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Been doing BIAB for about 5 years this way, recently took about a year off and brewed my first beer after coming back about a week and a half ago. I brew 5-6 gallon batches in a 10 gallon Bayou Classic brew kettle with thermometer. I am not looking for perfection but want to make decent beer...

Anyone familiar with this hop? By familiar I mean used it more than a couple times and craft recipes because you like it. Any great recipes with it?

I've been thinking about using a champagne yeast to finish a beer off. A secondary yeast pitch after conditioning, as it goes into the keg (instead of force carbing). I know that it's used in some styles when bottling. I guess I'm thinking it will give a dry or crisp finish but I really don't...

I extract brewed a recipe from Jamil for a brown ale with a little extra caramel for sweetness (which I prefer). It is a fairly aggressive hop schedule with 4 additions. I also plan on dry hopping with 1 to 2 ounces of cone hops. The question comes with respect to the bitterness and the...

I brewed a rather plain recipe using Wyeast 1084 (Irish Ale), an extract recipe. It's been in primary for 3 days and there is a good 2 inch krauzen pad on top, so I believe it is fermenting rather well. However, my air lock is not bubbling, it's actually sucking the water in the lock backwards...