Search results

I've got some leftover xmas money and birthday money sort of burning a hole in my pocket and I feel like upgrading stuff, but I don't think I can swing all the stuff I want and still afford ingredients (I need a new sack of 2Row ATM!). For that reason, I'm a bit stuck (pun intended) on what I...

I'm planning on brewing up a double batch of all-pils beer. Plan is a modest bittering addition, then when the boil is done I'll drain off half of it. This half will get lager yeast and ferment cold, lager, etc. The half remaining in the kettle should get a few ounces of hops, a couple pounds...

Let me know what the recipe below looks like. The thing I'm not sure about is the lack of any caramel malt. I could easily add some, some carapils, or some honey malt. Jamil's episode on the style says caramel malt is needed. I started with a dry stout I brewed a few months back where I really...

I'm thinking of brewing later this week and thought a witbier mixed up with some wintry spices might be nice. I have some Ardennes 3522 yeast on hand, and I'll probably use that. The closest thing I've found to this sort of recipe is clones of Sam Adams' White Christmas. I don't recall having...

I had this beer on a work trip to Grand Rapids and loved it! Here's what the website says: ABV: 10% IBUs: 20 Availability: May-Sep We love cocktails. Like, really love them. If you ask us, few are more refreshing than the tart and tangy margarita and our latest barrel-aged beer pays tribute to...

I'm still new at this, but I'm flummoxed. I ahve one beer pouring 3/4 foam and 1/4 flat beer. I've got a 3 tap setup with a tower. First pour is always a bit more foamy, but fine. Two lines are pouring very well. One is a belgian golden strong at 12 psi and the other is a stout at 7 psi. The...

I am in the mood for something hoppy, and I need it quick, and I've been interested in what I've read about these newly available yeasts. Hornindal should be here Wednesday, and I'm brewing Saturday. Plan is something like: 1.058 OG 150F mash 68% pils 20% wheat malt 5% carapils (may drop) 5%...

I've new to Kegging. I've kicked 2 kegs and my 3rd to 5th are on tap. The one beer I've Keg hopped is foaming way more than anything else, even at the same pressure. I used 3/4oz pellets in a bag. Do I maybe have some sort of clog somewhere? It's been super clear since a few weeks in the keg...

I need a winter warmer for an upcoming club competition, and I have a 34/70 yeast cake from which I'm about to rack a Munich Dunkel. I figured a Baltic Porter would be a nice beer to do do--not too strong that it'll need to age a ton, not too roasty, etc. Here's what I'm thinking: 75%...

I'm looking to brew something sorta inspired by an ordinary bitter, but not caring at all about being super traditional/authentic. I'll be using what' I've got on hand, and here's what I'm thinking about: OG: 1.035 IBU: 21 5 lbs....................Pale Malt (2 Row) US (2.0...

I brewed a session beer at 1.038, then pitched a Munich Dunkel on the yeast cake (1.052), and it's coming up to D-rest temps. I'll rack it pretty soon and I'm not wanting to waste the yeast. Here's some ideas of what I could do, but wanting to make sure I'm not missing anything. I like variety...

I've got a load of Munich from a small malter in North Dakota. I want to use it to make a Munich Dunkel, but it's only 6srm. I've been thinking to use maybe a lb of Pils to get some extra enzymes in there, 1/2 lb of carapils, and then try to get more color. I've got Carafa II and III...

I need to get some beer in the pipeline that will finish fast. I was going to brew a stout next, but I don't have it done yet and I think my keg just kicked last night. I was thinking about an ordinary bitter, so something like it--session strength, and a little hoppy. I also have some motueka...

I've currently got a fan rigged in my keggerator to one when the fridge unit comes on. It blows accross the coils from bottom up, hopefully helping to circulate the air in the chamber. I also rigged a switch so I could keep it always on when I want to be serving so the lines don't get warm and...

So I took the Sierra Nevada Stout clone, adjusted some ingredients based on what I have on hand, and also added a bit of flaked oats. I might lightly toast the oats before use. Any tips on this recipe? [I haven't messed too much with my equipment profile since I'm new to Beersmith. Some things...

I'm new to kegging. I have my first beer on the gas for a week. I've had samples here and there. It seems I need to pour off a bit of warm beer from my tower (despite insulation and copper pipe, etc. maybe I'll leave a fan on at all times). I've got a sour saison hooked up right now that I want...

I bought a mini-fridge, a wood TV stand (to prettify it), a dual body regulator, and a 3-tap tower (Stainless Intertap Flow Control). My plan is to install the fridge in the wood cabinet as an insulated extension, vent the exterior coils with a fan, and stick the tower on top so it passes muster...

From the posts I've been reading, collar is the cheaper way to go, but I've been seeing pre-assembled towers that cost less than the price of taps+shanks (are intertap shanks really $30 each on top of the taps?). It seems to be cheaper to get a three-tap tower, and it'll keep the handles farther...

In light of the upcoming 500th anniversary of the Reformation, I'd love to brew a beer at least inspired by the sort of beer Martin Luther would have enjoyed. What were Germans brewing at home (he loved his wife's beer) in 1517 and the decades following? Anyone have any links to German brewing...

I like this beer. I'd like to clone, but can't find a recipe. I can't even find it on their website. Any ideas?