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I live in Ohio, and we had pretty soggy spring, and my first year rhizomes didn't have the dry time to start growing. My question is, is it too late to buy some rhizomes and start them? Thanks!

Just wanted feedback on this, if the malt bill is confusing or too much residual sugars. 2-Row (US)Mash 5.0 lb Lactose (Milk Sugar)Boil 5.0 lb Chocolate (US)Mash 3.0 lb Caramel/Crystal 80L (US)Mash 3.0 lb Golden Naked Oats (UK)Boil 3.0 lb Caramel/Crystal 40L (US)Mash 2.0 lb Blackprinz (US)Mash...

I keg, don't bottle very often and am putting 3 beers into the Ohio state fair. I have a saison and blonde ready to go (5gal each) and am going to a IPA (possibly black IPA as well). I usually use my beer gun to bottle which has worked. I only have one keg. How can I maximize what I have with...

Has anyone ever attempted a cream wine? Have a large percentage of corn and then some base malt and a touch of crystal malts. Just wondering, not especially interested in making but. Just wondering if it's happened and results.

Is it possible for me use Simply Lemon in a shandy? Or should I just use lemonade concentrate?

Is 4:1 good? I am making homemade lemonade so I'm not sure if it makes a difference.

Would these two pair well in a double IPA only base malt and a bit of sugar?

My niece is turning one and my brother and sister in law want this type of beer bottled as a gift. My plan is to make a hefe and then put some raspberries in after primary. Then add some lemonade. I just need help on the grains and procedures for making a beer like this. Any help would be great.

we have a coleman extreme 72qt cooler we are converting, and it leaks. We are using a T and stainless steal hose. We have o-rings and washers all there and it is still leaking. We are using 1/2 in everything, but the hole is almost 3/4. Is there any quick fix we want to brew tomorrow?

Just wanted some feed back. Using centennial and chinook because we some left over. Big question is how el dorado and citra work in tandem- I love citra and have a couple el dorado beers and have been just meh. Batch Size 11.0 gal Boil Time60 min Efficiency70.0% 1.063 OG 1.014 FG 68 IBU 6.5%...

When I get ready to keg the beer, it is great. As soon as it's carbonated, super hazy until the last gallon- now I make really hoppy beers and I know that lends to it, but I am sure it's chill haze. What techniques help minimize it? Sent from my iPhone using Home Brew

I want to make a rye ipa. Grain bill will be two row, rye malt, flaked rye and crystal rye. Looking for hops to counter that spicyness. I'm thinking citra and Amarillo? Suggestions? Sent from my iPhone using Home Brew

I know there are a lot of threads on this, but how long? How much? Making a chocolate coffee breakfast stout tomorrow and wondering about secondary stuff. Sent from my iPhone using Home Brew

In Northeast Ohio, nothing compares to high school football. I want to make a RIS for a rivalry game the first weekend in November. I am thinking about adding Chocolate nibs and coffee to secondary. I have made several IPAs and a saison, but never a stout. Please give me any advice you can...

In northeast Ohio, high school football rules, and I planned to make a big RIS for our rivalry game for the first weekend in november. I've only made IPAs(with good success) and one saison(surprisingly good.) I might add coffee and chocolate to a long secondary. Any info or help would be great...

I am looking to make a fruity saison. Here is what I have so far. Looking for body and wondering if the oats and wheat will be enough. 10 gallon batch 18lbs pilsner malt 2lbs honey 1lb flaked oats 1lb flaked wheat Hops 1oz motueka @90 2oz motueka @15 2oz motueka @0 French Saison yeast...

Just made an ipa and trying to keep the temp around 64. Airlock activity is minimal, but there is a small krausen. I am planning on the raising the temp, my question should I be worried? I am assuming the lower than average ferm temps (for me) mean a slightly slower start? Thanks! Sent from my...

just made 10 gallons of an IPA, 1.060 , added yeast energizer last 15min. Aerated by sifting trub through a strainer and then shaken. It is 17hrs later and no activity. I am a little worried, because all I usually use are US-05 and S-04 (which never fail). Should I be? Am I just worrying too...

I am trying to make a summer IPA full of tropical notes, Let me know what you think, BTW I am probably going to use Vermont IPA yeast from giga yeast for this. Fermentables Efficiency: 70.0 % Batch size: 11.0 gal Fermentable Amount Use PPG Color 2-Row (US) 12.0 lb 46 % Mash 37 1...

Has any used these two together? What are the results? Thinking of making a light drinking ipa with tons of hop flavor for the summer Sent from my iPhone using Home Brew