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Title says it all, just curious if anyone has experience brewing with Crisp's Best Ale Malt and, if so, what some comparable substitutions for it might be?

So lately I've found that I've gotten pretty decent at making nice, golden-colored pale ales and IPAs, with passable hopping, at least when it comes out of the fermenter. And yet, when I carb it up and pour a class, they almost universally have gone amber, and taste of sherry. At least, I think...

Hey all, My wife and I recently purchased a new home, complete with an outbuilding in the back yard. Originally built to service diesel pusher motorhomes, I think it's much better suited for brewing: 15'x15' enclosed, with a garage door at one end leading to a covered area that extends another...

Very quickly, does anyone know where I might find a reliable source of Simpsons malts (crystal, in particular) that's not owned by a megacorporation? None of my local shops or usual online retailers seem to carry the brand with any regularity, or selection. Cheers!

Hi all, I know that there are a few threads around here already on the subject, but most of them seem to deal with folks who live in ill-tempered climes and who wish to brew indoors in the winter, or in a basement. Me, I live in Riverside, CA, so basically a desert. Even when it's raining...

Apparently, I'm not the first one to do this, so, cool. I recently tried my hand at making a sour beer, at the request (?) of SWMBO. Because I still have fairly limited process control, and only had about five weeks to make it happen, I went with a Berliner weisse, instead of a more complex...

Having started brewing in Oregon, I've always used Wyeast yeast since moving to liquid cultures, and 1056 is my IPA go-to yeast. I've recently started experimenting with hops profiles, using a simple base malt profile, of twelve pounds of US two-row. Pretty straightforward. Until now, all...

Morning all! Last week I decided to try the 1744 Porter recipe in the November issue of BYO. It looked good, and I love trying to make old beers. For those that don't have the recipe handy, it calls for 12.25 lbs of 2-row, 2 lbs each of amber and brown malt, and about 13 ounces of patent...

Yeah, 4-7 days before racking and bottling. But I'll be dry hopping this batch. Does that matter? In other words, should I just add the fining agent a week before bottling (i.e., along with my dry hop charge), or should I add it in, wait a week, and then dry hop? Or does it just not...

No, not taste. Just smell. At first, I'd assumed that I'd gotten some kind of wild yeast into the wort for fermentation. Cool, if unrepeatable. But, nope. Doesn't taste sour in the slightest. In fact, if anything it tastes too bloody sweet. Which is weird in it's own right, as the wort...

I've been at this long enough (and drank the last bottle of my first brew last night... I think I understand "extract twang" now!) to want to take the plunge into all grain brewing. Complicating matters is my budget (still in grad school, so not much cash to splash around) and looming move to...

Link away if I failed in my search duties, but I didn't find anything on point when I tried :( Every batch that I've brewed up thus far has had a final gravity of around 1.018-1.020, fine for the recipes (it's what they called for) and all that, but when I play around in brew calculators, I...

Well, actually its in the fermenter, but that's semantics. I figure I'm good for a couple more in here before I start doing silly things in the more advanced forums, but I'm rather pleased with myself and wanted to share, if only for the benefit of other, future newcomers to this calling...

Maybe a silly question, maybe one without an answer. But I can't seem to find anyone who has actually, you know, described one before. Here's the setup: I'm getting ready to brew up my next beer (batch #3) tomorrow. It's supposed to be a relatively large one (1.073 OG) and so I threw together...

Recipe #2 calls for dry hopping on day seven, and I'm trying to decide whether I want to just dump my hops into primary, or first rack to a secondary vessel and then dry hop. Opinion on the matter seems to be all over the place, and I was wondering what thoughts you all might have on the...

How does one adapt a piece of 1" blowoff tubing to fit, say, a 6 gallon carboy with a two-inch mouth? I ask because my yeast are getting REALLY feisty! I had an inch of krausen this morning at 7. Now, four hours later, I have foam bubbling up into my airlock. Bloody thing will probably pop...

(Not my first batch, which turned out nicely. This might be the first that I wind up having to throw out.) I've got finals coming up next week, and really wanted to get my second batch going before they started, so that I could at least let it sit in primary (or secondary) until June or even...

Actually, I think someone even went so far as to call it "good." And I think that's even better than drinkable, so I'm feeling rather chuffed about that. Pretty cloudy, what with not being filtered, or even given time in secondary, but hey, that's OK by me. Because it's got alcohol in it and...

After many, many moons (well, weeks, at least) of reading and thinking and wondering and pulling triggers, I finally got beermaking kit. And then I brewed a beer. Three weeks in the fermenter, and today into bottles. I started with seven, maybe seven-and-a-half gallons in the brewpot...

If my presence in this thread and post count didn't give it away... I'm new here! Been telling myself that, "someday, I'll start home brewing!" for about a decade now. Finally pulled the trigger on it last month after an opportune meeting at the world's most awesome bottle shop. Been reading...