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I don’t have any DME on hand. Could i make a lager starter for my white labs 833 using corn sugar (which i have plenty of)?
If so, how would i make a lager starter? What temp should i ferment at? How big of a starter do i need for a 5 gallon bock?
Posted: by sierra11b (22 hours ago)
I am making ‘chocolate jitters’ tomorrow on the solstice (another solstice stout)
the directions call for melting the choc in a double boiler before adding it to the boiling wort.
what is the point of doing this, short of making sure it doesn’t sink and scorch on the bottom?
The GBS is still alive and kicking. This is the first of four shows that I am pushing out into the wild in the next couple of days. Mikey brought three New Glarus beers for us to try. They were Spotted Cow, Uff-da Bock and Coffee Stout. Bob, being the bonus […]
Topic says it all. I’m finally going to order an extract kit. I bought a sixer of various different beer styles I’ve either never had or hadn’t had in a while, and this one came out on top (barely beat out an oatmeal stout). Just need to know which type of Hefeweizen to order.
Quick question…
Is Fuggle a good sub for Styrian Goldings in a Dubble?
I have a dual guage regulator and just finished force carbing 2 different beers this morning. When I went to dial back down the pressure from the Belgian Wit keg, I had beer flow back out of the regulator. 
It was on 30 psi pressure for 36 hours, and I tried to dial the pressure down to around 8 psi. I have force-carbed all of my beers since I started kegging about 7 months ago (roughly 15-20 different kegs) with no other problems. The pressure has been just about right each other time. But I couldn’t dial the pressure down anymore without having beer come out of it, so I just turned the pressure off that line.
Does this mean the Belgian Wit is over-carbed?
Do I need to clean the air lines (use what)?
Will this damage the regulator (do I clean it somehow)?
Any advice would be much appreciated.
We tried cloning Zum Uerige a few months ago. Well it is finally ready and it has an off - coffee like flavor. Without starting annother long discussion on the Alt style (Alt discussion) I am looking for some comments on the recipe so we can improve. I think there may be too much Munich. My brew partner formulated this.
5 gal batch
Grains:
8 lbs Munich
0.19 lbs Carafa
2lbs Caramel Pils
Mash:
156F for 45min
Hops:
2.25 oz Spalt - FWH
Boil 60 min
Yeast:
WLP029 (Wyeast 1007 was not available)
Ferment @ 60F
Lager @ 45F for 3 wks
Please help me determine where this coffee flavor is comming from.
Thanks
Brewed my first batch. It is a American IPA from Homebrewer’s Outpost. Initial gravity = 1.065 @ 73 F = 1.067. Some observations:
1) Wax in thermometer melted when on its side in boiling water.
2) Star San created LOTS of foam in carboy and in 5 gallon bucket in which I dipped/soaked equipment. Is it alright to have the foam? Will it make beer taste soapy? I rinsed some soap out of carboy - hope it didn’t add bacteria from tap water.
3) Rocked carboy with yeast - had stopper with hole in it. Is this bad (i.e., let bacteria via air get in)? SHould I put saran rap over hole?
4) Do I do a hydometer reading before yeast? Book by Dogfish owner (Extreme Brewing) said to do reading before yeast and aim for 1.072 (add H2O or maple syrup to get correct). This seems that this would be a pain. I added yeast, rocked, then took reading.
5) Wine Thief leaked.
6) I have a fermentation lock that looks like a “S”. It came with a red cap and the directions save that this is a dust stopper and I should leave it on. Can CO2 get out if I leave on? Also, sanitizer went out of the right chamber completely to the left chamber - hope alright.
7) Soaked everything in B-Brite (as first time using equipment). Then I used Star San.
I had a blast. It took me 3 hours w/o clean-up but I was very careful with everything. Thanks for reading.
I posted earlier this week about wanting to do another Barley Wine, so here it is. Have at it.
Heathens Gate Barley Wine
A ProMash Recipe Report
BJCP Style and Style Guidelines
——————————-
19-C Strong Ale, American Barleywine
Min OG: 1.080 Max OG: 1.144
Min IBU: 50 Max IBU: 100
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond
Recipe Specifics
—————-
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.50
Anticipated OG: 1.126 Plato: 29.32
Anticipated SRM: 18.0
Anticipated IBU: 37.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
—————-
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.107 SG 25.30 Plato
Formulas Used
————-
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
—————————————————————————–
28.6 5.00 lbs. Munich Malt(light) America 1.033 10
11.4 2.00 lbs. Pale Malt(2-row) America 1.036 2
8.6 1.50 lbs. Crystal 60L America 1.034 60
51.4 9.00 lbs. Muntons DME - Light England 1.046 5
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
—————————————————————————–
0.50 oz. Northern Brewer Pellet 7.10 12.7 60 min.
1.00 oz. Challenger Pellet 6.10 19.5 45 min.
1.00 oz. Cascade Pellet 5.75 5.5 15 min.
Extras
Amount Name Type Time
————————————————————————–
2.00 Lbs Brown Sugar Other 5 Min.(boil)
Yeast
—–
White Labs WLP005 British Ale
Mash Schedule
————-
Mash Type: Single Step
Grain Lbs: 8.50
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.88 - Before Additional Infusions
Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 150 Time: 60
Sparge Temp : 175 Time: 20
Total Mash Volume Gal: 4.68 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Hi folks! I figured as my first post I’d share my standard house stout. I truly love simple stouts without crazy grain bills or weird hop additions. I like it full, black and creamy. Here’s the one I keep on tap always at my house:
Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
NOTES: Absolutely delcious. The new house stout around here. It is smooth, creamy, malty and a nice hit of chocolate. The Roasted is barely noticable through the intense cream. The aroma is powerful and malty. Perfect bitterness. This beer is great!
Posted: by HBang (24 hours ago)
Posted: by profwitty (24 hours ago)
Posted: by akahn (2 hours ago)
The following list of beer styles i have never tried before. They will be brew but i want you to choose for me which one will be more sastifactory and surprising. I have heard great things about them and this is the reason why i will be brewing them.
Please list them as
1.
2.
3.
(1) been the first brew of course.
Choices: Irish Red, English Brown Ale, American Wheat, or Munich Dunkel.
Like always thank you so much for your comments!
I am currently out of Munich. I posted a request on the LBG forum and got rersponses for a Munich 60. Is 60L the typical rating for Munich or does it vary as in crystal??
Posted: by Cfahooligan (9 hours ago)
I don’t make that many IPAs’. Most of my beers a malt-oriented but once a year or so I get a craving for IPA. On the theory of why reinvent the wheel, I always use the grain bill from CJ’s Rising Sun JPA and play with the hops. Well this year’s batch is in the keg and it’s not great. Too sweet. Every other time I’ve used the Wy1026, but that is no longer meant to be. So this time I tried the S-04 which is my typical English yeast.
Thing is, it’s not under attenuated by the math. It’s 78% ADF having gone from 1.065 to 1.014 with 65 IBU’s, but it’s sweet enough that it’s difficult to drink more than one. I added 8 IBU’s of isoalpha extract tonight to try to get a better balance. We’ll see how it goes.
CJ, have you used S-04 with the JPA before? Anybody else?
Posted: by brdc (23 hours ago)
So I’m not really into IPA’s for whatever reason I think that they lack a certain flavor. I believe that that flavor that I think it is lacking is a certain kick to the taste spuds to get them burning. So I think a IPA with a cracked pepper hint would be just the thing I’m looking for. That or maybe a Jalenpeno.
Any thoughts? 
Posted: by nickdanger0479 (1 hour ago)
Posted: by Jason (2 hours ago)
Posted: by ybnorml (2 hours ago)
I have an oatmeal stout in primary fermentation for approximately 2 weeks at 67F using a dry yeast in a recipe package from homebrew.com. The OG was around 1.050 and has only dropped during this time to 1.030. What to do? I plan on racking to secondary and letting it sit a while longer, but are there other suggestions? Thanks!
I’ve hear stories, read articles, read about it in books, but never heard of anyone making or drinking a psychoactive beer. I’m curious if anyone out there has.. The only thing that comes close is a friend of mine went to northern california where his uncle makes a recipe with “the green stuff up there” and said he was numb after a pint. I love good stories like that.
There is a bite common to pilsners and wondering what causes it. Is it the water, a specific kind of hop, or just a combination of a lot of things. I’m hoping the experienced can shed some light on this subject for me. Running the risk of BMC jokes, I really like the flavor profiles of some pilsners except for this bite.
Alpha Bitch is Flying Dog’s annual award for Employee of The Year. This year we had a tie which is our way of saying, “no one deserved it but if we combined these two we might actually have a decent employee.” Congratulation to Matt Barnes and Chris Rippe, the most special of the special kids. […]
Alpha Bitch is Flying Dog’s annual award for Employee of The Year. This year we had a tie which is our way of saying, “no one deserved it but if we combined these two we might actually have a decent employee.” Congratulation to Matt Barnes and Chris Rippe, the most special of the special kids. […]
Im putting together a Chocolate Rye Bock. Never used the Chocolate Rye before. Has anybody ever attempted this beer? Im thinking of:
Pilsner base
Munich
Vienna
Chocolate Rye
Rye Malt (blend of this, not to heavy as i don’t want alot of spiciness. Dont have any Flaked Rye)
Melenoidin
Flaked Barley or Wheat
Maybe a teaspoon of cocoa last 5min. of the boil
Noble hops
Ive got a cake of Gr. Bock Lager yeast
Thoughts…..Thanks…..
