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Here is this chocolate milk stout recipe I came up with from reading some other recipes on here. It seems like it has a lot of adjuncts but I'm not sure. Any suggestions would be great as I have never brewed a milk stout. I used wyeast 1272 and nugget hops for bittering bc this is what I have on...

So I'm trying come up with a malt forward amber style ale think. I'm pretty covered for IPA and have both a porter and stout and want something to fill the gap. Any style ale that would fit the bill would be awesome. As far as what I have on hand is MO for base malt. And hops I have willamette...

So I want to start adjusting my water chemistry each brew. I got ward labs homebrew test and I got the results and I dont really know what to do with them so im hoping someone can help. I would love to know what styles of beer would work well without any adjustments and maybe what basic things i...

What are anyone's thoughts on an American style Black and Tan. Like a hoppy american stout and and maybe an apa? I just was thinking about earlier and was wondering if anyone tried before or if I'm onto an original idea.

So I brewed up BDSA and I staggered the candi syrup additions after active fermentation. I used 1# d180 one day and then another pound the next. But I didn't notice much color change on the beer right away. Then today which is like 5 days later I just noticed that the beer is the srm I was...

So I just converted my propane burner over to natural gas and did my first brew on it. The flame is really yellow/orange and very sooty. It turned my kettle black. I realize the burner is running to rich probably and I need to increase oxygen. I tired to do this by turning the air intake dial...

So I have 5.5 gallons of a Belgian wit going right now and I'm thinking that when its done using the yeast cake for a tripel. I have read some contradicting things with pitching on top of yeast cakes but I'm thinking that since the tripel will have an og of around 1.100 that I might not be over...

So the past three brews I have done had zero airlock activity. The first a centennial blonde used wyeast American ale ll, the second another cent blonde I used us-05, then the third a belgian wit I pitched wyeast 3944. Now all three reached terminal gravity pretty quickly and for the ones with...

I use a 16 gallon pot as my boil kettle. It has a larger diameter than most other boil pots I have seen and I seem to boil off like 3 gallons or more on a 60 min boil for a five gallon batch. I was wondering if the increased surface area could cause this or could I be boiling to vigorously?