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Just brewed JZ's Cowboy Alt from Brewing Classic Styles. 5lbs of Pilsen DME 1.5lbs of Munich Malt (60min partial mash) 8oz of Caramunich 3oz of Carafa II. Only half way though the boil I ealized I forgot to buy the 1lb of Araomatic Malt. Obviously it was too late so I went ahead...

Looking to take advantage of the 20% sale at Northern Brewer and I have recently gotten into IPAs. But I have no idea which kit(s) to buy: Kama Citra? Highrise? Deadringer? Will Wheaton? I don't care for IPAs that have too much pine or resin. Like: Baxter Brewing Stowaway IPA...

I'm just starting to get into IPAs and love Firestone Walker's Union Jack. Has anyone tried the clone kit from Austin Homebrew? Is it similar or are the hop characteristics different? I hate IPAs that leave a pine & resin mouthfeel (like a Sierra Nevada). The kit's expensive and I don't want to...

Background: I have always hated IPAs, ( I HATE resin and oily coatings) but recently I noticed my pallete has changed and I have really enjoyed some of the more English style IPAs (Goose Island & Brooklyn). Which aren't very resiny. So I decided to make my first IPA batch, I did 3oz of EKG (2...

After many months I finally got my hands on a Heady Topper. Let me start by saying I am not a big IPA fan, with Harpoon and Goose Island being my favorite, but I will often pass on IPA all together. Despite that after hearing so much about it I had to try it. I was fairly underwhelmed by it...

Pitched a 1.5L starter of Wyeast 1272 into my Fat Tire clone and had bubbling in the blow-off tube in 5 hours. 24 hours in it was going like gang busters, with the sanitizer that the blow-off tube is in had bubbled over on to the floor. There is no krausen in the tube or sanitizer. Woke up...

Just got done with my first brew. I did the burn in without the pot so they paint would burn off. Now that I am done, do I need to clean the burner itself? Or just when it gets dirty? Right now it looks white soot baked on to the stand where the flame hits. Should I wipe that off or doesn't...

I have been drinking my homebrew for just over a year now and STILL have bad gas from the yeast. I don't drink a ton (5-10 beers between Th-Sun) and usually don't drink on a weekday. I pour carefully usually leaving the last half inch and all the sediment in the bottle. Any ideas on how much...

Looking to do a sessionable American Red style. I have Jamil's BCS book, but the West Coast Blaster (Red Rocket clone?) is far too high to be considered a session beer. To give some ideas, I do like Red Rocket even though I am not huge fan of Cascade hops. I do like Fat Tire Amber Ale, as I...

Trying to brew an American Wheat, 6lbs Bavarian Wheat LME 1oz of Hallertau (3.5%) Wyeast 1007 (slurry, and clean tasing as opposed to a Bavarian yeast) ---- If I add some cascade at flameout, do I JUST get aroma from it? I REALLY hate the resiny mouthfeel it leaves on the tongue,hate the...

Figured this was a good time of year to brew an Altbier. Made a 1.8L starter and pitched at high krausen, using Wyeast 1007 (German Ale). My basement is ambient 58F this time of year. Well I pitched my yeast 8 hours ago and the fermenter is at 68F. The Wyeast range says up to 68F, and the same...

Curious question, if a beer had an infection would you see a change in the gravity? Example: 1.050 OG -> 1.010 FG but if there was an acetero, brett, or lacto infection would you lose additional gravity points?

Besides Brewmasters Warehouse does anyone know of any other online store that sell grain by the ounce?

Trying to remove the bag for the steeping grains and it fell into the kettle and dumped all the grain (1lb) in. I have tried to scoop as much as I can out but there is still plenty in there Is this batch ruined? Should I stop save my extract and re-do the steep with more grains?

This morning I did a 2L yeast starter with my harvested Wyeast 1275 (harvested 1/19) looking to brew on Friday. 1275 is a "medium-low" flocculating yeast. My question: Should I place in the refrigerator for 24 hours and decant the wort or will I be pouring off too much yeast? Is 24 hours...

I suspect I had a acetobacter infection two batches ago. It was a Scottish 80, tasted fine until 6weeks post bottling, now it tastes like apple cider (not vinegary though). I have bottled my RIS since then and have an ESB waiting to be bottled. The RIS shows no signs (as of yet) of an...

Recently had Long Trail Brewing's "Hit the Trail Ale" and loved it. I not normally a brown ale fan, but this thing was great. I am finishing up an ESB on Wyeast 1275 (WLP023 equivalent) and was looking to reuse the slurry. From Long Trails website they say it's a Northern English Brown Ale...

I brewed a Scottish 80 (w/ US-05) back in October, bottled in early Nov. The beer was good up until a few days ago. Cracked one two nights ago and pure apple cider taste (6 weeks post bottling). I thought my palate was messed up as I was drinking other styles, so I have had a few more each...

Going to make a an ESB with Wyeast 1275 (mfg. 10/12) . Anticipated OG is 1.056 According to Mr. Malty I need a 2 liter yeast starter. Does that mean I do 2 liters of water + DME? How much DME would I need? A cup? (I don't have a scale so I know I won't be precise). Thanks

I am bottling my RIS (est. 8.8% alcohol) this weekend. I made it the last week of July, sat it in primary for 4 weeks and been in secondary ever since. The original yeast is Wyeast 1728, and the current temp is 60. Can I just transfer to the bottling bucket or will I need to pitch more yeast...