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I'm wanting to make a big flavor amber ale. Not your basic "add some caramel malt and a bunch of cascade hops" amber. Thoughts? This is a 2.5-gal recipe, and the efficiency I get from mail-order grains is pretty bad right now. OG - 1.052 IBU - 47 (A little above style, but I don't...

I've been brewing for four years now, with dozens of batches, and I finally got my first real infection. We just moved, so it took a while to get everything organized in the new place. I built a starter for some saved yeast, and it eventually got to work. With living yeast, I got to brewing...

Eviltwin just started showing up in our area, and, on a whim, I picked up a bottle of their Femme Fatale Blanc, the all-Brett "IPA." I wasn't sure about calling it an IPA, but it was good. It also reminded me A LOT of Prairie Artisan Ales's 'Merica. Or, at least how I remember it tasting...

I recently made a pale ale, and my normal go-to wasn't available at the LHBS when I stocked up on supplies. I decided to check out the Midwestern Ale yeast from Yeast Bay, which folks say is the Bell's yeast. Well, it did the trick. It starts with a beautiful top-cropping krausen, and...

I just started kegging, and, after doing some searching, found a fridge on Amazon that had the cooling moved and holes pre-drilled for keg conversion, without the extra regulator I didn't need, and keg tower I wanted to tweak. It was an EdgeStar BR2001 model. When it got to the house, I...

Hi, All. So I just started kegging, and part of the deal with the Mrs. was that I include in my set-up a small keg of homemade soda for the kiddos. My first attempt at root beer was okay (I learned that the required amount of star anise is probably zero, especially if you use enough of the...

So I'm thinking of doing an Irish Red, and was looking for some feedback. I'm using WLP013, mostly because it's my "house" English yeast, and it's cool in my fermentation room now, so any big esters should be suppressed. Most of the information I've found is either folks who haven't tried it...

I'm thinking of doing a red IPA, using El Dorado and Galaxy. Any thoughts on the combination? I'm fairly familiar with what Galaxy brings. Would El Dorado work with it, or would that be too cloyingly fruity? Would backing that up with some piney Simcoe maybe balance it out? I'm sort of...

This is a beer I brewed for pairing with buffalo wings. Perfect for big parties, gameday, or even every day. This was a 1 gallon experimental batch, so adjust amounts accordingly. The herb additions seem about right for me, but I would recommend rounding down, if you find your calculations for...

So I was looking at my hops inventory, and decided I needed to burn through some. So, I built up an English IPA, and an Ordinary Bitter, which should take care of the 4-5 English varieties I've got in the freezer. Then, I decided that what better way to use what's available than to do a...

Some time back, inspired by an Epic Brewing beer, I brewed a saison with sage. Through sheer luck, I managed to not add so much sage that it was undrinkable, but it was definitely sage-y. Not my best result, but it was okay. It was 0.1 oz in a gallon, added at 10 min. Then I drank a bottle...

For a couple weeks every year, in the prairies and the deserts, yuccas blossom with stalks of white flowers. Growing up, my brothers and I would pluck the petals and eat them, mostly because they were edible. The petals have a really mild, earthy spiciness, which I've long thought might work in...

All right. I brewed this last night, so this is more for archival purposes. I wanted to play with some of the Aussie hops that the LHBS had, so I bought some Pride of Ringwood and Galaxy, and went to town on a gallon batch. Bonus: After doing some research on St. Lupulin, I may be close to...

So, the past couple years, I've been making a partial mash, hoppy wheat beer. It's a brew I've shared with the folks I ride a 3-day cycling tour with in the fall. This year, I've decided to go all-grain, and tweak the recipe a little (a lot), so I'm getting an early start. The goal is the same...

I've been thinking about 1) finally pulling the trigger on a batch of neomexicanus hops, and 2) working on a saison recipe. Here's what I've got: Batch Size: 2.5 gal Efficiency: 57% Est. OG: 1.052 Est. FG: 1.004 ABV: 6.3% IBU: 29.4 SRM: 4.6 Boil time: 120 min 2.75 lbs Belgian...

I created this beer as a tribute to the eponymous farmhouse that my great grandfather built, that 3 generations of my family grew up in. Its a witbier, fermented with some Belgian funk. This is approachable and interesting at the same time, and gets really good the longer you let it condition in...

I've noticed that, whenever I have some extra shredded cheese or the like sitting around in the fridge for a while, it ends up with a pleasantly funky sharp cheddar flavor. (It's not just cheddar, either; I've had it happen to colby-jack and Monterrey jack, too.) That got me thinking - if I...

A while back, I noticed an almost metallic off flavor in some of my beers. Eventually, I thought I'd narrowed down the problem to dry-hopping. So I stopped doing that, and cranked up the hop stand amounts to make up for it. Just recently, I brewed a black IPA that I sort of threw in a lot of...

After being inspired by Revvy's Kentucky Common, I decided to try my hand at creating a beer for the Land of My People, on the Great Plains. The idea is to create a beer that a farmer could make with a bag of barley from the maltster and some adjuncts from local harvested ingredients. My...

One of my favorite beers ever is the Biere de Mars from New Belgium. Since they only seem to brew it every time Mars is in full opposition, I thought I'd take a recipe I found and tweak it a bit for my own. The original has lemon peel and lemon verbena, which I'm trying to approximate with the...