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Yeast and og is the key for my " can't wait till its done" brews. Imho to get good beer fast ,use a yeast that drops out fast and clean. My favorite at present is 04. I use it at 68*f max temp in fermentor ,witch I feel is key to not getting undesired flavors from 04. Then when the yeast is...

Boulevards single wide IPA India ale.5.7% with ibu at 57. It's balanced well and always pleases after a good steak.

I'm wondering the best way to add orange peel to my ale. I'm an all grain brewer with 70 batches brewed and am now starting to experiment with flavors. I'm thinking I should add the dryed orange peel to some boiled water. I'll let the boiled water cool to 80 degree c and steep the peel then add...

Hi all, here in the state's in my opinion of beers to not drink is the new and unimproved Milwaukees best ice. This beer was recently changed from 5.9% to 6.9% and from what I can tell all they did was add more corn and less malt. It now gives a hangover with the headache behind the eyes and...

When I ran it though the mill it looked normal. I crush fairly fine and always have alot of fine powder. The big thing im wondering is what the dust is. If its just fines from the grain itself then ok but if its not from the grain then I worry its something that's not grain and may ruin my...

Time will tell on the one I did last week but the other dusty batch was so long ago I do not recall. What worries me is freshness and conversion. Just can't see getting the best conversion with the possibility of old grain , if that is the case. So just trying to find out what others have...

Whats everyone's opinions on those sacks of really dusty grain. I'm talking about when your pouring the uncrushed grain form sack to scale bucket and the dust it makes is almost to much to stand. I had this happen to me twice now from different supplier's. One was English pale ale and the other...

Hi all. Granny here. Thanks so much for replies and advice. I'm afraid I may have made a mistake posting yesterday about my perception of off flavors in that ale, oops. See I had a head cold and I had been eating HAllS cough drops prior to sampling that beer. SO I'll chalk that one up to "live...

Hi all. So I bottled some ale up 3weeks ago and it was on the strong side, about 7.5%. Let it sit on the the primary for 3 weeks then dry hopped for 4days ,no secondary. What I'm tasting is what I think is strong alcoholic flavor and a slight burn. Should I dump it or drink it?

I'm going to say "easy". Brewdays have gotten so much easier then they used to be. A bad day brewing is better then a good day working.

Hi all. I myself used to put my bottles in the dishwasher the night before bottling day, I bottle in the mornings. I use the hi heat dry cycle so the bottles are dry and only need a quick rinse with star san. Heads up on using detergents in the dishwasher, I've Heard that some washing...

Hi I'm grainy from Minnesota. I joined a while back and did not visit the site to often but now have alot more time to chat. I've done about 60 all grain batches, my last being a Belgium strong .Planning on a robust porter next. Cheers.

I like your bottle filler. It looks like something I would come up with. I just wish I had a bigger boil kettle and fermenting bucket to use a triple bottle filler like that.

Just signed up and saying hi. I'm a all grain brewer with 53 batches under my belt. Still have alot to learn and will look forward to getting help here and helping others out if I can.