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My normal blonde is simple 9 lbs of pale 6 oz of 10 or 15 crystal mashed at 150 ish . it has a OG of 10.50 and a finish of 10.07 ish . I hop with Willaimette 14 gram FWh and 14 gram at 60. It is pretty nice and smooth easy drinker. I would like to make a smooth easy drinker that is say 7%...

Those that might notice I in general brew blondes and other low hop styles. I am just now playing with mild pale ales. I thought that I might try some warrior in a blond, a total of 7 gram in at 60. I am blown away at how clean and tasteless the bitter is. I am almost ready to dump it but it...

I wish to give a Big shout out for the people of Spike brewing And Jaded Brewing I ordered a 20 gallon brew pot from Spike and A Jaded hydra from Jaded. They both arrived in 7 days on the same truck in perfect condition. I know who I will recommend in the future. Thanks again! :mug::mug::mug:

I just bought a cellar craft merlot kit, I was wondering if buying a second pack of yeast it is 1118 would cause any problems. I know that doubling the yeast in beer is almost always a good thing but what about wine?:mug:

I have been using a yeast slurry of Bry 97 four or five generations I am now getting lower gravities by about 4 to 6 points. While I like the free alcohol and I don't taste any off flavors, but I have a Lead tongue. Is this a common occurrence and are their any potential pitfalls I should be...

I am trying to get a kegerater going. I brewed a baby wheat at 3.4%. It tasted nice and proper going in the keg but in 2 weeks of chasing co2 leaks and carbonation going up and down a couple of times a day it became what I believe was oxidized, sorta old cardboard and somewhat strong in...

I am thinking of adding sugar to a 6% blonde that I make. I am pondering what the effects are of adding it say three days into the fermentation. Will it cause off flavors besides drying it out some. As I read of the guys who make Large beers add sugar to up the alcohol and bring the final...

I hope this damned spammer gets a sour chili beer enema at about 110 degrees just so it is felt! Moderators can delete this at will!:mug:

I brewed a small dark mild a couple of weeks ago. the recipe was 3lbs maris otter 3 lbs Vienna one lb of 40 4 ounces of 120 and 2 ounces of pale chocolate. Yeast was BRY 97. The Bry 97 got to 50 hrs and no noticeable fermentation then I pitched Us-04 and fermentation started 16 hrs later...

5 LB Maris otter 5 LB Veinna 6 ounce Crystal 10 6 ounce of honey Malt 2 ounce of Maltodextrin...

My first all grain was a scottish 60 shilling kit from More beer. I was wanting a stronger beer so I made it a 4 gallon batch and then added a lb of dme light and the brew went ok for a beginner then I checked my original gravity it was 10.82 which was 20 + points more than I wanted., I am ok...

Hello I brewed a More beer extract kit Blonde 7lbs lme and 6 oz of honey malt and the kits 8 oz of 15 crystal. the beer is becoming a gusher and has a sweet flavor, not a sour. reminds me of a infected beer I had when I first started brewing. The brew shop says that the beer shouldn't be...

I am looking to do a corona clone from Austin home brew. The yeast suggested is SA 23, I can ferment at 53 ok but for how long do I need to keep it at that temp and is 3 week primary ok. when you bottle condition a lager does it need to stay cool and for how long. I have been doing ales so...

Hi please bear with my newbie question. I am considering washing and re pitching my yeast cake on new wort. What kind of bad or off flavors and problems can come from over pitching? I can see the cost is much cheaper to reuse the yeast and understand that I only need a pint or so for a 10.60...

Does anyone have a site or a Sticky of comparing yeast and their chararistics in regards to tempature and esters and general flavors. And what book should a beginner look to get to gain understanding in yeast for beer.:mug:

Hello I am making a cream ale for the wife and she wants me to add vanilla. I went to more beer and bought the beans Split them and have them soaking in a cheap vodka for 3 weeks. Do I add this to the beer after the blow off tube is not needed or do I wait longer I will typically bottle...

Why do some of the Irish ales require a 90 minute or more boil? I am tempted to try to loosely clone Ballast Points Piper Down but they say the do a 3 hour boil, Does the longer boil change the flavor of the grains and if so what are the general differences. If you are doing a 90 minute or...

I am on my 6th extract brew. My son says he can taste the fact that it is a extract. How do I minimize this flavor and what is it. I think I now have a handle on fermentation within 2 degrees with a cooler water bath Thanks to Yooper for the picture of hers. I am trying to stay with low...

I have some left over unopened packages of hops from more beer. Do these lose potency overtime and should I refrigerate them. :)

Well for the benefit of Newbies such as myself. My Second brew was Jim Rossis Honey pale Ale. Well I got distracted by wifes and Grandkids and I missed my OG It started at 1.061 and finished at 1.006 this was because I used a Extra 1/2 lb dlme and boiled probably a extra 20 + minutes. This...