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I was having a red wine smoothie (I don't know, wanted to have a drink but also use my Ninja) & thought the flavors could be spun into a really nice beer. I'm basically thinking a red-wine barrel-aged beer w/ plenty of fruit that'd complement that red wine flavor. A quad felt like a natural to...

The idea: fruit & herb sour that's sort of a hybrid of a Flanders Red grain bill w/ the process of the RR Consecration Clone. Quotes from some homebrew friends after trying: "Up there with one of the best homebrews I've ever had." "You should enter this in a competition." "I've daydreamed about...

I have a leak beneath the In post of one of my kegs. I got this one used a while back and never switched out anything. I took out the dip tube, and it's a cheap looking orange plastic tube. What confuses me is that the hole for the dip tube is smaller than for my other corny keg. This cheapo dip...

I made the plunge to kegging this year and have a dual regulator (3-way gas extension on 1, 1 line on the other). My kegs on the 3-way line were perfectly carbed for weeks. Then one day... pure foam from each keg. I had not touched the PSI on that source (12 PSI). It took over a week of...

I wanted a rich, malty but crisp pumpkin beer. I first made this with roasted butternut squash and felt like it added nothing. I ditched any attempts at squash or pumpkin and chose to go with a "fall spice" profile of cinnamon, peppers, & coffee. The recipe below hit exactly how I wanted! I got...

Today I transferred 2 gallons of my 5-gallon saison into 2 1-gallon growlers for some experimental treatments (one dry-hopped, one w/ gin-soaked oak and St. Germain). I didn't realize until right before that I was one airlock and stopper short (I've never had as much beer brewing as I do now!)...

I've been reading about water for brewing. I'm planning to just use distilled water for now since I don't have a water analysis report, may be moving any month now (house hunting!), and have easy access to distilled water. I'm making a stout and, based on what I've read and want to improve...

The homebrew club in my new(ish) town turns 10 this fall. To celebrate, a local brewery is making wort this weekend. Anyone in the club can come by and take 5 or 10 gallons of it and make whatever they want. In October we'll all get together at the brewery and share what we made. I just...

I want to try my first "pumpkin" beer for the fall but am not interested in a pumpkin pie spice beer. If you've had Wicked Weed Xibalba, I'm going for something like that: a drinkable but complex malty beer with some decent heat and a little cocoa to complement the pumpkin (I'll use butternut...

I'm making a sour blonde I plan to age on chardonnay soaked oak and peaches. I brewed in February and pitched Roeselare. One month later I pitched WL Brett B and some dregs from Russian River Beatification. 3.5 months in, it's already starting to sour, which is way quicker than I've...

I had a blackberry basil truffle at a local chocolatier and was surprised by how much loved the flavor profile. I think it could work really well in a stout with some subtle but noticeable blackberry and basil notes. Plan to brew this on 9/29 but am still tweaking the recipe. Any other...

I've been wanting to do a key lime pie beer for a while now. After doing my first sour mash, I thought a sour mash berliner would be a good base for key lime pie additions. I'm thinking of giving this beer a shot in a few weeks. Any suggestions or comments are welcome! Recipe Type: All Grain...

I want to make a partial mash IPA for my hop-head father-in-law this Christmas. I made my first IPA (and first partial mash) this summer and was very happy with how the recipe below came out: -------------------------- 5 gallons OG = 1.065, FG = 1.018 61 IBU 3.0 lbs light DME 4.0 lbs...

For my 3rd batch I'm trying a milk stout. I reduced the wort temperature to 75 before adding 2 gallons of pre-boiled water that had since been sitting in the refrigerator. I used 2 slap packs of Wyeast Irish Ale on the advice of my LHBS. OG was right on target (1.072). Fermentation is a big...

I brewed a beginner's berliner weisse-type knockoff (recipe below). Everything was going fine until about Day 17. The airlock suddenly had a nail polish aroma coming from it. It was only then I realized the window in my fermenting room (aka guest room) had been shut (presumably by a friend that...

My second batch has been in the primary for 19 days now (a berliner weisse based on the "quick and dirty" berliner method). It hit its FG (1.009) 8 days ago. I'd like to bottle half (2.5 gallons) tomorrow and add blueberries to the other 2.5 gallons for 14 days. I only have a primary bucket...