Search results

Come visit us for the grand opening of our new facility! https://www.facebook.com/events/308656249340877/ What do you need to know? It's a huge party at our new diggs! Come out and party with us in style at our new location (above). Food trucks, several live musical guests, NEW BEER YOU'VE...

I bottled a test batch today. I took the Centennial Blond, modified a bit due to my poor efficiency and split it in 3. 1 regular, 2nd strawberry (tastes very good) and the 3rd added tomato and basil The tomato basil was actually pretty darn good. I'll probably put a pinch of salt in the glass...

I missed my mash temp by -10f. I was supposed to mash at 152, and hit 142. Should I add boiling water until I get to target temp, or just leave it?

I have not cold crashed any on my beers for fear of not getting enough yeast into my bottling bucket. What is a good length of time to cold crash? I don't want all the yeast settle out before racking

I wonder if I pitched too much yeast. I had 1 pint of washed yeast and 1 pack of dried yeast and this is what I got after just 2 days.

I want a distinct basil flavor and aroma. How much fresh basil should I use for this? Should I boil some and dry "hop" some? How much would be needed. I want a bit more than subtle. I'm actually going to try a tomato basil golden ale. Small batch in case it's awful.

What could I expect to spend initially to start kegging? I have a freezer I can convert, and know I will need a temp controller. Just curious what a reasonable price for 1 ball lock, 1 5# co2 tank, dual gauge regulator (with 2 different gas valves for the future) 1 wall faucet assembly, and...

I stuck the boil kettle in the cooler filled with hose water. It's still cool enough here for this to work well. I opened the spigot on the cooler and ran cold water through the cooler. Got down to 90* fairly quickly and then sanitized a gallon zip lock, filled it with ice and put it in the...

I missed my mash temp by -2*. Whorls I bump the sparge temp +2* to compensate, or just leave it alone? Target mash temp was 152 and I hit 150

Is it common for HLME's to produce beers with poor head retention? My first batch tastes good and is carbed but won't hold head. I added 2.5lbs of corn sugar to the boil. I did not plan on adding it all, I made a mistake.

I've had this in primary for 3 weeks. I planned on bottling yesterday, but it's still very cloudy. It's a Scottish ale. OG 1.08 FG 1.02 stable. I have no way of cold crashing the fermenter, so I'm wondering if I should leave it in primary for 2-3 more weeks at 70* or should I rack to secondary...

I want to brew an imperial, but I don't know how long it would take to mature. I am new to brewing and want to get a decent pipeline going that would last through an imperial before I start on that big dark beer

Simple kit IPA has been in bottles for 2 weeks and almost no co2 when I drank the first one tonight. I know people say 3 weeks but I don't see it making much difference Very disappointed.

So I can't mash, I don't have the equipment yet. I decided to try my own recipe using LME and steeping some specialty. 4lbs light LME 4lbs wheat LME 1lb brumalt (honey malt) 1lb crystal 60 1oz cascade 60 mins 1 oz Golding 15 mins 1 oz Golding dry hop What do you think?

I've watched a few videos on making a mash tun out of a cooler. One thing that confused me is using SS connectors when you're using copper tubing in the mash tun. Why does it matter if you use SS for your ball valve etc if your tubing is copper?

Much more proud of this one than my first which was a prehopped LME. This one had steeped grains, LME, and 3 hop additions. I feel like I actually created beer this time

My LHBS guy told me storing StarSan solution in plastic containers is bad. He said it will eat into the plastic. However, pure StarSan comes in a plastic container. What's up?

It's going to be hard waiting 3 weeks. I hope it's worth it. Now I need to get started on my second batch. I have the ingredients, just need a better boil pot.

Do all grains come in liquid or dehydrated form? I brewed a prehopped LME and am not very happy with it. I need to try something different. I don't want to do another style of prehopped LME

In Charlie Papazian's book, he says it "advisable" to remove the krausen if you can do so under sanitary conditions. He says the krausen has bitter oils that contribute to fusels in the beer and bitter flavors. Does anyone here remove the krausen from their fermenters?