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Hey guys, I am running into an issue here now. My efficiency is generally about 85-88% ever since I switched to fly sparging. My issue is now my beers are all too damn alcoholic lol. Even when I try to brew a session-ish kind of beer it always comes out like 1-2% higher. Now, I am thinking...

I brewed up a barley wine 3 weeks ago, and I transfered it to an open better bottle I had. The thing is, it's a 6 gallon vessel, and I have seen that you want as little head space as possible while aging/conditioning. Do you think it'll be fine with about a gallons worth of head space, or should...

Hey guys, Are there any yeast strains out there that will give you some of that farm house funk, like Du Pont, without using any brett? I have tried the White labs Saison II and another I forgot, and I wasn't able to get that taste/aroma even getting temps to upwards of 85 degrees in either...

Hey guys, This brew day was awesome, and I hit all my numbers and stuff, but now when it has come to the lagering part, I have an issue. My mini fridge (fermentation chamber) will not get the temp below 45. I am seeing people say they lager at like 32-40, and the recipe called to be lagered...

So, we brewed a hefe like 2 weeks ago, and my friend decided he would peel 3 fresh oranges and toss the peels in the fermenter. We tasted a sample the other day, and I thought it tasted like rotten oranges. It tasted how an orange would smell after it has fallen from the tree and laid on the...

Or the perception of bitterness I would say. It was very over powering. I have never dry hopped before, but I tasted the sample coming out of secondary after dry hopping for 2 weeks with 2oz of cascade, and it was very over whelming. I racked it into the keg with some priming sugar to keg...

So, I brewed an American Wheat Ale. I originally was going to add apricot or peach puree to secondary, but have been thinking about going the way of honey. I have seen conflicting info on this, and some say that the honey does not add any flavor, and you cannot tell that it was even added. I...

So, I had a beer, Lost Coast Tangerine Wheat, that was pretty damn delicious. I usually don't go for beers with fruit, but this was pretty tasty, and all the ladies liked it, so figured I would give it a go and appeal to them a bit too. My question is, I have seen that people called them to...

I got a boilermaker, and I was happy as hell, until I started to run off. I leave behind a gallon easy with this thing. I was having to siphon the rest out of the kettle. Pretty crazy. I was thinking this thing was going to suck the kettle dry, but I was wrong. Any one else have this issue? What...

So, I did my first AG IPA Saturday, and I remember reading that it was ok to dry hop in primary, so I just dumped the 2 oz of cascade in the primary. Now, today I read to add after fermentation has taken place. Whoops. Think I will end up having to add more hops? lol

So, I brewed the specialty saison from BCS, and I used the Saison 2 strain for the batch. I started of low at 68 for 2 days and then let sit outside in the hot Florida heat for like 5 more days until it started getting cold out from the cold fronts. I was able to get it up to 80-85 degrees those...

So, I brewed the specialty saison from BCS, and I used the Saison 2 strain for the batch. I started of low at 68 for 2 days and then let sit outside in the hot Florida heat for like 5 more days until it started getting cold out from the cold fronts. I was able to get it up to 80-85 degrees those...

Hey guys, I have a bazooka screen, and I get a ton of hot break and hop matter in my fermenter. I was wondering what kind of screens you guys were using or if you guys were combining screens with hop strainers. What does you kettle setup look like?

I brewed a saison the other day and let it chug away for 2 days at 66 in the chamber. Now, time to go sit in the Florida heat for a few days. We got a week of 80 degree weather. This is going to be good! (I did wrap the fermenter in a shirt to block the rays)

I brewed a chocolate milk stout with S-33, and it seems to have stalled a bit short. OG was 1.080 and it was supposed to finish around 1.024, but I am at 1.036. I added a starter of some London ESB Ale yeast I had and increased the temp a bit, but that seems to have just dropped out right away...

So, it appears I have run into my first stuck fermentation. My OG was 1.080, and the yeast seem to have given up at 1.038. The reading is the same as it was 3 days ago. I used s-33 that I rehydrated and pitched and have been fermenting at 65 degrees. The brew is a sweet chocolate milk stout...

I had saw someone mention a recipe they were brewing for a chocolate peanut butter stout, and it gave me a crazy idea. I was thinking about a chocolate, peanut butter, and banana stout, but was going to use a hefe yeast for that banana character. Anyone ever tried a beer like this or think...

So when I put the recipe into iBrewmaster it calculated my OG, but it was like 10 points shy of what the recipe said with the same grain bill, efficiency, and everything else. I nailed my numbers, and came in at 1.080. iBrewmaster predicted 1.079 with 72% eff, so I was happy as hell I did a...

Hey guys, My porter just freed my fermenter, so today I am brewing an imperial choco stout I found in the stout forum for St. Patty's day. It says to add the lactose and powder in at 45 minutes of the boil. Has anyone ever done this before? Should I expect a raging boil over or the possibility...