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It seems like it makes more sense to measure the starters in terms of how much sugar you are putting in for the yeast to eat... Wouldn't a 1L starter with 8oz of DME work better than a 2L starter with 6oz?

I brewed up a Belgian Pale Ale with 1 package of Safale T58 last night and put it in the closet I usually ferment in. It happens to be in a cooler room of the house. As you probably heard, the midwest has been blasted by cooooold temperatures.... When I checked the temp this morning it was...

Which beers should I be on the lookout for that I might not normally find in the Midwest?

Trying my hand at a balanced IPA without using the standard C hops... looking more for a spicy/floral/fruity hop flavor with a touch of sweetness in the malt profile... i've been working on this recipe for a little while, picked up the ingredients today and plan to brew tomorrow... let me know...

With the sweltering heat I am concerned that my little yeasts aren't eating up the priming sugar... I bottled a pale ale about a week and a half ago. It has been probably in the upper 80's/ low 90's in my apartment the past week. Tossed a bottle in the fridge and tested it today to see how...

I tried using Knox gelatin to clarify my honey ginger kolsh in the secondary fermenter. This is my first attempt at using any kind of clarity agent. Out of the primary it was a nice medium yellow, a touch dark for the style due to the honey malt, but not dark.... Now, 3 days later, it's much...

I'm working on a partial mash Belgian Wit. Everyone tells me not to rack to a secondary to keep some of the haze, but i just took a quick sample and this stuff is THICK. Its been in the primary for a week. I just took a sample to check SG. In the theif it is separated a bit, and the top...

Currently mashing 5.5 lbs of grains in 2 gallons of water in my 20qt brew pot.... My 2nd pot is only 8 quarts. How much water can i put in there for the sparge so that it doesn't overflow? Hoping to do 1.5 gallons, is that too much with the 5.5lbs of grains? Alternatively, after I move...

Hey I am trying out my first partial mash recipe this weekend. Hoping to get some advice on this recipe. I'm trying a Belgian Wit that is loosely based on Unibrow's Hoemmaade Hoegaarden (thanks Unibrow) - aiming to get slightly more bitterness, and more honey overtones in the flavor...

Sorry if this is a super basic question.... I'm trying a Belgian Wit and everyone has told me not to use a secondary fermenter... I would like to use the carboy as my primary fermenter so that I can get another batch going in the Ale Pail.... on my previous batches i just dumped...