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Hey all. I have an inclub clone comp of a local beer and this beer has a harsh but not unpleasant bitterness. Wondering if anyone one knows what American hop would have a harsh bitterness. The clone is of a very toasty red and thought it was from roasted barley but one clue was 1 dark malt and I...

Going to make my first sour and I have 1 vial of white labs sour mix 1. The batch will be a 9gal lambic. White labs says you don't need a starter (for 5gal I assume) but thinking I probably should. Your thoughs?

Hey guys, I recently took over as Club Competition Director of my home brew club and I am looking for ideas for inhouse competitions. Is there any comps your clubs are doing that you enjoy participating in. Could be brewing, tasting, or forum related or anything else you think might be a good...

Hey all. Anyone know how much I should over carbonate my kegs before counter pressure filling bottles for competition to keep the proper amount of carbonation?

Hey all. Recently tried to buy from williamsbrewing.com and found out they don't ship to Canada. Heard on "Brew Strong" podcast that Northernbrewer.com doesn't ship to Canada. I would like to compile a list of companies that are canadian or american ones that ship to Canada to avoid further...

Ok fellows. I'm Brewing Saturday. a 1.070 traditional bock. My HBS had one yeast of 833 and it's best before date was Jan 5 2013. According to Mr. Malty that leaves it at 10% viable. How, and is it possible, can I come up with the 510 billion cells I need for a 20 liter batch by Saturday. I...

Myself and a fellow brewer are doing an experiment to see the difference between Denny's Favorite and 1056 Wyeasts. I made a 10 gal batch of cream ale with some slight differences in the recipe. I divided the wort into 2 different carboys and pitched equal amounts of yeast into each carboy. On...