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I brewed an oatmeal stout two or three weeks ago. I think I introduced some bacteria into the beer when I was checking FG about a few days ago. There's a significant pellicle forming on top, but the beer tastes perfectly fine as of yesterday. As I see it, there are three options. 1)...

I've been lurking on these boards for quite a while and finally have a relevant question. I've been doing all grain for a few batches now, starting to get the hang of making ales. I got a kegerator, mash tun and temperature controller for Christmas, so I am going to try my hand at a lager...

Looking for a good extract mild recipe. I anticipate that this will be one of the last beers I brew before I go all-grain (I have everything but the mash tun), and also my first British ale. Here's what I formulated off the top of my head... need some help fine-tuning it, and a yeast...

I am making Who's in the Garden Grand Cru from Papazian's Joy of Homebrewing. This is my second batch. 5 lbs. Briess Golden DME 2 lbs. honey 1.5 oz. crushed coriander .5 oz. dried orange peel 1 oz. Hallertau 60m .5 oz. Hallertau 15m .5 oz. Hallertau 2-5m Belgian Wit Wyeast smack pack...

Greetings to all. I'm 25 and work in legal services at a law firm in Center City Philadelphia. I live in Collingdale, about 30 minutes outside of Center City. Let's start from the beginning. My Dad introduced me to craft brew by accident by infrequently partaking of a Saranac or a Beamish...