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I've been brewing extract for about 175 gallons with a few batches of AG thrown in here and there. I dislike hoppy beers so almost everything I've ever made typically has an ounce at 60m, with the occasional addition of EKG or Saaz in the 15-0m range for a porter or english brown. I've got...

So back in February I brewed a standard English brew (pale, crystal, fuggles), fermented with S-04. In March I decided to sour it so I pitched the following: Wyeast Lambic blend, Wyeast Rosealare blend, dregs from Chimay Blue, Lindemans Cuvee Renee, and Paradox Skully. I wrapped an electric...

I'm going to be doing a 1-gallon Berliner Weisse soon using Wyeast's Berliner Weisse blend - so no sour mashing, just straight blend that I will allow it to ferment for a few months (at least 6) My question is, if I were to add one lemon (sliced up) would this interfere with lacto's souring...

Robust Porter might not be a style anymore, and the recipe below might not be true to the style that was, but I'm hoping you guys can give me some input. I've been doing extract brewing for a while now but I've been getting into all grain lately. It's a 5 gallon batch: 1 oz Northern Brewer...

Hello everyone, I'm brewing a Light American Lager this weekend for an upcoming party. It's a crowd-pleaser for family members that usually drink miller lite and coors light so I wanted something as generic as possible. Literally just pale 2-row, some rice syrup solids, and hallertau hops. I...

Brewing my first all-grain saison this weekend. Anyone want to critique my recipe? (Yes I know 1lb of Honey malt is considered by some to be a lot. I have experimented with this malt before and I'm happy with that part of it.) Also probably going to throw a handful or two of rice hulls in...

I have some mead that I am going to be bottling soon. My question is this - I plan on waxing the bottles (they are going to be gifts). Since the wax will provide a good seal, can I use the push-in caps pictured below for adequate sealing? I mainly ask because I am borrowing a friend's corker and...

My sister has been a huge supporter of my homebrewing despite her being a recovering alcoholic and never being able to actually sample any of my experiments. I've made sodas from extract kits and syrups before but she is a really big cucumber fan and I'd like to try my hand at making a cucumber...

I'm going to be brewing a mead soon and rather than degassing, I'm looking to experiment with adding something to it that will provide plenty of nucleation sites. My first thought was marbles, but since they're so smooth I don't think they would do much. My second thought was an empty hop...

I have a batch that I'm going to dry hop to serve at a party. I know that it won't all get used, and the rest will likely get consumed slowly by me over the next few months after that. My question is, after a few months pass and the dry hop aroma is gone, will I basically be left with what I...

A coworker of mine has had a bottle of Great Lakes' Edmund Fitzgerald (porter) at his desk for about three years. The temperature in here is pretty stable, so I thought of trying it but it occurred to me that after three years of cubicle fluorescent lighting it's probably thoroughly skunked...

I'm planning on making a witbier with cranberries/cranberry juice; I planned on just adding some 100% cranberry juice to a standard witbier recipe. The recipe I found calls for 1oz coriander seeds and 1oz bitter orange peel. Should I leave out the orange peel? Both? Neither? Since I plan on...

I'd like to try my hand at making a peach gose; I'm hoping that you guys can offer some insight on what I'm going to try to do: Primary fermentation with no fruit using standard yeast (something clean - Safale 5 or American Ale). After fermentation is complete: Transition to a secondary...

Hello all, I've been brewing for 6 months or so now. I use 6 gallon carboys, and occasionally I'll move to a 5 gallon to let a brew age (currently aging a mead for next year) My question is this: I want to get a widemouth carboy to make dry hopping easier (I haven't actually dry hopped...

Can anyone offer insight on using two different yeasts in two different stages for mead? Basically, I'm considering making a standard 5 gallon batch of mead and using an ale yeast like Ringwood or Nottingham to get that down as low as it can, then after that stage has settled down and cleaned...

I read an advertisement in an issue of Brew Your Own magazine that I threw away, for a company that sells regulators (and tubing/stones) that you can hook up to commercial oxygen tanks. I have my old oxy/acetylene torch hookup from back when I used to do HVAC and am interested in repurposing my...

So this might be old news to the rest of you, but I just stumbled across this gem... http://www.amazon.com/dp/B0064OKADS/?tag=skimlinks_replacement-20 It's essentially a soda bottle cap with a ball lock attachment on the top. Now I can carbonate fruit juices, water, hell I may even try to...

Found a too-good-to-pass-up deal on craigslist today for a 15cuft Amana chest freezer, so I scooped it up. Thing is, I want to wait until I can afford good stainless steel equipment and perlick forward-sealing faucets before I make a keezer out of it, so for now it's just gonna be a chest...

I'm working on an experimental recipe that will essentially be a strong, malty English ale (not quite Scotch ale... just malty English) and I would like to use black tea as a bittering agent. Initially I thought to add the black tea in the beginning of the boil like I would hops, but I...

So this recipe may come across as blasphemy or just plain weird to some of you, but I've been extract brewing for some time now and I want to try my hand at making my own extract recipe instead of just using kits. I get that there are probably some odd things going on here (choice of yeast...