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I was planning on brewing a beer that calls for 1 lbs 8.0 oz of Caramel Malt - 30L (Briess). However, my LHBS doesn't carry any. Would an equal amount of Caramel 20L and 40L be a decent substitution?

I don't know if anyone here has heard of Google Wave, but it's a semi-interesting new product Google is working on. I've even managed to have a few brewing related discussions there! If anyone is interested, I have 6 invites free to give out. First come, first serve.

After I got started, it turned out that SWMBO doesn't care for the smell of boiling wort one bit. In the future I know to brew when she's not home! Other than that it was pretty smooth right up until I started cooling the wort. My thermometer broke right in it. Luckily just the weighted balls...

I know that many people here don't always agree on the necessity of a secondary fermentation. However, I need to free up my primary to brew another batch and so, in this case, it's rather necessary. I'm brewing an American Red Ale with an O.G. of 1.045. At what point is it best to get it out of...

I just bottled my first batch of beer. I've had to use the auto-siphon a couple of times already to rack to my secondary and bottling bucket and then bottle. Every time I've used it though, after the siphon runs for a few minutes, it gets a lot of bubbles coming up through it. The only way I can...

...but I did have a question on it! The extract version of the recipe is pretty straight forward. However, when it comes time for me to bottle, how much sugar should I use to prime?

My first batch of brown ale is sitting in a carboy right now, it's had about 3 weeks under it's belt total between primary and secondary. 3 days ago when I took a hydrometer reading I'm guessing I stirred it up more than I realized. Today it now has a good 1/4 in layer of bubbles built up. Is...

Now that I'm fermenting my first batch of beer, I do have a question about proper cleanup. Specifically, about the tubing used with my auto-siphon. What ways do you all use to ensure it's cleaned properly on the inside and what ways do you use to dry it? What I've done is re-siphon cold water...

I just moved out to Los Angeles and luckily found Culver City Home Brewing for supplies. My first batch is a brown ale and it's in the secondary fermentation as I type this up. Made the mistake of getting a lot of trub into it. It's had almost a week in secondary, so I'll be bottling it soon to...