Been wanting to do an “Ode to the Moose” beer since I have family ties to Saskatchewan and Northern Minnesota. I figured it needed to be a “drinker” that could stand up to long winters and use some local ingredients. So I picked Brown ale as the style. 6% and 25 IBUs with a full body mash. I’m...

While I’m sitting here watching an MMA event with no fans in attendance, my mind began to wander... I have all the ingredients for my next brew. But after that, with our LHBS closing, virus madness, social distancing, etc. I got to thinking of a minimalist brew. Resilience IPA came to mind. But...

I have a stout (N.S.) on tap that is kegged and carbonated and want to move two gallons into a used 2 gal. whiskey barrel. I get the purging with CO2 and other O2 minimizing processes. 1. Is it okay to put cold, carbonated beer in a barrel? 2. If yes, how long should it stay there as a test...

This thread won’t be more than a page. But couldn’t resist posting this pic from an “Irish” pub in Brookings OR. The pub (Fat) is an awesome place btw. The sign is cuz they inject beer via a port in the bottom of the pint glass. Cheers!

My goal today: catch trout for the smoker. :)

I thought this should be shared. Been fighting an off flavor for the past year. My competition feedback on many brews cited the following: harsh, medical, phenolic, hop burn, etc. Not overwhelming, but just enough to keep me out of top honors. It was more noticeable in mild beers. I worked on...

I’ve been cranking out fruity IPA’s and want to transition to more pine flavor. I also have no experience with Vic Secret hops and have 8 oz on hand. I was thinking of bittering with Chinook, and using Chinook, Simcoe and Vic Secret on the back end. Recipe below for your comments...

Did something change recently on hop utilization or something related? If I open an existing recipe that was about 70 IBUs and hit “edit” without changing anything, the recipe now reflects just over 100 IBUs. Thanks.

Tale of two concepts. Recipe values:p and quaffable IPA possibilities, for your feedback. Enjoy and cheers! https://www.brewersfriend.com/homebrew/recipe/view/725859/moontang-ipa

The water chemistry section on a recipe allows a choice of my own water profiles for source water, but not for target water. I can establish one of my own target water profiles in the water calculator, but the recipe says Balanced for the target (only allows a choice from the public profiles).

The IBU stats went up (doubled) on my IPA recipes where dry hopping and zero minute boil additions are present. Did something change on the those calcs?

Well, I need a little help getting pre-boil and during-boil gravity readings. I use a refrac to test, and yes it is calibrated, matches my hydrometer, and I’m careful about temp of the sample and refrac. Those early readings are usually high which freaks me out a little. But when the boil is...

About time for those of us in the northern hemisphere to think about summer Lagers. Any thoughts on this simple pilsy ditty? https://www.brewersfriend.com/homebrew/recipe/view/624184/elk-horn-pils

About to brew this one. Sure would appreciate some feedback. :) https://www.brewersfriend.com/homebrew/recipe/view/561815/howling-coyote-common

As of today I am not seeing the grist info and associated PH being picked up by the water calculator from a linked recipe.

Been working on this BIPA for a while and think it’s ready for review. Thanks :D https://www.brewersfriend.com/homebrew/recipe/view/538302/howling-under-stars-bipa

There are good discussions here recently about insulating your mash tun. When I look at my system, the weak link is my mash tun (mostly poor efficiency). I use a 10 gallon Igloo cooler (round) with a false bottom. I like the idea of insulating a kettle with a sight glass, but given it would...

Greetings brewers! This site and all of you have helped me a ton over the past year so I finally decided to join. My next project is a Black IPA. I may need help if it is not significantly better than my first attempt. Cheers!