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Hello! I am a long time home brewer, mazer and cider maker but have mostly either bottled or kept 2.5 gallon pin lock kegs in my refrigerator. I’m looking for a new setup for kegs (2.5 or 5 gallon Cornelius). I’ve read an excessive amount on this site and the Kegerator site and concluded that I...

I recently purchased some "flaked" barley from my LHBS for a recipe that I have made many times before. They switched suppliers and sold me stuff that does not appear to be steam flaked, but rather rolled with small closely spaced grooves. The stuff is still seed shaped and probably gelatinized...

Is there anyway to pay for membership without using Paypal?

I've noticed great differences between the flavors of my favorite right and left coast ales, especially when the Northeast is compared to the Northwest. I love them both and would never want to choose between say a Troegs and a Rogue. Still I many regional similarities and was wondering if these...

So several great home brewers that I have met and even the occasional professional brewer have decided to grow their own hops. I think that this is wonderful. To willingly engage in the supreme struggle of wresting the fat from the land and producing brewing ingredients takes a very special and...

I was enjoying a couple of good pints and contemplating the "big picture" of beer when a peculiar question hit me. Why is it that maltsters are almost never brewers? Are there laws against such things? If so, why?

My brother is a huge fan of the Bluebird Bitters (Conniston?) and requested that I "clone" it. I have only tasted it once, and can't seem to find it just now. I vaguely remember it being heavy on the late kettle additions and maybe tasting a bit of Willamette. Any and all suggestions are...

This was already posted in another region, but I didn't get a single response, so I am cross posting it. I am planning to make a Wee Heavy and would like to include some adjuncts to bump up my O.G. I noticed that most of the British recipes include light brown sugar specifically. My...

I am planning to make a Wee Heavy and would like to include some adjuncts to bump up my O.G. I noticed that most of the British recipes include light brown sugar specifically. My understanding is that U.K. brown sugar differs from U.S. varieties. Would I be better off using a substitute. Options...

So I'm trying this yeast strain as it is recommended by a couple of recipes for malty German style beers. I may be making some expensive brews and was hoping that somebody could fill me in on the quirks of this particular bug if there are any. Specifically, what temps and how much oxygen does it...

I recently made a beer recipe that called for a large amount of both adjunct and hops. I sent the sparge (batch) through quickly and had an incredibly large cold break when I chilled the beer down. I couldn't bear to though away even a tiny bit of this very clear beer and sent the hop rich cold...

I would like to by either a very accurate temperature correcting hydrometer or a refractometer. I already have several brix/triple scale/vinometer devices which are OK, but I want something that is a little better. Any suggestions?

I recently purchased a pound of Styrian Goldings hops. After placing the order, I noticed that the AA content was about 2% lower than usual. I was wondering if the aromatic qualities will also be affected or if this is in any way an indicator of poor quality. I'm not especially concerned about...

I recently made an all-grain classically styled lambic using a Wyeast lambic blend (slightly out of date), another brett strain, a cultured belgian yeast, and a few drops of kombucha/red wine co-culture. The beer is 5 gallons in 6.5 gallon glass carboy with an unfilled airlock. The fermentation...

I have found through experience that I dislike vienna malt but will (inexplicably) place a pound of munich malt in almost any recipe. Reading the discriptions of how they are made this seems totally insensible. Any theories on why these two malts seem to taste so different? Which do you like and...

Is there any place that I can buy styrian goldings buy the pound. I'm not cheap, just sick of having to place multiple orders while someone figures out their company inventory.

What's everyone's favorite yeast for brewing Pilsner beers and do you lager at low temperatures. If so, do you do the slow chill, start cold or rapid chill. I recently tried the Sfale lager dried yeast and was very disappointed and have gone back to WL 830/bock. I also used to use 2208 (?) and...

Hello from PA! I'm a homebrewer of 10 years experience and have been making mead with my own honey for the last 5 years. I found the site while searching for info on starting up a brewery and it looks awesome!

What happened to Laaglander DME? It really was a superior product and no one seems to be carrying it anymore.