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Hello out there! I recently moved and am brewing the first batch at the new house this weekend. It is the AHB fall amber rye. It will be partial mash. Issue is, the tap water at the new house doesn't taste very good. Is there any easy way to start with R/O water and modify it to a profile...

I have a used chest freezer that I got for a fermentation chamber. For a while I had an inexpensive single-stage analog temp control/thermostat on it which would run it in cool mode only and that worked great. Recently I upgraded to an STC-1000 and put a reptile heat lamp in there for a...

Planning my first all grain brew. It will be a 3 gal batch. There will be 1 lb of wheat malt and 3 lbs of barley malts, and 1lb of honey. I will do a single step infusion mash. Question 1: Do I need rice hulls to prevent a stuck mash with the wheat? With it being only 25% I was thinking...

I have been doing partial mash for a few batches now, just mashing in a paint bag in a big metal soup pot and batch sparging. I recently got a 2 gallon beverage cooler so I should be able to now mash up to 4 lbs of grain as suggested in this BYO article...

I dug out old equipment recipes and brew notes and went to the LHBS to get some ingredients, here goes nothing! Yeastie-beasties don't fail me now!

I have a recipe. I am going to brew it as soon as my fridge temp controller shows up. What style would you call it? Any tweaks suggested? It's kind of like a wheat pale ale or something I guess, although with less wheat than a typical wheat and less hops than a typical pale maybe it's more of...

Alright, trying to get back into brewing after a couple years with an easy recipe. The plan is to do a 3 gal batch, full boil, extract w/ some steeped grain (decided to save remembering how to mash for later...) single stage fermentation and bottle conditioning. I want a crisp and refreshing...

Hey HBT crew, I am thinking about getting back into brewing after a move from western Montana down to Houston TX and a couple of years hiatus. The warm climate has me a little concerned over two things: 1) Fermentation temperature control: I have a chest freezer which I plan to...

Hey Gang - I am thinking about what spice mix to put in a belgian wit. The plan is to add it all at flameout, here is what i have so far: 1 oz coriander 1 oz bitter orange 1 oz sweet orange I want to add some star anise. How much is a good idea? I want it to contribute to complexity...

Hey Beer Nerds! My brewing has slowed of late as I have worked on my masters thesis, but I have been enjoying some of my previous batches very much. I move from Montana to Texas in late August, so I figure now would be a good time to brew one last Montana batch for my going away party. I am...

I have a pale ale on deck for tomorrow night. I want to use Nottingham for it. My house if 59 defrees F. The Nottingham is advertised to be usable down to 57 but I've had other yeast strains get really, really lame below about 62 so I am slightly concerned... So I am asking you guys: do any...

So let's say (purely hypothetically of course... ) that I want to brew more hefeweizen and I have a recently bottled batch, but don't want to spend the money for another smack pack of weihenstephan ninja-yeast... How to Brew says you need a "1 or 1.5 quart starter for a moderate gravity beer."...

After brewing with coopers due to the yeast I wanted not being available (and coopers being cheap), I must say I believe this yeast to be under-appreciated on this board. The ale I made, which is an o.g. 1.050 English type pale with Fuggles hops, is simply tremendous -- I pitched a 7g packet...

I am curious about how people are setting the temps on their water baths to control fermentations. I had an older thread about this (here) and I am still wanting more information and I thought the poll would be of use. The main question here is: when using a water bath, does the temp of the...

Hey Gang- I have never used the wyeast smack packs before. I got an "activator" of 3068 for my PM hefe tomorrow morning. It says to break the thing 3-5 hrs ahead of brew time... that's 4 in the morning. I want to break it tonight before I hit the hay. That won't be bad, will it?

Any ideas on what temp I should pitch my wyeast 3068 for a traditional hefeweizen? I am thinking 65-70 as a default for ale yeasts... only reason I am bothering to post is I don't have experience with the strain or the style, and some of you guys do... should I do differently?

Hey gang -- I have some friends in town from Germany and they are screaming about how they can't get a decent Hefeweizen anyplace in town here (they are correct). So they found out I brew and convinced me to give it a try. Here is what I have come up with, modeled on what I've seen for Paulaner...

So I was staring down a microscope at school this afternoon and inspiration struck: I should make some strong and dark wheat beer for this spring. So I came up with this for a partial mash orange-honey dark wheat, I am thinking a powerful beer with some malt backbone and also yeasty tartness...

I am hoping to get responses from some people experienced with recipe development here. So I brewed this beer thinking Irish Red. I did a 3 gal batch using an almost full boil with a late extract addition (steeped specialty grains at 150 F for 30 min), and it came out real pale and less malty...

So last night I did a batch of beer, extract with specialty grains like I do. My steeping process is that I am heating up my boil volume with a thermometer in it, then at 150-160F I turn the burner off and dump in my crushed grains, wait a half hour, fish 'em out with a strainer, add my extract...