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Alright ! Thanks guys !

Hello guys, after cleaning up my fermentor, it seems there was some starsan left in the bottom. When I poured my freshly brewed beer in it, it made soap foam. Now, I got beer and soap fermenting... I'm guessing I should just scrap the batch ? Or should I wait and see after two weeks...

Too much wheat malt ? Poor choice of hops ?

I would like for you guys to critique my recipe. I am starting to get a hold of this brewing thing and have done some good beers so far, but I have to be honest it feels like this IPA I just cracked open tastes like sh.... Perhaps I just don't like IPAs ? 1.5 Gal batch OG was 1.049 It was a 75...

I fill my bath with cold water. Enough to ALMOST submerge the kettle. Don't even need ice. Temperature goes down crazy fast. 10 minutes and I take it out. Leave on the counter for another 10 minutes so it gains room temperature. Voilà! Just have to leave the cover on!

I usually brew 1.5 gal batches but have pondered going to 3.0 gal. I live in a small appartment with a tiny budget and don't think that much. I do think it's a lot of effort though for a small amount of beer in the end. This is why I'm considering altering my setup to be able to brew bigger.

Hey guys, I have read and heard that adding lactose powder to the beer will give it a nice creamy feeling and will increase the body of the beer. I am looking to make a stout but have no means of finding some lactose powder for myself. I live in Montreal (Canada). I have asked around...

I seriously thought the Munich would add some color. Guess I was misinformed. Didn't expect the Pumpkin or spices to bring out any color really, it was all about the Munich ! My bad. As for the boil, not sure really, I usually boil for 60 mins but I guess I just got impatient on brewing day...

Hey guys, I was aiming for a brownish Halloween Pumpkin Ale to drink tonight but couldn't resist and cracked open my bottles yesterday. It was a small 1-gallon batch with a OG of 1.048. The beer was just fine and I felt the alcool buzz. The problem was the color. I wanted a brownish ale but it...

Here are some of my fav Québec beers; - Gordon from Benelux Breweries (Montréal) - St-Ambroise Scotch Ale from McAuslan Breweries (Montréal) - St-Ambroise Abricot from McAuslan Breweries (Montréal) - Veuve Noire from Chez Gambrinus (Trois-Rivières) - Fous Alliés from Le Trou du Diable...

I'm asking as a beginning brewer. After the mash it seems like I've got perfectly fine wort just waiting to be fermented. I mean havn't I extracted most of the sugars from the grain, into my water, during the mash ? Why should I boil for an extra hour ? Seems to me like I am losing a lot...

I'm a fairly small-time brewer and I was wondering how one would go about the following situation: I'm boiling 5 liters of water (wort) and adding 5 liters of water as a base to my carboy. Of course I am doing everything as if my wort was 10 liters. My question is what would be the best...

Very useful information - thank you very much sir. I supposed to upgrade my OG I should be adding more sugars ? According to you, what is the best method in order to raise ABV% ? Dang, 2% beers probably won't even give me a little buzz. Seems like I'll end up with a bitter blonde ale with very...

Hello everyone, I am a first time home brewer from Montreal, Quebec, Canada. I have been spending a lot of time this summer researching the subject and getting to know how everything works. So finally last week I have decided to jump right in and brew my first beer. I live in a small...