Search results

I started an International Amber Lager yesterday using the slurry of WLP940 Mexican Lager yeast from a previous batch. I was planning on fermenting at 66 degrees for a warm fermented lager attempt. Not my best idea. I woke up this morning, and the wort was bubbling and churning like you'd...

I want to do a lager, fermented at ale temperatures. Ideally, a 5.5 gallon batch. Probably 5.3% ABV. No starter. No rehydration of the 34/70 yeast. I've read a few different views on this, but most threads seem to be several years old. What is the current opinion on this? Can I dry pitch a...

I have looked all over and cannot find a clone recipe for Abita Amber (all grain) and I'm hoping someone has figured out a recipe that comes close. Anyone?

I am looking at both of these systems. My question is: assuming a basic 60 minute mash and 60 minute boil, how long is your average brew day from start to finish. From watching endless Youtube videos, it seems like a fairly easy process to use both systems without too much babysitting, is this...

Trying to make my first batch of apple cider. Clean and sanitized fermentor. Pitched S04 yeast directly onto my apple juice. I did not add anything else. Today is day 3 and the fermentor smells like sulphur. Did some research on here and it seems I needed to add yeast nutrient. I just added...

Just tried making my first batch of no chill beer. Once it was cool, I transferred from the cube to the fermentor by free-pouring into the fermentor using a large plastic funnel in order to oxygenate. I had seen this done on Youtube, and it seems like a good idea. It is, however, very messy...

Hello All! I am brewing a beer today with leftover ingredients: 50 % American 2 row 25 % Vienna malt 25% Red Wheat 2 or 3 ounces Cascade hops Nottingham yeast What category would this fall under? Blonde? Wheat? Pale Ale? Just curious what to call it, thanks.

Hi guys! I bought a Mega Pot 1.2 from Northern Brewer (before InBev) and inside the bulkhead is an o-ring to help secure the dip tube in place. I guess while cleaning, I lost that o-ring. I called Northern Brewer, and they don't sell replacement o-rings for inside the bulkhead. Perfect...

I was wondering if anyone is using the Grainfather (or Robobrew) for BIAB. I would like to be able to brew inside, but I love the ease and predictability of BIAB and not sparging. I realize there are other ways to BIAB indoors, but I am specifically interested in the possibility of using a...

I brewed an all grain hefeweizen 3 weeks ago today. I kegged and carbonated the batch two days ago. It was fermented with Weihenstephan 3068. I tasted it today. I am still getting a sulphur smell from the beer like it was a lager. Taste is okay, not really banana but mild clove for sure...

I am trying to fill up my pipeline for fall. I brewed a hefeweizen 3 days ago and it is actively fermenting now, at 66 degrees. I would like to brew a pale ale today. My problem is that if I brew again today, I would have to cool down the pale ale in the fermenter to get it down...

A good Canadian Ale I can't get in the U.S. I've searched google, this site and many others. I can't seem to find a recipe that is close... Does anybody have a clone recipe for this Traditional Brown Ale they are happy with?

Williams Brewing has the Robobrew for sale on it's website. It looks the same as the Grainfather, only the cost is half, at 500 dollars. It will be very interesting to see how this affects the price and sales volume of The Grainfather...

I bought this fermentor along with 1/2 ID hose and butterfly clamp. I used it on a 5 gallon batch of beer. Today I tried to transfer to a keg, using the spigot, along withe hose I ordered. Unmitigated disaster. First, after pulling it out of the freezer, I noted some mold under the...

I ferment all my beers in a temperature controlled freezer at around 62-65 degrees. My freezer can hold 2 fermentors at one time. I would like to have a couple more batches aging, after fermentation is over, in a room in my house. I live in Texas,and I turn the air conditioning up during the...

Lakewood Brewery in Garland Texas makes an Imperial Milk Stout they call "Sin Mint". It has a very good finishing taste of chocolate mint. It is also very expensive to buy in the store. Anyone have any ideas of what, and how much to add (just a good starting point, I realize I would have...

When people list the temperature of the fermentation, is everyone referring to the temperature of the chamber itself, or the temperature of the wort? The temperature of the wort can be 3-5 degrees higher(during active fermentation) than the temperature of the chamber, so this is important...

I love pale ale. Unashamedly. I don't care if it's English style or American style. I love them both. I'm looking to brew a pale ale that isn't from a kit. Not excessively hoppy, as I would like it to be appealing to more people than just me, but not mild and boring either. A pale...

I've looked through the force carbonation threads and have seen my question asked twice, but have not seen anyone answer the question. If I want to force carbonate my beer without over carbonating, can I cool the beer, set my pressure to 10-12 pounds pressure, shake until I don't hear any...

I am new to kegging, and need some advice on cleaning techniques. When my first keg kicked, I washed everything,using oxyclean, rinsed with water and finally with star san. I cleaned the lines by running all of these fluids through them, but did not take apart the lines or the keg posts or...