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I have a couple of Belgian style big brews (around 11%) in two glass carboys that are aging...it's been over 6 months and the water in the airlocks were getting really low so I refilled them, but a few drops of water got into the beer through the bottom of the lock (which are in stoppers well...

My wife doesn't like beer. She'll drink cider (even the dry stuff) and Lambic though. But I'd like to do maybe a cherry cream ale for her, and I'm wondering which hops she might be ok with. Any hoppy beer or IPA she tastes, makes her actually feel sick, but she can sip a lighter Weiss and...

Do you guys generally call one LB (of say DME or grain) 16 oz (in a measuring cup), or 1 actual pound of weight on your precision scale?

I keep trying to find this on the homebrew wiki and on the forum but can't get a clear answer. What percentage of steeping grains is generally common and appropriate per batch? I'm guessing that each type of grain has an appropriate range...but sans pointless experimentation that could turn...

...So what are some of the things to look at first (I'm a newb on my 9th batch, just started steeping with DME from Mr. Kit)? Other than the most vast calculator, it seems to be an encyclopedia of how-to. Probably too broad of a question, but maybe you guys who have been using it a long...

I like the part where he criticizes the current brewers of the time as having weak beer: Jefferson advocated using a bushel of malt for every eight or ten gallons of strong beer, noting that "public breweries" produce fifteen gallons from every bushel, which "makes their liquor meager and...

I'm a bigger fan of Piraat and St. Bernardus than Chimay (although still love Chimay!!). Have any of you compared the different types of Trappist White Labs (I think there are 3)? TY

Hops have IBU, grains in general have SRM, but there is no rating for steeping grains that allow for flavor rating. For instance, say we want to add 16 oz of 10L crystal to a 5 gallon batch. How do we know (other than just color) how much flavor it will add, or even how much is appropriate...

I'm curious as to which gold/light/pale ales (not necessarily IPA's) are generally the oldest traditional types? English, German, Belgian? Looking to make a couple recipes, thanks.

I wanted to do a series of 1 gallon test batches with extra light DME and one specialty grain and one hop to start to learn the differences in taste and feel to these various ingredients. I think 1 gallon batches for these make the most sense since there is a long road ahead of me. What 'on...

Please share experiences...I've taken the Mr.Beer kits as far as they can go (I now do an hour boil with partial canned unhopped malt and bittering and aroma hops and then add additional hopped and unhopped malt after the boil), been using Wyeast for the last 6 batches. I'll basically be doing...

I'm wondering if the IBU estimate in a recipe (which are usually 5 gallon recipes) is only for a full 5 gallon boil (associated with the 5 gallon recipe)? If so are a lot of people brewing beer out there that they think is 30-50% less hop bitter than they think?

Strong Ale, Dubbel, Trippel, anything. How long did you leave it in the secondary? Any other stories? Thanks!:rockin:

I've read that a few breweries (Duvel being one off the top of my head) that use a completely different yeast strand in the secondary. And it's claimed that it's for flavor, not just for the sake of bottle conditioning (come time, after complete clearing in the secondary). Is anyone here...

I had popped the pack and left it at room temp (73 degrees here) for 48 hours. It was about mid way to full expansion but I had to put it back in the fridge for a few days since I couldn't brew at that moment. How long should I leave it out again before I can brew and pitch? Thanks.

I want to make an Imperial Pilsner, and being a newby I'm still trying to figure out the characteristics of steeping grains. The amber or darker grains seem really easy to pin down as far as what type of flavors and colors they will add, but the lighter steeping grains seems more ambigious and...

I couldn't find this on the forum or on a google search... Is there a chart or description somewhere of the flavor properties (and or their appropriate style usage) and SMR/color for specialty steeping grains? For instance, which grain(s) will add flavor and complexity to a pale ale with...

I've got a BIG belgian style (it's kind of a high ABV dubbel that should come in around 9.5% - 10.5%), and it needs to be conditioned for a long while. Putting it into a secondary (I still haven't done this yet with any brew yet BTW) seems like it would be more convenient, but I'm going to...

Trying to figure out water amount (let's base it on a 5 gallon since that's the most common)... Steeping is done either in water, or in a "light wort". Let's say for a minute the water method is easiest. So if I want to do a 1. Full Boil with extra light/pilsen DME how much water do I add...

I've read around here that the DME tastes better (i.e. less "extracty"), is DME only ever used for a base in addition to extract, or can a recipe be done ONLY with DME and steeped flavor grains? Thanks!