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Me and my buddy recently brewed a batch of Brewers Best English Pale and replaced the packet of Danstar Nottingham with White Labs English Ale. We also added 1 ounce of chocolate malt to the 8 ounces of Crystal 60. I was wondering if thats too much chocolate malt or enough. Im not really looking...

I knew it was in the realm of almost being a mild. I was thinkin of splitting an ounce of Fuggles or EKGs. I want the malt to be a lil more forward then the hops. Half the ounce at 60 minutes, and the rest with 5 minutes left. Im kind of on the fence about dry hopping this one.

What about 1/4 pound? And whats your thoughts on the choc malt? And yea im just making a nice session ale... Kinda my take on a bitter i guess

I recently did my first AG BIAB and it turned out decently. My effeciancy was bad, but it didnt taste bad. 2 lbs Maris Otter 1 lb Munich Malt 2.5 gal batch I was thinkin of adding a 1/2 lb of crystal 60 and an ounce of chocolate malt next time though. Would that be a pretty good grain bill?

Why use ale yeast? Seems like that would contribute flavors not wanted in a cider. I've always heard of people using champagne yeast

I have a local cider mill like 30 minutes outside town. In they fall they distribute their cider in gallons. I have a 3.5 gallon fermenter. If I santitize the fermenter could I pour the apple cider and 1 pound of brown sugar in there with some champagne yeast and expect something good in 2 months?

I'll be brewing my first Roggenbier tomorrow. It will be 2.5 gal batch. I plan on mashing 2 pounds malted rye and using 2 pounds of Muntons Plain Light DME to make up the rest of the fermentables. I will use Tettang hops, 1 oz at 60 minutes and 1 more oz at 5 min. Also adding Irish Moss with 15...

I recently took the FG reading for my IPA and it reads 1.010. I took my OG reading at 80 degrees (being impatient) and adjusted for the higher temp and got a reading of about 1.082. I calculated it out and it says its 9.5. i did the ABV equation i see the most common, OG-FGx131. I dont really...

I cant decide if i should use centennial or cascade hops. I know both would be great, and i know centennial hops are essentially super cascades. But im worried it might to overpowering in aroma compared to the cascades. Thoughts?

Actually i just worked that out and that would be around 10 percent ABV. Thats way too much considering that i dont have enough hops. I decided to cut out the Muntons Light DME. By the way i meant for both of those to be DME not LME. Does that sound better?

I need some input/criticism on my second original IPA. It Will be a 2.5 gallon batch. 1 lb of Marris Otter (Mash at 158-160F) 3 lbs of Munton's Amber LME 2 lbs of Munton's Light LME 1oz of Centennial (60 mins, pellets) 1oz of Cascade (20 mins, pellets) 1oz of Cascade (5 mins, pellets)...

Ive wanted to try some MO or victory malt in my IPA... It seems to missing something... the hops are on spot... but the malt seems a lil thin... It just needs a lil more "roundness" if ya'll know what i mean...

Your local grocery store bakery generally will save their 3.5 gallon frosting buckets if you call up there. They're nice buckets too, the lid has a nice rubber grommet on it. The only thing is that you need to wash it out real good before using it cuz they smell pretty strongly of frosting...

I second that splat... I use my spigot for gravity readings too...

I plan on partial mashing... I just want more flavor and body than i got outta my crystal and extract, and ive heard great things about MO...

That is a downfall, but brewing 2.5 gallons of beer gives me the feeling of more freedom. With 5 gallons i brew solid beers i know will turn out good. But with 2.5 gallons i dont feel as bad or pissed at myself if it turns out bad

what ratio would you recommend?

Would cutting back on the Crystal 40 by half and adding like a pound of Marris Otter be feasible? I know id have to partial mash because the Marris Otter, but after tasting a sample id like a lil fuller and biscuity beer. And i heard Marris Otter works wonders.

Well i drew a sample today to see how it was developing and it tasted pretty good. The hops are there and i gotta nice balance from the crystal malt. The only down side is the problem most of you mentioned on here, not enough hop aroma. But i think dry hopping for a few days will alleviate this...

I recently started doing small batches myself. My buddy and me brew 5 gallon batches, but he doesn't like IPAs or Stouts/Porters. So i started brewing smaller batches for myself. I tend to use a whole White Labs vial in my small batches, yea its not cost effective but im too lazy to make a...