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I brewed up and bottled a Berliner Weiss that has some funky Parmesan cheese aroma and flavors. It's been present from the beginning, but since this was my first attempt at souring I was hopeful that it might go away if I just let it age a bit. It hasn't. I have about 4.5 gallons of this stuff...

I usually brew lagers in the winter, when ambient temperatures in my basement allow me to ferment at temperatures closer to the preferred range. I decided to get an early start this year and last weekend I brewed up an Oktoberfest recipe. I was able to get the wort cooled to 65 degrees. I did a...

I like to sanitize my bottles by baking them in the oven. I have been looking for an alternative to sealing them with foil and decided to try Beer Saver silicone bottle caps. My thinking was that silicone can be baked in the oven and these would be easy to use and reusable. WRONG. Apparently...

I plan to add the juice and zest of two lemons to a 5 gallon batch of beer. Is it necessary to sanitize the lemon? Star San or vodka seem like they would effect the flavor. Microwaving also.

I'm looking to upgrade to a better burner for my keggle I use for BIAB. I'd like to pickup one of the Bajou banjo models, either the KAB4 or the KAB6. Anyone have any experience with either of these and a keggle? The KAB4 is a little cheaper, but seems smaller. Looking for the best fit.

After over 2 years of extract brewing i am ready to switch to all grain and everything I've been reading about BIAB has me excited to get started. I have almost everything I need, except a large enough kettle. So I've decided to convert a Yuengling keg into a keggle i can heat on my existing...

Over the past two years I've brewed about 15 extract batches. Now I'm thinking about making the move to all grain. Would like to keep the equipment and the process as simple as as possible. What is the minimum amount of equipment I would need? The basic starter set from northern brewer is $200...

Anyone ever tried the Barney Flats Oatmeal Stout recipe in the Clone Brews book? Seems odd that it doesn't have any rolled oats in the recipe. I'm assuming the flaked barley and wheat and maltodextrime are doing the same thing. Curious if anyone has had any success with the recipe.

Winter is here and my basement is going to be the perfect place to brew some lagers Looking for some non traditional recipe ideas. Anyone ever heard of an oatmeal lager? Wondering if it would be possible to brew up a big dunkel bock with the creamy smoothness of an oatmeal stout.

I have had some success in the past lagering in my chilly basement in the winter with Wyeast 2124. This yeast was flexible enough to work well when there were sudden warm snaps that drove the ambient temp up above the optimum range. I am currently trying an Octoberfest with White labs 830 that...