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Every time I pour a beer, clear or not, the condensation that clings to the side of the glass makes it appear hazy. This makes taking a photograph of a beer to show it's clarity rather tricky. I try wiping off the condensation and taking a photo quickly after, but this does not work very well...

I have lately been brewing some more unusual batches, and have been limiting them to 3 gallons so I don't get stuck with too much undrinkable beer if they don't turn out. I have been doing BIAB with them since the grain bill is very manageable at that size. I noticed that I was losing a lot more...

I think I know the answer to these question but I want to be certain. Specific gravity is only based on dissolved particles in the wort, changing its density. Is conversion necessary to alter the gravity? (I think the answer is no.) Shouldn't the starch itself change the gravity before...

Ideally I'd like to run my tap through my immersion chiller, but I'm not sure this will be possible. As you can see from my attached images, it seems like I cannot attached a threaded adaptor to the faucet. I see no clear way to remove the aerator, but I'm not familiar with this sort of thing...

Hello everyone. I just realized I never made an introduction thread and got right to posting about brewing. I started brewing in January after returning to my apartment in Brooklyn from a trip to Fort Collins. Tours of Odell Brewing and New Belgium had very much to do with it. I'm going to be...

Is it possible for this to happen? I recently threw a bottle of my Berliner Weisse in the fridge (after one exploded, probably from too much carbonation for a weak bottle in 80 degrees) and tried it today. It seems less sour than it has in the past. My guess is that one of two things is...

I've never brewed a saison and the only example I've tried is Ommegang Hennepin and a few homebrews, but with the temperatures climbing I thought it might be worth giving it a shot. I'm also interested in brewing with pomegranate, and there's no better time for an experiment than the present...

Oldsock/The Mad Fermentationist recently tasted a sour he brewed using Brett and a high percentage of acid malt to good results. I'm interested in using a similar approach to make slightly tart, citrus-forward bier de table for my SWMBO. I've got a recipe below that I formulated, but I feel like...

So I just cracked a beer from my third batch and all kinds of weirdness happened. This was the first batch that I'd carbonated using DME instead of sugar. Same as when I used sugar, I boiled it in water for ten minutes, cooled it a little, added it to my bottling bucket, and racked the beer on...

This will be my second brew, and I would like to do a coffee porter. I formulated a partial mash recipe based on what I read from a selection of recipes (several from this forum), but wanted some input, particularly on the subject of extract vs. partial mash. My first beer was partial mash, but...