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If I add espresso and age on cacoa nibs for a robust porter, what category do I enter it in? Sent from my SAMSUNG-SGH-I537 using Home Brew mobile app

Does using a yeast nutrient in a starter affect the pitch rate?

If I am using honey in the last 5min, do I need to worry about the flavor/quality of the honey? I've added 1lb of wildflower honey I'm a past brew at 5 minutes and I don't think it really added much of a flavor contribution, at $7.99/lb I think I could save a little switching to a grocery brand...

Chlorophenolic: a term when chlorine mixes with an organic compound, gives off plastic aroma and flavor. I brewed a English black ipa with bourbon soaked oak chips, and the bottles I drank early on had a plastic aroma and flavor. This was before we started treating horribly chlorinated tap...

I have a Belgian porter that's been in the primary for 3.5 weeks, I wanted to add oak chips to it, I was wondering if I can add to the primary and leave it for two more weeks? I could rack it into another 6.5 gallon carboy, but that would leave more than desired head space, as it will be more...

Anyone have experience with this strain? I plan on brewing a Belgian summer blonde with it, never used brett before. I know I need a separate fermentor for it, but can I use the same auto siphon and bottling bucket? How long should I keep it in the fermentor for? What is the ideal temperature...

I am going after the second edition of a IIPA with honey, and a lot of citra, add well as amarillo, warrior and syncope hops. 5 gallon batch, all grain. In the first rendition I used 1lb of wildflower honey @5min. I was going to add another pound of either more wildflower, or orange blossom...

Just went into the freezer to get some ice and my one ounce bag, Hop Union package bought new a month ago looked swollen. I picked it up, and sure enough it looks like a smacked Wyeast pack. What the heck? I'm supposed to use it to dry hop a batch this weekend! Is it ok? Anyone experience this...

I brewed a 1.082 tripel last Saturday, pitched a 2l starter of White Labs 550, it has gone from 64°- 70° in that time, it still has a thick later of krausen and is bubbling every 5 seconds. I took a gravity reading at 1.012 Sunday, but my hydrometer is cheap, and has read .096 in water, but the...

Brewed a tripel last Saturday, I started fermentation at 64° for a day or so, then have been between 66° & 68° since. There is still very thick krausen, and blow off is still bubbling every 10 or so seconds. I have not taken a gravity reading, or switched the blow of for an airlock yet, because...

I have never used smoked malt before, and would like to use 2.4% in an imperial porter. I have two questions: 1. is that enough, using 6.7% crystal 80 & 4.4% each chocolate and roast malt? 2. can I add oak chips and bourbon, or would that not play well with the smoked malt?

Measured og as chilling with refractometer today. Hit 1.082, which was beer Smith's estimate! However when I pitched the 2l starter, rechecked and was 1.062. Wth? I do not have a stir plate, and have never decanted, any suggestions?

Brewing a tripel tomorrow, using Weyerman pilsner as base. Do I need to do a protein rest, or can I do single infusion?

I am going to brew a tripel this weekend, my first Belgian. I am using White Labs 550, and am planning on fermenting with the carboy in a tub of water with a aquarium heater and target 76° wert/beer temp. My question is do I need to maintain the high temp for the entire fermentation, our just...

Alphabetical order, most important to me are quality of selection, variety, innovation, availability and price: Bells Dog Fish Head Flying Dog Founders Great Lakes (I'm from Cleveland) Rogue Samuel Smiths Sierra Nevada Stone Victory

How much (if any) abv will 8oz of 80 proof bourbon add to 5 gall? And I mean 5 gall, hit the mark in the secondary exactly, for the first time! I got 7.44% on app, and 7.3 with Beersmith.