Search results

Making a watermelon dipa. LorAnn is water soluble and I'm assuming the Brewers best is too. Is one better than the other?

**Nelson rye saison** 5.5 gallons after boil before transferring to fermenter Wyeast 3711 147f mash 90 min rest and boil Og 1.063 Ibu 31 tinseth 70.6% pilsener malt 9 lbs 15.7% rye malt 2lbs 7.8% cane sugar 1 lb I found a rye saison recipe that called for 2lb dark...

I had bcbs early this year and loved the subtle smoke and char in it. Want to brew something like it but with more char and smoke so I'm modifying a ris recipe from brewing classic styles I substituted the base grain with smoked malt, thinking cherrywood for its subtlety and sweetness. I...

Aiming for 5 gallons post boil 6.5 gallons boil for 60 minutes 65% efficiency Og 1.105 40% Maris otter 9lbs 26.7% smoked malt 6lbs 10.3% each of roasted barley and chocolate malt, 2.5 lbs each 8.9% wheat malt, 2lbs 3.3% crystal 120l 12oz 0.6% peated malt 2oz Ibus...

Every year friend and I brew a ten gallon batch and split it between us and each pitch a different yeast. 2016 is my year and I put together the following recipe. I was blown away by brulosophers one hour beer so I want to do something like that 20 minute mash and 20 minute boil 11 gallons...

For mashing I have a question on how I should set a nut that is above my false bottom, should I screw it down to the lowest possible setting without it falling off the dip tube or should I screw it upward to set at the highest setting on the dip tube? My false bottom sits on the floor of the...

pocatello, idaho i have a 16 gallon stainless steel kettle with ball valve kab4 beastly bayou classic burner - will bring full volumes to rapid boil super quickly 10 gallon igloo mash tun 5 gallon stainless steel liquor tank 5 gallon keg, 5 lb co2 tank, lines, picnic tap 2 7.9...

first time kegging, force carbing at 40f degrees and 20psi. psi keeps dropping and won't stay constant at 20 psi - by morning it was around 5 psi lhbs and other homebrewers say this is normal because the beer is absorbing the co2 others say the regulator should remain constant pressure...

Brewed a märzen on 9/12 -@ 1.059/1.060 That night when it cooled to 54 I pitched two hydrated packets of w34/70 The following Thursday it was at 1.018/1.020 which is about 70% attenuation. Online guide in using said to start ramping up the temp when it hits 50%. Worried I was so far past...

i didn't put a lot of thought into this i had left over wort from 2nd runnings so i left it out in a pot with a grain bag over the top so no bugs will get in it's been 2 days and it looks to have some scum on top, this morning there was protein strands and now a scummy layer all over the...

curious if it's ideal to aerate directly before pitching or if it's ok to aerate when the wort has cooled which was a day before pitching made the brew yesterday and brought the temp down to around 70 with the worth chiller - shook it to aerate then stuck it in the fermentation fridge. It was...

i'm making 2.5 gallons wheat lager 61.5% red wheat 15.4% vienna malt 15.4% german pils 7.7% cara munich .4 oz spalt hops 20 min 1.5 grams cardamom towards flameout w34 dry lager yeast

• 12.5 lbs Golden Promise • 2.625 lb White Wheat Malt • 2.0 lbs Rahr 2-row • 1.5 lbs Flaked Rye • 0.75 lb English black Malt • 0.5 lb Crystal Rye • 0.5 lb Baird’s Light Carastan • 3 oz Toasted Pecans • 0.75 lb English Roasted Barley

Mr. Malty looks to be a popular choice but I'm told it's factoring 20 billion yeast cells per gram for dry yeast Mft of most dry yeasts say they have 6-7 billion per gram then there's brewer's friend which looks to factors in 10 billion cells per gram Any preferences? Be somewhat...

I'll be brewing this in a few weeks http://www.northernbrewer.com/documentation/allgrain/AG-w00tstout.pdf any tips on brewing this beast? I'll be pitching 3 packs of us05. Mr malty says to pitch 2 but brewers friends says i need about 3 Kit says to do a protein rest. I'm told this is...

Just curious what each of you personally have experienced I know airlock activity is not an indicator of fermentation but i'm still curious on what you've experienced with airlock activity

Here's the recipe, sorry it's a pic. App kinda blows and doesn't allow exporting into a text file. It's a 60 minute boil and I'm looking to enter this into a comp, category 14b (American ipa) http://m.imgur.com/UtAcJbn

Hi, A friend is going to give me some fresh huckleberries I'm thinking the best route to go is using the grain bill from Brewing Classic Styles Apricot Wheat which is 48% two row 48% wheat malt 4% crystal 15L I'm thinking of substituting the crystal with honey malt -- bad or good idea...

i'd love to make an IPA or DIPA with mosaic, galaxy, and el dorado -- maybe even throw in some citra here's what i've come out with so far - how does it look? 85.9% two row 8.5% corn sugar 2.8% wheat malt 2.8% crystal 40l 90 min boil 2 oz warrior fwh .75 oz mosaic 30 min...

i can't find any info on whether the following will heat up my mash so i can hit mash temps http://www.amazon.com/dp/B00FO8FY68/?tag=skimlinks_replacement-20 seems like the allied bucket heater is what's talked about most often but it's 1000 watts while the above one is 1350 the $3...