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So brewed up a batch of Gluten-Free Pale Ale for my celiac cousin the other day... and it seems to be going so-so so far. Brewday was a bit of a pain in the ass though. Final Recipe ended up as below. No problems with sparge or runoff, Oat Malt had plenty of husks and I added a few handfulls of...

Just a quick question my gf actually brought up when I was drying home-malted GF grains for my last batch: I'd been taking up her oven (and using her electricity) for about 2 days trying to get my malt to dry at the right temps, when she just asked, "if you're just going to add water right back...

So... What does Guinness mean by cold-brewed in reference to their new Black Lager? If its just that it's fermented cool, (like a lager), then that's false advertising, as the traditional definition of "cold-brewed," (with regard to coffee or tea), is a brew that's allowed to steep in cold...

Hey guys, I've got 4 20l oak barrels that I was going to toss a Flemish Red, Flemish Brown, soured Belgian Dark, and a RIS into, but I'm going to be out of the country for a few months and am just curious if the refermentation activity by the bugs in the 3 sours is going to pressurize the...

Just looking to feel this out before I put too much more effort into this but would anybody out there play a brewmaster simulation game? The general idea would be just like most of the tycoon games out there where you can build your beer empire by building a brewery piece by piece, but would...

Basically, what is this growing on top of all of my brews? See the pics attached (I think I did that right), but basically it looks like a dry, white, flaky/granular substance floating on top of all my brews. It's not yeast, I know that much because the same thing happened on 6 different...

Just a basic learning experience for anyone who wants to get to know the full effects of an under-converted mash: I tried using a coffee maker to get a feel for the different flavors contributed by various grains and especially grain/hop combinations. At first I thought I experimented...

So... I happen to be a merchant mariner, ie. sailor, and though we're not allowed to have alcoholic beverages aboard a vessel in an official capacity, I'm just curious if anyone living on a boat has tried to ferment beer in a shipboard environment, ie. a constantly agitated fermentation. If...

Gypsy Head Ginger Recipe Overview Wort Volume Before Boil: 4.00 US gals Wort Volume After Boil: 3.50 US gals Volume Transferred: 3.50 US gals Water Added To Fermenter: 1.50 US gals Volume At Pitching: 5.00 US gals Volume Of Finished Beer: 5.00 US gals Expected Pre-Boil Gravity: 1.000...

Hey guys, looking for a bit of advice on a Red Velvet Porter. I think JayLove must've been the guy sitting next to me at the bar in the dream I had about this one... and DiCaprio was the bartender... interesting... HisImperial Red Velvet Ale is a definite base and jumping off point for this one...

Fermentables Ingredient Amount % MCU When Belgian Aromatic Malt 8.00 oz 3.8 % 1.9 Steeped 60min Belgian Biscuit Malt 8.00 oz 3.8 % 2.2 Steeped 60min German CaraMunich I 8.00 oz 3.8 % 3.5 Steeped 60min Belgian Special B 8.00 oz 3.8 % 14.7...

Quick theoretical question regarding hop utilization, looking more at increasing cost efficiency in a production brewery than a homebrew setting: Q: Would you be able to use attain the same IBU and flavor profile using fewer hops if you split your boil into 2: a high SG (first runnings) and a...

I pitched 1 White Labs vial of WL001 California Ale in about 1 gallon of 1.040 wort to get it ready for a pale ale I'm making. I know you're all thinking that's a bit much, which I realized shortly after pitching. The last batch I made had been a strong ale, about 1.100 OG, so I pitched a...

I've been reading a lot about DIY counterflow chillers lately and I'm seeing that the marks for efficiency definitely come with the convoluted type, but the price tag is a bit of a hang up. And it seems like the 3/8" copper-in-garden-hose is the cheap, useful alternative. But looking at...