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My next venture is to start experimenting with lagers. As such I plan on purchasing a tempertaure controller. My question is, is there a functional difference between the digital and analog controllers to justify the added expense of the digital models?

I plan on trying my hand at lagers in the near future and have been doing some research to this end. Many people recommend decoction mashing in lagers from what I've seen. My question is, would there be any advantage to doing a decoction mash in ales as well?

I recently ordered a recipe in which I requested flaked rye and got flaked barley. Are these the same?

Hello all. I grew hops (cascade and centennial) for the first time this year. As a first season yield, I am pleasantly surprised to get a yield of somewhere in the 2lb range for 4 plants (2 of each). I am planning upon harvest time to brew a wet hopped IPA of which I already have a rough...

I brewed a blonde ale and kegged as normal. After a week on CO2 I have a tremendous amount of sediment coming out of the keg (abnormal). I was hoping to bottle (counter pressure) some of the beer and enter it into a local contest soon. Any ideas as to why all of a sudden I'm having such junk...

What is the proper concentration of oxyclean for cleaning newly acquired kegs?

Is one campden tablet enough for 4 gal of strike water?

Ok, stupid question... What is the appropriate ratio for DME to water for a yeast starter?

My latest recipe is intended to be an imperial IPA where I want to add honey at high krausen. I see there are different types of honey available (primarily clover and orange blossom). Anyone have opinions as to what (if any) different flavor profiles are given off by these variable products...

I have recently started to experiment with whirlpooling my wort post boil. I don't use a pump so I am doing the whirlpool manually by swirling the wort with a spoon. First off is this an effective manner to do a whirlpool? Secondly, am I promoting hot side aeration by this method? Thirdly...

Has anyone experimented with mash times in excess of 60 minutes? I've read some material indicating a slightly increased efficiency numbers with 90 minute mashes. Any thought?

The last couple batches I have brewed have had a very bitter almost medicinal aftertaste on the back of the tongue. I have been doing a lot of reading and getting some mixed messages as to the cause and therefore solution to the issue. Is the problem sanitation, oxidation, water chlorine...