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Have a gose recipe for my wife's birthday 4 lb wheat malt 3 lb pilsen malt 2 lb acid malt 1 oz hops WLP008 East coast yeast EDIT: left off coriander and sea salt. Is there a good dry yeast equivalent? With hot weather I won't be ordering liquid yeast anytime soon. Cheers

I washed some US-05 yeast from an excellent batch of pale ale I brewed back in October and had it stored in the fridge since then. I made a bit of wort to wake it with yesterday and 24 hours later it's only showing the faintest activity. I just got done brewing and chilling down my new batch...

I am trying my first cider today, just starting with Indian Summer store cider, adding pectic enzyme and yeast nutrient, along with Lavin EC-1118. My question is about headspace when this thing starts fermenting. I'm used to brewing beer where I have a good bit of headspace for the krausen...

I received an M&B as a gift recently and tried it out this weekend with so-so results. I brewed a simple pale ale using 10 lbs of Belgian pale malt. I started the mash with 3 gallons of water and 162F using the .3 gallons water per pound of malt reccy from Brewer's Edge. The mash was ok, I...

I received a Brewer's Edge Mash and Boil as a birthday gift from my wife this year. I haven't used it yet. My brewing history is extract -> 3 tier all grain outside 10 gallon brews -> BIAB glass cooktop 2-3 gallon brews (kitchen). I hit my numbers every time with BIAB. I am reading some...

Got a deal on some Munich LME from one of the big online homebrew stores; it comes in 4lb foil pouches, and it is listed as 50% Pilsen malt and 50% Munich. I bought it on a whim based on the price with no plan of what to make with it. I tried a simple brown ale with it and it turned out waay...

So after coming across this thread: https://www.homebrewtalk.com/forum/threads/us-05-at-75-degrees.247994/ it sounds like I don't have to tie up the space in the chest freezer I use as a fermenting chamber (at 62-65F) after the first 72 hours or so of a brew whereupon I can move it out of the...

(background info) I had to take apart my 20 year old Corona to thread a new hole in the wormscrew part that the handle attaches to. The original bolt that held the handle on sheared off. I used a tap to thread for a 7/16" grade 8 bolt. Worked great, but now had to disassemble everything to...

Have several leftover specialty grains, nothing left from the 50lb sack of 2-row. :-( 3 Gallon batch.. 1 lb light DME (had to use this to boost gravity) (17.1%) 2.25 lb Belgian Munich (39.1%) 1.25 lb American rye (21.7%) 1.25 lb White wheat (21.7%) Looking at a OG of 1060. Thoughts? I also...

From this thread: https://www.homebrewtalk.com/showthread.php?t=588183 I learned about the lager method on this page: http://brulosophy.com/methods/lager-method/ I haven't done this method or any lagering before to know the answer to this but how do I know when "Once you know you...

1) If I want to drink it in late October through November to early December, is it too late to brew this? 2) Can I get away with a BIAB for this without doing a decoction mash? I was going to use the AHA recipe here...

I go back & forth between brewing outside on a 3 tier system, a BIAB setup on a single Cajun Cooker, and trying to brew inside on my glasstop range. I say "try" because the range fan I have (this one) does a terrible job of removing steamy air coming from the brew kettle. What happens is...

I want to brew but have little space, time, ingredients, karma right now. I do have 6# pale malt, 2.5# dry extract (light), some crystal, plenty o'hops and yeast. I have to brew inside, so that limits me to a 22.5 qt pot on a stovetop. Therein, my idea is to BIAB-ish the 6# malt in 2.5...

Hello all, I sort of have the winemaking bug after some friends got into it recently. I have been homebrewing beer & cider since 1998(6?..can't remember). I know I got started brewing beer with an extract kit and it was pretty easy, and I recall, turned out pretty good. So I bought a...

I went to my local shop today where I have bought many times before. I wanted 6 pounds of Maris Otter and .5 pound of roasted barley. I only make 1/2 size batches - 2.5 gallons BIAB because it's just easier and I like to do it inside and that's the most I can make at one time. In any case...

I've got 4 of these economy faucets in my draft system: http://bit.ly/TcqNpB One of them recently started a nasty habit of leaking. I lost 1/2 keg worth of English pale ale (and it was good!) to one of these overnight..I hadn't been down to the basement in a couple of days and it had all...

I won't have time to get any more ingredients by this Saturday so what's a good quaffable recipe I can make with 5 pounds of Canadian 2 row? I don't have anything else except lots of corn sugar and a pound of flaked barley and honey. Tons of hops various kinds and S05, S04, Coopers yeast...

I currently have this dual gauge regulator that works wonderfully for my 4 keg set up over the past 2 years: http://www.northernbrewer.com/shop/review/product/list/id/300/category/41/ However, my 2 main beer styles are English bitters (low carbonation) and cream ales/American Pales that I...

Browsing some of the British brewing forums I see a lot of folks using electric boilers like these: http://www.hopandgrape.co.uk/public/detailv1.asp?itemcode=GAL20050848 Is there anything similar in the USA? Could one be modified to use over here? Cheers

I am trying to recall a brand of beer I had in Canada about 10 years ago that was a mass produced brand. The only thing I can remember about the beer is that it had what appeared to be the profile of a man on the label in white sort of like Washington on the quarter or Jefferson on a nickel...