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So I am brewing a batch of beer for a friend and he wants something like an earthy smoked black IPA. So here is what I'm going to do I think. Let me know what you guys think. And what flavors you think I will get and how you get earthy smoked BIPA flavors

So I fly sparge and generally get really good efficiency like 85+. My understanding that the standard recipe is for an estimated 70% efficiency. My question is what do you do to scale if down to hit the correct OG? Do you just scale back the base grain or do you scale back the specialty grains...

Right now I use a bucket primary and 5 gal secondary if dry hopping or flavoring and am thinking about getting rid of the buckets. Question is if I am only going to use a primary should I use a 5 or 6.5 gallon carboy? 5 gal would clearly need a blow off tube which I understand can blow out some...

So I just bottled a chocolate milk stout and tasted some and it has a slight sour (astringent maybe?) taste. It sat on the cocoa nibs for two and a half weeks in secondary and now has this flavor. I'm wondering if anyone has used cocoa nibs before and knows if this will age out or not?

So I got my flask two days ago after returning home from day drinking. I decided to make my starter right then. So I didn't let my yeast warm up to pitching temp, may not have cleaned/sterilized properly and probably didn't boil long enough. Sloppy drunk. I did some aeration and keep doing it...