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I have about 10 cases of rinsed, mostly 12 oz. brown (some green) bottles free to a good home. PM me and be a little patient. I'm not on the forum every day.

Looking for complex flavor profile, but very new to creating my own recipes OG 1042 FG 1007 4.61% ABV 40 IBU 7 lb. Munich 1 lb. Maris Otter .5 American Chocolate .50 Roasted Barley .50 Flaked Oats .25 Flaked Wheat .25 Torrified Wheat .75 Chinook 11%AA @ 60 minutes...

Is this going to be too harsh with this combination of darker grains? I'm fairly new at totally creating my own recipes (lots of clone recipes over the years). Thanks! 7 lb. maris otter 8 oz. double roasted crystal malt 4 oz. chocolate wheat 4 oz. English very dark crystal (150-160 SRM) 6 oz...

Approx. 20 cases worth of rinsed brown (about one case of green) 12 oz. bottles. In St. Charles

So... pitched yeast last night around 10:00. Temp was only about 70 at that point, but set to heat up to 88 degrees. Not sure when it hit that temp today, but absolutely no fermenter activity yet. How long before I start to worry (I am definitely not a worrier by nature)? :ghostly:

I'm making a robust porter, but want to keep it around 5%. Here is my pre-base malt recipe: 1.75 lb. white wheat 1.75 lb. brown malt .5 lb. coffee malt .5 lb. extra dark crystal malt .5 lb chocolate wheat So... how much Maris Otter to get me around 5% ABV? Thanks!:bigmug:

I'm brewing a Scottish ale using RO water. I know VERY little about water adjustments (although I plan to address this deficit of mine). So right now I just need advice for this batch, and perhaps a resource recommendation for future learning (I know virtually nothing about chemistry, and no...

Empties looking for a new home. I have 8-10 cases rinsed bottles. Mostly brown 12-oz., maybe a total of one case of green, and 10-20 bombers, liters, etc.

Any significant reason to use one versus the other? I have both on hand. Will one go better with rose hips? using Cascade hops, MO-4lbs., Vienna-4lbs., and flaked oats- 4 oz.

Never done it. Important? Critical? Where do I start? A good basic resource? Wasn't sure what type of "Search " to do on here, so any help would be appreciated. I've been brewing about ten years and never really looked into it before. I posted this here because I only BIAB, and didn't see a...

Does anyone have any good low or even very low ABV stout or porter recipes that are still decently full-bodied? Looking for sub-4% for sure, ideally even a sub-3%. I'd much rather drink several lower ABV beers than just one or two higher ABV. brews.

How long is a brew day with an automated system? I know there are many OTHER reasons to use such a system, but I'm curious as to the length of a brew day. :mug:

After almost three weeks of not brewing due to the cold (I brew in my unheated garage) I'm ready to go this Tuesday when we're supposed to be up close to 40 degrees. One small problem: I crushed the grain three weeks ago, just before the cold snap hit, and have no idea what the recipe was (or...

I'm looking for others for occasional trading of six-packs of mixed homebrew. I'm thinking two each of three different beers. I'm in St. Charles. PM me if interested. :mug:

Does anyone have a recipe for New Holland Brewery's stout,The Poet? I love the beer, but have been unsuccessful in finding a recipe in the past. And attempting to create one is over my ability level at present. Anybody up to developing one? Thanks for any input!

I have zero pale malt, 2-row, 6-row, etc. Can I sub mild ale malt for any of these in porter or stout recipes? I don't have a particular recipe yet. I realize the taste may be different, but I love mild ales, and the sole porter I made that had some mild malt in it was tasty. Do I need to make...

I pitched about 2 teaspoons of Voss slurry 72 hours ago. At about 30 hours there was no sign of any fermentation, so I added another two teaspoons. At about 60 hours...still nothing. I pitched another 3 tablespoons this time, and 9 hours later, nothing. How long should I wait to see something...

Hopefully I haven't already screwed this up. I just finished bottling a batch of beer, and saved a couple of scoops of the Hornindal kveik slurry, Can I just refrigerate it overnight or for a couple days , and then pitch it in a new batch? Thanks!

I was planning on doing 2-3 batches of different brews using Kveik. Basically transfer the wort off the yeast as soon as it's done fermenting, then brew a different batch and use the yeast cake. What do I ned to take into consideration when doing this? I'm looking to the least labor intensive...

My hop delivery took 7 days via from a vendor not-yet-to-be-named, via USPS "2-Day priority mail". What are the potential quality issues if the hops were perhaps sitting in a hot delivery truck over some or much of that time? The vendor and USPS showed they were shipped on June 3, and I received...