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Longtime Ale brewer here, finally getting ready to brew some lagers. Started formulating some recipes and noticed they call for 4 vials of yeast as opposed to the typical 2 vials. This would be for a standard German style lager at roughly 1.048 OG. I'm a White Labs user and I always go with 2 or...

So I had a friend of mine borrow my auto siphon over this past weekend to bottle his beer as he is a new brewer and doesn't have all of the equipment yet. I assumed he knew how to use it but as we were talking today it turns out he placed the auto siphon in the carboy and just hand pumped the...

Got a wheat fermenting away that I am going to add elderberry to. Made this last year with elderberry puree and it turned out good. However, it seems the interwebs have run dry of elderberry puree somehow. Does anyone know where I can order such a product or if I can use a concentrate or...

Been brewing for many years and never had a bottle explode. Woke up this morning and heard one go off. I'll give the details and hope to get some feedback. So the beer is a hefeweizen. 5 gallon batch. I used my usual online calculator and was shooting for around 3.0 so I place about 5.9...

Been brewing for many years and never had a bottle explode. Woke up this morning and heard one go off. I'll give the details and hope to get some feedback. So the beer is a hefeweizen. 5 gallon batch. I used my usual online calculator and was shooting for around 3.0 so I place about 5.9...

Not new to brewing but new to brewing with the golden nectar. So I tried the easy (and apparently controversial) method last year of using honey malt at a rate of 7-10% in two different brews (old ale and wheat) and the results were..... nothing. No honey or sweetness profile at all. So, I'm...

Never thought I would try this again but I'm brewing a pumpkin ale tomorrow. I'm going to cook the pumpkin for 1 hour at 350 degrees and then put it in the mash. Question is: Is there any downside to cooking the pumpkin tonight and placing it in the fridge for brewing tomorrow morning?

Just wondering what everyone else uses percentage wise on agents to help head retention. Generally I use around 10% crystal malts (or other things like flaked barley etc). I have gone up to 18% on a British IPA that came out fantastic. I guess my main reason for asking is I'm going to brew an...

Just wondering what everyone else uses percentage wise on agents to help head retention. Generally I use around 10% crystal malts (or other things like flaked barley etc). I have gone up to 18% on a British IPA that came out fantastic. I guess my main reason for asking is I'm going to brew an...

Ok so I go to this "homebrew club" meetup tonite (only myself and a friend are serious home brewers) and there is a new home brewer there who was excited for us to taste his beers. We felt so bad because his two beers smelled and tasted like an ashtray. It was so disappointing because I sensed...

Am I crazy or does Brewtoad, Brewgr, etc etc recipe calculators give a high IBU number with almost no hops. I formulated a pale ale recipe based on the calculator telling me it was 35 IBU and it came out waaaaaay too sweet and no hops in aroma, bitterness or flavor. So I'm calling this "pale...