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I'm looking to make a light beer but I'd like it to have the hop burst of an IPA. Is it possible or will it turn too bitter without the background maltiness of a bigger beer? Any suggestions on what kind to use for dry hopping?

Wanting to make a Juniper Pale Ale. Not sure how many berries to use. Everything I've read says 1 ounce or less. Approximately how many dried berries are in an ounce? Not trusting my scale at the moment. Need to get a new one.

Brewing a munich helles, great activity and airlock action. My question is there anyway to tell when I need to do the 75% diactyl rest without taking endless samples? Does the airlock activity decrease at 75% ?? Just wondering , I hate opening the carboy for readings. And wasting yummy beer!! Lol

Brewed a brewers best kit of Munich Helles on the night of the 12th. I knew I should have made a starter for it but was lazy and pitched the yeast pack that came with the kit instead. Now it's the 16th and I have no activity. Carboy is in a chiller holding at 50 degrees. Yeast was pitched about...

Brewing a belgian tripel and noticed its recommended that it sit in secondary for 9-12 months to fully blend flavors. Will I have to repitch after that long of a sit or will it carbonate ok?

About to make a cream ale and I wanted to add some vanilla in with it. Got 3 beans cut, scraped, and soaking in whiskey. My question is when to add it. I generally don't use a secondary, so should I throw it in the primary after fermentation slows, or dump it in the bottling bucket and mix it...

I have a batch( my first) of English brown coming off its third week in bottles. I'm dying to try it, but want to make the best possible. So with that in mind is the time spent in bottles proportional to the quality of the beer? ie will it get better and better the longer it sits? If so, how...

About to try to make my first lager, have everything set up and ready. Chiller is set at 46 for the ferment. Question: after I cook and cool the wort, should I chill it to 46 and then pitch or just pitch around 70ish and slam it in the chiller??

Still new to brewing, but have seen some kits that say the lager yeast works at ale temps.. Specifically a Munich helles. I have the chiller to lager it, but if its not needed it can house a batch coming off conditioning soon.. Should I lager it or just ferment as an ale?

I brewed up a batch of English pale ale on Friday afternoon. Saturday I had a good head and lots of motion in the fermentor. This morning the krausen is gone and it looks deceased.. Should I repitch . Or just let it run it's course?

Made an English brown and it has been in primary for 4 weeks now, ( intended to bottle after 3, but got busy) ... How long is too long in primary?

Trying to make my own variation of a maple brown ale. Should I use a artificial flavoring or can I add pure maple syrup at flameout like in honey brews? Wasn't sure if the syrup would leave a bad aftertaste.