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I covered 10oz Sunmaid Raisins with boiling water, puréed, and dumped into my oatmeal stout. Secondary fermentation started back up within minutes. 4 days later I took a gravity reading and the sample was tart. The tartness masked nearly all other flavors. The beer is still very young so not...

I'm fully aware distilled water lacks the ions necessary for yeast health. I'm making an IPA which does poor given my city water profile (Louisville, KY) where we're looking at 58ppm Sulfate. I know I could just toss in a little gypsum but I'm wanting to experiment with full control on this...

I'm looking for a place to buy roughly 400 heritage (think Founders/Sierra Nevada) style bottle 6-pack holders in a blank paper/cardboard brown color. But any color will do. I'm having no luck finding them, would appreciate help if anyone can point me to a company that may stock these. Thanks

Going for a medium-light body brew with coffee and vanilla beans. I'm looking for suggestions from experience on how much crystal I should use in my grain bill to get a semi sweet base for the vanilla beans to pair with. 6-Row - 73% Flaked Corn - 12% Crystal 40 - 9% Flaked Barley - 6%...

I'm making an APA/IPA using pre-prohibition techniques and historic all american ingredients commonly used around 1900 (weird, I know) Sugars 7%abv 7# --- 6Row 1# 8oz --- Flaked Corn 1# 11oz --- Dextrose (Corn Sugar) Hops (Cluster) 40IBUs .5oz @ 90 .5oz @ 60 1 oz @ 10 .5oz @ 5 .5oz @ 0...

I've searched all over and can fix little information on which hops available today would be historically accurate to use in a pre-prohibition American IPA. All I've found for this time period in America is cluster cluster cluster cluster cluster cluster cluster cluster.... We're there no...

I've searched all over and can fix little information on which hops available today would be historically accurate to use in a pre-prohibition American IPA. All I've found for this time period in America is cluster cluster cluster cluster cluster cluster cluster cluster.... We're there no...

How do you maximize the efficiency of hops? What is the most effective time to use 2oz of hops during the boil when trying to make a cheap pale ale? 11# 6-row (I get it free) 1# Crystal 20L And what type of hops with what acids ranges would be most efficient? (all hops same $/ounce at LHBS)...

I decided to try WLP001 California Ale yeast this time around (I have always used US-05) for a beer with Est. Og 1.073. Beersmith is telling me I should make a 4L or 1 Gallon starter. Is this normal with liquid yeast? because that seems like a huge volume. It's also telling me to make this I...

I'm looking to brew Gumballhead with a bigger, silky mouthfeel and a healthy touch of lactose sweetness while maintaining the beauty of those amarillo hops. 5 Gallons 5 lb - American Wheat 4.17 lb - 6-Row .84 lb - Crystal 20L 2 lb -Oats 6 oz -Lactose .25 oz...

I've noticed in my fermentations that some beers/wines produce significant amount so krausen, sometimes overflowing the airlock, while others have very little. What determines how much krausen is produced during fermentation? and is there any way to control it? I would like to be able to keep...

My first time putting a recipe together so beginners forum bear with me. Going for a sort of honey banana hefeweizer. 6.5 gallon boil 5 gallon batch 60min boil Fermentation - 65-68F Yeast = WLP380 Fermentables 3lb ExtraLight or Pilsner DME 4lb Wheat DME 1lb Honey Steeping 8oz Honey Malt 8oz...

I have a silly idea I'm going to try out regardless of how terrible it's likely to taste. I'm pretty green to this brewing thing (about 50 gallons under the belt) so help me out where you can. The Deal: 1 gallon water 2-2.5 cups sugar .5-1 pack Fleishman's Baking Yeast Added after...

I have a brown ale that's been sitting at a pretty constant 65-70F for the past 8 months. Thought to myself, why not, I'll bottle it tomorrow just for kicks/curiosity. Anyone know of anyway that I could improve the taste of the beer since as far as I know it shouldn't be that great after 8...