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This is a bit of a thread resurrection but wondering if anyone else has brewed this? experience? Any changes from the OP?

Ive been thinking about adding Chamomile to a brew...sounds like Belgian Wit style is the way to go. It seems like alot of people are adding them late boil or flameout....has anyone done any dry hopping with them? ...or I guess dry-chamomiling ...if so ..how much and how long and how did it go etc.

It makes sense that you wouldn't need to. I think all the chemistry that we are after is having when we heat the sugar and boil it until it changes the certain colour we are looking for. I think I will redo it again while i'm mashing. Thanks for all the help.

Ok that makes sense. The first go around I slowly dumped in all the listed water and took it off heat and realized it was way below 240 ....it was just liquid. Second time i only dumped in small amount of water while cooling until it hit 240 then took it off and cooled in water....it...

I'm an extreme newb with this but I need help! I tried to make this twice tonight with opposite fails. First I added the listed amount of water to cool to 240.....And poured it all in....Cooled too fast and was a liquid. So decided to try again. Second time added water slowly until it...

If its reached terminal gravity, which it likely has in 2 weeks and you are going to bottle it ...what is your rationale for leaving it in the primary for another week? Just curious. Sorry realized I only grabbed one quote. Prev brewer was 1.010 at 2 weeks primary and wanted to bottle.

Thanks LLBeanJ. Everyone seems to mention a pan. What about using a smaller surface area pot? To create less spattering. Or do you need the larger heated surface area of a pan?

These recipes look amazing! I have a couple newb questions, sorry if they were answered in the thread....I read through about a dozen pages. 1) This may be obvious but if I wanted half the amount of sugar would I half all the amounts of the water and DAP? I would go with YES just double...

https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-rogue-dead-guy-ale-clone/ I found this online. Seems fairly different then the above recipe given (which is what I brewed). The grain bill is diff here, 90 min boil with less hops, mash at a much lower temp...

I brewed the original AG method a couple weeks ago. Been fermenting at 60-62 . My question is how long did you guys primary fermenter this one? I tried to flip through...I seem to remember reading 4 weeks but can't find it. Secondary? Or straight to bottles?

Sorry I didn't want to read through 100 pages to find an answer but what is the premise for the honey? It just seems odd (as a new brewer) in an Irish Red. I saw a couple people use different kinds of sugar as substitutes. Are you just pouring honey into the kettle? This looks like an...

Huge thanks for making this template. Removing labels is not fun. This makes things very simple but gives nice presentation for gifts etc. I usually just put colour coded markings on my bottle caps for personal drinking but will give these a whirl for gift giving.

I'm a newer home brewer and I made this beer and it is amazing!!! It's probably one of the best nut browns i've ever had. It was so good even while doing gravity checks I made a second batch before the first was ready. This will likely be a regular for me.

I just started a yeast starter last night with WLP060 and DME. My guess is this is an infection...which sucks. Looking for opinions. This is 16 ish hours. I don't have a stir plate and I just give it a shake/swirl here and there. Boiled for ten mins with tin foil on top and cooled, aerate...

After pondering the info here and talking to my LHBS guy I started to think it probably was the thermometer. Last night tried to calibrate my thermometer. I bought a bayou classic brewing dial thermometer which is what I used exclusively for the brew without thinking it could be wrong. I also...

Thanks for the reply Jordan. So it sounds like many possibilities including too much crystal malt, yeast issue, thermometer issue. Is there anything I should be doing to try and get it going again? I've read some people add more yeast or some people with swirl, shake, or stir up the trub in...

Wow thanks for the quick replies! 10lb grain (5lb maris otter pale, 2.55lb vienna, 0.45lb Carafoam, 1lb crystal 30, 1lb crystal 70), BIAB, Strike temp 160 F, Mash temp 152 F and mashed for 90 minutes. It was my first time doing BIAB and so I opened the lid at 30 minutes to check the temp...

Hey HBT crew, This is actually my first post as I have been a reader/learner for quite some time but have always found my answers through reading/searching. I had been using kits up until now and just did my first BIAB all grain brew and seemed to have fallen short on hitting my target...