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So I’ve been looking into old/rare or extinct beer styles. So I made a list of some a long with there characteristics, then it just so happens the head brewer I work under says that we are going to brew a Kottbusser. We stick fairly traditional with ingredients when it comes to brewing, when we...

Where does everyone find information or odd or old styles? I normally use BJCP styles as guides but they only have information on the most common beer styles. Any and all help is appreciated

I'm planning on brewing a mineraly Irish red ale. I have the water profile for where I live (haven't brewed with municipal water yet) and would be willing to post if that helps. I have no idea where to start. Thank you in advance

So I'm a beer guy and am ignorant about mean so please forgive me. I had an idea about using a honey starter (mead starter) and was wondering, if I used 8oz of raw honey and 8oz of water to activate the yeast, what kind of cell count rang am I looking at? Is there anything else I'm missing...

The wife and I just picked up an ounce of it for a blackberry gose that we're going to brew in a few days. I read mixed reviews about it online. Just wanted to know what y'all thought

So I'm more or less against beer competitions (because I don't think that should be the only way to get recognition) but I'm thinking of entering an Irish red ale in the Michigan beer cup. The red I brewed was so far my most disappointing beers that I brewed. It just didn't turn out how I wanted...

I'm looking to build a chamber as cheap as I can. I recently got a fermentation heater wrap with probe and controller. What I was wondering is how can I control the cold i.e. reducing the heat? I was thinking using aquarium fans but that won't really cool the chamber. Any help or ideas? Thank...

Hello, I am trying to compile a list of foods that pair with beer styles i.e. Aged Gouda with Belgian beers. But I am running out of ideas. So far I have cheese , chocolate, cookies, and different dinner dishes. Who else has some good ones? I was also thinking bacons and/or jerky. Thank you in...

My wife and I are headed to Chicago this weekend (Sunday-Tuesday) for our honeymoon. We are looking for breweries walking distance from the hard rock hotel, or any must go to places. Any suggestions are appreciated. Thank you in advance

what's the difference between finishing, aged and fermentation oak cubes?

I have a general question for any brewery owners or persons in charge of a interviewing process for a brewery. I will be relocating and starting to look for a job at a brewery and wanted to ask some question and pick some brains. Any help or advice is welcome and thank you in advance

I have a solid imp stout recipe and wanted to sour it using acid malt and lacto in the 2ndry. Does anyone have any suggestions on how much acid malt to maybe use? Thank you in advance

I was thinking of brewing a wee heavy but putting my own twist on it. So, how does this idea sound? Brewing an Irish red but treating it like an eisbock and doing a partial freeze on it and removing some ice to add strength and malty ness.

Is wort caramelization just a longer boil time? I've been trying to look it up but haven't really found a clear answer. Plz help

Next I'm going with an imperial oatmeal stout with coffee and blueberries.

So I brewed a Belgian golden strong this past Sunday, I've been looking around at other recipes to get an idea of how long to let it ferment , whether to do a secondary and how long to let it carb but most of these tabs don't help with that. So how do I know when and if to do these things?

Have you found better success with dried or fresh chilie peppers in your beers?

I'd like to start by saying thank you to all of you for being supportive and helping to answer all my questions.

I thought I had a great idea to save money, I went to a local bar and got used bottles for free. Then I realized that they are all twist off's so they may not work. So my next great idea is can I use these twist off bottles if I wax the caps on?

So are instant oatmeal's really good enough quality for brewing? And as for rolled and flaked oats do they really need to be pre cooked before the mash?