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I'm putting together a large batch of something like a summer session ale with citrus zest in secondary. Even for smaller batches, zesting all of this citrus takes quite a long time. Do any of you have experience with zesting large quantities of citrus? Any suggestions for method or equipment...

Sounds like you got it figured out! BUT if you pay a farmer $3-4/lb for his green coffee (true living wage) how does a cafe or "specialty" coffee retailer afford to sell it for less than $2/can? A lot goes into bringing great coffee to Merica and Europe. Just a thought. Thanks for the post and...

Hey all- looks like a great recipe to use up last years remaining hops crop. I have Nugget & Centennial that I'd like to center the hops around, but realize that this may be a pretty one dimensional recipe. Any suggestions for perhaps ONE other variety at Flavor Addition (30 -15 mins), that...

Sorry I see this is pretty old: For this to work, you'd have to get your hands on "parchment", coffee beans that have been pulped, washed and dried (or just dried naturally with the fruit) but not dry-milled. You won't find this outside of the source country, as most are very protective of...

Started an ale with peach and ginger purée yesterday. Pitched yeast around 3:00 and took to the basement with a wet towel and fan on it to finish dropping it to 70F. Came home this afternoon to Kraussen out the bubbler.... All over the place. (...smells awesome.) I was thinking I'd just leave...

As it turns out, everyone's really enjoyed this beer. I probably had a skewed perspective having brewed it with one thing it mind. Had a couple last night with a lemon wedge in the bottle like a corona- pretty refreshing. A primary lesson I'm learning as a newbie- "Relax and have a homebrew."

I used a Blonde Stout recipe I'd found on 'Brew gr .com' that didn't include any coffee, or dark flavors at all. Thus the Blonde Stout name... Though I get what you're saying. I was mainly considering the heavy mouth-feel. Maybe this is more of an Imperial Blonde Ale or something...? I'm kind of...

This may be getting a bit beyond this forum; and/or I should ease back, as a beginner-brewer... Looking for feedback on this recipe. I don't really have time to experiment or do a few test batches, and would like to be ready for Cider Season. Here goes: Planning to do a mini-mash or BIAB...

I think I'm going to use a growler to try this on a very small scale. The beers aren't "undrinkable" by any means, so I guess I COULD make things worse.... Thanks all- great feedback.

Aaaah- beer and brats with onions and 'kraut. Now we're talking. Explain "oxidized": how (just from movement between vessels?), and why is that a problem? How will this affect interaction with the yeasts and sugars, and what would be the resulting flavors? Thanks!!

Some thoughts and advice would be appreciated: I brewed up a cream ale that just isn't doing it for me. Bottled for about 3 weeks now. The problem is a dark malt that is throwing the balance (don't ask). Really don't want to waste all the time/effort/BEER, etc ... And I've been wanting to do a...

Looks great- have you brewed this recently? Any tweaks? Still sticking to extract brewing for now. Found Maris LME at the LHBS- think I could manage a brew with half of the LME at boil start, the balance with the Golden Syrup at the end; with a "partial mash" of the rest? Any tips for the...

Thanks for the thoughts. Definitely am enjoying the creativity of home brewing... Broke open a bottle after a week- looking for more carb, so planning to put it all in the fridge in another 10 days or so. The first bottle was nicely malty and sweet, with a pallet cleansing bitterness in the...

Actually ended up dropping another few points in the 2ndary: 1.046 & 1.011.

Definitely ended up being ongoing yeast activity. Really thinned out the body from primary through secondary. Bottled this weekend. Hoping some of those hops mellow out. But reading more about California Commonbeers, looks like the hoppiness isn't "uncommon" in current versions.... I'll give a...

What do you think- mold or yeast activity...? I am leaning toward the latter, now, after watching for a few days. Seems to be dispersing... But would love your thoughts!

Yeah the original recipe was something like 115 IBUs; when I decided to use the San Fran Lager yeast, achieving lower ABV, I adjusted the hop schedule. I know its still a bit high, but wasn't too bitter.

Great news- let me know what you think of the pic below. (Actually, glad I looked again- looking less like mold. Let me know what you think.) Primary was 14 days. Regarding 2ndary: just intended to cool enough to calm the yeast and settle before bottling, once I decided not to dry hop or add...

What a bummer- figured I'd bottle tonight since I decided not to do anything in the 2ndary. A bit of mold has formed floating on the top of the wort. From a bit if reading, sounds like I need to dump, bleach my entire set up and start again.... Any experience with mold here ?

Yeah there are so many variables that keep me jumping between settling on a style. Not too concerned about styles but perhaps I shouldn't have deviated so much for my first.... Pretty tasty from the FG sample I tasted. First impressions are a nice mouthfeel, nice subtle malt, pretty sweet, and...