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One of the most enjoyable aspects of brewing is getting a deep understanding of what, on the surface, seem like simple things: grain, water, hops, and yeast. After all, what could be so complicated about yeast? They sell it in bulk at the grocery store. Then years later, you find yourself on one...

Wondering if you guys can help me with something. I brewed this recipe: http://www.brewersfriend.com/homebrew/recipe/view/59350/hopstand-ipa-v2-citra-amarillo ... everything went perfect. I hit 86% efficiency, hit my mash temp to the degree, and had the correct starting and finishing volumes...

Tell me what you think! Chinook for clean bittering alphas, cascade for hop body and amarillo for citrus'y orange'y aroma. Brew Method: All Grain Boil Time: 60 min Batch Size: 5.2 gallons (fermentor volume) Boil Size: 7.2 gallons Efficiency: 75% (brew house) STATS: Original Gravity...

I was brewing an IPA yesterday and noticed a lot of white stringy chunks swirling around the kettle. They were even sticking to the spoon when I dipped it in. After being in the fermentor for a few hours, I saw this: The recipe does call or 12oz of sugar, so I think it could just...

Oh man. I just messed up. I was bottling a few bottles for a competition and added too much priming sugar. I did a few bottles with 1 tsp and a few with 1.5 tsp of corn sugar. Yes, I added the sugar directly to the bottles because I was kegging the rest (with no priming sugar). So, how big...

I was thinking about removing a couple kegs from my keezer to make room for crash-cooling a carboy (a particularly cloudy IIPA that I want to settle out) before kegging. Think it's okay to remove kegs once they've been tapped for about 24 hours? I don't have any other place to put them other...

This might be a silly question, but for those of you with the cylindrical cooler mash tuns... do you keep the lid on the mash tun while you fly sparge or do you keep the top off? My method so far has been: remove lid, pour my sparge water (dispersed with a colander) and then replace the lid...

I'm going for pretty dry, slightly malty, full headed IPA that showcases hops well. Title: Hopstand: Nelson Citra Simcoe Brew Method: All Grain Style Name: American IPA Boil Time: 60 min Batch Size: 5.2 gallons (fermentor volume) Boil Size: 7 gallons Efficiency: 75% (brew house) STATS...

Here's the recipe. It's a wit, straight from the book "Brewing Classic Styles". I've brewed this recipe before and it turned out phenomenal. This time, I'm on the same equipment (your typical 10gallon cooler mash tun). I hit all my temps and everything went perfect. Until I tasted the wort...

Hey all! I was hoping to get some feedback on my recipe for an over-the-top oatmeal coffee milk stout. My goal here is to make a sweet, chewy, smooth coffee stout. I have a high mash temp, lots of oats, some carapils for added chewiness, and a full pound of lactose. If I had a nitro setup, I'd...

Okay, so I boiled 1/2 cup of DME in 1 liter of water to make my starter, put the pot (uncovered) in an ice batch in my sink, and then went to the pub... for 2 hours. I meant to put the pot lid on it before I left. Anyway, the pot has been sitting in my not-so-sanitary kitchen without a lid. I...

Hey all. Tonight I'm trying to make sense of a couple beer recipe calculators, Beersmith2 and Brewer's Friend (website). I know both are pretty widely used. Recipe: Hoppiness Is An IPA (Standard IPA recipe from the book Brewing Classic Styles) It's a straightforward 5 gallon extract...

This is kind of a head scratcher for me and I was wondering if you all had any thoughts. About a 16 months ago, I put about 8oz of oak in a jar and filled the jar with whisky. Beer #1: Russian Imperial Stout. I poured about 4oz of the oak (along with the whisky). I let the beer sit (in...

I've had my first batch of mead fermenting in primary for about a month now. Going to move the batch to a secondary vessel. It stopped bubbling about 2 weeks ago. I used a vial of White Labs WLP720 Sweet Mead/Wine Yeast. Is it advisable to save the yeast slurry for my next batch? Or did I...

Brewing a the Dark Belgian Strong Ale recipe from Jamil (Brewing Classic Styles) and wanted to add a little bit of oak to the recipe. I've traditionally soaked oak chips in rum or whisky. Since Dark Belgians (dubbels and quads) can give a lot of dark cherry and wine-like notes, I was...

Hey all. So, I pitched som WLP002 British Ale Yeast into a standard 1liter starter yesterday. Well, actually, I tossed the glob of yeast into the flask, and then poured the wort on top of it. Didn't think much of it at the time. Anyway, when it started stirring, I noted that while the yeast glob...

Video: Watch it in HD to see the bubbles better This yeast is roughly 2 months old Text: I've just started down the righteous path of the saved/washed/reused yeast brewer. Got a nice little collection of jars going in my fridge. This is the second time I've made a starter...

So, I was cleaning out my glass carboy today and noticed a very thin 4-5 inch crack along the bottom. No leaks yet. This happened about 3 months ago to another glass carboy (6 gallons) and I threw that carboy in the dumpster. Now it's happening again!? I'm very careful and gentle with my...

Do you think bananas would work well with a Dunkelweissen? I was thinking about using this recipe as a base (extract): Ingredients: 9# Wheat LME 6oz Munich malt (steeping) 6oz Special B (steeping) 6oz Crystal40 (steeping) 2oz CarafaII (steeping) 1oz Hallertau (4%) @60min WLP300 Hefeweizen Ale...

Taking a stab at making home made hazelnut extract. Here's what I did: Took two 8oz mason jars (boiled), and put 1 split and scraped vanilla bean in each. Then I took 16 oz of hazelnuts and split them into two parts. I baked for 9min at 350º. Then I removed them and let them cool for a...