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I made my very first attempt at a wild/sour beer 3 years ago. It was an 66% pils extract, 33% munich extract fermented with US-05 and Brett. It dropped from 1.070 down to about 1.020. I unknowingly fermented in a plastic bucket, and thought for awhile had gotten an acetobacter infection...

I'm brewing a beer for my company's holiday party in a couple weeks. I did some surveys of my coworkers about what flavors they might like, and I got a lot of comments for earthy, woody, and floral things that remind people of the holiday (pine trees, campfires, that sort of thing). The idea of...

I have a beer that is 2 years old and it is quite sour now. Two years ago, a friend and I improvised a grainbill and brewed an amber-colored sour. Kind of like a higher gravity Flanders maybe. The OG was 1.064 and I pitched Wyeast 1214 and WLP650, along with a small amount of dregs from Jolly...

I made a sour in March and took a sample to check it's progress (5 months old). It is not sour at all. While not purely scientific with only one variable, I have another (8-month old) sour using the same brett yeast strain which has had a nice tart flavor since it was 3-months old. The major...

I had this idea (as have others) that the chocolate, nutty, and caramel qualities of a Snickers would be good in a beer. I have a friend who works at Mars, the company that makes Snickers. So instead of just selecting the right malts or adding flavorings, I've decided to throw the whole candy...

I am brewing a fairly straightforward wheat beer. It's part American wheat and part Witbier. It's fermenting steadily but I can't help but want to experiment a little. I'm tempted to take a gallon or two of it and do something crazy with it to experiment. What do you think I should do? Is there...

I'm considering trying a Belgian yeast in an American amber I've made before, in part to better understand the yeast's qualities and characteristics. I've seen Belgian IPAs but haven't seen anything on the forums combining Belgian yeast with an amber malt profile. I think that many dubbels have...

I'm planning to make a partial-mash Nut Brown Ale next weekend. I am looking for a brew with low bitterness, a little sweetness, and a lot of nuttiness. I've based my recipe off of Jamil's Nutcastle, as well as BYO clones for Bell's Best Brown and Dogfish Head India Brown. I think it looks okay...

I'd like to make a winter ale that is a little lighter and lower alcohol than many christmas ales and similar spiced beers. My thought was to take an IPA recipe and add ginger to the batch. I'm not sure how this is going to turn out, and if you've made something like this before, I'd appreciate...

I'm brewing an extract Wit using Wyeast 3944 and getting a fairly significant sulphur smell. It has been fermenting for about two weeks now at 68 degrees, and I just moved it upstairs to raise the temperature to 74. The temperature change hasn't effected the sulphur odor as far as I could tell...