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Please join my new Facebook group "North Texas Brewing Addicts." We are a sister page to the over 4,000 strong "North Texas BBQ Addicts" page. The BBQ page hosts events for various causes such as the "Tough Like Jack" BBQ competition to raise awareness for diffuse intrinsic pontine glioma, a...

I just brewed a wit that has me a little concerned. I used 8# wheat LME and 1# sucrose for the main fermentables. OG of 1.084. I pitched Wyeast 3944 Belgian Wit at 65F. I think this is a pretty tolerant yeast but will it tolerate the 9% ABV I'm anticipating?

Any homebrewers in the area? Just moved here and can't wait to get started brewing again!

So I woke up this morning to find that my krausen had died down and left behind...something. It's an extract lager fermenting at 70 (yeah, I know, but I like esters). Yeast is wyeast 2308 Munich lager. Anyone know what this thing is?

I would like to contribute my latest hefeweizen recipe, an attempted (and successful) clone of a local brewery's hefeweizen, Sonne Brau right here in beautiful Bamberg Germany. 6.6 lbs Briess Wheat LME 1/2 lb carawheat steeped 155 for 30m 1oz hallertau for 60 1/2oz for 15 1/2oz flameout...

I was wondering if there is a way to find ABV after carbonation. I know the calculation for finding it post-fermentation, but I want to know my alcohol content after the priming sugar is converted. I would imagine the carb would throw off any gravity readings, so how is this accomplished? For...

How long before the pitch can I activate a smack pack without it exploding? It says 3 hours but that doesn't seem like enough time. This is my first time using one.

Hello all, new to the forum. I'm in the army and I'm stationed in Germany. I've fallen in love with the hefeweizens here and that's currently my brew of choice. However, I would like to try to brew a Hells and I was wondering if anyone had a recipe for it? I've found this forum more trustworthy...