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I've got Northern Brewer's kit for Jake's Cascadian Dark Ale at home and I was thinking about transforming it into a Christmas ale somehow. Here's the current recipe for a 3 gallon batch: 5.25 lbs 2-Row 1.25 lbs Medium Crystal .5 lb Weyerman Carafa III 0.5 oz Palisade hops (boil for 60...

I'm trying to get better at identifying flavors I don't like in commercial beers so that I can design beers that I'll like better. First up: Fat Tire. It's a bitter, malty flavor (not hoppy), and it makes Fat Tire clash with any food I'm eating. I find myself immediately taking a bite of...

I want to get a wort chiller, but I live in an apartment, which means I don't have a garden hose, so I'll have to use my kitchen faucet. The problem is that I use a PUR faucet mount filter. I can easily remove the filter, but the quick-release adapter stays on. I had enough trouble getting it on...

I've been doing 2gal BIABs in my apartment for a while, but this was my first 3gal in my new 7.5gal kettle. It went great! But at the end of my boil I realized that I STILL had about 4.5gal of wort in the kettle. Whoops. I was prepared for a weak wort, but amazingly, I hit the target OG of 1.060...

Anyone tried em? http://www.candisyrup.com/recipes.html I love that they're so simple. I'm not a fan of throwing half a dozen specialty malts in a recipe. I've never used Candi Syrup either, opting for cheap and easy piloncillo instead. But I've heard good things. I'm especially...

I've got a pound of delicious sour cherries that are unfortunately packed with a tiny amount of sunflower oil. Can I just give them a quick soak and rinse in water with a drop of dish soap? I'm souring a gallon of my piloncillo dubbel with cherries, oak cubes, and Supplication dregs :) Thanks!

I used to double mill, but my LHS put a sign on their (self-serve) mill that says "NO DOUBLE MILLING, NO EXCEPTIONS." I have no idea why. Perhaps the owner just despises BIAB. In my experience, LHS owners are a crotchety breed ;) Or maybe there a reasonable explanation. Any idea?

I brewed up this piloncillo dubbel the other day: 85% Belgian Pilsner 10% Mexican piloncillo sugar 5% Caramunich Yeast: 1762 Belgian Abbey II OG: 1.079 And now I want to sour a gallon of it (which I've never done before). Here's what I'm thinking: 1) Throw some cherries, a couple oak cubes...