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based on Yooper's and Lake Walk Pale Ale. thoughts? Recipe Specifications -------------------------- Boil Size: 12.57 gal Post Boil Volume: 11.44 gal Batch Size (fermenter): 10.00 gal Bottling Volume: 9.25 gal Estimated OG: 1.061 SG Estimated Color: 9.9 SRM Estimated IBU: 36.9...

During the boil yesterday I realized that I forgot to add Special B and cara120 (1.5lb total) to the grain bill. Should I run out to the homebrew store, buy the grain, come home and steep it, bring to a boil and cool and add to the actively-fermenting primary? Or just live and let live...

haio, Adding sugar to the boil inverts the sucrose (b/c low pH), but sugar additions early in fermentation help the yeast focus on maltose before crapping out on the simple sugars. ----- I'm making a russian stout (5 gal) with 20lbs of 2-row and at least 1 lb of brown sugar, pitched onto the...

Not really a flanders red, but something along those lines. Partial mash. 3 lbs wheat LME 2 lbs amber DME 1.5 lbs Munich 10L 1.0 lb special B 0.75 lbs flaked barley mash high, hop low, ferment in low 60's. ferment on 2nd gen roeselare yeast cake + fresh S-05 for 6 months, this...

Trying to decide on a recipe for 2nd generation pitch onto roeselare dregs. Not sure what I'm going for, just experimenting. Ideally it's a partial mash, so I can brew something else on the same day. My thought process with the pumpkin is that it'll provide snax for the bugs if I just add it...

I have 15lbs of pils malt I wanna use, and my buddy is requesting a pilsner. I cannot lager. I also have a half pound of Perle hops (AA~8%) and S-05 yeast. FYI- my efficiency has been super low, so I'm gonna use all 15 lbs. and just go 90min on both the mash and the boil. I'd love to be...

How do you avoid contaminating your bottling bucket and all of your bottles? Getting a designated buggy bucket just for bottling seems silly, but any way around it seems overly complicated. Also, I assume that every bottle that once contained a sour cannot be reused for a non-sour?

I know it's nigh impossible to troubleshoot a recipe without tasting it or seeing the whole recipe/process, but I thought I'd ask: I bought a lb each of amarillo and citra, and all my beers are coming out with a nasty aftertaste. I'm not sure if it's "Catty" note exactly, bit's somewhere...

I usually have to add top-up water, so if I'm making a recipe that calls for sugar (double IPA, belgian tripel...) is there any reason to avoid using chilled apple juice? I don't expect it to retain any of the flavor, but certainly wouldn't mind if it did.

it's a catchy phrase, especially w/r/t IPAs. so what is it? how do you get it? - replacing 2-row with a more assertive base malt? - adding some munich? melanoidin? aromatic? - a function of BU/GU? - a function of final gravity? and for IPAs/doubleIPAs, when do you want to "let the hops...

In terms of brewing, what's the quality of the tap water in Philly/South Jersey? I sometimes add about 1Tsp gypsum to hoppy beer, but i'm doing it blindly. Im brewing in south philly if that matters.

wow this beer sucks. it's like chewing on cinnamon gum that you found stuck to something. it's like taking big bites out of some shttty flavored chapstick. it's like tripping on robitussin but more terrifying. it's like a candy cane stirred in a glass of urine. it tastes like old man candy...

I'm sketching out a plan to build up a house supply of california common yeast. Starting with a BMC-ish "light lager" --> something smoked ---> doppel"bock" i can't lager yet, but i have a room kept at 60*F so the yeast should be fine as long as internal temps don't go crazzy. correct me if i'm...

yeast: whats the best? ferment @70*F, yeah? my favorite examples are exit 16 wild rice iipa, and raging *****. hops: lookin for that mango, guava, passionfruit, cassava, rambutan, durian... something besides the old C's grainbill: pils? 2row? anything else at all? i've heard of using...

After ~3months it has a pellicle, and about 2 inches of headspace in a PET bubbler with blow-off tube. Should I top it off at this point? Rack off the cake? Leave it on the cake for a year? I've heard that roeselare 1st gen is weaksauce. But I'd rather have weaksauce than 5 gallons of acetic...

hey, still getting the hang of making recipes. I'd rather have a hoppy tripel than a traditional yeast-only, but I want to mostly stay within the style. I'm a fan of late hop bursting. should i simplify? add more early/late hops? I have a few oz of Slovenian Goldings (10.3%AA) I can use as...

last year's batch was wicked good. this year the recipe is a bit more "kitchen sink" but i wanna give it all summer to mellow out. critique pls and thx. HOME BREW RECIPE: Title: impyrial pumpkyn Brew Method: All Grain Style Name: Holiday/Winter Special Spiced Beer Boil Time: 60 min...

Trying to be more disciplined about getting recipes a once-over here on the forum. Also the 4 lbs of LME is Maris Otter. I figured an oatmeal stout would be a good a time as any to use it. The IBU's are crazy high- should I add nugget hops at the end, or sub in a lower AA bittering charge? HOME...

Hey y'all, I wanna try a relatively simple American Pale Ale as the first batch in a new brewing spot. I'm trying to be more disciplined about getting critiques on here instead of assuming I know everything. Here goes: HOME BREW RECIPE: Title: jiminy cricket house pale Brew Method: All Grain...

this is gonna sound weird, but bear with me. i planned to make an imperial stout but it's kinda flavorless, and now i wanna see if i can turn it into a double black ipa. deets: 10 lbs 2-row 4 lbs extra-dark DME 0.5 lbs carafa I 0.5 lbs roasted barley mashed @148 for 60 min 2...