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Hey guys, I've been brewing for about a year and I've brewed sweet beers, dry beers, light beers, and ones that'll get you plastered pretty quickly. Through all of my different and sometimes exotic recipes I have "borrowed" hop schedules from other recipes. This go round I'm brewing an...

I'm looking around and finding volumes in the 0.75 - 1.30 range recommended, except every online calculator is giving me negative values for PSI. is this beer supposed to be flat or am I missing something?

I am working on a Kentucky Common and cold crashed the fermenter at 1.015 (started at 1.045 with San Diego Super Yeast). I then added Lactobacillus Delbrueckii to the secondary and am fermenting/aging at 70 degrees. I understand that I am above the recommended IBU range for Lacto D, but...

I got burned bad when using WLP037 (Yorkshire Square) and ended up having to dump the whole batch because it tasted funkier than a 70's disco. As a pick me up I went back to my home brew shop and asked them to help me build an absurdly varied grain bill as a tongue in cheek way of getting over a...

When it comes to imagining recipes I often tend to shoot from the hip, frequently causing myself roadblocks to work around. This time I decided to pick a yeast from the recently expired yeast shelf (did a starter to bring it back to life). I found two vials of WLP037 North Yorkshire yeast and...

Call me crazy guys, but I'm looking for a yeast that is prone to producing diacetyl and the much maligned butterscotch flavor. I'm currently working up a recipe for a toffee porter and can carmelize the table sugar easy enough, but need to get a bit of buttery note to it without all the fats...

Hey meisters! I am a few brew days into the hobby and am short on wisdom. I brewed a Belgian style Tripel with dried ginger and coriander that had an OG of 1.091 when it went into primary. 2 packs of Belgian Ardennes Wyeast to start and 7.5 days later my gravity is about 1.040 and tasted...