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I'm looking or a simple Saison to brew up for this summer anybody got some interesting recommendations?

I have always done BIAB's on the stove when doing all grain but recently transitioned to doing BIAB's in an old cooler (One that doesn't have a drain system or is designed to hold liquid for consumption I.E Coffee, cold water). I'm just worried that the cooler might be leaching toxins into my...

I'm thinking of finally brewing up a barley wine. I was just wondering what people would say is generally a more attenuation yeast and which tolerates higher alcohol levels. My recipe will be 85% 2-row, 10% crystal 40, 5% wheat malt, with an og of ideally 1.095~. I'm thinking the Notty...

So I've been working on an amber that would serve as a "house beer" , one that would always be stocked in my fridge. Anybody else brew up a "House beer" that they always keep on stock and if so what is it?

So I'm just wondering do you guys normally sparge your BIAB's ? I did about 3 BIABs with pretty low efficiency and newer sparged in them just using all my water in the kettle. I've noticed that this is what most people seem to be doing online without any efficiency issues. I've now taken to...

So I plan on doing a BIAB 3 gallon tonight. I'll most likely be doing an IPA next week. Now my hops come in roughly 2oz packets and I'm only using about 1oz for the 3gal batch today. Can they store in the freezer for a week fine without loosing any aroma or AA's ? Also theyre Northern Brewer if...

So recently I`ve been attempting to brew up some all grain beers. I`m fairly well experienced in kit brewing and have dabbled in extract with good results. Here`s the deal though. My allgrain beers have had this awful grainy,metallic, cidery flavor that I really can`t begin to describe...

So every brew I have done recently has ended up tasting like a Hefe. Bubblegum Banana esters, the works. My pumpkin ale and pale ale I made up got these flavors and I'm really confused as to why. I used US-05 and no grains that would touch a Hefe and fermented somewhat cool so I'm really at a...

I'm planning on doing some kind of a strong ale for the holidays. I'm not entirely on what it will be , I'm debating between an old ale or some kind of spiced winter warmer, but I'm aiming for the 8-9% range. So my question is how long , ON AVERAGE, would I let something like this sit in...

So I'm looking into brewing some Imp. stouts and high gravity IPAs but have no real access to a good healthy liquid yeast. What I do have access to is is some Danstar products and Us-05/04. Does anyone have any experience brewing a higher gravity beer with either of these two brands? I'd...

So i've been brewing beer for sometime now with great success and am interested in fermenting some other new things. Mead seems interesting but I need a few key facts first. How long , generally speaking, does the mead sit in the carboy and when is it proper time to transfer? I know I can...

So i made up a 3 gallon batch of pumpkin ale for canadian thanksgiving. After about 2 days this is what it looks like. http://s1124.photobucket.com/user/redandwhite12/media/001_zpsfbb4aa8c.jpg.html?sort=3&o=0 I took a taste testing and tasted no real off flavors but the main reason I'm...

So recently I've been reading about doing Parti Gyle beers and getting two different beers from one mash. It has inspired me to try something similar but a bit different. I'm planning on doing an English Bitter at standard 60 min boil about 30-40 IBUs and 4% ABV. Then once I'm done the 60 min...

So Recently I brewed up an American Honey Wheat and threw som Wyeast American Wheat yeast on it. The packet never expanded after roughly 4-5 hours after I burst the packet inside. I still used it and am worried that perhaps it won't ferment properly. What do you think will happen ? I'm also...

So I plan on brewing up 2.5 gallons of pumpkin ale for this fall. The beer has an OG of 1.053. I'm thinking of just using one solo white labs vial, would this be correct? I need roughly 102,915,888,750 cells and I've head that the White Labs vials contain roughly 100 bill. Would I be way off...

So I`m planning on doing my first partial mash in a week or so. I`ve ordered 6.6lbs of Briess wheat LME, 1oz of Willamettes, Wyeast American Wheat, and 4oz of apricot extract to flavor the beer at bottling. How will this taste in your opinion? I've read that flavoring extracts can often...

So I'm aiming to do an Irish dry stout. Something low ABV, sessionable, and very approachable. Nothing extreme and along the lines of a more flavorful Guinness. I've heard the style is very difficult to brew. Could someone please indicate why? I would be doing a stove top partial mash with...

So recently I fermented an Irish red kit from Festa-brew. I waited about 2 weeks for it to carbonate but it ended up pretty flat. I stored my beer in a room about 62-65 degrees once it was bottled. Maybe I'm just being impatient. How long does a brew regularly take to carbonate? All mine...

So I just finished up doing a Festabrew wort kit, the Blonde Lager specifically. The taste is pretty watery to be honest but that's alright I was kind of expecting something in that vein. My problem is it ended up smelling very strange. Its got a strange slightly sour grainy aroma to it. It...

So a while ago I started a thread about buying some equipment to do an all-grain batch. Since then I've got a recipe book, a how to book, and I also bought a small scale to weigh my ingredients. Still in search of a brew kettle ( 32 quart) but that's another story. Right now I need help...