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Hello, I'm an AG brewer who is just beginning to read about water chemistry. I found a report on the water I usually brew with: http://www.berkeleysprings.com/aboutthewater.html I know that I need to determine the content of several minerals in the water(sodium, calcium, magnesium...

I bought the ingredients to brew an all-grain smoked porter. The grains came crushed in a plastic bag tied with a twist-tie. I got too busy and left the grains in my brew closet for a year (no humidity, no light, constant 70 degrees). Should I try to brew it still or toss it in the compost...

Before I begin experimenting with sour mashing I have a few questions I have not seen discussed yet (or just haven't searched long enough). 1. Does a sour mash produce gases that need to escape from whatever vessel the sour mash is in? Or can I seal it up while it's souring? 2. If I sour a...

I wanted to make something tasty but simple to brew. Here is what I came up with: Apple/Amber Ale Batch size 5 gallons OG 1.052 IBU 20 2.5 gallons Mott's Natural Apple Juice (pasteurized with no preservatives) 3 pounds Briess Sparkling Amber Dry Malt Extract 0.60 ounces Warrior Hops...

Hello, does anyone know if this wine base is mostly fruit packed in juice or mostly juice with a little fruit (specifically the strawberry and cherry)? Does anyone have a photo of an open can? thanks

I may need to post this on the wine side of the house but I am wondering about using this in a beer. I am wondering if the Vintners Harvest Wine Base is mostly fruit packed in a little juice or mostly juice packed with a little fruit. I couldn't find any photos out there of an open can...

In an effort to get to know hop verities better I am considering brewing a couple of one gallon experiments. Each would use the same fermentables but a single, different hop variety. At first I was thinking of doing some small mashes and doing this all-grain but the small size of the mash and...

(Name pending) Braggot I made yesterday afternoon. 5 lbs honey 3 lbs amber DME 1 lb light DME 2 lbs Maris Otter malt 1/2 lb flaked wheat 1/2 lb flaked barley 1/2 lb clear belgian candy sugar 1/4 lb Dextrin Cara-pils malt 1.18 oz Cascade (leaf) for 60 minutes 1 oz Cascade (leaf) for...

I enjoy Simcoe hops and want to make a big beer with them. I will mash the short grain bill at 155 degree in 1.25 quarts per gallon, then add water to make 5.5 gallons before I add the extract and hops. Please let me know what you think. thanks, Batch size: 5.0 gallons Est. Original...

Here is the recipe I brewed this weekend for my wife's birthday. She likes Belgian beer and wanted something that also appealed to a general audience. Wife's Birthday Saison (alt. working title: SHMBO Farmhouse Ale) 3lbs golden DME 1lb Belgian 2 row malt 1lb Vienna malt 8oz flaked...

I keep getting this tough-to-describe off flavor in my AG brews. A medicinal, sulfur, sour, cardboard flavor. It can either sit in the background of the brew or dominate it (making it undrinkable). I do not use bleach to sanitize, I use one-step and sanitize everything. I mash at 1.25q...

Hi All- I am trying to come up with a tasty Hopburst American Amber Ale with quick turnover and short boil. Please let me know what you think, I'm not 100% sure what this will taste like. I am looking for a nice caramel malt flavor with a big hop flavor and aroma, medium to low bitterness...

Just had a though.... I know that aeration (adding lots of oxygen) is key to helping the yeast eat through all of the sugar. I have seen some recommendations that say to aerate often during the beginning of primary fermentation when brewing a big beer/high gravity. I use a sanitized...

Hey Everybody! I am changing my kegerator to handle corny kegs. I have four corny's, a 5lb CO2 tank, and a regulator. I was wondering what everyone's opinions was: Is having the option to set different pressures important enough to buy a multi-pressure regulator or should I save money and...

Seems like eveyone and their brother stresses about making a yeast starter. I have around two dozen 5 gallon batches under my belt, with 10 or so being partial mash or all-grain. I have never made a starter. I use White Labs or Wyeast everytime and have never had an trouble. Even with an OG...

HAPPY NEW YEAR EVERYONE! Tomorrow is brew day. I need some assistance coming up with a hop schedule for a pale ale or india pale ale using the hops I have on hand. Here is what the malt base looks like: - 3.3lbs golden light liquid malt extract - 3lbs golden dry malt extract - 1lb...

Here was my brew day last weekend. Not really sure what to call it...Pumpkin Ale, Winter Warmer Pumpkin Ale, Pumpkin Double, Belgian-Style Winter Warmer Pumpkin Spice Double??? 3.3lbs Briess Light LME (one can) 3lbs Light DME .5lb Carapils .5lb Crystal 40L .5lb Wheat malt 1 ounce Cascade...

Hello, LHB Shop Owners/Managers/Employees present or past (and anyone else with experience): I was wondering what it's like to open/run a homebrew supply store. I can find very little info on opening a shop so I thought I'd ask on here. I often and wonder what it's like and how to get...

I just had a though... What if, in order to cool my wort faster, i boiled water for 15 minutes, then froze it and dumped the ice block into the hot wort. Boiling would sanitize, and it would also pull out all of the oxygen (this is how clear ice cubes are made). I could freeze it in a...

I'm about to rack an IPA (pliny clone actually) and will have a large yeast cake of WhiteLabs California Ale Yeast to put to use. I also have a bunch of hops sitting in the fridge and want to use them up. Will you guys help me think of something to brew with what I have? Here's what hops are...