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So, I know my Raspberry Wheat is infected. No big deal, I tasted it and I like it a lot, but now I'm not sure how to proceed. First of all, what kind of infection is this? I've been warned against bottling until the infection has run its course, but at the same time I've read to bottle right...

Summer's coming, and while I don't actually have more time to brew, I at least feel more motivated. Last summer I brewed a number of great batches and I hope to do so again this summer. This morning I sat down and planned out what I'd be brewing each month. May- Witbier. This will be my first...

I'm working on a recipe for a Belgian Pale. My wife and I both really enjoy Philadelphia Brewing Company's Fleur de Lehigh, which has a lot of floral and lemony notes, as well as cracked black pepper. So in my recipe I'm hoping to incorporate these flavors. The extra ingredients I'm considering...

I've never had a (visibly) infected brew before. I've had a busy holiday season so I was brewing some kits to keep some easy beers in stock. This particularly brew was an Irish Red from Midwest. It ended up sitting unattended for a week or so longer than it should have, and when I opened it up...

When is it appropriate to repitch yeast? The final gravity of an Irish Red I just brewed is a bit low for my liking, but only by .5% so I don't think it would be worth it to repitch. But say it was lower, is adding more yeast something that can help? I've never really had this problem before so...

Hey everyone. I recently had a very successful brewing experience with this Strawberry Wheat recipe. I had used an extract only kit for American Wheat from MoreBeer, just to experiment with using frozen strawberries from last year's crop. Turned out very well, my family and friends absolutely...

Hi all, I bottled what was in my secondary yesterday and replaced it with an IPA that was in my primary. It was in the primary for just over a week and had finished fermenting. Not thinking, though, I added an ounce of Citra in the secondary, when it should have been added two days before...

I know there has been extensive discussion on dry hopping before but I can't seem to find any word on what the shortest time is one can dry hop in the secondary. I was brewing an IPA, which was going fine until I transferred to the secondary, at which point I sampled and found that I could...