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Brewed a Belgian blonde. It’s been done fermenting for 2-3 days so I stick it in the fridge to cold crash. After about 24 hours in the fridge it has started to ferment again. Airlock is bubbling and Krausen has started to reform on the top again. Never had this happen to me before where a beer...

Hey never brewed a cider before, been brewing beer for 5 years now. Want to give it a whirl. Would this cider be fine?

So I have a raspberry Blonde ale I've brewed 3-4 times before and it's always very good but this time I wanted to add something extra. So my thought was to brew a 4 gallon batch that is slightly higher in abv this time, around 7.5%, and then add about 1 gallon of lemonade to bring it back down...

So I had the idea to brew up a beer that would be high alcohol but also still light in flavor and aroma. Wanting it to be around 8%+ and somewhere around 20 ibu. Is there any beers or beer styles that fit this to get ideas from?

So far I'm at 3 people in my 4 years of brewing. 2 buddies and my dad all brew on their own now. How about you? How many people have you converted to the dark side of homebrewing?

So I won one of these fast fermenters at a Homebrew event. Never used one, never even heard of one. Anyone out there got any tips? https://www.thefastrack.ca/main/fastferment

Can this happen? I have two kegs and the one keg for the last three beers have all had this "butterscotch" taste to them. The other keg is fine. I know diacetyl is caused from the yeast but all my batches I pretty much brew the same. Use a starter, 2 week primary 1-2 week secondary/cold crash...

Kinda was a letdown. This beer gets really good reviews online, 97 on ratebeer and a 4 on untapped. But I somewhat disagree. It's not an awful IPA but it wasn't as good as online is making it seem. Tasted like a bitter Arnold Palmer to me. What do you guys think?

Got this idea after looking at a clone for huma lupa licious by shorts. It uses something like 10oz of hops so I thought why not use a whole pound, or 16oz. My plan is to brew a 8-9% DIPA and put 10oz in the boil 1 oz every 2 mins for the last 20 mins of the boil. And then a 6oz dry hop. Was...

So work is sending me to Arkansas for a week and I have no idea what I should look for. I won't have much time to go to a brewery but I will have some time to have a few beers while I'm there. Anything that I can't get in Michigan would be awesome. Dosent have to be from a brewery in Arkansas...

My 4 year old daughter has started to love helping with "doing beer stuff" as she calls it. Mainly she just "helps" me carry stuff from the basement to kitchen for cleaning, or will hold the hose into the Carboy when transferring, but she always loves helping. Anyone else got there kids into it...

Maybe it's just me, or maybe my taste buds have changed since last year , but I was really let down by this years DFH PUNKIN ale. I remember it being super think and sweet and lots of spices (which I like) but I feel let down. Not as sweet as I remember and not as spicy. Anyone else or am I just...

Sorry but I don't know where to post this. Every time I try to reply to someone's post I get this message Happens every time I try to reply to someone. No matter how long I wait or even if it is my first post of the day. Can anyone help? I am using the Mobil app for iPhone. Thanks.

What are your thoughts on a pumpkin beer brewed with Belgian yeast. I have a bunch of WLP 500 from a yeast wash so I wanted to try it in a pumpkin beer. Thoughts? Sent from my iPhone

So I'm just trying to better understand crystal malt with all of the variations , I.e. Crystal 10-20-40-60-so on. I understand that the higher you go the darker but what about sweetness? Does crystal 60 impart the same amount of sweetness as crystal 10, just with less color? Could you use let's...

So searching around the internet I get conflicting ideas on cold crashing and dry hopping. What is my best bet? Cold crash, then dry hop cold? Dry hop warm, then cold crash? Cold crash, then warm it back up, then dry hop? Or none of these? Sent from my iPhone

So I brewed a California common, used white labs American lager yeast fermented at +/- 64 degrees and I washed and saved the yeast. Now I have the abilities to do a full blown lager. Can I use this washed yeast, or will it have ill effects in a real lager? Sent from my iPhone

going for a thick/malty/chocolate bomb of a porter. Title: Chocolate porter\ \ Brew Method: Extract\ Style Name: Robust Porter\ Boil Time: 60 min\ Batch Size: 5 gallons (fermentor volume)\ Boil Size: 6 gallons\ Boil Gravity: 1.066\ Efficiency: 35% (steeping grains only)\ \ STATS:\ Original...

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Man this is a good beer. I'm in Chicago for the weekend and had it on tap. One of the best IPAs I've had in a while. Had to buy a 6 pack to take home. I'm gonna be sad when this six pack is gone because I can't get this stuff in Michigan. Anyone else love this stuff? Any of revolutions other...