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I'm making a step starter for a 9% Christmas Ale I'm brewing on Sunday. My plan was to make a 2L starter, allow growth for 24hrs then refrigerate it and dump off the wort to make a new starter. Now, just 12 hours into my first starter the foam is literally coming out of the top of the beaker...

I'm brewing a Belgian Dark Strong Ale With Abbey Ale yeast as a winter warmer/Christmas ale and I'd like to add some Allspice to it to bring out the holiday flavors. At the same time I don't want to ruin $90 of ingredients by over spicing the beer. I brew 12 gallons at a time and I'm curious...

I'm not sure how this would come out but I'm trying to find some feedback and see if anyone has ever combined and extract flavor like cherry with spices like nutmeg, cinnamon, allspice etc. for a holiday winter warmer?

I am looking to find someone who owns it and wouldn't mind posting, or messaging me the recipe for his American Stout. I am thinking about brewing it for a competition coming up in a couple months. Thanks in advance!

I am on a constant mission to find beers from the west coast that we just can't seem to get over here on the east coast. Does anyone know of a national type beer retailer that ships beers across the US?

I have a friend who is in San Fran for the week and I've asked him to grab me some Pliny to bring back East. Can anyone from the area tell me where a good place is to grab some bottles? Any other beer recommendations are welcomed!

I have a friend who is in San Fran for the week and I've asked him to grab me some Pliny to bring back East. Can anyone from the area tell me where a good place is to grab some bottles? Any other beer recommendations are welcomed!

Cara-pils is a nice crystal grain that adds head retention, body and mouthfeel to a beer and it's a grain that I have really grown to love. I am thinking about brewing a very light summertime session beer that everyone can enjoy with a targeted OG of around 1.047. I'd like for this beer to be...

I got 2 pin lock kegs from kegconnection.com both of which came without any bleed tab to release pressure when/if they become overcarbonated. Is this strange or normal? I'm new to kegging and always see vidoes of people pulling a tab to release pressure so I thought they all came with one.

I am using a temp controlled fermentation chamber for the first time and currently fermenting a Shakespeare Stout clone at 62 degrees using Wyeast Rogue Pacman yeast. I have heard and read over and over to raise the temp by a degree or twoi a day as fermentation begins to slow so that the...

I LOVE simcoe hops and would LOVE even more to have them ready for picking each year on a vine but obviously buying them at a store is not an option from what I can tell. Does anyone have any information on where you can find them? Or does anyone live near a simcoe farm and can go and dig one...

I have started washing (rinsing) yeast and have recently used my washed yeast for the first time to make new batches of beer. I have been making starters for these batches about 12-18 hours in advance and have been seeing good signs of life before I pitch. The one thing I have noticed about my...

I am working on my first stout recipe and I was thinking about brewing a clone version of something just to see how close I can get to a commercial beer. I got the recipe from "Can You Brew It" for this one and I'm thinking about trying it but unfortunately I can't find a bottle of it anywhere...

What kind of flavor, characteristic etc. does each wheat grain bring ? White Wheat (US): ? Wheat Malt (germany): ? Torrified Wheat: ? Roasted Wheat: ? I want to make a Wheat Pale Ale using 50% Pale Malt and 50% Wheat Malt but combine the different kinds of wheat to make up the...

I am interested to hear from anyone who has ever done a smash with Columbus hops or just made a recipe that uses them late in the boil as well as dry hopped. I have been playing with an Amber recipe for weeks and keep changing the hops around. I am now thinking about using Columbus at 60min...

Or even Blondes for that matter? Do you really get the bitterness you want to get from the 60 minute addition without any real flavor or aroma even in delicate styles of beer?

I am planning and brewing with a keggle very soon with a final wort amount of 12 gallons. I currently have a 52 quart mash tun (13 gallon) which isn't going to cut it when adding in 25-30lbs of grain. Should I upgrade to something like a 75quart cooler? Should that be plenty? Thanks!

I'm finally going to brew this up as my first 12 gallon keggle brew and the first Amber I've made. 12 Gallons Yeast WL 001 Cali Ale Yeast Starter: Yes OG: 1.055 FG: 1.012 SRM 13.3 IBU: 51.9 Grain: 20lbs Pale 2 row 80% 2lbs Munich 8% 1lb Caramel 40 4% .75lb Victory...

Building a wood 3 tier stand tomorrow but I gave my keg to a welder buddy to turn into a keggle. If I remember correctly it was about 23" tall.

I want to brew a clone of Rogue's Shakespeare Stout and have not harvested any Pacman yeast. Is there a strain that is similar enough or should I just stick with trusty ol White Labs Cali Ale?