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So, some of y'all might know that I'm studying music @ Indiana University... but there's a good chance I'm going to transfer assuming I get accepted - just submitted my application to UC-davis the other day! So I still have to practice 4 hrs / day until I get my acceptance letter (&) but I might...

OK, so I was under the impression that alpha acids were hydrophobic, and had to isomerize in order to dissolve into water... does this sound familiar? On p 64 of the Homebrewer's Companion Papazian says "Recall that alpha acids must be dissolved before they can become isomerized and affect...

I'm sittin here reading Radical Brewing and I was wondering what all books you guys (and girls?) have read or are reading. I'm workin with: new complete joy of homebrewing homebrewer's companion brewchem 101 brewware radical brewing designing great beerss and a bunch of old BYOs and...

I just finished a couple hrs of work - bottling my Vanilla Cream Ale (tastes great) and racking my Black Currant Belgian Wit to tertiary & off the fruit. It had been on the fruit for over 2 weeks, which I know is bad, but I couldn't taste any astringency and lemme just say Holy F***ing S(**...

Well, I'm about to get into kegging, and I'm not about to drop the investment to start canning, but I was wondering if anyone on here is doing this. Is it expensive? I haven't read any literature on it but I'm sure it's possible. Holla back

OK, so my friend told me his dad's so-called proper method of drinking beer. And it goes a-somethin' like this: 4 Large gulps. (or maybe a couple more.) He calls it the quaff. Supposedly this is the most thorough way to get the flavor. Seems a little excessive to me - although I'll be...

... a maple pumpkin ale and a belgian wit that's gonna get a big ol' bag of blackcurrants in the secondary. For the wit, we slightly altered the Belgian White men can't jump ale from a recipe book. We left out the coriander but kept the orange zest, and added a lb of maltodextrin for some more...

I saw this other post and it got me thinking - how old was everyone when they started? I'm 19, which is pretty young, but I'm sure there are others on here younger than me. I know it's a touchy topic for some people - and I just can't wait until I turn 21 so I can actually taste my beer instead...

I've got an Irish Red sittin' in secondary that I've been planning on bottling this weekend. It's a little dark - definitely due in part to the concentrated boil - and my friend suggested that it might lighten up given a week or two in tertiary. Any suggestions?

So, the other day I brewed this corona clone, which called for a couple lbs of flaked rice. I boiled 2 gallons (I'd like to do a full boil, but what can you do? my kettle's small.) Anyway, much of the result looked almost like applesauce. Is this because of the rice? I'd never used it before...

So last night I'm installing some carpet down in my room (the last carpet was messed up & I had to freshen my room up) and I set my Pilsner Urquell down on the washing machine. My roommates & one of my buddies were helping me lay it down and everything went well - until I went for my drink when...

OK, so I have a bunch of beer doin it's thing in my basement. And I have a mini fridge. So I'm wondering - would the lower temperatures affect how the beer ages? Will it age better at room temperature? Quality answers, quality people. Thanks

I was thinkin, I just broke out some of my so-called belgian wit, but it tastes more like a weizen-style beer. So I want to try another batch but break it up into several different boils with variables like how much orange peel/coriander, hops, dme, etc etc. Does anyone know if I can just throw...

yo, I'm feenin' for somethin along the lines of Sam Adams' Summer Ale. I got a sixer the other day and it's pretty much what I'm feelin' for the summertime. Does anyone have a kickass American Wheat recipe (I'm 99% sure that's what the bottle said that it was) along the same lines? Thanks - I'm...

ite, so either my beer has finished fermenting in 3 days, or I have a stuck fermentation on my hands. Lemme describe what it looks like - there is little to no krausen on top, and it bubbles approximately once every 20 seconds. It looks just like finished beer to me, and the fermentation was...

I have a dream... and the dream is this: 2 or 3 or 5 kegs of homebrew. :eek: Real kegs - not just the cornelius. How can I make this happen? I have a big party house with 4 friends and Nothing, would, be , cooler. It wouldn't just be a block party - it would be parinirvana. But I have a sinking...

My spoon is covered in it, and it doesn't wanna come off lol. (Couldn't find the charismatic wooden one so I had to go with the stainless steel.) I suppose the best way to avoid this would be to clean up my mess before it dries, but does anyone know any tips for this sort of thing? Thanks

#1: pay attention when brewing lol. I was breaking my new batch of wit up into two boils, because I have 2 small kettles but not a big one. So, I get a nice rolling boil and without thinking, I dump all of my DME and honey right into the pot. (I was supposed to add half of my ingredients.) I...

So can I split my partial-mash recipe down the middle, spend all day brewing 2 batches, put 'em together, wait for them to cool then pitch the yeast? I'm tryin to go all grain but I need to wait for a new credit card to arrive so I can get a larger kettle :D