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The wort from my first runnings was amber red! :mad: I have no idea how that happened, the supposed grain bill was Pilsner, light Munich, and Carapils. Best I can figure is the wrong lid was put on the Pilsner malt container and it was really some kind of amber grain I was scooping? I don't...

I'm brewing a Rye PA and was trying to decide which of these two I want to ferment with? I've not used either one, so looking for some feedback from more experienced brewers out there. Recipe will most likely be about 63% 2 Row, 31% Rye malt, chinook, apollo, and possibly some citra hops...

You would think they would have made it a cream ale right? :P Site is SFW btw http://xhamster.com/promo/beer-is-cumming

I have a bunch of those hops and wanted to use them to make a porter, has anyone ever done that? I typically see english hops in porter recipes so was just trying to get some feedback before I start with anything. Thanks for any help

During active fermentation (days 1-7) both beers were held from 65-70, one in cool ambient temps, the other in a swamp cooler. After fermentation was completed it became very hot in the room that had my fermenters, like around 80-83 ambient. So my question is, should I be worried about any off...

This is for a 3 gallon batch as I only have a 3 gallon carboy to use at the moment. 8 lb Two Row or base malt of your choice. Maris Otter, Pearl, etc. 1 lb Rye Malt 1 lb Chocolate Malt .75 lb Flaked Oats toasted for 30 min @ 325F Mash @ 154-156 for 1 hour 1 oz Columbus hops @ 60 min 1 oz...

Is that a thing people do? Instead of washing and trying to clean the yeast can I just put the new beer on top of the old yeast cake that's still in the fermenter? There is obviously trub and stuff mixed from the previous batch but they are similar styles so not worried about flavors leaching...