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Finally brewed my ~13g attempt at GBH: Red Wheat - 50% Rahr Two Row (because I had it) - 41.5% Caravienne - 8.5% Mash @ 152-153F Amarillo (8.2% AA) 0.75oz @ first wort 0.75oz @ 60m 1.5oz @ 15m 3.85oz @ 5m 3.15oz @ 1m OG = 1.055 Split into two fermentations of ~ 6g each: Ferm A 1 smak pak...

I've searched extensively, but cannot find anything but anecdotal info on whether lagering under CO2 pressure (i.e. ~ 12psi or so.. sufficient to keep a corny sealed) is good, bad or indifferent. Anecdotally, several posters have said that they lager in the corny at the same time as...

I got busy and haven't yet brewed... so a bump on these questions. Regarding fruit (mango, in particular) I have previously brewed an IPA, my adaptation of Bell's Two Hearted (IBU ~ 67), with mango that came out fantastic. I put about 2.75# of fresh frozen mango in the primary at day 9...

Hopefully not too late for this. If your starter isn't yet active three days after making it, something's not right as it should be done by now. Apologies if I'm asking really silly questions for you, but: 1 - did you cool the starter wort before pitching your smack pack? 2 - did you warm the...

hottpeper, OK - so I haven't gone too crazy with this one (yet...). I went w/your recommendation and hopped with Perle and Hallertauer, targeting about 40 IBU. It's ticking away on day 4 in my lagerator at 50F; I'm hoping it drops to ~ 1.030 by the end of the week so I can get it up to room...

Thanks hottpeper. Perhaps I should have provided a little more on the specialty grains: I am planning to have about 3% each crystal 40 and pale chocolate, and 2% each roasted barley and carafa II. So a mild degree of roast (like most schwarzbiers), that I thought might do well with the typical...

I'm making what I'll call an Imperial Schwarzbier variant and am seeking thoughts on how to hop it. Grain will be ~ 50% US 2row, 40% pilsner and the remaining 10% dark specialties that range from crystal 40 to carafe special II. Bohemian lager yeast @ 50F. Pretty strong with a target 7.5%...

Three Floyds reports Gumballhead as 35 IBU and 5.6%ABV. Have you guys with ~27 IBU recipes noted much difference in bitterness or aroma? I'm going to brew 10 gallons in the next few weeks, and put half on mango in a secondary.... anyone else have experience fruiting up a gumballhead?

Anyone made this yet? I plan to do so in next month. Thinking to do as VonRunkel suggests: 16oz Grade B syrup and a cup of light caramelized brown sugar (probably when primary is close to done), and if still not enough maple character, priming with more syrup to bottle. I had a brown...

A welcome bump. Haven't brewed one, but am researching it and will brew it in next month. Inspired to do so after having a few pints of Ballast Point's Winter San Salvador last spring - a delicious beer. Ultimately I'd like clone that lager, but figured I'm probably safer starting off...

Thanks for the feedback, Buckswope. I've got two 5g pails of this, one of which has some cherry puree in it. Both will get some chocolate, and the non-cherry is going to get some hot chilis. So, while they're a bit sweeter than I'd prefer, they are going to get bottled and savored as...

All grain here. Mash was 153 - though as I'd noted, I think I had some hot spots in my mash. Ths was a 37# grain bill in my keggle system, so it takes me a while to mash in and stirring gets difficult, especially as I get to the final 3-4# and try to prevent a "mashover". I suspect these...

I get how to calculate attenuation, but I'm not really sure I understand it. If I have a wort that I want to dry out past intial FG, can I just keep pitching fresh yeast to get multiple fermenations of say 73% (wyeast website mean attenuation = 73% for Irsh ale yeast) attenuation rate? This...

Thanks for the quick reply - original strain sitting in bottles now is WLP001. In prep for the original brew, I'd stepped up a vial of this over two or three expansions to a little over a 1/2 gallon of starter, crashed it and pitched the yeast slurry. It moved through fermentation quite quickly...

Brewed my first barley wine the end of April 2012 (recipe derived from Old Foghorn and Alaskan's Pilot Series). OG: 1.113. Racked to secondary (after about a month in primary) at FG: 1.026 (just under 12% ABV), dry hopped and held at 45 degrees for three months, and subsequently added wood...

Never bumped a year old post - but it IS a barleywine... what did you go with and how did it turn out? I've got 5g of barleywine cool conditioning for about 2 months now, am going to oak age all or part using spirals, and appreciate thoughts on what oak to use (American or French, and toast...

Been AG for a little over two years, using a 10g keg-based system. With the exeption of one of about nine brew sessions to date, my fermentations have always been torturously slow, and generally finish a little higher than I'd like (~ 0.005 too high). After brewing my first parti-gyle...

Planning my first barley wine brew (OG to be ~ 1.105) in a week, and have already started my starter... but have a few questions on DME concentration in starter and on stepping up starters. A) Everything I've read says for starters, use DME prepared at gravity of 1.030 - 1.040. My novice...

Have searched but not found - anyone find a recipe for this tasty brew from Alaskan's Pilot Series?

I've only used cacao nibs, but have had commercial beers made with cocoa powder and, IMO, the nibs provide a much richer, dark chocolate flavor that seems better blended with the flavor from dark grains in the bill. May be psychological, but the beer brewed w/cocoa powder seemed, well, powdery...