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Doing a double IPA and looking for some advice. Right now I have the recipe with an ounce of centennial at 15, 10, 5, and flameout. Then dry hopping with another 4 oz. Shooting for and OG around 1.088 and an ABV around 8.9. Thinking of adding another oz. Of centennial at flameout and/or...

I just made a pale ale with american 2-row, english ale yeast (us04) and hopped exclusively with cascade. Would this be defined as an English or american pale ale? Btw I intended to use us05 but accidentally bought us04, and I'm really happy with this Smash beer. Will probably become a mainstay...

Was going for an IPA but overshot my gravity. 1.075->1.012 left me with a beer that is 8.27%, over the BJCP style guidlines for an IPA. However, the IBUs are only 50, leaving me short of the 60 minimum required to define an imperial IPA. So, what is this beer?

I just made a strong IPA (1.075), bittered with Magnum and flavored with cascade and centennial. I was thinking about dry hopping with an ounce each of cascade and centennial. Any thoughts?

Looking to do a bigger beer than the 4-6% range I've done so far (AG). I know things like Barleywine and Imperial Stout should be aged for a while, but what about a strong ale or stout in the 7-8% range? Do they need extended aging or are they good sooner?

Hi all, totall cyser noob here with a question regarding adding honey to actively fermenting cyser. My cyser seems mostly done fermenting and came out very dry and I want it to be sweeter but allow for more fermentation if the yeast will tolerate it. Would I basically just mix in some honey...

So my first mead (cyser) is going bonkers in the carboy right now, and I was thinking about the fact that the yeast is all going to die because this particular cyser is going to exceed its alcohol tolerance (prepping for 500 billion funerals is hard work). From my understanding, yeast slowly...

Made my first batch of cyser today and I used the yeast energizer and nutrient as instructed on the package (.5 tsp/gal for the energizer and 1 tsp/gal for the nutrient). But I didn't consider the fact that I was supposed to use less if I wanted to stagger nutrient additions. Since I put it all...

Anyone out there brewing all organic beers? If so, why do you do it? The wife and I buy lots of organic products, and I generally find organic products to be better tasting and better quality. But I'm not sure if that's true with beer. As much as I love the concept and environmental benefits...

I know this topic has been beaten to death on here, and I'm aware of the pros and cons of different methods of chilling. However, unlike most home brewers, who are likey using a municipal water supply, my water comes from a mountain spring fed well, and runs under 60° F even in summer (right...

Near Wilkes-Barre, PA. First AG batch is currently mashing. And yes, my favorite jam back in the day was Eric B. For President.