Search results

I've made two darker beers recently, a English Mild and a Dry Stout that have both had a smokey off flavor. The only common grain used is Marris Otter as the base grain. Other than that I used roasted barley in the stout and pale chocolate in the mild. I used Wlp002 for the mild and wlp007 for...

I am planning to brew an Amber ale this weekend. The recipe i came up with is: 63% - 7lb Pilsner 27% - 3lb Maris Otter 6.6% - .75lb Crystal 40 1.4% - 2.5oz Pale Chocolate - 200L 1.4% - 2.5oz Brown Malt - 65L .5% - 1oz Chocolate malt - 350L .5oz Magnum - 60 Min .75oz Cascade - 10 min...

So i made an AG barley wine on 12/17/2011. It was 1.103 OG & 1.020 FG coming in at 11.2% using WLP001. I mashed at 151F. So two days ago I was walking around in my basemen when i noticed a puddle under my barley wine case (I bottled a case off of the keg to age). One of the bottles had...

Has anyone used WLP011 for an altbier? LHBS didn't have WLP036 (which I wanted), so I got WLP011 instead.

So heres my report: Ca-9 Mg-2 Na-10 Cl-9 S04-12 CaC03-22 So I plan on adding 2oz acidulated malt to the mash. Strike vol: 4 gal Sparge vol: 4.6 gal I plan on adding: 2.4g CaCl2 - strike 2.8g CaCl2 - sparge or boil What I estimate after adding salts: Mash pH: 5.55 Ca-52 Mg-2 Na-10 Cl-85...

Hello, Please take it easy on me. I have been reading a lot on this topic but still have questions i cant figure out, and no one i ask seems to know. So i cant say anything bad about my city tap water, i use it 100% and it always makes great beer. I would how ever love to learn to alter...

So please feel free to correct or add to anything i say. I have a few questions about No sparge mashing and partigyle brewing. I made this one topic because i feel No sparge Mashing is the first step in a Partigyle. Ive read the article by Mosher. So say i want to brew two - 5.25...

Ok so I followed the wiki on here to make slants. They have worked awesome so far. One problem tho, I usually make up 6 slants of each strain due to the fact that every time I culture up the slants at least one slant will build pressure under the media and actually push it up out of the slant...

Is this plug acceptable to use on a 240V 4 wire system? I know it states 120/208, but why couldn't I wire it up for 240 4 wire?

Can anyone explain this further? I read this but still don't understand the concept or reasoning behind its need/function. Thanks

Ok so i brew all grain. My preboil volume is 7 Gal and my post boil is 5.75 Gal. Ive figured out my evap rate to be 12% (or .84Gal/Hr) at those volumes. I always do a 90 Min boil. (7Gal*0.12)*1.5HR=1.26 Gal Boil Off volume over 90 minutes. My question: I want to brew a barleywine and i...

So if you add larger amounts of hops in longer intervals VS adding smaller amounts in shorter intervals, but the over all IBU's are the same, can you tell a difference? I understand the difference in flavor additions will affect hop flavor/aroma, but what about overall bitterness? i.e...

So I decided to try out a SS Scrubbie in my boil kettle. Ive read about these with good results. I slid it over the dip tube in the kettle (which goes to the side of my kettle). I brewed a amber ale this weekend with 1.5oz pellet hops. I whirlpooled as usual and went to drain into the fermenter...

So i tried my first "session" style beer which was an English Mild. It turned out fairly well, but it has an initial watery taste. It does have body, but that is not evident until its almost swallowed. My recipe: 7lb 2-row .5lb C-60 .5lb C-120 .5lb Pale Chocolate 1oz East Kent - 60...

Ok so I plan on brewing a bitter this Saturday. 6lb 2-row .5lb c-120 .25 special roast I have 2-oz of E.K. Golding pellet and 2-oz E.K. Golding whole hops (that I was greatfully given). My hop schedule was originally with pellets as follows: 1oz @ 60 min - 20 IBU .5oz @ 30 min - 8 IBU .5oz...

So I plan on brewing a marzen this weekend. I want to use lager yeast but the ferm chamber is currently outta commission. My ambient temp in my basement is ~64F. Using my old swamp cooler (20 gallon Rubbermaid container) I think I can get it down to 60F. Is that low enough to use WLP820 or...

I have made quite a few IPA's that have turned out pretty well. However i have not been able to get that smooth bitterness that i taste from the local microbreweries. I came across this article and I think it may have some truth. A quick search on here reveal's that several people have had...

There is a local brewery I bought a sampler case from. It had four kinds. IPA, Belgium, Pilsner, & amber ale. My question: it has a ingredients section and facts on the side of the bottle. The OG for the IPA is shown as 15.1 I'm guessing that is in Brix so its SG is really 1.060 (15.1 x 4 =...

So I built a grain mill per JakeCPUnut's YouTube video (https://www.homebrewtalk.com/f51/short-video-my-first-use-barley-crusher-grain-mill-233615/). It works great, such a time saver. My problem arose when I tried malt conditioning. First time worked great. I got a nice fluffy grind. Mostly...

I have been washing and saving yeast for a while now. I would like to start making slants now to save on fridge space and for longer term storage. I read the sticky on here and understand it pretty well. So my question: I see there is powdered agar & flaked agar. Any major difference for the...