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I have a few pretty successful BIAB under my belt now. I am still not too sure of what exactly I am doing though. Ive got 7 lbs Oak Smoked Wheat Malt I am planning to BIAB. Usually I heat about .3 gallons per lb of malt to 170° then put in grains, the temp drops by about 10°. I sparge...

well I was bottling up a batch of a belgian wheat beer I made, it was a bit of a noob/mongrel recipe that turned out not too great. Every so often though, one of the bottles would taste exceptional...it kept me drinking it , since i thought the bottle conditioning must be the cause. Well, the...

Hi all, I am trying to get a little more information on this mess I got going on here. This is my Recipe: https://www.brewtoad.com/recipes/spores-among-us-bpa Kind of weird, a Belgian Pale ale with a Maris Otter Base fermented with wlp565 Saison I I pitched at room temp (April 6th)...

My question is basically in the title. How do you balance a strong spiced (christmas) beer but keep the IBU low? I have a christmas ale that is pushing 12% with a calculated 44 IBU. It is sitting in secondary now and I expect the spices I used will fade by the time its ready to bottle...

Hi all, I am doing a BIAB later tonight. I need a little insight into the hop schedule. Here is my pale ale grain bill based on Jukas https://www.homebrewtalk.com/f66/russian-river-row-2-hill-56-clone-369668/ russian river clone 5.5 gal batch I have 8.5#s belgian pilsener 4.5#s Maris Otter 1#s...

Hi all, I cant figure out why my OG was so high when I calculated a low SG. 7.75 lbs of grains in a partial mash. I measured an SG of 1.018 @ 130° in a volume of 4.5 gallons With temp. correction that should give me a brew house efficiency of 46% After adding 8.6 #s extracts and...

Hello all, Its a tradition in my family for the men to start making Glögg after thanksgiving, in time for christmas. Well, I want to make an christmas ale instead with the same flavour profile of the Glögg. I also want it to age for 4+ months. and condition another 3+ in bottles. I will be...

I have a weizenbock in bottles now for 17 days. It tasted really nice before bottling. I tried one after 10 days. Put it in fridge for a few hours and poured it. Looks great, good head. Tastes Bad , it seems to have gotten more bitter in a bad way, also a buttery slick taste that it did not...

Ive got 5lbs crushed Marris Otter 2 row on hand, Also have 2 oz of Fuggles whole leaf. I have a empty 5 gal carboy also a 1 gall flask. My yeast choices are: wlp005 british ale wlp833 german bock a pack muntons dry yeast It seems pretty clear I should shoot for maybe a 2.5 gall...

Hi all , Ive been sampling beer from my first batch. It was a kit called AmberBock from Midwest. Munton's 4 lb. Bock hopped can kit, 2 lb. of Light Dried Malt Extract, 1 oz. Tettnang aroma pellet hops. This was in primary 10 days until consistent FG readings. and secondary another 2 weeks...

Recently I have had a couple beers that were described as "peppery" Yards love stout had this quality as well as sierra nevada ruthless rye. My wife and I really enjoyed it and we are wondering what is the ingredients that contribute to this? Is it the type yeast? Hop variety? Or actual peppers...

Yesterday I was home all day with the wife and baby so we figured we could bottle up our first batch we brewed from an extract 20 minute boil kit about 6 weeks ago. We did that in the morning and everything went pretty well! Cant wait to try it. After bottling we started our second batch...

Greetings all! Ive been reading this forum for a month or so now and finally registered. The quality of information here is wonderful and the atmosphere seems top notch. My wife and I just got into home brewing after we realized how our taste for craft brews was effecting our bank account...