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Interestingly enough I used to hit up Southern tier brewing in Lakewood NY, back in the early 2010 era and was very familiar with their signature brewhouse taste. It didn't matter the style of beer, you knew when you tasted it, that it was a southern tier product. Love them or hate them back...

All internet sites point to 2020 as their last even. No mention anywhere in if this even was done away with. Anyone have any info?

I got access to a remote spring and from the locals they claim the quality is second to none. Any advantage in brewing with this water? What kind of reciepies would be good using this natural water profile?

Specifically what I would like to know as I hear people mention that today's recipes are watered down and cheap. Nothing today tastes like the 50s 60s or 70s back when beer was beer and smelled and tasted good. Being I just took a tour of their place and found they use no chemicals...

In terms of coffee, when you drink it, you certainly can tell the difference in terms of the brand and style. When you add coffee to a secondary for your coffee porters / stouts, is the flavor really affected that much?

Those of you that use silicone hoses in your home brew setup for recirculation, would you be willing to do a test? 1.) boil water which does not come in contact with hoses and pull a sample in a glass and let cool. 2.) Connect and recirculate plain water thru your hoses for 30 min at...

https://www.beeradvocate.com/beer/profile/29021/84788/ Was drawn to the wierd artwork on the can, and low and behold this is the best cream ale I personally have tasted. Its balanced better than any cream ale to date. Anyone know if there is a clone? Google turned up nada......

We are brewing a cream ale in a 5 gal bucket primary. We wish to transfer to a secondary for an extra week or two to age out, and would like to use a corney keg. My questions are these: Do we need to bump a little CO2 in there to keep the air space sanitary? Any possible sediment that...

We have a brand new nano brewing setup from rubystreetbrewing. Its called the alpha ruby, and is total electric. We have diagnosed the issue to the rubber / silicone hoses they provided. As soon as we taste the boiled water from the kettles, it has no flavor, and is just fine. The moment...

We have the electric alpha ruby from rubystreetbrewing. We ruined a very expensive maple ale thru this system as a first batch. It picked up a metallic flavor. Here is what we did so far: 1. Boiled all silicone hoses and fittings in plain tap water for 30 min to get the rubber smell...

Short version: We brewed a maple ale on a brand spankin new electric brew system and due to poor instructions / advice from manufacture, did not properly clean it. The beer is near finished fermenting, and has a horrific metallic taste to it. Is there any possible last ditch effort to remedy...

Found this on the front page of this site and am considering it. However it looks too simple to be good. Grain: 5.25 lbs – Maris Otter Pale Malt (67%) 1.75 lbs – Flaked Barley (22%) 1 lb – Roasted Barley (11%) Hops: 2.25pz East Kent Goldings @ 60 minutes (40 IBU) Yeast: Wyeast...

So breweries are pushing their beers out very fast, and kegging / Bottling. I noticed in the few batches we have brewed at a home level, they taste different or possibly more balanced a week or two later after sitting in the keg. So ideally, if you have proper patience, when is green beer...

We brewed a Hefeweizen and the problem is we used too much fresh grown hops as an offset. (did not know the alpha content) We have a 5 gal corney and would like to doctor it up to make it drinkable. Any ideas?

When sampling a good dark home brew out of the fermenter, it is very drinkable in its un-carbonated state. When you then carbonate the kegs, pour your beer and let it go flat, it is out right flat and disgusting. I am failing to understand why this is the case. What has happened to make it...

2 corney kegs of a coffee lager, how would one carb it up for use on a nitro system. Locally we are finding conflicting info.

As stated in a previous post, I have been lucky enough to brew 4 batches of beers with a friend who has a little over a year experiance with all grain. I am unable to comprehend how to figure out how much hops to add to simple cancel the sweet malts. For example we brewed an american wheat...

I started brewing beer with a friend who has a little over a year experiance. Overall the beers taste great in my opinion but do not smell like beer. So basically when you do the mash indoors, your entire house smells "sweet" and malty. This is what a lot of the beers smell like. What in...

Can someone tell me how to do this? I know I need a new faucet, but what else? Would prefer not to do mixing, would prefer to have a local company charge one of my empty cylinders.

Was thinking of trying Pumking on Nitro this year. Any thoughts? Has anyone tried it? What would I need to convert from CO2 to Nitro? I have a gas place near by, but don;t know what else is needed.