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I started a small sour culture/starter with dregs from a few Russian River/Jolly Pumpkin beers that I've fed a couple times over the past three months. It's starting to develop a horse blanket aroma, and I don't mean like you usually see in reviews, I mean like an actual sweaty, barny horse...

I don't have the most refined palate in the world and I'm looking to make my beers better. Most of them are good, a few have been great, but I'm trying to nail down whether I'm tasting outright flaws in the good ones, bad calls in recipe/fermentation, or just being hypercritical of my own beers...

I've been looking to upgrade to a 15 gallon kettle for some time now and was about ready to pony up for a Blichmann or Megapot when I came across this Penrose kettle. Honestly, I think it looks the coolest of the three before price is even factored in. I've read that the guys who sell them will...

If you're going to use unmalted wheat in a recipe you've got three readily available choices: whole kernel raw wheat, torrefied wheat, and flaked wheat. I was wondering if anyone knows of differences between them in the final product. I know they'll behave differently in a mash, but what...

I'm going to be doing a dubbel soon and have a bunch of MO to use. I was thinking that the crackery/bready character of the MO would work well as the base grain in a dubbel, but don't have any experience actually brewing the style. I know Belgian pilsner is what all the breweries there, but in...

The main reason extract kits call for longer boils is to get better utilization out of the hops. Since it's only necessary to add the bulk of the extract in the last 10-15 minutes of the boil, this got me to wondering if anyone's done a very short boil with a ton of hops to make a really quick...

I'm doing a beer tomorrow that's got roughly 45% unmalted wheat in it. I'm trying to do a wit, but more toasty and caramelly so it's more wintery. (It's for the birthday of a friend who loves wits.) The problem is that to do this, I decided to replace all the pils/pale malt with Munich without...

I'm brewing a birthday batch for a friend who really likes witbiers. I was originally thinking about making something like a dubbel or Belgian dry stout, but then got this idea. I searched on google and on here and couldn't find any takes on the concept, so figuring out a good recipe is...

I've searched the threads on here that discuss parti-gyle brewing, but I never found a direct answer to the question I had: What do you do with the mash while you're boiling the first batch? Do you add the new hot liquor immediately after running off the high gravity beer and then leave it...

I'm a homebrewer from Philly and work second shift in addition to weird days. I also work all the way down in Bear Delaware. I'm never available for any homebrew club scheduled meetings and can't get any informed, constructive criticism of my beers. My friends love them and I tend to focus on...

I bottled my triple three weeks ago using Cooper's carb tabs and have almost zero carbonation. The first bottle I opened at one week, and there was a tiny "tsst" when I opened it, so that gave me hope that after three weeks it'd be fine. The bottle I opened today was the same, sadly :( There...

I'm getting more interested in the science behind brewing beer, but I'm not sure where to start reading. I've read a number of homebrew books, but they've all been relatively light in the science department (except for a couple sections on water chemistry). I was searching the forums and other...

I brewed a patersbier a month ago using the Unibroue yeast from Wyeast. I planned to use the cake from it to do a triple, but the patersbier had a strong sulfury smell when I racked to the bottling bucket to make room on brewday. I didn't have a free carboy to condition it, so it had to be...