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Homebrewed over 100 gallons of beer to this point, and it's to the point that family and friends wonder what's so special about home brewing. What would your ideal flight of 4 or 5 homebrews be to introduce them into what makes brewing your own beer so special?

There's a bit of a story behind it, but I pitched wyeast 1272 American Ale II when I wanted to pitch wyeast 1762 Belgian Abbey Ale and I've got my beer already well past the 10% tolerance that wyeast lists for 1272 (just over 12%) and I'm wondering if anyone has experience that says that the...

RDWHAHB they said, your beer will be fine, they said... On Sunday, I got up early, started a pork butt, had some friends over and brewed a tripel: 15 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 83.3 % 1 lbs Aromatic Malt...

I just racked a sour mash brew onto some cherries, but it reminded me of the terrible stuck sparge I had to get through to make it to this point. Details: -mashed at 154* then let sit overnight to get to 115* when I added lacto in the form of unmilled malt. -sat at ~110* for 60 hours -using 10...

I've actually used this site since I started brewing 10 months ago. Used the 10gal cooler mash tun conversion thread (testing next weekend!), as well as some of the extract recipes as bases for ballparking my own recipes. As a result of this website, all my friends just getting into brewing...

First ever recipe check, mostly want to know if I'm just getting too complicated. I want to get a jump on a Christmas beer so that it's had plenty of time to mellow before opening along with presents: Batch Size - 5gal Full Boil BIAB Partial Mash 6.6lb LME 1lb Rye Malt 1/2lb Flaked...