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I took a stab at Jamil's Belgian golden strong ale. I added the 3lbs of cane sugar during the boil but am now beginning to question if that may have been a poor decision. I was listening to The Brewing Network's podcast on the beer I was brewing and they mentioned that the yeast sometimes have...

After my OG reading was a 1.136 I realized I didn't mix the wort together with the water as well as I should have. You can even see two distinct shades of brown when looking at the fermenter (dark on the bottom, light on top). It was reassuring to see a number of threads stating the beer...

So I brewed a saison a month ago (OG - 1.048) and it hit its FG (1.006) on Fathers Day. I didn't use the "Brewing Classic Styles" recipe but I was hoping to gradually raise the temp to 80 or so throughout the fermentation. I was unable to accomplish this (the fermometer never went higher that...

Does anyone know if this is any different than the standard grande reserve (blue)? I haven't been able to find anything online that gives a definite answer. Also, would this significantly improve if I were to set it aside for a few yrs? Cheers!

I brewed an oatmeal stout 6+ months ago but it tasted bad so I put it aside to see if it would taste better down the line. I went recently to grab a bottle and noticed a ring around the top of the beer line of the bottleneck in virtually every bottle. I am pretty good with sanitizing but I know...

I'm thinking of buying the 2013 Bigfoot but it is in the refrigerated section. If my intention is to save the bottles for a few years, can I keep them in the basement or will letting them fall back to room temp diminish the quality of the beer?

I found a few 2010 bottles on a shelf at the local Bevmo and bought 2 of them. A few months earlier I bought 2 of the 2012 bottles and tried one. I wasn't impressed with the 2012 bottle but I thought the 2010 bottle was excellent. I saved the second bottle from each year with the intention of...

I bottled a Baltic porter 9 days ago. I decided to try one a little early just to see what was up. After I opened the bottle I went to my cabinet to get a glass and when I turned around it was slowly foaming over the top. Does anyone have any reason as to why this may happen? I didn't use too...

Should I transfer my beer from the primary and into another vessel before bottling? I don't have a bottling bucket but I was wondering if siphoning the beer from the primary into a carboy that had a priming solution was a good/bad idea. Could anybody explain the pros/cons of bottling straight...

I did a little research and from what I can tell this is not necessarily a bad thing, but the white labs website says this strain has little to no sulfur production. I could use a little reassurance (or enlightening) if anyone can fill me in on what's going on. Here's the scoop: I pitched a...

So until my last brew I never really thought twice about how much priming sugar to use for bottling (I over carbonated my stout) and just used the recommended 4.5 oz that my LHBS suggests for every recipe. I am trying to avoid doing this again, but I am not quite sure as to how I should go about...

I bottled an oatmeal stout recently and inadvertently added the amount of sugar I would use in 5 gallons even though I had about 4.25-4.5 gallons in the fermentor. Is this too much sugar, and will I need to worry about bottles exploding?

I read a few explanations as to what could be causing off flavors in beer and I think it is most closely associated with the "bitter tea bag" taste. I have been monitoring the mash temp so I don't think it is from that, and as far as I can tell none of the crud that clings to the side has been...

I got a partial mash recipe from the local brew store and it calls for 1 lb of brown sugar, but they never indicated when to add it. Should I add it near the end of the boil? Or after the boil? Any ideas as to what would work best would be greatly appreciated!

Heat so much about this but I don't recall ever reading anything about how it can happen. The reason I ask is because I was taking a gravity reading from my secondary (fermentation kicked back in after I transferred from primary) with a baster and while I was removing the baster from inside the...

I Think... I had an oatmeal stout with an OG of 1.060 then racked after a few readings of 1.026. Within a few days I had some yeast colonies on the surface and now there's a thin layer of foam on the surface (picture below). There is also some bubbles coming from the bottom that you can see on...

Brewed a partial mash oatmeal stout. OG was 1.060 and for the past few days the gravity readings have been at 1.026, which is a little high for this style of beer (that is to say that most of my searches have an oatmeal stout FG being 1.010-1.018). I am not sure if it has an effect on the...

I have been "eyeing" it when I do it. Supposedly the water is approx 155 when steam starts to rise off of the water, and around 190 when the pot begins to make some noise. Any other tips that may come in handy? I often worry the grains are steeping at too high a temp. If that were to happen...

Trying my third brew ever (English IPA). Not to sure as to when I should be adding the malto dextrin (in fact it's not even on the recipe sheet from my local brew store, but they gave it to me when I asked for the recipe). Any wise words from more experienced brewers?

I have read a few things about aging beer and they seem to go either one way or the other. I brewed some porter recently and was wondering if I should set a few aside for awhile. Anyone here ever age their beer after they brew it?