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I made a pumpkin ale and it is finished and fully carbed up. The taste is amazing but it is pretty hazy, I'm assuming from the pumpkin starches I added to the mash and boil. I am submitting this into a competition and the deadline is Sep 22nd. I will start by saying I've never used gelatin...

At the moment I only have one source of temp cooling and that is my keezer. I have two kegs in there right now. I would like to move them out into my closet for the time being. Now to my question. Can I keep the active fermentation for the beer I'm brewing today at 65F then move it to my closet...

I'm trying to come up with a version of Dogfish's 90 min IPA but have no clue how to "continuously hop" the boil. Do I simply add the pellets one-by-one at a certain rate throughout the boil? If so, what is that rate? Still searching Craigslist for one of those vibrating football games in the...

I brewed up a Rye Pale Ale and dry hopped with 1.0 oz Amarillo. I fermented in primary for 4 weeks and added the dry hops to primary for 10 days, then bottled. I've done a few all-grain batches and they've all come out clear. I used Irish moss with this one and everything. I'm drinking one now...

Hi all. Yesterday I brewed up a Nut Brown Ale. This was my second all grain attempt. The first was a Red that went smoothly. After mashing and sparging this latest one, and waiting for the boil to begin I noticed the probe thermometer I used to hit all my mash temps was reading high. I left it...