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I'm looking at doing a peanut butter porter this weekend and wanted to get some opinions on when to add the peanut butter. I'll be using PB2, the powdered pb they sell at whole foods. I've heard Beer Engineers (AL) use it in the mash, but I've seen recipes that suggested adding it in the boil...

This may be common knowledge, but I thought I would share anyway. I had a beer that I had a lot of trouble with sediment and hop trub in primary. I read a few things on filtering by using cheesecloth over my racking cane, when racking it to the bottling bucket. I had a thought about trying a...

I did my first starter last night with some instructions online. 1 1/2 at water with 4 oz of DME. Boiled for 10 minutes. Cooled to 73 and pitched. Here is what I have this morning. There is some visible Krause but not much. Is this OK or should I buy a backup pack of us-05. Note the original...

I made a nice brown that was perfectly clear, however I accidentally racked a couple of siphons full of yeast into the keg as I was starting the flow. I want to be able to serve the beer as soon as possible, but I want it clear when I do. I put the keg in my kegerator right away as I normally...

Yesterday I brewed this recipe, from the recipe database. https://www.homebrewtalk.com/f67/nut-brown-ag-30187/ I ended up switching to Maris Otter as the base malt and using S-04. For some silly reason, when I put it in my bucket to ferment and added the yeast, I topped up to 5 gallons...

This weekend, I pulled a glass of my first all grain batch (a Saison), from my brand new keg system. Wow. It was almost religious. My wife just thought I was hooked before.

I am doing my second all grain brew on Saturday and the recipe calls for a dry hopping after 2 weeks. It doesn't have an aroma addition during the boil. Can anyone tell me what the difference would be between dry hopping vs just adding the hops at flameout?

Forgive me for what is probably a very simple question. I found a recipe that calls for Munich 20l. I am putting the recipe together on brewmasters warehouse and can't find this malt. Does anyone know what it might be listed as? I have weyermann Munich type 2 on my recipe, but I think it is only...

Brewing beer has gotten me started with all kinds of fermented drinks and food. I've been doing kombucha for a few months and just added cultured cheese to the list. This is my first chevre.

Someone gave me a couple of cans of Premier malt extract, so I decided to try a prohibition style brew with it. My recipe is 2 cans of extract, 32oz of Karo syrup. Then I pitched Fleischmens bread yeast on it. I was going to bottle this past weekend (after 2 weeks in primary) but the gravity...

So I brewed my LHBS' Abbey Ale recipe last night. I don't yet have a wort chiller (I will after this) so I used cold water to chill the wort down. Unfortunately I couldn't get it down fast enough and it was still at 90 degrees at the time I was ready for bed. My kettle is too large to fit in...