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I just racked a Kentucky common to secondary and there seems to be some butyric acid presence in the nose, but the taste is relatively clean. I did a sour mash for 2 days at 90-120 F, and it smelled/tasted clean, as well. The boil seemed to smell vomity though. Anyway, my question is: will...

I've been doing some thinking about a Russian Imperial Stout, and about the best one I've ever had is Old Rasputin by North Coast. I would almost chop a pinky off to get a good clone of this beer. They don't have any info on their website. Anybody got one?

I know this has been discussed before, but it's the first time I've tried it. I gotta say, I'm going to do it again. I brewed a red (which came out KILLER) and just left it in the primary for 2 weeks. I racked over all but the last couple pints to the keg, and while I rehydrated and heated...

Here's a Red I want to do, but I want a beer that's great, not just good. You ever get that feeling? :D Any input is appreciated; I've never used Victory but it sounds nice to use. What will it add to my beer? Thanks! Beer: Red Ale Style: American Amber Ale Type: All grain Size...

Well, my brother in-law and I decided to cut down a couple of trees this weekend on my property, and one is a nice-sized white pine (about 20" diameter). We cut it up into 8' pieces and I'm thinking if I can find a guy up here with a sawmill I can have it ripped into 4' slabs and piece them...

When vorlaufing, I hear that you should run the first couple of quarts thru to obtain a "clear" runoff. I can't seem to make it crystal clear like I imagined, but after the second circulation the wort is hazy, but as clear as any extract wort I've seen. My question is, how clear is "clear"...

Alright, I admit that I wussed out of doing an AG but I came close... I decided last minute to do an APA. My recipe is posted below - I ended up using 2 lbs of light LME to bring it up to a 5 gal. batch instead of 4. The recipator calculated my SRM at around 7, but my actual color is like a...

Hey all, I've been doing extract brewing for a while now and moving on to PM. I have my first PM going right now, an IPA, and I'm excited to try it! Now that I've been bitten by the bug of converting starch to sugar I want to try an experiment but I have no idea if it will work or be drinkable...

I know it's not typical to dry-hop a Saison, but the BJCP guidelines say it's acceptable. I have an 8% Saison in primary right now and I'm contemplating adding 1 oz of whole EKG's for a dry hop. What do you think?

Well, last night I pitched an IPA with S-04 and it was bubbling within three hours of pitching dry. Last night it was about every 10 seconds, and this morning it had stopped. I checked for krausen by peeking thru the airlock and there was a light layer of foam on top but mostly I could see...

My Belgian Wit has been in the secondary for a week, and it fermented for a week in the primary. The taste seems a little sweet, though it could be perceived sweetness from lack of hops. The FG is 1.016, which seems a little high. I plan to leave it in the secondary another week and then...

Anybody ever use it? I know a lot of folks use DME. How much would a fella use for a 5 gal. batch? WOT

Hey gang, just got a Wit going a couple days ago, big citrusy/banana notes coming thru the airlock, just in time for SPRING! I used a Fermtech Blanche yeast, a new dry packet wit yeast. This is the first time I've bought a "specialty yeast" or anything else over $0.99 for that matter! What...

Hey all, I was wondering if you guys could help me formulate a recipe for a Wit beer that resembles Blue Moon. I'm limited to using dry wheat extract 3.3 lbs and going to fill in the rest with DME. I have candi sugar but I'm not sure if wit beer calls for it. I also want to use either Saaz...

How do you guys store kegs after the beer is gone? I cleaned one yesterday with warm water, rinsed a couple of times, then put a gallon of no-rinse in it (I also cleaned the valves and lid. I left the no-rinse in it after pressurizing with CO2 and blowing some sanitizer thru the valves. My...

Got my American Cream Ale in the secondary and pitched an Amber Cerveza on the cake. Had bubbles after a half hour! One thing that happened though was due to some vacuum effect of the cold floor or whatever, about 10 drops of no rinse got into the brew via the airlock. That stuff isn't toxic...

I've been thinking a lot about melting down some snow and using it as water for a brew. Before anybody thinks I'm nutzos let me explain: I've heard it said that snow is "poor man's fertilizer" which leads me to believe it has some nutrients in it that might make the yeast go bonkers. Also, it...

And to think, 2 months ago I was griping about having 3 fridges just taking up space! I zipped the egg tray, butter shelf, and other space-takers off of the inside face of the door with my dremel tool, put some extra insulation in there and even installed some paneling to make her look pretty...

Hey guys, I was reading up on the starter threads yesterday and decided to make one. I followed a recipe by W. Moore for waking commercial yeast from the dead that contained 20 oz water, 3 hop pellets, and 2 tbs. DME. Everything was sterilized and cooled to around 75 or 80 when I pitched...

Hey guys, my brother talked me into fermenting a batch of mead because he loves it and I thought I could bounce a couple questions off you. First, I have 10 lbs clover honey and I want to do a semi-sweet batch of 5 gal US, but the batch size can be reduced if needed. I really want an ABV of...