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Hey all... just finished cleaning up after my brew day and I'm a bit confused. I brew all grain and decided to do a smaller batch today (2.4 gallons) of a Scotch Strong Ale. Mashed in at the right temp (finally got a truly accurate thermometer) and volume of water according to Beersmith...

I brewed my first American Wheat recently and it turned out differently than I had expected. Recipe is as follows: 5lbs 2-row 5lbs Malted Wheat .5lbs Rice Hulls Hopped with Liberty at 60, 15, 5. So, the hop profile is what I expected and I really like it. But the beer is quite...

During a discussion today with a friend, the subject of brewing water came up. We realized that we had no clue how to read a water report within the frameworks of brewing. We also wondered about getting water from a source such as Primo and using it to brew. So I looked it up and they...

When I look at this chart, I wonder a few things. I look at it and I see that some styles need time to come around and be ready to drink. The Imperial Stout, obviously needs time for the flavors to round out to optimal levels. But what I don't understand is where does that aging take...

I have a stout fermenting and while there is some evidence that some (very little) bubbly krausen, at some point, built up, now there's just what appears to be flocculated yeast floating on top of the wort. I put this in the fermenter on 5 days ago. SG has definitely dropped, so I'm not...

Hello all! Quite excited to have signed up. I've been reading a lot here and there is a wealth of information. I'm in southern Indiana and new to brewing. I have a few brews under my belt... haven't produced anything disgusting yet, but obviously always looking to get better and better. I...