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So, I write a beer and food blog, which needs some major renovations. I want to offer homebrew as a reward for people writing in with suggestions as to how to improve the layout and design, try to get some feedback that way. Is that legal? I'm from New York, by the way.

One beer you really don't see discussed much is Scaldis (Bush Ambree). In my opinion, their accomplishment of attenuating a 1.100 OG beer to 1.010 is as impressive, if not more so, than the much discussed Duvel. Does anyone have more information on how this beer is actually made? Do they...

Hey Everyone, So, I'm currently living in a small apartment in the NYC area, which doesn't allow me much room to brew. Luckily, I have relatives who own a house 30 minutes away and let me use their basement for brewing/fermenting/etc. However, because I'm not there often, checking on the...

Hey Everyone, So I know a lot of old fashioned breweries, particularly in Europe, use kettles and tuns made from Copper instead of Stainless Steel. Are there any benefits to this? What are the pros and cons of copper vs. stainless in brewing? Sorry if this has been covered already, I...

Hey Everyone, Potentially dumb question. For those of you who use a 3-piece brewing system with keggles (HLT, MLT, kettle), what is the purpose of the Hot Liquor Tank? Since the keggle MLTs are directly heatable (unlike my Rubbermaid coolers), couldn't you put the full quantity water into...

I'm a huge fan of wild ales, but I've always found the dynamic nature of these beers to be frustrating. Take Orval, for instance. If you drink it too fresh, the beer is a touch bland and hasn't quite had it's potential unlocked, but if you drink it older than a year or so, the farmhouse...

So I brew a particular beer that I really like and decided I'm going to enter my recent batch into the Sam Adam's Longshot competition. This year is "specialty beers", which this recipe certainly is, but it asks for a base category. I'm pretty unfamiliar with official categorization and don't...

Hey everyone, So, I just bottled a Scottish Ale that I treated like an Eisbock and froze then concentrated in a random experiment I'm trying. The full beer was about 3 gallons with an O.G. of 1.060 and F.G. of 1.015 for an ABV of 6.0%. When I froze the beer and concentrated it, I was...

So, last night I brewed my first batch of all-grain beer. It went amazingly. My gravity came out spot on. My efficiency was high. Then, right as I finished brewing, I was called with a family emergency and had to leave the house ASAP. I tried to cool the wort as much as possible as quickly...

Hey everyone, I have a quick question. One of my beer recipes is a Belgian Strong Ale thats blended with a small quantity of Sangiovese concentrate. Anyway, I've done it before and the beer has turned out fantastic, but this time around I'm going to try to get slightly better attenuation...

So, I just got my new mash tun and liquor tank built and am dying to try out my first all-grain recipe. I have a quick question, though, that might be dumb. Would it be possible, for time saving purposes, to mash one day, then pour the wort into a vessel and air lock it, then actually brew...

Hey everyone, So I'm finally stepping up to all-grain brewing and building a mashing system with sparge arm. My company sells 5 and 10 gallon Rubbermaid Coolers, so I get them dirt cheap, which is why I'm using them. Anyway, I generally brew 5 gallon batches of beer, but they're usually...

So, I'm looking to try a recipe for a high gravity Scotch Ale that is then frozen and separated like an Eisbock to fortify the strength and concentrate the malty deliciousness, just as an experiment. The final ABV after freezing and concentrating should be somewhere between 15-20%, if...

So, I've been homebrewing for a few years now, pretty basic stuff, but over the past few months I've gotten much more involved in more experimental brews and techniques. Anyway, I'm thinking of trying to brew a strong dark Belgian ale, something with a lot of dark fruit character, that I can...