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I am planning on doing my first Vienna Lager. Has anyone tried this decoction process cut and pasted from a BYO article? I am new to a decoction mash, but want to try this out. This technique is a little different than the standard procedure and might be best for my first time. The method below...

This leaves awful after flavors and coats the inside lining up bottles and kegs. A respected brewer once told me to switch sanitizing methods from time to time as germs build up resistance to different sanitation products. I never could really identify why some of my batches had an awful...

Anyone have any thoughts on how to use Nerds Candy in a cream ale? After kegging, I'll have 1 gallon or so left to bottle in an experimental batch. Here is what I'm thinking: 1. When bottling, substitute nerds candy instead of sugar to prime. Won't be an exact science, but should work since...

Greetings, I plan on using some field corn grown on my family's grounds. I've picked 10 ears, but am wondering any advice on how to store and then also eventually use them in my mash in a few months (when I plan on brewing my cream ale again). After cutting from the cob, should I... A)...

Anyone use these hops yet? Smells wonderful! My LHBS gave me 1oz of this new hop and said it was very similar to Citra; I would agree. If you like American Pales and IPAs get this hop if you can as the demand will likely be high (I would think). Sometimes new hops go quick. Thinking of using...

FYI if anyone is trying to make a clone of a BMC. I went to my brew store a few days ago and was making a cream ale. After submitting my ingredients to a worker that I've known for 4 years, he said, "This is a Coors Light recipe. Isn't it?" Although I wasn't going for that specifically (I just...

I accidentally put too much phosphoric acid in my mash. My PH level is right where it needs to be, but I know it's because when you mash it levels out to around 5.2 (I think) even though I put a few too many drops in before I mashed. Now that I mashed, it tastes a little funky on the aftertaste...

I accidentally put too much phosphoric acid in my mash. My PH level is right where it needs to be, but I know it's because when you mash it levels out to around 5.2 (I think) even though I put a few too many drops in before I mashed. Now that I mashed, it tastes a little funky on the aftertaste...

What is the best strain of lager yeast to ferment on the lower end of the lager temp spectrum? I've got a newly required craigslist beer fridge and the warmest I can make it is 45 degrees. I know this is the extreme low end of the recommended temp as described by the manufacturer, however...

How the hell are they so popular and successful? I know marketing has a lot to do with it, but most all of their beers are awful and leave the nastiest aftertastes. It's just bad. I'm always suckered into buying something new of theirs and get pissed off thinking it'll be different, but it never is.

My AG cream ale fermented in 5 days and the FG is very low. Beer still tastes bitter and green of course, but my question is should I still keep my fermentation temps around 66-68 degrees with the 1056 Wyeast American Ale? I have a small plastic tub and ice bath set-up to help control temps...

When doing AG, after the boil/hop additions and wort chiller, how much sediment do I put in the fermenter? I don't have a valve on my brew kettle and use a pitcher w/funnel to fill my 6.5g carboy. Should I pour everything in including all the sediment? Should I leave the last 1/2 gallon of gunk...

Anyone ever brew with Jagermeister? If so, let me know how it went and when to add the Jager in the brewing process. I am thinking either the secondary or during bottling, not during primary. Here is my 6 gallon recipe I'll be using. This is very similar to a very successful cream stout recipe I...

I recently brewed 2 batches of a wheat beer using the same yeast. My first batch fermented @ 76 degrees which is the extreme high end temp for this strain 3 weeks ago. My most current batch has been fermenting @ 68-70 degrees as I used a tub, water, and ice bath cooling system in this 100+...

Yep, I'm a newcomer to the website, however not to homebrewing. Thanks to everyone in advance who has created threads that I have already read; the information has been great! My question is how does one get a smooth and creamy ending finish to your beer? I live in Indianapolis and have...