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Hi everyone! I just finished a brown ale this weekend that i intend to add some fig puree to. I am curious to know if anyone has any formula or idea as to how much alcohol or gravity potential added fruit brings to a recipe. For instance: I am adding about 5 lbs of fig puree to my secondary...

Title says it all. Does anyone have a recipe for a true roggenbier they would like to share? :mug:

Hi All, I'm working on a wedding day brew from my wedding coming up in about seven weeks. I need help on the hop profile for the beer. I was thinking about the following grain bill: 11.5% Munich Malt 88.5% Maris Otter The weather where we are (dare i say) wedding in late July is 90+...

Has anyone ever used a hopback to filter the cold break, as opposed to using a hopback while the wort is hot? Care to share you experiences? Also, anyone ever made a gravity fed hopback? What issues are there?:mug:

Accidentally used sulfured dried fruit in beer. Any know the consequences of this? BTW- about two pounds were added to boil for 30 minutes. The fermentation was SMELLY!

Sup! So I need some input from you super brew geeks out there. I brewed a candied cantaloupe wheat beer this weekend and all was going good. I was using the burton ale yeast WLP023 and fermentation is about 48 hours in at this point. When I left for work this morning I checked the temp on...

Can someone tell me what SWMBO stands for?

Sup brewsters! I brewed up the beginnings of a saison this weekend and after fermentation of about 72 hours activity certainly seems to be on the down stroke. I used 13# of belgian pilsner and mashed like so: 30 minutes at 124f (protein rest) 60 minutes at 148f (sacchrification) I am...

Hi all, I've read a lot about floaties on this forum but haven't heard much that describes what I'm seeing. I have a beer in week 2 of cold conditioning (strong ale) and i noticed yesterday that i had a bunch of whitish brown floaties in the top inch or so of beer. I was a little tipsy...

Hello everyone, I started my first AG brew a few weeks ago. It is a rye beer. The original gravity was 1.044. I am using the white-labs wpl029 and i am now stuck at about 1.022. I have been having a difficult time keeping the temp at 70 b/c my house is really drafty. I have tasted the brew...

hi all, Started a batch of kolsch ale last night and i have a few questions i was hoping some of ya could answer. This is my first AG so help a brother. 1) I pitched some white labs german kolsch/ale yeast last night before the cold trub settled. Is this good/bad/otherwise? 2) It has...

Does any one know of any general guidelines for OG to time in secondary ferm? Just curious.:fro:

Hello folks, i was wondering if anyone knows the volatility of chlorine and fluoride in tap water and the general guidelines associated with using tap water for mashing. I have used bottled water before but was wondering if I couldn't use tap water. Any thoughts?

I was just reading about this Tutankhamen Brew and wanted to know if any of you folks knew: 1) What it tastes like? 2) What's in it? 3 and how did the methods in making this beer differ from the ones we commonly use Just curious...

Hi all, I am working on brewing a strong ale with an OG of 1.070. I have been doing a bit of reading and have noticed that some people, especially those who brew higher gravity beers, recommend re-pitching yeast before bottling. Is this really necessary? Would I especially need to do this if...

Hi all, I was brewing a partial LME brew this weekend and came upon something strange. While the store I bought the LME from claimed that the LME was less than 6 weeks old, it tasted really tannic on the back end. What I mean is that it was really bitter and left a weird taste in my mouth...