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Ok, so I forgot to aerate my wort but have discovered that this is a strategy used to create a cleaner ferment. As the oxygen is only needed for bulk cell division and not so much for fermentation. Pitching a properly sized starter should be sufficient. Anyone have experience with this? If...

I'm looking for experience on temperature regime strategies.Do you start warm, say 76* for a couple days, then cool to 68*, a degree a day, etc. This is not about how to cool/heat with equipment, but what temp's and for how long, etc. What are your temp regime strategies?

I'm looking for experience with balancing body. If I add malts for body, say +/-15% flaked barley for a creaminess, will a medium body mash (152*) be too much?

I'm thinking of using a Mild Malt (Briess' Ashburne 5.3L) as a base for an Imperial roasty chocolate stout (first runnings) and brown/porter ale (2nd runnings). My Mild addition is at 53%, which is even higher than the recommendation for Bocks from Briess (I'll probably lower that some)...

From Beersmith..."We discuss why there are not many malts made in the range of 100-350L color, largely because they have a poor flavor (cigarette ash)" I listened to the podcast, which was hard to follow. Could this be the case? I don't have suite enough experience to know.

I'm worried my mash regimen could cause me problems. I've got near 15% caramels, hoping to balance that with a light body mashing at 150*. I recently read that BIAB at 148 can become very dry. Anyone have experience with very dry, while also somewhat sweet finishes?

I came across a comment... (http://www.homebrewersassociation.org/forum/index.php?topic=5555.45) ...about how commercial drying process drives out Farnesene. Apparently this was discussed at an AHA NHC. Does anyone have any more information on this? Should I buy my aroma hops fresh and...

Does anyone stir plate a primary?

I want this beer to be a thirst quencher, but I'm worried the higher alcohol will be too much. Should I mash higher (152?) or keep it low (148)? I understand the Rye and the alcohol will dry it out. Should I balance with a medium body mash? Also, any other critique is welcome. Thanks...

I'm looking for feedback on this recipe. All comments welcome. This recipe was inspired by a friend of ours that is an executive chef. She's a little wacky, loves odd fusions, with red hair, occasionally a little sour, of French heritage, can be sweet, yet with a tinge of disapproving...

I'm looking for feedback. I have a lot of research, but not too many batches under my belt. Thanks for any help. 11.00 gal (Brewer's Friend) London Malty Custom Water 14.54 g Chalk (Mash 60.0 mins) 4.85 g Salt (Mash 60.0 mins) 3.63 g Baking Soda (Mash 60.0 mins) 1.62 g Gypsum (Calcium...

This is a Milk Stout I'm working up. It's a collaboration with someone and they wanted to use cherry, I'm not crazy about that, but the rest is mine. I want it mild in all aspects except character. Low roast, low astringency, low sweetness, low cherry, hints of vanilla, moderate chocolate in...

I keep wavering on the grain bill of this recipe. So now I'm looking for your opinions. I'm going for balanced, and all my numbers seem to indicate that this should be balanced. After recently tasting a number of stouts, I'm thinking I prefer it being on the light roast, leaning dry (Allagash...

So I'd planned to do my first German Pilsner. I based much of it on a BYO American Pilsner article. Part of which said..."For 15 gallons (58 L) of distilled water or water purified by reverse osmosis (RO), adding 3.0–4.5 teaspoons of calcium chloride or gypsum will get you in the target...

Anyone know of a source for IBU listings of commercial beers? I'm hoping to find a reference for my new recipes. Thanks

Keep in mind I just got here and I haven't spent much time researching yet. Also, there is no need to get too specific, I'm just scratching the surface here... - What should I expect for basic start-up costs? - How much area do I need to set-up a "beginner's" system? - How much time should...

Hello all, my name is Jared and I'm looking into brewing as a new hobby. Thought I'd learn a little before I dove in, we'll see how it goes. See you in the threads.