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Hi all! Was looking to see which of these 2 you would lean towards(obviously it's personal preference)... Both are 5.5Gal, 60 min 152F mash w/ batch sparge, 60 min boil. Recipe 1 Est Original Gravity: 1.072 SG Est Final Gravity: 1.013 SG Estimated Alcohol by Vol: 7.8 % Bitterness...

Hi, Second cider batch ever, 5 gallon. Lost count of beer brews though. Sanitized everything. 5 crushed Camden tablets for 24 hrs. Champagne yeast. Saw activity last night already. I've seen these bubbles on the milk the funk FB group and pretty sure I'm not supposed to have this. Thoughts?

Did some research and can't find a recipe. From the website: Hopcellerator IPA Citra, Simcoe, Cascade, and Amarillo hops. With a hopped-up flavor and lots of citrus zest, tropical, and pine floral notes. Thoughts???

How much yeast can be lost in the blow off before it's too much for bottle carbonating? Milk stout. 6 gallons. 1.060 OG 1 pack of rehydrated US-05. 3 days into fermentation. Gallon jug container. Thanks....

Hi all! First time sour for me but not my first brew, by far. Let me start off by saying: This post is NOT meant to enter into discussions of whether or not it's a "true" Lambic blah, blah, blah or "why take the time to make a sour just to back sweeten it" blah, blah, blah... or "don't expect...

So this is my first PM and I decided to try a pilsner. I have a refrigerator controlled by an STC-1000 and I'm using a Thermowell. Not knowing what it "should/could" taste like... Here's what I detected: 8/22/15 SG = 1.015 hydro. Ferm chamber changed to 17C(62.6F) for diacetyl rest...

Hi all, I searched and, unless I'm missed it, can't seem to find an ingredient profile for rolled oats in Beersmith2. I've read they should be boiled in 2x the water the instructions on the container call for, before mash. As for potential.. that is 1lb of grain in 1 gal of water? So...

Hi, I,ve decided to try this recipe, the extract, but changed the grain bill a bit. http://byo.com/mead/item/3030-pilsner-urquell-clone My grain bill: 4 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 46.8 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 5.8 % 8.0 oz Vienna...

Hi All, I have decided to try out this recipe: https://byo.com/stories/issue/item/3030-pilsner-urquell-clone It will be the (5 gallons/19 L, extract with grains) recipe. The Laaglander replacement brand has yet TBD. I noticed that the instructions say to ferment at 70F... that goes...

Sooo.... Some family wanted me to show them how to brew. I decided to use a kit, instead of using one of my recipes or one from beersmith, so they could use one if they wanted to try themselves. I was hesitant to by one because of the age the kit could be. Aaaand my fears were confirmed. I...

Hello All, So I've read quite a few posts here and other forums about this subject. I understand that a lower SG during the first hop addition makes for more hop utilization. Lower SG = more bitter = less hops needed, higher SG = less bitter = more hops needed. I also understand that there...

Hello All, This will be my first attempt at an IPA. I've decided to experiment with El Dorado Hops. I only have 3 oz so I'm using the 1 oz of Mosaic I have for bittering. I will be doing a 2 stage fermentation, dry hopping in the secondary. It will be bottle conditioned. Any thoughts...

Hello all, I brewed a Brew-Ha-Ha variation Sunday. Sunday night I had to use the freezer side of my fermentation chamber to temporarily store some beef. Monday morning I saw the primary temp was 52 f. The Nottingham Ale yeast did start and has a healthy head as of today. I got the meat out today...

Hello all. Yesterday I brewed the above recipe, to the "t", from the Beersmith 2 software. Estimated SG was supposed to be around 1.051 with a FG of 1.015.... At 65* we got 1.095! The yeast is Nottingham Ale Yeast, 2 packets pitched dry at 65* wort temp. Fermentation has taken off nicely and...

Hello all! My 3rd brew! I made a fermentation chamber using a thermoelectric wine cooler. While it cooled down to 45* itself, it seems to be holding the chamber temp at around 66*. The controller is showing high because i opened the door to take a picture. The carboy thermometer shows 70*-72*...

Hi All, So this is my second batch I have going. The "German Style Dark" True Brew kit seemed to go well. This batch is a "Pale Ale - All Malt" True Brew kit. After racking to the secondary I noticed a greenish tint throughout the beer. Kind of looks like suspended air bubbles also. I am...

Hello, I'm prepping to make a Bavarian Dark Lager. The original recipe calls out Wyeast #2308 but I cant get it soon enough. I have 2 types of yeast on hand: Saflager S-23 & W-34/70. I've read that W-34/70 seems to be the preferred yeast between the 2 as the S-23 has been said to leave a...

Hello all! I started a True Brew German Dark kit fermenting 8/29. The instructions say it "can" be primed and bottled a week after beginning fermentation(it was bubbling away after 12 hours). I have read many forums on racking beer to a secondary. Pros mixed with cons and personal preference...

Hello all! I will be updating this as it moves along. Please make comments or ask questions!! The apples were grabbed off the ground from my neighbors tree. We cored and juiced them and got about 6 gallons. Added 6 crushed campden tablets, stired and let it sit for 24 hours.

Hello all! New member here. I want to juice the apples from my 2 trees. I harvest them as they fall. I have 2 five gallon buckets and 1 carboy. I have a 5 gallon bucket of apples but would like to make a large batch of cider, say five gallons worth. Here's my question: Can I juice what I have...