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I'm putting together a winter warmer to brew in about a week and a half, but I would really love some input on the tentative recipe, as well as advice. 1bbl batch size OG 1.069 FG 1.017 abv 6.95% IBU 18.5 Color 14.7 SRM Mash 152F for 60min 50lb Pale 2-row (US) 12lb Marris Otter 2-row...

If I'm brewing a 1bbl batch of a light saison (around 1.045 OG), the "proper" pitching rate would be over 1 trillion cells. Really though, how should I approach this if just using Wyeast packs from the LHBS? It would be Wyeast 3724. I think that underpitching is a good way to go, as we'll be...

I've come across some leftover wort from an IPA batch and I have a spare pack of Roselaire blend in the fridge. I'd like to just pitch it into the IPA wort and forget about it for a while, but would this be worthwhile? I know the higher IBU of the base style will inhibit lacto activity, so I'm...

I've never brewed any sour beers, and I had no plans to for the immediate future, but last weekend (4 days ago) I brewed a 1bbl batch of a session IPA and ended up with 1 gallon of wort afterward. My plan was to take this and boil it with 2 gallons of unhopped wort (50/50 light/wheat DME) to...

I've decided to have a go at designing an American Brown Ale from scratch, but I wanted to add a bit of a twist to it in the form of a small addition of peat-smoked malt. Ideally, I'd like it to be a rich, nutty brown with a balanced—but very noticeable—hop profile and just a touch of smoke in...