Search results

This is (was?) a sour mashed oatmeal stout which I added 5 small cans of Oregon cherries to after primary. I planned on bottling this weekend, but unfortunately sometime during the last two weeks while I was gone on military training my Big Mouth Bubbler airlock (stupid design!) went dry and I...

This is (was?) a sour mashed oatmeal stout which I added 5 small cans of Oregon cherries to after primary. I planned on bottling this weekend, but unfortunately sometime during the last two weeks while I was gone on military training my Big Mouth Bubbler airlock (stupid design!) went dry and I...

I'm planning on doing a sour mash based on the THE IMPATIENT MAN'S LAMBIC-ISH FRAMBOISE, found at http://www.brewboard.com/index.php?showtopic=29637&st=0 My intent is to create something kind of like Lindemans Framboise (the one beer my wife will actually drink) except I don't want to wait a...

I'm planning on doing a sour mash based on the THE IMPATIENT MAN'S LAMBIC-ISH FRAMBOISE, found at http://www.brewboard.com/index.php?showtopic=29637&st=0 My intent is to create something kind of like Lindemans Framboise (the one beer my wife will actually drink) except I don't want to wait a...

Today I was planning on brewing a saison but my Wyeast 3711 FR Saison froze in the refrigerator! I smacked the activator just to check and see if it was still good last night and absolutely nothing has happened so I'm pretty sure the freezing killed it. I went to the LHBS today to buy a new...

I have an IPA that tastes like solvent. It was brewed back and the end of December and I had some efficiency issues and didn't get near my planned SG so I added two pounds of brown sugar to the boil (stupid I know). Ever since I bottled it I have been trying about one a week in the hope that...

I'm brewing an ESB tomorrow, roughly inspired by Red Hook. My recipe calls for 0.5 pound of C 120 but neither of my LHBS's had any. I found and bought a pound of Dingemans Special B malt which has a lovibond of 118. There's not much of a description on the packaging other than "Heavy caramel...

I hope these pictures show up! I'm looking for some good opinions about the crush I'm using today. I have the BC set to where I can see through it but I can't fit any part of a credit card through it, I don't have the tools to actually measure the gap. I conditioned the grain with a spray...

I'm brewing a brown ale with an SG around 1.060 on Friday. I'm using an old pack of Windsor, I'm not sure exactly how old it is, I got it at least 6 months ago and it is in the old packaging but it doesn't actually expire until November of this year. I have some light DME on hand, is it worth...

I'm brewing an amber this weekend, here's what I'm thinking of doing... Any thoughts?? I am open to suggestions and willing to make changes. Original Gravity: 1.049 Final Gravity: 1.014 ABV: 4.59% IBU: 31.47 SRM: 13.21 Fermentables Amount Fermentable PPG °L Bill % 9.5 lb...

My LHBS doesn't sell Victory and I don't want to place an order online when I only need a pound, so I'm planning on toasting 0.5lb of 2-Row in oven for 15 mins @ 300° (I think I read something about this on one of Yooper's posts). My questions are will this work? and do I need to let it age for...

Tomorrow I am brewing up a simple all-grain batch and I'm thinking I might be able to get SWMBO to part with one of her bags of wild rice. The dry weight of the rice is just a little under a pound, there are cooking directions on the package but I have no idea how much it will weigh after...

I’m hoping to brew a fairly crisp, neutral and dry ale or lager with a very simple grain bill (a whole lotta 2 row and some crystal). My choices for yeast are US-05, Saflager S-23 or US-04. I think this is really a question of which yeast would work best given my temperature control options...

I’m hoping to brew a fairly crisp, neutral and dry ale or lager with a very simple grain bill (a whole lotta 2 row and some crystal). My choices for yeast are US-05, Saflager S-23 or US-04. I think this is really a question of which yeast would work best given my temperature control options...

I can't figure this one out, here's what I did: 8 lbs 2 Row 1 lb Crystal 10 1 lb Carapils All grains where milled by myself at my LHBS, they weren't exactly flour but the crush was pretty fine, each kernel was broken into at least three pieces. Mashed 60 mins in 5 gallon rubbermaid with...

Couldn't help myself, it smelled so good! Am I going to die?? :fro:

How much is too much?? I made an Irish Red with about 2oz. and it was one of my favorite beers ever. Then I made two more batches (one was a PM, the other was all-grain), and I'm doing the best I can not to dump them out. They both have a sickening nutty flavor that comes through at the end...

I just brewed my third all-grain batch last Friday and I have some serious questions about efficiency! The recipe is as follows: 11lbs – 2-row 0.5lb – Crystal 20 0.5lb – Crystal 60 1lb – Carapils(dextrin) 1oz – Centennial (8.7AA) @ 60 mins 1oz – Centennial (8.7AA) @ 15 mins 1oz –...

5 gals. of a Centennial IPA cooling in my sink right now, neighbor kids say the apartment smells like Cat Piss, I'm digging it! Thoughts?? :D

Today at my LHBS they didn't have any caramel 40, I needed a pound so I mixed half a pound of caramel 20 with another half a pound of caramel 60 (since they average out to be 40). Will this give me the results I'm looking for? Also, is there a general rule about mixing caramel/crystal malts to...