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I would really like to support my local homebrew shop, but the more I think about it, all LHBS "near me" are at least one hour away. Factor in gas, and it makes much more sense to order items online. I still make trips to two to three stores in my area, but that often means a roundtrip of 3...

I will be in Grapevine, TX next week on business. Other than Houston, I have not spent any time in the state. Are there any good breweries in the Grapevine area that I should keep an eye on? Thanks!

On July 19, 2017 I brewed a 5 gallon batch of American barleywine. I created a 2 Liter yeast starter (used WLP 090 San Diego Super) and everything went according to plan. OG was 1.108. After a few weeks, gravity was at 1.050 and not moving, so I upped temp and roused the yeast. Nothing...

The past few half a dozen brews I have been noticing some strange things with my refractometer. I check my pre-boil gravity, and say take a reading of 1.043. After boiling for 60 minutes, I check my starting gravity and get...... yes, 1.043. What? Now, I will have you know I do the...

I need some help. I have done very little with sour beer, only beginning this year. Here is a photo of a one gallon batch of Berliner Weisse, first fermented on Gigayeast Quick Souring Lactobacillus & Wyeast 1007. After primary, racked on to tart cherries and added WLP 655. Has been in...

I have been reading various threads and info on hops issues. I can't find a photo online that looks exactly like mine, so I am posting here. My Mt. Hood bines are now 3 years old. They are doing very well, considering. The older, lower leaves, however, have yellow spots, and some of the...

What would you do if you had this kind of water? pH 8.3 Total Dissolved Solids (TDS) Est, ppm 94 Electrical Conductivity, mmho/cm 0.16 Cations / Anions, me/L 1.5 / 1.7 (ppm) Sodium, Na 2 Potassium, K <1 Calcium, Ca 19 Magnesium, Mg 6 Total Hardness, CaCO3 73 Nitrate, NO3-N <0.1...

I have heard a lot of people complain about cluster hops. Some have said because it's an old variety it's not interesting. I am curious about what the forum thinks. I recently brewed an Albany ale and used the last remaining cluster hops to dry hop one gallon. From all the talk, I was...

Hello all: I ran across an interesting German ale called 4-Korn Bier (4 grain beer). I have spotted numerous beers in German that use a variety of grains from rye to wheat, spelt, oats, and barley. Germans don't really talk about beers so much as being ales or lagers. Often at pubs, one sees...

Anyone out there cultivate the yeast from the Spencer Abbey Trappist Ale? I brewed up a 2 gallon batch of an amber ale and decided to pitch the Spencer Abbey yeast (made a starter) in one gallon and an English ale yeast in the other gallon. After seven days, the yeast seems to have pooped...

I am hoping for a little guidance. I have been brewing about one and a half years and have done everything from extract, partial mash, BIAB and all-grain brewing. I have noticed a plastic-like taste that creeps into my beer. It is not apparent when bottling. It appears after the beer is...

I was ready to bottle my perry that I pressed a few weeks ago and when I looked at the carboy this evening, I noticed mold. See picture. What would you do? Toss it or bottle it?

I brewed a Belgian Wit with WLP400 on October 4, 2014. OG was 1.050. After 2 weeks, still kräusen, so I checked gravity and it was 1.018. I top-cropped and I gave the beer a gentle stirring, and was able to revive fermentation, complete with new kräusen. The gravity started falling to 1.012...

A few months ago I got excited about roasting my own grains. So, I created my own chocolate malt, some crystal malt, and also decided to roast unmalted barley. A few weeks ago I took my roasted, unmalted barley along with flaked barley, Maris Otter and Target hops to create a stout. When I...

I have read numerous times about people suggesting souring a small portion of Guinness to add to their wort for that "authentic" flavor. I have also heard people just as Jamil Z. say the sourness is nothing but a myth and there is no need for the sour (same as with the peated malt for Scottish...

I went down to the basement about an hour ago to get a carboy for a batch brewing on the stovetop and decided to check on my braggot. Already racked to a second carboy, it is beginning to clear. What's this? It looks like the rings of Saturn floating midway in the carboy on one plane. Any...

6 lbs Maris Otter 0.50 lbs Munich 0.50 lbs Crystal 40 4 oz Carapils .50 oz Fuggles (60 minutes) .50 oz EKG (60 minutes) .50 oz EKG (30 minutes) .50 oz EKG (5 minutes) Wyeast 1275 Thames Valley Mash at 154 for 75 minutes. Sparge and boil for 60 minutes. Use your clarifying agent of...

I just tried Blue Moon for the first and last time. Does anyone know why this stuff actually sells? It tastes like an alcoholic version of an orange soda. It's nothing like a Belgian Wheat ale. As a "crafty" ale, I think this beer really misses the mark.

I have noticed that homebrewers usually do a good job of pronouncing French terms (biere de garde, Saison), but we really don't do a good job pronouncing German. For instance, Perle, lauter and Vorlauf. Perle should be pronounced Pear-luh. Lauter [really should be Läuter, or Laeuter. Should...

Hello All! I just started homebrewing in July of 2013, and have already moved up to All-Grain brewing, specifically BIAB. I always have had interests in German beers, and after brewing a bunch of styles (Irish Stout, Hefeweizen, English Bitter, American Blonde Ale), I began wondering what...