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Well, I had a Sam Adams Rustic Saison yesterday and was wondering if anyone else has tried it or could tell me if it's a good example of a beer in this style? I intend to brew a saison and until I came across the Sam Adams I had no taste baseline or idea as to how the finished product should...

I've been brewing extract/specialty grains for a few years. I haven't brewed anything in two years due to having a baby and two deployments. Now I'm ready to get back to it and I plan on doing one mini-mash and then stepping up to All Grain. I do have a few questions. If you guys could provide...

Okay, I have a Cali. Common that has been in the secondary fermenter (corney keg) for seven months. That's right seven (7) months. It's a long story. Basically I got deployed to Afghanistan again and the neglected brew remained alone in the basement until my return. It hasn't been exposed to any...

I brewed a California Common ten days ago and I'm still getting steady activity through the airl lock. About three or four bubbles per minute. It did take a couple days to get started. Would any of you suspect wild yeast at this point? I haven't opened the fermenter to see if there is any...

I brewed a California Common five days ago using Wyeast 2112. The activator pack really didn't expand as much as other strains I've used but I pitched anyway. Well, now I've noticed that my beer is apparantly fermenting pretty slow. I was getting airlock bubbles about every ten to fifteen...

Hey ya'll, I haven't posted in a while. Haven't brewed anything in about five months. WAY OVERDUE. Anyway, I just wanted to check and see if anyone had any good techniques for removing the paint from Red Stripe bottles. I tried soaking them in OxyClean but so far that hasn't proved to be...

This is my second batch. My first one (a pale ale) turned out great. So, here I am with a Belgian Wit after two weeks in the fermenter and I popped the lid to check the gravity. There is a thick layer of brown "stuff" on the top in the fermenter. It appears to be sticky. It looks like it was...

I've searched the forum and can't seem to find the advice I'm looking for. But please note that I did look before posting<--------This may bite me in the ass when someone posts a link to the exact remedy:( I bottled my first batch last night and soaked the primary bucket in water over night...

Does anyone know where to find or how to calculate some two and a half gallon extract recipes? I'd like to brew my wife a batch but five gallons won't be neccessary and it will free up my fermenter for MY next brew.

I'm new to home brewing. I'll be ready to bottle my first batch very soon. I've read that the dishwasher can be used to sanitize bottles. Is this accomplished without the use of a sanitizing agent?

Dose anyone know if using green bottles will effect the flavor. Also, has anyone tried using Heiniken bottles? I capped one with the red double handle bottle capper and it didn't seem to crimp as tight as other bottles. Does anyone have any advice on using these bottles?

I brewed my first batch on Monday. After about 12 hours it was fermenting pretty aggresivly judging by the airlock. Today it seems to have stopped. Just the occasional bubble in the airlock. The only thing that has changed is the temp. has gone from 66 degrees to about 72. Should I pitch some...