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I had a beer last night that had nearly zero carbonation. Others from the same batch had quite a big head. I've done quite a bit of searching and reading here about stirring and mixing the priming sugar/water mixture. We siphoned to the bottom of the bucket with the sugar water creating a...

Are there any recipes that call for late addition hops for flavor and aroma with no early addition for bittering? Would it not taste like beer?

I was buying ingredients for our Doppel at the LHBS and he suggested using two Saflager 23 packets. Two questions I have: Should I use two or somewhere between one and two? What happens if too much yeast is used? We'll have 9 lbs. of LME, one lb. of DME and 2 1/2 lbs. of specialty grains...

Recipe is 6 lbs. NW Gold LME Mashed: 1 lb. Victory 1 lb. Chocolate .375 lb. Black Patent Perle Safale 05 It doesn't taste as Porter-like or as dark (but looks it) as I thought it would. My own original recipe called for 1.25 Choc. and .75 Victory but the LHBS only sells in 1 lb...

I'm using Jamil's Dusseldorf Alt (Cowboy Alt) and he says to ferment at 60 degrees. I assume that would work better with a liquid ale yeast. We're using Safale 05. We have a 60 degree basement or 66 degrees upstairs. What would your advice be? Would it be a bad idea to get it going at 66 and...

Many of Jamil's recipes in the book call for Munich LME. Would Northern Brewer Amber be the one to use? "Northern Brewer Amber is a mix of pale and Munich malt with Caramel 60 for a sweet malt flavor with caramel overtones."

Strangely, I couldn't find much about this by searching but I'm sure it's been written about a lot. What would be the best malt to add body? For example, if one wanted to add body to a Swarzbier (sp?). Carapils/Dextrine? Or is there a better way of going about it? Thanks. P.S. I realize...

Beginner question: Could anyone tell me the difference between Caramunich 60L and Crystal 60L? I've been reading this thread: https://www.homebrewtalk.com/f12/lets-talk-altbier-111356/ and am wondering about this. Or maybe I should just ask what the difference is between Cara and Crystal...

Is there an ale version of a Doppelbock? What would be the closest? Is it possible to ferment a Doppelbock at 50 degrees and not do the secondary fermentation? Thanks.

This is my first brew not from a kit. For some reason I thought the store had bulk bins for malts where any amount could be bought, similar to the health food store. But they only have 1 lb. bags. So my 1.25 lbs chocolate became 1 lb, .75 lb Victory became 1 lb. and because I was using less...

First of all what I don't like that I taste in many Porters and Stouts: -raisin or any dried fruit -caramel -licorice What I like: -coffee -chocolate -basic "dark beer" taste (I know that sounds dorky) -thick bodied Interestingly, I found what I like in Bells Kalamazoo Stout, which...