Search results

I have a Sanke Keg that I'd like to use to start a single vessel Solera. However, we're planning on moving sometime in the next 4-6 months. I'd really like to get the solera started now, especially because it would be cool to be able to pull from it shortly moving into the new place. However...

I brewed a partigyle a while back. The small beer was bottled at three Weeks and tastes fine. The bigger beer bulk aged in a carboy for two months. I bottled it today. There was no sign of an infection but there was a bad after taste. I thought it tasted kind of like dirt, the wife thought it...

I've done a couple partigyle's now, and love being able to get two batches done at once. I've been wanting to make some good session beers, and figure a partigyle would be a great way to accomplish this. My question: I know it would be difficult to calculate IBU's, but would there be any...

I've been brewing for a little over a year now. Mostly brewing other people's recipes. My goal for the next year is to start formulating my own recipes. Part of doing this will be learning how each aspect of the beer effects the final product. So I'm thinking I want to do a SMaSH split batch...

So I'm getting ready to bottle my first attempt at an english barleywine. It's been bulk aging for about three months. When I bottle, will I need to add some fresh yeast to make sure it will carbonate? Will this affect the flavor? I have some nottingham laying around that I could use. I also...

I was making an attempt at my first wheat beer today. I'm not sure what happened but I only got about 45% efficiency and am now stuck with a beer with an OG of 1.028... I have a couple pounds of gold DME... can I boil some to and add to raise the gravity? How much will this affect the final...

So a couple weeks ago I brewed my first attempt at a hopburst IPA. Essentially I did two ounces each of cascade, centennial and chinook over the last 25 minutes of the boil. Should I dry hop before bottling? I would love to hear from people who have hopbursted with and without dry hopping.

So a couple weeks ago I brewed my first attempt at a hopburst IPA. Essentially I did two ounces each of cascade, centennial and chinook over the last 25 minutes of the boil. Should I dry hop before bottling? I would love to hear from people who have hopbursted with and without dry hopping.

So I am planning on doing an English Barleywine/IPA partigyle on Friday. I just want to double check here to make sure all my numbers look OK I'll be mashing 30 pounds of British Pale Malt at 149 degrees. I'm expecting 5 gallons of 1.103 Barleywine and 5 gallons of 1.068 IPA which I will cap...

I'm working on a barleywine/pale ale that I'll be brewing in April. What percent of sugar is acceptable for an English barleywine? According to my calculations, due to equipment restrictions, 12% of my grain bill would be sugar in order to get the gravities I was hoping for.

I'm planning doing a partigyle in April for my birthday. Is it possible/advisable to split a smack pack and make two starters from it?

Haven't had to ask a newb question for a while but... I was boiled my wort for a good 15 minutes and went in side. I came back with 45 minutes into the boil and realized that for some reason it was no longer boiling. I brought the flame back to full and got it back to a boil. I'm not sure how...

So I just discovered hopsdirect.com and their ridiculously low bulk prices. I was wondering how many of you just pick one or two bittering hops and use them for all your beers? I figure the bittering hop doesn't effect the flavor too much (am I wrong?) and I should be able to use the same hop...

Thanks to Santa Claus, I will be brewing my first all-grain batch on Friday. I wasn't planning on dealing with the chemistry of my water at all because I don't understand it much and there will be enough new stuff going on as is. However, I live in Seattle, and from what I've gathered, we have...

MOD EDIT: threads merged I got a mash tun and an immersion chiller:rockin: What did y'all get?

I will be bottling a batch of an English IPA tomorrow. I was planning on washing and re-using my yeast for the first time. My next batch I brew will be an American stout. London Ale III wouldn't necessarily be to style, but would it work well?

So I put together my first batch of apfelwein a couple weeks ago, I put it away and forgot about it. Today I noticed that the level of liquid was below the fill line. When I filled it back up, it started bubbling away again. What's the deal?

I'm looking to get me a turkey fryer. This looks like a good deal: http://www.homedepot.com/h_d1/N-5yc1vZ1xh8/R-202038907/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053 Does anyone have this? My concern is that if I choose to get a bigger kettle in the future, it won't fit on the...

This showed up about a day after racking to secondary. I'm trying to just relax but I would like some confirmation. Please tell me this is yeast, or CO2 or something other than mold. Sorry for the horrid picture quality, I could take a better picture later if neccessary.

So my first ever batch has been in the primary for four days now. I opened it up and took a sample to check the gravity. It is supposed to be a stout, but the color is a medium brown, nowhere near what I was expecting. I forgot to have the LHBS crush my grains for me so I did it at home with a...