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this doesnt even look right... I am doing a BIAB Kolsch as a partial boil. This was the plan as I saw it through the Recipator. kolsch Brewer: kjh Email: - Beer: kolsch Style: Kölsch Type: All grain Size: 5 gallons Color: 3 HCU (~3 SRM) Bitterness: 25 IBU OG: 1.048 FG: 1.008...

I've searched high and low and can't find any information on this. My auto-siphon is broken and I all I have is a mini siphon. It makes sense to me that if I were to get a siphon going with the mini near the surface of my fermenter, i should be able to fully extend the mini to maintain the...

Figured a late-summer/early fall beer might be good to cook up right about now and have on hand right at the 3-4 month sweet spot. Let me know what y'all think of this lil' diddy. 8# 2-row 2# Munich 1# Biscuit 0.5# Crystal 120 0.5oz Chinook @60m 0.5oz Centennial @15m 0.5oz Centennial...

Not even sure if this is the right forum, but it's worth a shot I suppose. I'm heading to Philadelphia in June for my brother's wedding and having never been there, I'm looking forward not only to the wedding, but to filling my suitcase on the return trip with beers that I just can't get out...

After a shattering carboy debacle about a month ago, I've been on the lookout to replace some glassware. So almost every day I take a moment to search "beer", "brew", "brewing", "carboy", "carboys" etc. So today I stumble across this little score. So I email the guy, get his number, show up...

I couldn't find an easy answer for this so I figured I'd ask if anyone knows the chemistry/thermophysics behind this. If a given plastic item I have is rated as being "Food Grade up to 180 degrees Farenheit", it is obviously because past that temperature point the material will start shedding...

Where nothing seems to go right? Tonight was that for me. Well, only for part of it. My 2nd AG, Ed's Haus Pale Ale. Doing just fine as I'm collecting wort from the mash tun @ about 1qt/2mins (thought it was stuck but no, just slow). Boil goes okay. Boilover at the beginning makes me...

Made the jump to AG thanks to a generous purchase of a few 10 gallon rubbermaid coolers SWMBO made for me. Batch sparge with a SS braid. Biermuncher's Centennial Blonde. Started off the night being very precise but got less-so as my attempts at precision failed me. So mashed at what my...

So I came across some Rogue and Stone bottles that were old enough to have yeast on the bottoms. So I proceeded to sterilize a brown bottle, boil up some starter wort and pitch the old pacman to it. No bubbles for three days. So I assumed the yeast was no longer viable and pitched stone...

Been extract brewing in my garage for about a year now. Itching to go all grain for the last 4-5 months since I got my 7.5 gallon turkey fryer but have been unemployed so long I haven't had the money to put anything together for it. So SWMBO goes to work this morning and leaves a note on the...

So recently I've had the good fortune to find two things at a few mom and pop liquor stores in my area. 1) A six pack of Dead Guy Ale that must be at least a year or two old. It barely tastes like the Dead Guy I've had in the past. But the great part about it is that the bottoms of the...

So I kegged my first two batches and they have a major off-flavor/odor. Both batches came out tasting and smelling like burnt rubber. One was an amber the other was a normal american pale ale. Both were fermented in primary only and then dry hopped a week before kegging. I cleaned my kegs out...

I'm venturing into partial mashes but i have no MLT. I'm basically doing the hour-in-an-oven technique and then straining the wort into my brewpot. My question is if aeration at that stage will cause staleness or off flavors in the final product. I've read it somewhere that it will, but it is...

So I've bottled four batches of extract brew so I'm very much still a newbie. But four times bottling 5-5.5 gallon batches has already tossed me onto the kegging bandwagon. So I caved and decided to use my 300 dollar "stimulus check" to stimulate some economic growth. Ordered a 4-pack of...

So my first batch got bottled about two weeks ago. I've popped two of them and although I am pleased, there is an off-flavor which I can't diagnose beyond doubt. The caps I used were very old and smelled kind of sweet/metallic so I had them soaking in a light solution of iodophor before I used...

I've been drinking mainly American ales since I started drinking beer about 4 years ago (I'm young) but I'm curious as to what these Germans got going for them. There's a lot of, well, hype? surrounding the German styles and German imported beers. So what should I be drinking? I picked up a...

I brewed a red ale on Friday, pitched yeast at 5pm and then added an AHS add pack (corn sugar, maltodextrin, and yeast hulls) around 4 hours later. I woke up the next morning to a VIGOROUS fermentation. By Sunday morning it had slowed to almost a halt and it appeared to have completely...

Okay so I just made my second batch of beer from an AHS Gold Seal kit. It came with this Add Pack containing maltodextrin, yeast hulls, and corn sugar. I just finished brewing and pitched the yeast, but totally forgot to add the add pack until I was cleaning up and found the pack. Instructions...

... San Diego that is. Home to such fine establishments as Stone Brewing, Alesmith, Port, Lost Abbey, Ballast Point, Alpine, and many others. Don't envy me and my neverending hop bomb growlers. Just started brewing after two strong years of enjoying great beer and desiring to understand...

I decided that I love great beer. I also decided that I wanted to make it. So I got the stuff together and tonight I brewed batch 1. This is how it went. 1. Guy on Craigslist selling equipment for cheap. I jump on it. 1a. Immediately after I head to Home Brew Mart (aka Ballast Point Brewing)...