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So I've used brun water countless times in the past. However, I feel like the estimated mash ph for this brown porter isn't making sense right now. Here is my grain bill. 10 lbs 5.0 oz Golden Promise (Simpsons) (2.0 SRM) Grain 1 81.3 % 1 lbs Pale Chocolate (225.0 SRM) Grain 2 7.9 % 12.0 oz...

Soooo I have a bag of briess flaked corn I'd like to cruise through and was thinking about doing an out there experiment. I was thinking about mashing with 100% flaked corn. I was going to use amylase enzyme as well. Would this be a possibility. Also, I've never done much with freeze...

So at the Founders cellar raid last year I had a one time beer they did called barrel aged honey stuff. Really one of the best dessert beers I've ever had. Very sweet so I can see how it would be off putting to some but I thought it was amazing. It was a light honey ale aged in bourbon oak...

Or any other requests from Michigan. Frootwood is the new backstage beer from founders. Cherry ale aged in maple syrup bourbon barrels. Would like some of the harder to find IPAs (Pliney, Heady, etc) or possibly stouts.

I brewed a stout that I want to mix with tart cherry juice concentrate. I was going to rack 2.5 gallons onto 8oz of juice. How long should this sit before it's ready to bottle?

Hey everyone. So for Christmas this year I wanna flare up my tried and true stout recipe. The base stout recipe for a 5G batch is as follows 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.8 % 1 lbs Oats, Flaked (1.0 SRM) Grain 2 6.2 % 14.0 oz Roasted Barley (300.0 SRM) Grain 3 5.4...

Brewing an Irish red today. First brew in months and I guess I'm rusty. Well realized I didn't use a campden tablet in my strike water but remembered to use it in my sparge water. How screwed am I. Can I add it crushed to the mash?

Made a pretty basic Irish Red recipe tonight that I'm planning on doing tomorrow? Just wondering if this will get me in the color range? I've never had luck getting a super red color. Thanks 9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 74.2 % 2 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2...

Got a couple 120 minutes for trade. Looking for Pliney or some east coast style IPAs (preferably Treehouse). Would be shipped from Michigan.

I've had my IPA fermenting for the past few weeks. Everything has looked fine however upon opening the fridge today I had weird white fuzzy mold all over the beer bottles and the carboy strap. It does not appear to be on the actual carboy. What is this and am I okay with my beer or is it ruined...

Brewing a NE IPA tomorrow with Denny's favorite. Made a starter yesterday and was planning on crashing it tonight. However with it not being a very high fluctuating yeast I'd almost just rather pitch the whole starter. It's a 1L starter in a 5.5 gallon batch. Any chance of imparting off flavors...

Doing my first hef tomorrow and am worried about not having a blow off tube. I don't have a tube that fits the head of my plastic carboy. However this is a 5 gallon batch in a 7 gallon carboy. Am I going to be okay?

Posted something about this in the yeast section but wasn't getting any answers. Making a 1.051 hef tomorrow and wanted the banana to come through more than clove without being a banana bomb. I was gonna pitch one packet without a starter and ferment around 66oF. However when I picked up yeast...

Just asking if this process sounds correct. Planning on doing a hef on Friday and wanted to do my first single decoction. For some reason I cannot get it completely straight in my head. Is this schedule correct? Mash in at protein rest Pull off decoction Heat to ~156oF Sit for 15...

Doing a 1.05 hefeweizen on Friday and was looking for a good amount of banana flavor. Using wyeast 3068. I was planning on fermenting at the lower end however I wanted to underpitch a bit. Looks like the recommended amount is 200 billion cells. Where should I aim to stress the yeast a bit...

Hey all. Currently trying to input my water into brun water for my upcoming hefeweizen brew day and am trying to figure out what I'm doing wrong. I usually always use the water primer thread for my brew days therefor I am starting off with 2% acid malt as well as 1tsp of CaCl per 5 gallons...

Hey all. Brewing a 65% Wheat 35% Pilsner Hefeweizen this upcoming weekend. Was just wondering if a 90 minute boil would be needed with this amount of pils. I did a 90 minute boil with my Helles but that had a lot more in it. Any advice is welcome! Thanks!

And also how do you move your water? I feel like since going all grain this has been the most difficult for me. I just measure out the water using the measurement lines in one of my first fermentation buckets I got when I started. However I feel like these aren't very accurate. Moving wise...

Recently brewed a stout I've done a few times. Scraped vanilla beans and soaked them in vodka since the day I brewed. Primary fermentation was done so I dumped them in yesterday after about 2.5 weeks. Was wondering if there's any benefit from them sitting on em for awhile. I pretty much made my...

Planning on doing a SMaSH pale ale this weekend with Golden Promise and El Dorado. Just wanted to get your guys input on a recipe I threw together today. Aiming for balanced APA leaning maybe more on the hoppy side. However I'm looking for more flavor/aroma profile with just bitterness to...