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Ive just kegged an American Pale ale that had 2oz each of cascade and galaxy hops at whirlpool (no dry hops yet). Pulled a pint and it has a distinct grassyness about it. Almost undrinkable. Was thinking about dry hopping in the keg with a different hop to save it somewhat. Any suggestions on...

I’m trying to brew a malty beer (an amber ale or even a low hopped American Pale ale) with a very grainy taste. I’ve tried various malts in previous recipes but can’t achieve what I want. I’m thinking of a beer like the wort straight-out-of-the-mash-tun grainy taste. If anyone understands what...

Looking at brewing a West Coast IPA with traditional hops. I have lots of C hops, chinook, centennial, cascade and Columbus. What hop schedule and quantities of these hops do you recommend? Thanks!

Trying to perfect my own amber recipe. Along the lines of Red Trolley ale. I know the website for red trolley lists the malts but I want my own take on it. What do you think? 10lbs 2-row 2.5 lbs C60 0.5 lbs Special B 1 oz fuggles @ 60, 20 and 5 mins. Denny’s favorite yeast with a starter...

Would an 8 degree difference in mash temp affect efficiency that much?. I thought I was mashing at 154 but turns out it was 146f for an hour. My efficiency has been poor lately and I’m hoping it is because of this...

Does a beer made with a highly flocculant yeast need less time to condition/clean up in the primary? I brewed an IPA with WLP007 and it has dropped crystal clear after 6 days. My gravity reading is 1.012 on consecutive days so I’m sure it’s finished. There must be some yeast in suspension...

Just kegged a west coast ipa and took a quick sample after putting into the kegerator. Found the hop aroma and flavor that it had in the hydro sample to be almost none existent now. I cold crashed it in the fermenter for 3 days and I’m worried I have oxidized it. I’ll give it a bit longer in...

I’m looking at brewing a Karl Strauss Red Trolley clone and wondered what Yeast would work best. This beer has a lot of caramel malt and low hopping rates. I have an ESB fermenting right now with Wyeast ESB and thought I could use some of the slurry from this beer. Do you think this yeast would...

I'm impatient. I brewed an Oktoberfest 5 weeks ago. 2 weeks in primary and 3 so far at 34F in keg. Pulled a couple of pints and it's ok. Not great but not bad. My question is, will longer lagering time make a big difference? If I forget about it for a month or two will I come back to a...

Since I bought a fermentation fridge and added a temperature controller my beers have gone from been pretty to to great! Clean tasting, no sign of any headaches. Overall, less like ‘homebrew’ and more like craft beer. Just saying...

A question for experienced lager brewers... I pitched a gallon starter of Wyeast Oktoberfest yeast into my 1.06 marzen on monday am. I am holding the temp at a steady 50F. There has been a steady krausen since. I was wondering when to increase the temp for a diacetyl rest. Is there a certain...

I would like to brew a marzen this weekend and I’m unsure which yeast to use. I use my kegerator for fermenting my ales as I can take the kegs out for 4-5 days then stick my primary in there. I’ve never brewed with a lager yeast and wondered how long I would need to tie up my kegerator for to...

I've see a few recipes that list one hop at say, 10 minutes left in the boil and another hop at flameout or for dry hop. An example would be the Electric Pale Ale which has Amarillo and Centennial in the boil and Citra only for the dry hop. Just wondered what the reason behind this is? Do...

I'm doing a Vienna smash beer tomorrow and wondered which hop to use. Was thinking either Mosaic or Cascade. Any experiences with either? Also what would the ideal mash temp for Vienna (I'm using Denny's 1450 yeast).

I've got a APA fermenting right now and want to dryhop it with a Simcoe and Amarillo. Should I use equal quantities or more Amarillo? I know Simcoe can be pretty potent so wasn't sure if it would dominate the beer. Was thinking 2 ounces total but could add more if recommended. Thanks.

I've seen a few recipes recently that call for small amounts of Vienna, Munich, Maris Otter, etc added to 10 or so pounds of 2-row. It made me wonder if these amounts actually add a noticeable difference to the beers they are in. It's not like adding a half pound of melanoidin or Amber malt to...

I brewed Jamil's pale ale (the one with victory malt and no crystal) to the letter recently. Kegged it and let it sit for 3 weeks to carb. Pulled a few pints here and there and for whatever reason the hop aroma/flavor was none existent. Not sure why but it was a very bland beer. I'm blaming...

Pitch Black New England India Pale Ale. I was thinking of creating a version of this because it's winter and I have a ton of hops in the freezer. I may scale the recipe back to 2 gallons just because it's an experimental batch. Any thoughts would be most welcome... 6lbs 2-row 6lbs Maris otter...

I'm brewing Yoopers hoppy amber ale today and was going to use Simcoe hops. Was wondering if I should make it all Simcoe or add some others to compliment them. I have most of the other popular hops in the freezer. Your thoughts would be welcome. Thanks.

I've read a lot recently about adding a round of dry hops in an IPA as early as 4-5 days after pitching yeast. I understand the theory about this but was wondering how long most people leave their beers in the primary before packaging. If your adding hops on day 5 then I assume you maybe...