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Hey guys. I have been making some so-so brews lately as I am getting better. I am having trouble with anything that is not a porter or stout though. What I get is a tangy or a twangy taste. I am not adding citrus. Anybody else ever experience this? This has happened to me with my hefe...

I know this is a total noob question, but I need to know if I am way off. I just got into all grain and the batch size for many recipes say 5.5 gallons. My carboy is only 5. Is the 5.5 due to residual water stuck in the grain and boil off? Is there only a .5 gallon residual and boil off loss...

Just got into all grain. I see a lot of recipes with specific types of base barleys though, from types to brands. Assuming I am brewing a beer with a barley base, how important is the type and brand? I have heard mixed reviews, but the majority of people just tell me to pick up any normal 2-row...

Tonight I will be making my first All-Grain. I am pumped, but feel like I'll screw it up. So I am throwing it out on here for some pointers. I have done extract and partial grain before, but this is very new to me. I am starting with an easy Irish Red. Here is what I have for the mash: 6...

I am going to attempt an Octoberfest clone with extract, using the ale process. I have heard lagering is the way to go, but I don't have that option. What would be a good ale yeast to do this? Or is there a lager yeast that will work at ale temps? Also, has anyone tried this and would you share...

I am making a stout and I want a sour taste. I have gypsum, but was wondering if acid malt was better or if the do the same thing? Also, I heard I should use malto-dextrin for a thicker head. Anybody have experience with that?

Is it really just about preference? Is there any science or proof that let's us know if one is better than the other for clarity? I see so many mixed feelings on this I am coming to the conclusion that they both do the job awesome. Pros and cons to both. So is it really just a matter of...

Hey guys. I recently brewed a hefeweizen up and as I was transferring the warm wort into the primary. I decided to use a strainer because it looked quite murky. I didn't think it would be a big deal, and still really don't, but it clogged like 4 times on the transfer. I was wondering if...

I did a quick search and couldn't find exactly what I was looking for. I brewed a Hefeweizen last night. The OG was 1.050, which was exactly what it called for in the recipe. I added Wyeast 3068 yeast (Weihenstephan Weizen) at a cool temperature of 64 degrees and let the temp get up to 70...

In an effort to defeat the demons of the hot wort of my past I gave my pot a cold bath and fridged the water for the primary. Now it is about 58 degrees. Is this too low to pitch or is there really no such thing?

3 Qs: 1) I was thinking of trying one more kit before diving into my first partial mash. Can I try it out on an extract kit by taking the 1 lb of specialty grains and mini mashing? Or will that drastically alter the flavor? Would I need to reduce the malt extract dose? 2) Also, when I do...

I am thinking of buying some bulk LME but wanted to know how long its shelf life is after opening. And should/could it be refrigerated or frozen at all?

For anybody who orders from Northern Brewer, do you know if their generic malt syrup (any style) is unhopped? I don't want to buy a hopped extract and the description says nothing about it being hopped or unhopped. The label does say 100% malted barley. Thanks!

So far I have used nothing but ale yeast with ale temperatures. Will I need any extra equipment if I want to do a home brew lager from extract and specialty grains with my current True Brew starter kit? Thanks!

This thing is looking and smelling GOOD! The Liberty hops are such a bright green! Check it out.

Is it better to sprinkle the yeast directly over the 70 degree wort or to dissolve it first in cooled boil water? I have conflicting directions on my recipe. Thanks!

So far I only have equipment and time for extract brewing. I have been using hopped LME and since have switched to unhopped. I have a few questions on the LME and DME though. 1. When brewing, is it always wise to use a combo of LME and DME? Or does that not matter? 2. Since extract is just...

I was wondering if you guys had a good place online or anywhere in NY to buy malt extract (liquid, dry, unhopped, hopped, light, amber, dark, all of the above). I find it is the most expensive ingredient in my extract brew by FAR! When I get a kit that supplies the extract, it's about $30. But...

I am about to try an Oktoberfest so I can make adjustments for July's batch. I will be brewing tonight with a friend. We both agreed that most kits give too much hops for our taste. Now I am certainly no BMC, but am I a wuss? Does anybody else think there are too much hops in most kits? Or...

I am working on a clone for Guinness Draught. From what I hear, it is VERY tough. I am bottling, so it will probably be even harder. Here is Take 1. I dumbed it down a bit because I am gonna let my friends try it as well, making their taste adjustments. Let me know if anything is far off...