Check out a pale ale I brewed which just won third place in the Pale Ale category at the Manhattan Homebrew Cup. First sanctioned competition and super excited about the results! Link to the recipe below in case anyone is interested in trying it out...

I'll definitely lose the lactose (that was a last minute add) and cut down on the Carafa and Wheat, but what percentage is too much or what percentage of the grist is a good range? The honey malt was a little twist I figured I would throw in there to give the grist a bit more of a sweeter...

I'm looking for suggestions on a stout recipe I came up with. I know, I know... summer is coming. Why am I brewing a stout? I have had this itch to brew a really creamy, silky stout for a while now. I brewed one last year and it came out a little too thin for my liking. I figured I'd give it a...

I'm curious about the chocolate malt in the beer? Is this to add bitterness to it? If you're looking for color I would swap the chocolate with a crystal 40L or even 20L. Like J A mentioned, the chocolate malt is very out of place in this type of beer but if you like it, then keep brewing it. I...

What pitch rate should I use for this yeast when making a starter? Other forums have mentioned .75-1 million cells/ml/⁰P This is about a 1.7-2 L starter with a stirplate.

All the breweries around me have been brewing or trying to brew New England style IPAs. One interesting brewery is doing Sour NEIPAs and adding lactose and other fruits and/or herbs and/or spices. They are unbelievable. Hudson Valley Brewery... Check them out.

A few suggestions: You can probably do away with the bittering hop at 60 minutes. NEIPA's are known for their juicy characteristics and very little bitterness. I typically never add hops before the 20 minute point. Most of the hops are flavor/aroma hops towards the end of the boil, during a...

I agree, 196 IBUs seems excessive. You can get a nice clean bitter from 80-90 IBUs. Also, for future reference, using Magnum as a dry hop is a complete waste. Magnum is known for it's clean bittering and provides no flavor/aroma components which is what you're looking for from late addition/dry...

The problem with that is I don't have the means to keep it at high temps forfa few days nor can I purge it with CO2 in the kettle. I suppose I could use my SS brew bucket conical. Any advice in that aspect?

Looking for some feedback on a recipe. Link below: https://www.brewersfriend.com/homebrew/recipe/view/625842/funky-golden-strong We want to create a Belgian Golden Strong but add a little funk to it. Did a bunch of research regarding kettle souring or bottle conditioning with Brett, but...

Looking to brew something similar to Orval. I'm mostly interested in Orval's brewing process and ingredients. I know it is dry hopped, but with what hop? Also, it is conditioned in the bottle with Brett, correct? What is the beer fermented with initially before bottle conditioning? Is it 100%...

Agreed but he hasn't done that yet. He mentioned he is fairly new to homebrewing with only a few batches under his belt. So a good way to get to know your system is to first check the amount of water you're using. You can't know your system without brewing a few batches first, so a calculator...

It sounds like you're not collecting enough pre-boil volume. You lose wort as you boil due to evaporation so you'll need to collect more wort typically around 7.5-8 gallons to account for evaporation and trus loss. There is a great calculator I use that tells you how much mash and sparge water...

I ended up not pitching dry yeast. After gently stirring the beer to try to activate the yeast again, I turned up the thermostat to 73 degrees. This was on Thursday. On Saturday night, the gravity was down to 1.026. Still a touch high but expected given the lactose in the recipe. Ended up...

Gently stirred the beer last night and turned up the thermostat to 73 degrees. Checked the gravity 24 hours later and it got down to 1.028. I'm at about 70% attenuation right now so I think I'll leave it, but it's still a touch high. I was going to pitch some US-05 tonight to see if I can get...

Interesting... This may be why it came out well when I fermented it at 70 degrees ambient.

I added yeast nutrient to the starter and to the boil. Only calcium chloride and gypsum in the brewing water. No I put the apple in the boil because I reasearched that it helps with mouthfeel. The flavor ferments out completely. That's what I figured too but I didn't expect it to be so high...

I've been raising the temp slowly so hopefully this will keep it moving and they don't drop out. Thanks! We hit all out numbers, PH was good, added yeast Nutrient, used pure O2 for about 45 seconds. So going to gradually keep warming it up and hopefully it'll finish strong. I guess my biggest...

I'm likely going to end up writing this off as impatience and a new temp control system, but I figured I'd ask anyway. https://www.brewersfriend.com/homebrew/recipe/view/606817/pina-coladipa I brewed a NEIPA (recipe above), Saturday, March 17. We brewed this before; however, we had an issue...

That's amazing. Love to see old style brewing. I second Mase's comment. Would love to try out this recipe if you are able to. Completely understand however, if it's a Top Secret family recipe. Cheers!