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I'.m making a blueberry wheat beer and was wondering when is the best time to add the fresh picked blueberries. I've read stuff that said secondary then I read stuff that said during fermentation. I definitely want the blueberry flavor to be evident. so anyone with experience in this area please...

I want to try a big beer like 10% or more and I have had really good results with safale 05, will one pack do the trick or should I pitch two? I don't have any experience with starters. any suggestions

I made an Octoberfest last year, but I wasn't doing all-grain yet, it turned out great and I would like to brew it again in all-grain form, would like some help on the recipe transfer to all-grain. here it is. 8oz caramunich 1 malt 8oz munich malt 8oz Vienna malt 3.3lbs munich extract LME...

I brewed a Belgian Wit, I used wyeast 3944. After the first week of fermenting I was only half way to my FG, after the second week I hit my FG and then tranferred to a secondary with little to no splashing, after a couple of days it looks like it is still fermenting, I have yeast bubbles coming...

I want to do a Fuller's ESB clone and the recipe I found is as follows: 11 lbs. 3 oz. (5.1 kg) Muntons pale ale malt 1 lb. 2 oz. (0.51 kg) crystal malt (75 °L) 5.25 AAU Target hops (60 min) (0.53 oz./15 g of 10% alpha acids) 2.6 AAU Challenger hops (60 min) (0.34 oz./10 g of 7.5% alpha...

I am looking for an all grain recipe that resembles New Castle without the fusion of two beers? Any help

I'm doing a Partial mash Rye beer with an OG around 1.060. What type of dry Yeast should I use? I have had success with safale 05 and 06. Are either one of these good?

Belgain Wheat recipe -------------------------------------------------------------------------------- I.m looking for a Belgain Wheat extract(partial mash) recipe. I have a basic recipe, but was looking for a unique one that has that bread-like and fruity flavors. Thanks...

I.m looking for a Belgain Wheat extract(partial mash) recipe. I have a basic recipe, but was looking for a unique one that has that bread-like and fruity flavors. Thanks :rockin:

I'm looking for a belgian wheat extract (Partial mash) recipe. I have a basic recipe, but was looking for something unique that brings a nice bread-like and fruity flavor. Thanks:rockin:

I did a blonde ale with a 1.070 OG and a 1.010 FG and I used Safale us05 yeast. Do I have to do a Diacetyl rest for that yeast? please explain. Thanx:mug:

I'm doing a Belgian-style pale ale and it calls for Wyeast 1762. Is this a dry yeast? so I won't need a yeast starter?

I grew hops for the first time this year and I yielded about 1 1/2 oz of zeus hops(high alphas, about 15-17%). I would like to try them in a pale ale. Where would I add them to get the best flavor? (bittering, flavoring, or Dry hop)

I brewed an Extract Imperial nut brown ale, I added enough DME and LME to reach an OG of 1.070 in hopes to get FG at 1.010 and get a 7.8%. It was on the Yeast for 8 days with the last 3 days staying at only a 1.022. Question is should I pitch more yeast to reach my 1.010 ?