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I'm planning my first decoction mash for a saison. I've read that the grist pulled from the mash should undergo a short (~ 10 min) saccharification step before boiling. It isn't clear to me why this should be the case - can someone explain why? Thanks!

I made a saison, pitched 3724, and fermented for 3 weeks. The SG was a bit high (1.010), so I decided to add Brett B dregs from a Flemish Kiss (The Commons brewery). For the first week or so, nothing appeared to happen - no airlock activity, very clear beer. After a few more days, the beer...

I have a mason jar of washed ringwood in the fridge. This is the first time I've washed it, and it seems to behave a bit strangely. While other strains I've used form a compact layer of yeast at the bottom of the jar, this layer is rather loose after 2 weeks in the fridge. Moving the jar...

I ordered 4oz of EXP 1210 hops a few months ago, and have been waiting to use them. I decided to brew up a 2.75g IPA today with EXP 1210 and Comet. It smelled amazing going into the fermenter. Since I haven't seen many recipes on HBT that have used EXP 1210, I thought I'd share this experiment...

Instead of ~5% crystal malts, I've used either 10, 20, or 30% german munich in the last three IPAs that I've made (the remaining grist being 2-row). Each recipe was hop bursted (additions at 15min or less), with large flame out and whirlpool additions of an amarillo/simcoe/citra mix (6oz in 5...

Has anyone tried toasting munich malt to sub for toasted 2-row? If so, how did it turn out?

This is my first attempt at a Belgian table beer. I'd appreciate any feedback: Volume: 5.5g OG: 1.031 Est. FG: 1.005 Est. IBU: 19 4 lbs pilsner 1 lbs white wheat malt 8 oz flaked wheat 8 oz biscuit Mashed at 150F 15 min - 0.5 oz Sorachi ace (12%) 10 min - 0.5 oz Citra (11%) 0...

I brewed an ESB two days ago, and the gravity was significantly lower than I expected (1.052 vs. 1.060). Given the IBUs were on the high side of style (50), I was worried that the beer would turn out too bitter. It dawned on my today that I could increase the gravity without adding IBUs by...

How important is it to keep an ale at a lower temperature (~65) once primary fermentation has finished? For example, if primary fermentation finishes after 1 week, would it be harmful for the beer sit at 72-74 for 2-3 more weeks? It's my understanding that stressing out yeast during primary...

I had a smoked wheat beer this winter, and wanted to make something similar to drink on a warm summer night. It was cloudy (big chill haze), a bit sweet, and had a smooth smokiness. Any feedback would be much appreciated! Volume: 5.5g OG: 1.055 IBU: 32 Color: 5.2SRM Grain: 5lbs...

I have recently begun using large whirlpool hop additions (5-6oz in 5.5 gallons, 45min steep once the wort cools below 180) in order to achieve the intense hoppy flavour that commercially available IPAs have. While the young bottles (2-3 weeks) were delicious, the flavour has mellowed...

This is my first attempt at making a red ale, and I was hoping for some feedback from you fine folks. Vol: 2.75 gallons Estimated OG: 1.059 Estimated IBU: 50 Estimated Color: 14.5 SRM Grain: 5lbs 2-row 1lbs Munich 10L 4oz C120 4oz C70-80 1oz Roasted Barley Mash-in at 152F, BIAB...

I apologize if this has been asked before, but I've recently been confronted with a sanitation problem that is frustrating me. I bottled a RIS and a high gravity christmas ale in September, and both have shown signs of infection (over-carbonated, tasted like band-aids), but only after a few...

I'm new to brewing (almost a year), so I've come up with an easy way to combine the hassle of making a starter for each new batch of beer with learning about the flavour and aroma of different hops. It takes a little more planning, but I've found it invaluable to my homebrewing education...

This is my first time brewing an imperial IPA, and I was hoping for some advice. After 2 weeks, the FG is 1.020 (OG=1.090). According to Beersmith, the beer should have around 90 IBUs, but the beer tastes sweeter than I was hoping. To compensate for the sweetness, I was thinking of making...

I've gone through a number of threads in the cider forum, but haven't come across any substantive information concerning yeast choice for fermenting ciders. From what I've gathered, wine, champagne, and cider yeast strains are most commonly used, and ale yeasts are less common. However, there...

I'm interested in making an earthy and spicy IPA for the fall while clearing out some hops from the freezer. Do any of you have experience using Magnum hops throughout the boil? They are often billed as a clean, neutral bittering hop, but according to brew365, they have spicy/earthy/herbaceous...

I just got back from u-picking 20lb of strawberries and 10lb of tayberries. If you aren't familiar with tayberries, they are a cross between raspberries and blackberries. When perfectly ripe, they have a mild tartness and earthy quality. I thought they might pair well with a porter or stout...

In my experience, and from what I've read on HBT, stubby bottles are a rare find in LHBS's and online vendors. Given there seems to be a demand for stubbies, as per the number of threads inquiring for a stubby source, does anyone know why they are available to commercial brewers, but not...

Just took a hydrometer reading of my first PM (and first recipe from scratch) that I started 10 days ago. It has a distinct licorice taste and aroma. The bitterness seems to balance the caramel and roasted malts, and a faint warmth from the alcohol comes through nicely. I wasn't sure what to...