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Made this a few weeks ago. 2.5 gallon batch, mostly wheat DME 3lbs , but added 1 lbs of 2-row and 0.5 lbs of flaked oats. BIAB , Steeped the oats and 2-row for 60minutes are 152 F. Removed grain, Brought to boil, added 3 lbs of the DME. Added 4 oz of dextrose OG 1062 Added 0.25 oz of...

Making a Vienna kveik beer - based on basic brewing porchtoberfest - 100% Vienna malt and hallertau m . With a kveik yeast. Got some “krispy kveik” that is supposed to ferment quite clean. Originally an isolate of 2 skare kveik yeasts. Never fermented this before- any thoughts on temperature...

Expected ABV is around 4 % - I will be adding about 0.7 lbs of DME likely and should get some residual sugars from the cherry . Also have a bit of dextrose if it’s going to be very light. Brewers friend indicated around 4% and they usually seem bang on from past experience

Hey team I am currently brewing a test batch of 2.5 gallons kettle sour 1.1 lbs 2 row 1.1 lbs wheat 4 oz honey malt that I mashed at 150 for 60 minutes, then heated up to 200 F and then chilled to 99 F. I then pitched a bottle of Bio Kidz raspberry gluten/dairy free. Which is 12.5 billion...

Congratulations! That looks great- quite an accomplishment for a first homebrew! Also major props for reviving a 10 year old thread, this thread to me epitomizes the homebrewing online community-just a bunch of folks looking to help each other out--will now have to brew my own and post it....

I like my beers around 2-2.5 volumes generally , so I would aim closer to 2 . I bottle so this is relatively easy to experiment with a few bottles add extra priming sugar . But to each their own !

Yes it is still made (by Heineken) and not at the original brewery which was sadly closed. There is a very cool book about the History of the Brewery that is available and even gives break downs of some of their early brews.

I haven’t used that yeast but their website says from one of the longest producing stout producers in Ireland - so I imagine like the wyeast 1084 it’s probably the Guinness yeast . Cool that @bierhaus15 has the actual yeast !

Very cool to see this post come back to life : after reading several blogs I attempted this beer I do small 4 gallon batches : 62% marris Otter 8% wheat 8% roasted barley 3.5% chocolate 11.5% caramel 30 7% dextrose 4.9% ABV Sorry for the weird percentages was using up some extra grains -...

I made a stout recently that has definitely been the best beer I have brewed. I read the Chris McKenzie https://brewublog.com/stout/. blog and listened to the basic brewing podcast where they discuss it and what he felt made the biggest differences. Tried to read a few blogs on cloning an Irish...

Centennial blond that has been fermenting for 1 week, glass carboy, used starsan on everything religiously . US-05 yeast . Noticed a few white spots, is this an infection or yeast rafts?

I did my first BIAB with a 6 gallon kettle last week . The preboil volume was 4 gallons , definitely keep a spray bottle on hand and a big spoon or whisk to keep the foam at bay early on in the boil . After that brief moment I was fine for the rest of the brew

Thanks for the assistance everyone ! Took a bottle out and chilled it and popped er open. The results : a totally mediocre beer. But really I look at this like a success - did I miss my final gravity and basically brew a 2.5 % session beer ? Yes yes I did . Can I taste the galaxy dry hops ? No...

Yeah pair this with an inkbird controller and you have pretty tight temperature control--I'm a mega newb at beer brewing but this seems to me the most straightforward and inexpensive method.

Got a fermwrap heater of amazon...

I hear ya regarding sanitation, we have been very careful - used star San at every step

Okay update : day 26 have checked on the beer and dry hopped with a 1oz galaxy hops . Gravity seems to have possibly come down one point in the last couple weeks . Will bottle in 3 days and then condition for 2 weeks . Tastes a bit tart, a bit apple-y but not horrendous — I’m hoping time...

It’s possible for sure , given the gravity change I figure i should give it time anyways .. I hope the flavour settles

Checked the gravity, seems to be 1.018 now, no it still tastes like green apples. Have adjusted the temperature up a bit now to 71 degrees as the heater seems to be moving things along. The Nottingham is apparently good to 72 so I'm going to hold it here and hope to god this acetaldehyde flavour...

Beer has been now up to 70 degrees since Saturday , the airlock is still bubbling — every 2-3 minutes , it’s been over 2 weeks !