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After 3+ years of brewing and impending nursing school graduation, my wife surprised me by naming my brewery and making a logo. YAY The blue banner holds the name of a given brew to make bottle labels and she put some on magnets for documenting the fridge for what in the kegs.

I can't seem to figure this out. What grain(s) do I need to use to get a beer to have a "reddish" color? I just keep getting shades of amber.

Going to have two days in Charlottesville, Va. What pub(s) is a must? Suggestions please. Thanks!

Decided I'm going to brew a Kolsch next, so I began the recipe formulation with Pils and Munich, etc., and in the middle of the process I found some of the vendors now have a "Kolsch Malt." Any one have experience with this malt? How does it taste? What ratio Kolsch/Pilsner is...

Last Nov/Dec I decided to be lazy and try Five Star's 5.2 stabilizer. Each of the beers where I used that have a strong sweetness in the finish. I've been racking my brain to see what else I might have done consistently across these beers and that seems to be the common element. I've since...

I've been reading about German/Bavarian wheat beers. One suggestion is to put it on a small amount of lager yeast for a few weeks after the primary. Generally with a small addition of fresh wort as well. Anyone every tried this? If so, any benefits to the effort?

Yesterday I brewed my 14th batch of 2008; 70 gallons! When I first started I questioned having to make 5 gallons at a time, wondering what I would do with all that beer. I thought, at that quantity, I'd brew maybe 2 or 3 times a year. Luckily, I really don't drink any more than I ever...

I have one pack of WYeast 1007 German Ale Yeast in a 2L flask in 1L of starter wort. Twice now it has overflowed the flask. This is my first time with this yeast, is that normal for this strain?

What is the taste/flavor difference between a pilsner grain and a 2-row grain?

Recipe: Plymouth Bay Ale Brewer: Dale Asst Brewer: Kristen "Beer Wench" Schutz Style: Special/Best/Premium Bitter TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 6.00 gal Boil Size: 8.06 gal Estimated OG: 1.043 SG Estimated Color...

Recipe: Dalestiner Lagerbier Hell Style: Munich Helles TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 6.00 gal Boil Size: 8.25 gal Estimated OG: 1.050 SG Estimated Color: 3.6 SRM Estimated IBU: 20.0 IBU Brewhouse Efficiency...

Recipe: Ripped Kilt Scottish 70/ Style: Scottish Heavy 70/- TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 6.00 gal Boil Size: 8.06 gal Estimated OG: 1.038 SG Estimated Color: 16.3 SRM Estimated IBU: 17.6 IBU Brewhouse Efficiency: 75.00 % Boil...

I'm going to be making a Bitter. In addition to using Maris Otter, I was going to add some Aromatic to enhance the biscuit notes. Unfortunately AHS was out of Aromatic. My LHBS doesn't have it either and is suggesting Cara-Amber as a substitute. Will that work? Any other ideas? Thanks

We're going to Nantucket around mid-October. What/where are the must-drink venues?

Hey guys How in the world do you remove the glue from the outside of a White Labs vial? I've soaked in each, Oxyclean and Star San (each solution individually, not a mix), and still have a fair amount of reside. Any ideas?

I'm trying to figure out a Blue Moon Clone recipe. Things I know about Blue Moon: Uses 2 Row Malt Uses White Wheat Uses Oats Doesn't use a Belgian yeast, uses a "standard ale yeast" Orange zest and coriander go in the last 3-5 minutes Things I assume to be true about Blue Moon...

What's a sufficient conditioning period for a dunkelweizen (kegged)? a week? two?

Maybe this has been answered, but I wasn't sure how to search for it. I want to get a couple of brews done over a couple of weeks but I can only ferment one batch at a time and I'm also coming up against some time/busy issues. So I was thinking of doing the following. Any thoughts and...

Just need a place to go: Arghhhhh I'm usually a very patient person, and am very patient in my brewing process. Except for one area: Yeast Lag. I get all ninny if I don't see a quick start. I generally do a starter, and the porter I did a few weeks ago had airlock activity in about...