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I made a nice wet hop IPA middle of october, then life got in the way. I opened it up on saturday to find that it was infected, which was sad and cool all at the same time since my BIL was over brewing a batch with me and he had never seen a pellicle. So now I have a pellicle on this beer, but...

So I know that alpha acids isomerize into IBUs when boiled. I also know that there is a practical limit of ~100 IBUs in any given quantity of wort/beer. But I am curious as to what happens to the alpha acids that don't isomerize. If I were to put a theoretical 150 IBUs worth of hops in at 60 min...

So I came across a 1976 wine recipe book and in the additional fruits section they listed barberry. I have a barberry bush in my front yard and I never knew the berries were edible at all. So now I have a desire to create a barberry wine, however I don't know what to expect it to taste like. Has...

First, this is not a question of should I use this starter to make beer. I have a fruit fly in my starter on a stir plate. It was a 1.6 L starter with a starting gravity of 1.040. The yeast is WLP830 and it is just one fruit fly. So my question is whether or not this would work to make some malt...

I am going to be in Seattle area next weekend for a few days and then will be driving down I-5 through Portland to get to Lincoln city on the Oregon coast. What good bottle shops should I visit along the way? I already have a good idea of breweries but will have my wife and kids with me so a...

So I read something about how hipsters are ruining craft beer and it was kind of funny but at the same time it made me wonder just what a hipster actually is. So after some google-fu I came across some startling things that help define hipsters that are traits I possess. 1. I refuse to think...

So I have a concern about this yeast. It is the Pacman strain from Wyeast and the Berliner Weiss went off without a hitch. I am sure the yeast are very viable and want to use them for a Baltic porter. However I don't want the sourness to ruin the porter. Has anyone experienced significant carry...

No, not the people who say kegging is SOOO much easier than bottling. I have encountered a new form of elitist. In the last sixth months I have had two seperate people knock my beers as tasting bottle conditioned. One was a blonde ale with an off flavor (something with the fermenter I believe)...

Has anyone seen this show? I am starting to love it. Great one liners mixed with good sci-fi and decent acting. It has potential to go for the long haul imho.

I recently was scaling down a recipe in my Brewr app from android and it started getting funkier than I imagined with the hops. I scaled from 5 down to 1 gallon and it wanted to scale down my boil to 1.2 gallons even though I know I will need two gallons so I reset that part and the hops weren't...

I was talking with my wife about a hefe we made and she mentions the nice clove smell. She asked if it was an ester and I told her I thought it was a phenol. So what is the difference? Was I correct?

I have a friend willing to pick me a bunch of unknown hops. He brought in a sample and they look good but have a strong garlic and onion smell. Should I pass on this deal or do they just need some time on the vine?

I recently made an IPA that was well recieved by the guys at my lhbs. They said I should enter it into the county fair. So I looked up the registration and they want a 3x5 card with basically my full recipe including time and temp. I asked the lady at the fair offices if the judges would be...

I recently brewed an IPA with pacman and it was too hot for most of active fermentation. Now it is full of buttery diacetyl. Will this age out or am I stuck drinking buttered hoppiness? Surprisingly my wife doesn't mind it so it will not be horrible news if it sticks around. 3 weeks in the...

So I made an IPA and got 52 bottles. Gave away approx 36 since I wanted to show my appreciation to my bottle producing friends. I drank all mine with no issues (and much joy) but of the others there were 4 gushers. I did readings a week apart and it was steady. 5 oz of dextrose in 12 oz of...