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I have a couple questions for lager-making veterans. I have figured out the winter temps in different regions of my 1929 Cleveland house. I can lager at 32-40 degrees F in my coat closet, and ferment in my basement at 56 degrees F. My questions: 1) can I ferment at 56 or do I need to power the...

I've seen lots of posts about people adding lemongrass and having bad luck-- namely not being able to taste or smell it at all. Since I have little sense, :D I thought I'd try it myself. Disclaimer: I'm using WLP 550, so it's not a real wit yeast, but it's what they had at the LHBS at the time...

I'll be buying one of these, popping some hop pellets inside, and adding some beer for fresh hop taste. http://www.uncommongoods.com/product/flavor-infuser-water-bottle?utm_medium=cpc&utm_source=google&gclid=CLDNgLXO_bgCFQyk4AodLhUAww

OK. So, mostly I do not care about chill haze, but sometimes I wish I could have a clearer beer. I do not want to get into post-boil fining or filtration. I do wonder if there's something I can do in the mash. From what I understand, chil-haze is suspended protein that somehow becomes more...

Holy crap. I don't homebrew just for the savings, but sometimes I just feel like I'm getting gouged when I head to a bar, and I'm glad I can make a fine beer for the price of BMC. I'm in downtown Cleveland, and we just got this flyer from our management company. $5 a pint for Craft Beer, Happy...

I've been fermenting in my basement all through the winter this year, and the temp is a steady 59-61 F. Surprisingly, I'm getting WYEAST 1272, American Ale II to behave well-- both in a coffee stout and an Amber Ale. Fermentation has been strong with washed, starter-grown yeast. Highly recommend...

I "inherited" these helium tank regulators and gauges from my step dad. Do you HB talkers think they would work for beer gasses and kegging, w/o too much expensive retro-fitting?

As it is pumpkin ale and Christmas ale season, I'm finding myself turning down a lot of beer again, because I just can't stand the taste of Cinnamon in my beers. Anyone else out there with me?

Hey all. I'm going to brew a three gallon Belgian blond to grow enough yeast for a serious Duvel clone. I want it to be dry with some depth of malt and character, but low gravity. Don't have a clue about hops, but I'm tired of EKG. I tend to prefer simple recipes, but I've heard more malts are...

So I tried to brew a recipe for eight gallons a few weeks ago, with all the intentions of splitting the batch to test two hop schedules (one five and one three gal carboy). Grain bill was a typical English ale-- maris otter, crystal, aromatic + a few ounces of flaked oats; 21 lbs in all. This is...

A buddy of mine has been doing sourdough, and thought he'd try a similar process to get the critters off of grain husks. Anyone done this and gotten a real strain of yeast? I've heard that you can make a sour mash this way, but would that ferment out to make something drinkable??