Willamette (4.8%) @...

no big deal but i was wondering if someone could give me the ibu's for a little citra apa i just brewed... 11 lb 2-row 1 lb 10L .5 lb flaked oats mash @ 151 60 min boil 75 min. hops: .75 oz of Mag (10%) @ 60 min .25 oz of Citra (13.4%) @ 30min .25 oz of Citra (13.4%) @ 15min...

I made three batches last thursday (dec 30)and the middle batch is giving me is not fermenting... 9.5lb 2-row 3 lb 6 row 1.5 lb flaked oats 12 oz roasted barley 9 oz chocolate 9 oz black patent 6 oz carapils 8 oz coffee malt mash 60 min @ 154F Hops: 1.25 mag oz (10%AA) @ 60min...

Oatmeal Stout: 9 lb 2-row 2 lb munich 2 lb flaked oats 1 lb 60L .5 lb chocolate .5 lb roasted barley mash @ 154 for 60min boil 90 min with hop additions: 1oz magnum (10%) @ 60 min .25 willamette (5.2%) @ 15min .25 willamette (5.2%) @ 1min .25 hallertau (4.8%) @ 1min US-05...

So I bought a new 7.0GE freezer and am building the collar out of 1x4 PVC board 2 boards thick with 1" foam sandwiched in between. It is actually quite lite and should work very well....but I am in need of a good method to attach the collar to the lid. I was looking for Bobby M's build since...

I have read mixed reviews on this and the sticky shows 3 kegs on the floor, but for those of you who have a GE 7.0 or Holiday 7.0. Can you fit 4 on the floor??? I want to build a collar but only 4" so I need 4 on the bottom. Thanks

I've seen a couple recipes and have come up with this: Simple but might be close? 7.5# 2-row base .5# Munich .5# 60L .5# Flaked Barley (head) Mash 60 min @ 152 Boil 90 min Hops Magnum 10% @ 60min (20IBU) Cascades 5.5% @ 10min ~.5oz Cascades 5.5% @ 2min ~1oz Whirlflock @ 15min...

I have seen the "size" thread and the magic chef 7.2 would be perfect...but they don't make it anymore. I have a large chest freezer for lagaring and want a small one to fit 4 cornys...I want to by new but don't know what to but. People say the GE 7.0 is too tight to fit 4...and I'm trying to...

I just got a large chest freezer for free from a buddy that will fit 8+ cornys and CO2 etc...I have 10 kegs and usually most are full. I was wondering at what temp most of you (with dual purpose keezers) keep it to serve and lager beers. If I fermented 10 gal of oktoberfest ~55F for 3 weeks...

I just got my refractometer (the AHS sale...) and it has SG on it (no need for brix conversion)... My question is this, what adjustments do i make for the "wort correction". everything I am reading deals with brix??? sorry, just a little confused...:drunk: thanks :mug:

I washed us-05 2 days ago and fridged 5 pint jars. I had a gallon of washed yeast in suspension before siphoning off the 5 jars. I planned to dump the remaining yeast (once settled) into a fresh batch but wasn't able to brew until today. So I have a starile gallon jug with about .5 inch...

dropped my first glass carboy in the driveway today (empty)...oh well it was bound to happen :( I have 3 more but are in use so i had to go get another...pita...Still a fan of glass though! I'll never change, maybe I'll cut back on homebrews well brewing??? or just rinse in the lawn :mug:

I have a bunch of 2-row, flaked wheat, 10L, 60L, carapils, .5lb flaked rice, and am trying to think of a ipa or other for tomorrow... hops: a bunch 10+ ounces of each: hallertau, tettneg, cascades, centennial, magnum, willimettes... i have bells two-hearted in a primary and a cascade pale ale...

I like german beers and apa/ipas....I also like a light summer cream ale for the season. I have a pound of centennial and a pound of hallertau left in the freezer and am placing an order at hops direct... I figured 3-4 lbs I know I want cascade, and willamette any other favorites...

I made 3 gallons of a stong cider last September. It has been crystal clear since december and I have racked a couple of times. My question is this: How much potassium metabisulfite do I need to add to be sure to halt the fermentation. I'm assuming 1/4 tsp/5gallons (so 1/4 tsp should...

I have made this once before and it came out very good...no big deal but would like to know what to call it...using up the last of my extract and will be AG moving forward... 5.5 gallon batch (full boil) 8 lb LME (pilsen) Steeping grains: 45min @ 150-155 1 lb 2-row .5 lb...

I just finished my all-grain system and am picking up a barley crusher and a sack or 2 of malt. I typically drink APA/IPA's and German beers (kolsch, oktoberfest, etc...) It seems that Maris otter is a great base malt, but wanted to see what everyone likes...and is there a big difference btw...

I just kegged a kolsch and am force carbing. I decided on setting to regulator to 30psi for 24 hours and then 10-12 psi (and purge tomorrow). I have read a tons of posts and the attached charts (time/temp/psi) are no longer available? does this sound about right. I know many set and forget it...