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No I'm not actually suggesting brewing a beer with turpentine, or at least I think I'm not. I came across an eighteenth-century English brewing tract called "Every Man his Own Brewer" (pretty interesting, and available for free on Google Books in its entirety) by Samuel Child while writing a...

I pitched a vial of WLP001 in a CDA yesterday evening, and I woke up to krausen bubbling up through the airlock. I have one of those twin bubble types on the carboy right now, and so far it seems to be bubbling out the top without too much resistance, but what I really want to avoid is "mopping...

I'm trying to make a mango-flavored beer, and given the relatively mild flavor and high cost of the fruit, I was thinking about using mango nectar. I found on google that mango nectar has about 31g of sugar per 8 oz. serving, and I was thinking about using about 24 oz. of juice. Has anybody used...

So, my cheap college apartment doesn't have an "auto" setting on the the thermostat. With temperatures getting cooler and the heat on, our apartment is 73 most of the time, but it gets up to 77 or 78 degrees some days. We try to turn off the heat before it gets that high, but it doesn't always...

I'm planning on making a pumpkin ale fairly soon. Since I've never really come up with my own recipe before, I figured I'd post it and hope to get some guidance: Steeping Caramel 10L and 2 row, 1/2 pound each 6.6 Pounds LME (3.3 pale and 3.3 munich) 1.5 oz. Styrian Goldings pellets at 60...

I started a Belgian Wit about a week and a half ago, and after getting rind from a naval orange and tangelo, I decided on a whim to remove the white part of the peel, cut them up, boil them for a second and then add them directly to the carboy. Now, well into fermentation with the hydrometer...

After bottling my first beer last night, I looked at a few of my bottles and realized I'd left way too much head space, in some cases more than an inch of air between the beer and the cap. Should I pour these back into my bottling bucket and redistribute? I used about 4 oz. of priming sugar in...

I brewed my first beer a few weeks ago, a brown ale from Sam Calagione's book. I pitched wlp001 at an original gravity of 1.079 and it's fermented down to 1.017, but it seems to have stalled out. According to Calagione, the yeast should take this down to 1.010. I realize that with high original...