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i just recently picked up 2 of my favorite beers in the world, stone ruination ipa and stone's regular ipa. this time, however, both of them have a funny off taste to them and aren't nearly as good as i remember..they are also full of particles, and i don't remember that at all...what has...

so i had the not so genius idea of bottling some of my last brew in a growler with a plastic screw on lid (actually i was just broke and out of bottles and its all i had), and now i am kind of afraid to open it...it hasnt broken yet, obviously, but the plastic cap is sort of bulging up from the...

so i've noticed most of the very well-balanced ipas that i like have a very similar malty taste to it...it is very hard to describe, for me at least, the only way i can describe it is 'bready' and sweet, but not crystal malt sweet, its like a sticky bready sweet...i'm hoping i can just name the...

Has anybody else ever woken up and said "**** it, i'll have a high gravity beer for breakfast"? Just wondering...just pissed because i passed out and my friends ate all of the ribs i spent about 12 hours making yesterday, and i woke up at 4 and decided to enjoy the rest of their barley wine...

what do yall think this will taste like... Partial Mash....3.5 gallon steep at 155 for 60 min, sparged with about a gallon of water (split up of course) at 170 (ghetto way by simply pouring the water over the grains in the bag over the pot). i sort of expect a lower efficiency due to my...

I'm sorry, i know it gets old people asking for help calculating this, i forgot to take a gravity reading and i dont have beer smith or anything, so if anyone could help, even a guess, i would greatly appreciate it... Partial Mash....3.5 gallon steep at 155 for 60 min, sparged with about a...

I was just wondering, what are the regulatory standards you have to go through to legally sell a beer. if it varies from state to state, i live in alabama, if it makes a difference. i was wondering the minimal requirements of the facility, the health department guidelines, etc. thanks for any...

Sorry i couldn't be a little more specific in the title of this post. i was in particular wondering how much hops any of yall have used in around a 7 percent ipa for a 5 gallon batch. i think i might have just made hop tea with alcohol...:ban:

Sorry i couldn't be a little more specific in the title of this post. i was in particular wondering how much hops any of yall have used in around a 7 percent ipa for a 5 gallon batch. i think i might have just made hop tea with alcohol...:ban:

I'm from Alabama and i have to travel up to tennesse to work tomorrow...i was wondering if anyone in the nashville or clarksville area could point me towards the a beer store with the best selection. i was in particular looking for stone ruination ipa or scullers ipa....just somewhere with a...

So i reside in Birmingham, Alabama....to be very kind about it, we don't have the greatest beer selection ever. I am a major hop head, and had settled for beers such as two hearted ale, sweetwater ipa, and hop ottin as my best selection. So i get the genius idea while i'm in atlanta to find the...

this was the ipa recipe i was going to try... Partial mash 7 lb. organic 2 row 1 lb. cara-pils 1 lb. crystal 20 3 lb. extra light dme 2 oz chinook at start of boil 1 oz amarillo at 30 min 1 oz centennial at 30 min 1 tsp. irish moss at 10 min 1 oz centenntial at 5 min 1 oz...

First of all, i'm wondering if i'm the only person in the world that thinks hop ottin ipa is absolutely an incredible ipa (my personal favorite). second, i was just wondering if anyone knew the hop schedule or grain bill or at least what kinds are used?

i'm sorry to be so broad, but im a beginner and would like a very good partial mash ipa/double ipa recipe to do for my next beer. i've done 5 brews now, and i feel like i have the 'jist' of it, i just want to brew a killer ipa for the next one i do. my favorite beers, or what i would like to try...

i was hoping somebody would critique this recipe and help me make it end up how i want it to end up. i would like to have a medium bodied, overwhelmingly hoppy ipa. i love two hearted ale and hop ottin ipa, but would like to add a little more body and more hoppiness. Partial mash 5 lb...

so i made this beer before i knew that crystal 120 L and 90 L are most of the time used in small portions for coloring and a roasty flavor. my recipe is...(please don't laugh" West Coast Red Ale Partial Mash 1 lb. U.S. 2-row pale malt 1 lb. crystal 20L 2 lb. crystal 40 L 1 lb...

Basically, i am about to brew a double ipa..i need it to be a partial mash recipe. my two favorite double ipa's i've had from the store were hercules from great divide and mojo risin from boulder beer co. (besides a local one called snakehandlers). i was hoping somebody might know one of these...

here is the recipe i'm about to try... Dry-Hopped Red Ale Partial Mash 1 lb. crystal 20L 2 lb. crystal 40L 1 lb. crystal 60L 1 lb. crystal 90L 1 lb. 2-row 3 lb. extra pale lme 1 lb. munich lme 1 oz chinook 60 min 1 oz centennial 0 min 2 oz centennial dry hop i sort of...

are there any major differences in distilled and spring water for brewing?

So this is the recipe i have decided on for my first double ipa attempt... Partial Mash Double IPA Recipe 4 lb. 2 row malt 1 lb. vienna 1 lb. crystal 40L 1 lb. crystal 60L steep for 45 minutes at 140 degrees, do a ghetto sparge (using a strainer) 4 lb. light lme 2 lb. amber lme...