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So I pulled my back lifting a couch up three floors while moving my friend in to his new place. I can barely walk so I've gotten a 6 pack of brown shugga and a bomber of Arrogant Bastard, plopped myself down on the couch, and I'm ready to watch some Thursday Night Football and maybe some hockey...

It's a little past New year's but I was wondering if anyone else made any New Beer's Resolutions. I've committed to doing my first lager brews this year and being more meticulous with note keeping. Any other resolutions? P.S: couldn't decide between New Beer's Resolutions or Brew Year's...

Long story short I've got a beer I need ready by Wednesday and I just remembered the recipe calls for it to be dry hopped. Should I get what I can out of a day or two of dry hopping or just skip it and keg it now to try and condition it a little? The beer is a 1.046 APA

for steeping grains so my friend and I used a colander and some coffer filters. I thought I'd share so here's a picture of us draining it.

Hey guys, I was kicking around with the idea of doing another raspberry melomel ( the last one I made came out awesome!) and it occurred to me that I might want to start paying attention to the water I'm using. I'm assuming that much like beer yeast, wine/mead yeast have a Ca2+ requirement...

So me and my buddy did this today. Yay another keezer build!!! Sorry about the quality

So I just moved last month and I'm prepping my first starter on the new stove. It's got electric burners and I've got a 2L EMF from morebeer. Morebeer says that the student grade glass shouldn't be put directly on the element and that I should use another pot with water to double boil it. So...

Hey guys, I just got an 8.8 cu ft and I was wondering if I should worry about moisture building up inside the freezer and allowing mold to grow(it's set with a controller for 40°F with a 5°F offset). If it's a problem what do you guys do to clear it up?

Just wanted to get everyone's opinion on how to drink a Belgian ale. Ive seen controversy on other posts about pouring off the supernatent beer and leaving the yeast or swirling up all the yeast before pouring. I am not usually a fan of big chunks of yeast floating around in my beer but I also...

So I've been meaning to try top cropping after hearing about the "super yeast" you can pull off the krausen. I've got a couple of questions about it though. 1) Do I need to worry about off flavors due to lowering the yeast population in the brew I'm pulling from? I've blown off and been fine...

I've got two 5 gal batches on tap and yet I find myself craving for a Stone Ruination. Any of you guys guilty of buying commercial when your flush with homebrew? Sent from my SCH-I535 using Home Brew mobile app

It finally happened

I'm gonna be making a kolsch for the first time using wlp029.I plan on pitching around 57-58 and ramping over like a week to 62-63. I'll let it finish over the next week or two then xfer to a keg and lager for about 4-5 weeks. I'm looking to have this ready for mid may, does that schedule...

But I tried Orval and Rochefort 10 for the first time last night and I was underimpressed with both. The Orval seemed to be kind of a banana bomb, which I like when its restrained but damn there was alot. The flavor was complex and I did like the sour character it had but found it to be...

So the winter is coming to a close and with it goes my ability to maintain temp. Right now I have two 6.5 gal carboys with heat wraps and controllers to maintain. The basement in the winter keeps a steady 45F so I'm able to heat to a steady ferm temp. I was wondering what others were doing to...

I've been working on my ordinary bitter for a little while but I keep getting an acetaldehyde aroma in the nose. The flavor isn't really there so much but it smells pretty strongly of the stuff. The recipe is from brewing classic styles I'm using wlp007 ( one vial ) at a controlled 68°f , I...

So I decided to do a forced wort test on my pale ale last weekend. Bad news is it failed, but what's growing in there doesn't look like bacteria. I autoclaved the mason jar for the sample (autoclave from work) and poured in the wort straight from the kettle then covered with sanitized foil...

So I did my first foreign extra stout based on jamil's recipe. OG: 1.076 FG: 1.016 Yeast: wlp001 w/ 3l starter Oxygenated for 45s before pitch and again at 12 hours Fermented for 2.5 weeks at 66F then ramped to 68F for the last four days Now the problem. I kegged it up and let it...