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Here is what I've got: Malt extract 6# Pilsner LME 6# Extra Light LME 3# Light DME 3# Bavarian Wheat DME Grains A bag of milled grains (2# Maris Otter, 1# Dark Munich, 4oz Pale Chocolate) 2# 10oz flaked oats (oatmeal) Typical stuff in a kitchen (sugar, brown sugar, rice, flour...

I'd like to be able to quickly be able to extend my keg dispensing lines when switching between highly carbed and low CO2 brews (ex. wheat beer vs. ESB). I currently have pin lock kegs with 5 ft lines going to my faucet shank. Its connected using a crimped connection. I would like to add...

Might be confused on this so please correct my error. Assumption #1: Carapils is useful because it contributes dextrins giving the beer body. It might also contribute some sweetness like any "cara" malt. Concern: Enzymes in the mash can convert the dextrins in carapils (that we want in our...

This is a simple question but maybe I'm missing something really simple. One of the rules is that starches are bad because they give food that infections can eat but yeast can't. Full conversion of your starches to sugars is very important and must be attained if good beer is going to be...

I have been brewing for about 6 months and really like it. I have a citra pale ale and an IPA that were amazing 2-3 weeks after bottling. Huge hop aroma and flavor. Lots of grapefruit, citrus, melon, etc. It was awesome. Now the beers are around 4-6 weeks old and are definitely worse. They...

I'm thinking about making a big porter (OG 1.104). I have a brown ale where I used WLP023 finishing soon and was thinking about using this yeast. I'm hoping I could get the porter from OG 1.104 down to 1.025-1.030 which means that the final ABV ~ 10% and around 72-75% attenuation. I'm not...

I have a really simple question. Do we really need to use an airlock on beer during fermentation? I see how it makes sense if you are going to age or condition something like wine or mead where you don't want to expose it to oxygen and you need to keep it around for months to years. If...

Hi, I'm looking to make an american brown ale and I thought I would use it to test out the use of candi sugar. There are going to be a lot of things going on in this beer so its not the best way to test candi sugar but I'm thinking it sounds like it will all work together. I know everybody...

It seems like everyone around here talks about having yeast blowing all over the place with out-of-control fermentation. I never have this. I get nice steady fermentations that produce a couple inches of krausen and attenuate just fine. Usually my fermentation temperature is 65-70F however it...

I haven't actually had a Dunkelweizen before but my girlfriend came back from Germany with this request. She likes beers like ambers so I can see why she'd like a beer like this. I enjoy some hop aroma however I know this beer isn't meant to be too hoppy so I tried my best to not go crazy...