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Ok. I brewed a milk stout and then aged it on raspberries. After two weeks all was fine (taste, smell and appearance) and I transferred to secondary with cocoa nibs. Now after a week with the nibs I have a strange looking brew. Is it infected?

It's a long shot but here goes. I have had these plant for 3 years and I finally want to put them in the ground. The problem is that my markings washed off. I have a hallertauer, tettnanger and cascade. Can anyone identify the cascade? #1 #2 #3

Well my buddy finally lit a fire under my butt. This week I started construction of the "Rehlbrew 2.0" brew house. It will be a single tier pump drive system with a fires mashtun. Not automation to start out. All manual. So far we just have all the metal cut and tacked. Next up is to weld it up.

If I do a cold crash at 38*F for 3 days prior to bottling will there be enough yeast left in suspension to carbonate?

Over the last couple years I have collected the bourbon that I used to soak oak chips in. I was thinking about using it in stouts. My only concern is that it will have an excessive amount of tannins in it and create bitterness or other off flavors. Has anyone ever done this?

It seems like every beer I brew ends up having a FG of 1.008-1.010. Most of the time this is lower than the style allows and lower than any brewing software predicts. Even on a stout with a ton of adjunct grain I get a FG that is 2-4 points lower than style. I have tried regulating temps and my...

I recently brewed a saison. I used Belgian saison yeast and .6 oz of sweet orange peel in the boil. I was thinking about doing a secondary on French oak cubes soaked in grand marnier. I don't want to over oak this beer or add to much orangeness. Any suggestion on amount and time for oaking a...

I brewed an IIPA today with an OG of 1.08. Used 8 oz of hops. First wort hopped and did a 90 minute boil. 3 hours later it looks like this! What the hell is it? My guess is sugars.

So I just racked my APA to a keg last night and took a taste. It tastes like a Belgian blonde. I have made this recipe 3 time already this year and it has come out perfect every time. The OG is 1.055 and FG is typically 1.014. This time the FG is 1.004! It has all the esters of a Belgian as...

I am brewing a chocolate raspberry stout and I have a deadline to meet. I have a total of 8 weeks and I am almost 1 week into primary. My original plan was 2 weeks primary, 2 weeks secondary with chocolate and raspberries, 2 weeks bottle carbonation, and 2 weeks cold conditioning. Then I started...

So this may be any unanswerable question: I have a ball jar with washed yeast in it. After settling for a few days the yeast is at the 250 ml mark. Is there a non-technical way to guesstimate how many billion cells I have in there? I want to make a starter for a 3 gallon batch of Barleywine...

Yesterday I brewed a Belgian triple with a target OG of 1.084. My efficiency and volume were a little of and I ended up with about 5 3/4 gallons of 1.075 wert. I also mashed a little higher than expected (152ish vs 150 for 75 minutes). My brewing program is telling me this will attenuate to...

Ended up with 5.5 gallons of 1.07 wert. Pitched 1 pk wyeast American ale. Will that have a big impact on the finished product? I brewed this last night so it's been in the fermentor for 10 hours. Would pitching more yeast help at this point or will the damage already be done?

Here is a recipe I concocted for an Oatmeal Raisin Stout. I don't plan on actually adding any raisins. I went light on the flaked oats because I get an astringent taste when I use a 1/2 pound or more. Planning on brewing this this weekend. Any critiques would be greatly appreciated. Oatmeal...

Help! i smacked a smack pack and now I want to take my smack back! The long and short of it is I accidentally smacked my smack-pack immediately after I bought it and I dont need it until 5 days from now. I immediately stuck it in the fridge at 38ºF. Will it last 5 days?

Brewed an IPA last night and wound up drawing off 5.5 gallons of extra wert with a pre-boil gravity of 1.026. I was thinking of trying to make a decent little beer out of this. I have come up with a loose plan. I was hoping to get some of the excellent feedback that I have come to expect from...

I have just been presented with an opportunity to brew all the beer for my wedding in October. If I started Brewing next week and got everything into fermentation by Friday I would have exactly 7 weeks for fermentation, bottle carbonation and aging. Is this enough time for several normal SG...

I have some left over hop pellets in the freezer and I want to brew with them this weekend. Waste not want not. What all-grain could I brew with this: Liberty: .330 oz. @ 3.9% Tettnanger: .615 oz @ 3.6% Centennial: .270 oz. @ 9.7% ???

What is the difference between the different IBU scales? Daniel's, Rager's & Tinseth's?

My state fair has added a brewing competition to its events this year and I am thinking of entering (home brewers class of course). I am fairly new to brewing and have 3 all grain batches under my belt. Everyone who tries my beer has good things to say but I have no delusions. I was hoping to...