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I'm drinking a New DogTown Pale Ale right now, and I'm yet again disappointed by a Lagunitas beer. These guys use hop extract in almost everything they make and the bitterness is far too astringent. It's as if someone took an ash tray and dropped it into my glass. It smells fantastic...

I'm about to build my keezer this week since all of the parts finally made it to my home. I am however a little nervous about cutting into the top of my chest freezer. How would I go about knowing which parts were safe to cut into? My freezer has a light bulb on the inside ceiling so I don't...

I purchased a nice chest freezer on craigslist for $75, advertised as "working like new." When I picked it up the married couple assured me that they had it up and running perfectly that exact same day. I got home and plugged it up... It hasn't worked for 4 weeks and the couple have been...

Everything I've had in a randall has been delicious. From hops, to coffee, to cookies, to donuts. But I wonder how well oak aroma and flavor would be extracted in one. It would be cool to have the ability to oak whatever beer you wanted, a few pints at a time, instead of all of or half of the...

So, my last two brews turned out to be 100%(+) efficiency and I don't know why. Wondering if someone can crunch these numbers for me and tell me what I'm doing wrong. Both beers were a yield of 7 gallons from mash. IPA: 11.5# 2-Row, 37 ppg - (11.5 x 37)/7 = 60.8 0.5# Caramel 40L, 34 ppg - (0.5...

Thought I'd start a thread dedicated to your favorite beers, per style. I'll add more perhaps each day or so. To start things off, Imperial Stouts! Here are mine: 5 - Stone Russian Imperial Stout Classic taste for a RIS! Thick mouth, black and sticky, great mixture of hops and malt, and...

Wanted to make a Pumpkin Latte taste in a beer. Started with a concept of a milk stout and added everything below in order to make what I envisioned. 10 lbs 2-Row 3.75 lbs Pumpkin 1.5 lbs Chocolate Malt 1 lbs Rice Hulls 0.5 lbs Carmel 60L 0.5 oz Columbus (15.4%) @ 60 min 1.5 lbs Lactose @ 10...

I'm debating adding a pumpkin spice tea to my pumpkin beer as I'd like to have more pumpkin taste than it currently has. I'm just curious what the best tried and true methods may be? I've read about steeping the spices in hot water for 10-15 minutes, but couldn't you just boil the spices in a...

I used 1.5 lbs of lactose in a milk stout that I brewed a week ago today. I got 80% efficiency on the brew and added the lactose sugar at 10 min left in the boil. I tried the beer today and it's not sweet at all! I used 0.5 oz of Columbus @ 60 min for 27.3 IBUs, so it's not that bitter...

I wanted to make a beer for the holidays and if I brew it this weekend I should be able to pull off at least some very green bottles. I already have an IIPA to brew on Saturday and I was thinking about doing a double brew. I really enjoy ST's Creme Brule and I wanted to develop my own type of...

Pureed 2 purchased packs (8 oz) of fresh figs in a blender. I put the puree into a muslin bag and let the wracked the saison onto the figs into my secondary. Let sit for 8 days, then I bottled. This beer is fantasic. You get a subtle fig smell in the nose and the taste is all saison. 10.3%...

A buddy and myself were sitting down the other day and decided that in the spirit of our adoration for craft beer, we wanted to make a recipe that at this point, we've never heard of before. We started with Saison because, being in FL, it's an easy ferment. From there we decided to throw in all...

So I was doing research on how to flavor beer and clearly the obvious technique is drop whatever you want (Vanilla, Hops, Oak, Coconut...whatever) into the secondary. Stone is my favorite brewery, and after reading a lot on their website, it seems that they always whirlpool any flavoring...

I'm trying to work on a Saison recipe, in which I plan on adding adjuncts to, but first I need to make sure that I have a solid Saison base. I'll likely brew it base before I decide to experiment with it. All I've been hearing is how this yeast strand dries brews out. Will I even need that Corn...

I soaked 1 oz of American oak chips in Makers Mark for one week before dropping them in the secondary. Stangely enough, the oak/whisky taste faded real quick, like within 4 days in the keg, I couldn't notice it anymore. Maybe try 2 oz if you're looking for real oak/whisky character. Still, this...

This was my first AG batch and I got tons of help from you guys here at HBT. It turned out almost perfect. I brewed it for my gf's birthday as she's a total hophead. Also, I went ahead and entered it into Hogtown Brewoff here in FL (first competition as well) and it won 2nd place in the IPA...

I've searched for the past 2 days on this site for information on how one could use apple juice in a beer. Myself and my gf are obsessed with Simply's juices. There are no presevatives, it's not from concentrate, just 100% fruit juice, nothing added to it. I had an idea of making an Apple Steam...

I was making an Apple Steam beer recipe to brew next but in Florida, with no equipment to regulate the temperature that well (Other than a big bin in which I fill with water and a couple of jugs of frozen water to cill the fermentator - I've gotten down to 57, but it's a pain in the ass), would...

Yo! I brewed a IIPA about 6 weeks ago and it's fantastic. So far, everyone is asking me to brew it again, so I figure that it will likely be one of my regular brews. Now, I made the recipe for my gf's birthday, because the girl loves her hops, so I'd like to keep it a birthday tradition brew. My...

Hey guys! So I'm brewing my first AG batch today, but I've been looking ahead at my next endeavor. I wanted to build a recipe for a beer that was dark in color, but not heavy in body and mouth-feel. I really wanted good head retention and lacing as well. I want to smell malt with a mingling of...