Search results

So, I've been making pretty decent beer for a couple of years, but my IPAs and especially IIPAs have been missing that characteristic sharp hop bittering attack I wanted. Even my pale ales--still tasty beers--but lacking the exact hop character I was looking for. I tried a couple of things to...

I hadn't brewed since April of this year, and the beers I was drinking then haven't turned out so well: some high temp fermentation off-flavours in an ESB, a bad recipe Kölsch, and some grassy dry-hopped IPA had put me off my own damn homebrew. Then my son was born (which was awesome) and I was...

I finally dropped some coin on a new stainless-steel kettle after using a 6.5 gallon kettle for 6-gallon batches since I started doing all-grain a couple years ago. My new kettle is 53-quarts and much thicker/better quality than the old cheapo model. I'm taking it to my welder friend tomorrow...

Hi All, I'm brewing Pliny the Elder today using this recipe, but I didn't notice that the pre-boil volume was 8 gallons. So I've only calculated enough grain for about 6 gallons. I'm using: 11 lbs 2-row 8 oz Carapils 8 oz Crystal 40L 1 lb Dextrose I think I need at least 2 more pounds...

Here's the scenario: New homebrewer, someone who starts from nothing, but can invest 50$ every two brews or so (a simplification for the purposes of exposition). Assuming she starts with a carboy and a 20Q Brewpot (extract only, natch) how would you advise this new homebrewer to expand her...

Is it: Tweaked Recipe Quality of Water Quality of Malt Quality of Hops Mash Temperature Mash Conversion Efficiency Quality of Yeast Fermentation Temperature Sanitation Patience Other ________________ No points for saying all the above!

So, I'm fermenting a Kölsch right now with Wyeast 2565 Kölsch ale yeast between 57 F and 62 F, after about two weeks, I'm going to lager for a month or so. Charlie Papazian's recipe, which I am not using, suggests adding lager yeast to the secondary to facilitate a crisp finish. Has anyone tried...

Perhaps this post would be better framed if you pictured it delivered by a drunk (i.e. Me) who has just stumbled up to the bar, drained his half-full pint glass, slammed it down on the countertop, and after giving his lips a good wipe with his sleeve, eyes you deliberately, if a bit wobbly, and...

This is a public service announcement. Carboy handles are not load bearing. This message brought to you by six gallons of Oktoberfest Ale absorbed by a carpet and one (1) broken glass carboy. This is a public service announcement.

Hi! I'm trying to develop a recipe approximating Brasserie McAuslan's St. Ambroise Oatmeal Stout. While I did find some information indicating the brewery's ratios (50% 2 row, 15% each Roasted Barley and Chocolate Malt, 5% each Wheat Malt, Flaked Corn, Flaked Oats, Dark Crystal) I also read that...

Hi. I'm from Vancouver BC, a new convert to homebrew, and I've been perusing these pages for a while and thought I'd introduce myself. I lived in Scotland the past couple of years where I fell in love with cask ale, and before that, I lived in Montreal, where the local brew pub and...

Hi everyone. This is my first post, so be gentle. I'm a recent (fanatical) convert to homebrew and my obsession is slowly taking over my life. Sadly, I don't have the funds to purchase the necessary equipment (mainly real estate with room for a fermenting fridge or cold storage) but I'm...