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Fratres, I got my hands on three varieties of unusual (South African) hops, and I'm looking to brew up three single-hop IPAs to get to know their qualities a little better. I'm going to be soaking enough specialty grain for all three batches and using extract, to be certain to get an...

I'm not looking to make a batch of graff, but has anyone tried using specialty grains or a little bit of malt in their cider? I'm going to be adding pie spices, and the thought occurred that some Victory or Biscuit malt might add some crust-like character. Thoughts? Has anyone tried it?

Brethren, Last Saturday (30 JAN), I brewed an all grain dunkelweizen doppelbock, based mostly on the recipe from the latest Zymurgy. I used 2 lbs of oats, and about 6.5 lbs of wheat in a 20 lb grist. I mashed in at 115, let rest 20 mins, and then raised the temperature to 127 or so, to...

Gentlemen, I had a weird experience with my first attempt at a chocolate coffee stout. I can post the recipe later if it's relevant. There were no issues regarding the mash, sparge, or boil, save that I ran out of propane midway and had to switch to another tank. It added about an extra 10...

Mead friends, My best friend is getting married in a year and has asked me to provide mead for the reception. I have plenty of melomel and cider lying around, but I thought I'd create something special for the occasion. After hunting around I've found some tupelo honey and am looking to use...

Hey all. I'm looking to make a five gallon BOMM, and so I've got the 1388 packet, honey, water, and goferm all fizzing away in a one liter bottle, stirring/swirling occasionally (perhaps one day to go for the stir plate!). I've never worked with a starter before. How long to I let this go...

Hey all, new meadmaker here. I've made russ w.'s apple pie cyser, and looking to move on to some other recipes. I've got a decent block of Fermax, but I see many recipes that call for fermaid k. Could someone help me understand the difference? Information is somewhat hard to come by...