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Is there such a thing as a well-regarded and reasonably up-to-date "mead bible"? Something along the lines of @OldSock's American Sour Beers for sours, or the ever-popular Palmer for clean beers? A quick Amazon search reveals several potential candidates, a couple of which have even been...

...there are probably a thousand reasons this is a bad idea with actual beer, but it's working wonders in helping me debug the air leak in my igloo cooler mash tun bulkhead assembly. Anybody got a better idea for when even multiple layers of teflon tape won't quite cut it?

I'm planning the recipe and infusion schedule for the "base beer" to kick off my sour program. I'd like to avoid the traditional Belgian turbid mash – I'm still enough of a n00b that a single-infusion batch-sparge brew day kicks my butt, I'm not convinced that me, my dog, and my marriage would...

Well, after uniformly dry weather since early June or so, the unthinkable happened -- a couple big rainstorms came though the day before I'd planned to pick my hops and brew my wet hop ale! Anybody have any idea how much water weight these guys can absorb from the rain? I'd hate to brew five...

Greetings, fellow homebrewers! I suppose this story starts with a pint of Guinness, at the non-skaggy bar in the town I was going to college in when I turned 21, and the realization that there's a whole lot more to beer than kegs of off-brand macro-lager kept somewhere near fridge temp in a...

My first batch of beer has started coming up all gushers a couple months post-bottling; I'm hoping some more experienced brewers can help me figure out why. I started drinking them two weeks after bottling. I now realize that was too early -- the beer, an IPA recipe, was full of yeast flavor...