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Ive started using Brun water spreadsheet and I am wanting to nail down my water chemistry and had a question I couldn't find a straight answer on. If I completely missed this in one of the stickies or the Brun water faqs then just call me an idiot and I'll know I can find it there. My source...

Recently scored 3oz of Jaryllo hops from a discount bin at an HBS when I was dropping off entries for a competition (along with 5oz of Azacca, inspected the packages and all were still sealed and were in a fridge). The Azacca I will definitely be using as part of a double IPA this weekend...

I have now run out of my first two bags of bulk grains and I want to replenish my supplies for the next year. I started basic and picked up some Briess Pilsner and Pale Ale malt and had some success with these malts. Now I am looking at trying some new/different malts. I really enjoy the...

This was my second attempt at a black IPA and used what I learned from my first attempt, the original turned into a RIS after 3-4 months when the hops started to drop out. I wanted to land a beer in time for the 2016 Minnesota Mash Out and settled on a black IPA, the beer was 4 weeks old 2...

So with the addition of the white IPA category in the 2015 guidelines I've been curious to give this style a try. I have a good idea on how I want to hop this beer with citra and centennial to get that ripe tropical fruit and grapefruit citrus character. My issue is grain bill, spices/citrus...

So reading quite a few threads on sour brewing and the accepted knowledge that first pitch roselare is relatively "bland" on its first out of packet pitch. So I am contemplating things to combat that blandness, of course I will be looking for sour beers at my local bottle shops to have dregs on...

Rewind to about 3 months ago I put together a grain bill for a 5 gallon recipe but forgot what I was going for and not sure what style I can achieve with it. I knew I would fall out of love with whatever I was trying to do and got distracted by 8 other batches (i get distracted easy). Now I am...

so I have a DIPA planned for this weekend and I have everything ready... Except for a good American/Englsh yeast. It's going to be around 10 SRM with all Citra hops, I have 3 yeasts on hand. 3068 Hefeweizen (would be interesting... If I wasn't planning this beer for competition). 1007...

Entering my first BJCP competition and dropped my three entries off yesterday. Anyone else participating in this comp? I have my sour cherry stout, roggenbier and saison (honey malt and honey added) entered. I know I'm gonna have a rough time in the fruit beer category since it maxed out...

https://www.homebrewtalk.com/showthread.php?t=545674 So I was lucky enough to win a county fair with a beer I made back in March, link above to the recipe in question (a honey bock but used an ale yeast due to lack of temp control). This of course was the first recipe I never put any...

4#Munich 10 4#Munich 6 1#Pilsner 23oz Honey (SWMBO picked up the honey for me so it was a raw honey added at flameout, 23oz just happened to be the package size and I'm too lazy to measure honey) 4oz Honey Malt 4oz Carapils 4oz Acidulated Malt (I adjusted pH with this, if you use acid to...

There is a TLDR at the bottom since I know I can be super rambly. So my wonderful SWMBO suggested an idea to me during a long drive home after going to a family gathering. Recently I made some apple jack and stopped it around 30% abv (ish, I'm taking a guess based on volume) and she ended up...

so finally settled on what I want to brew next, I have a bunch of rye sitting around, no wheat, and a bit of 3068 waiting to be built up for a batch of beer. I've stumbled across the roggenbier category and it sounds really interesting. 4# Briess Rye 4# Briess Pilsner (first critique should...

Thread title sums it up. I am planning an oatmeal stout 1.049 range that I will add montmorency cherry juice/concentrate to to take a swing at a good cherry stout (and/or the Cherry Stout offered by New Glarus but I don't know how close I am going to get). After my LHBS closed a month and a...

I have 23oz of frozen wet Cascade hops, and 16oz of dried whole leaf cascade hops burning a hole in my uh, freezer? Since the new growing season is coming along and homebrew club president and a friend of the club always have butt loads of cascade laying around, I figured I should do a black...

Posting this because I've not seen a yeast act like 1007 has, not that I'm some super experienced brewer at only 2 years, but this guy is crazy (cray cray). I've been wanting to do a faux-lager beer for a long time but never really had a cool enough space to do it in, recently bought a house...

3# Briess Pale Ale malt 3#White Wheat 8oz 120L crystal 8oz Flaked Oat (flaked wheat would work too) 8oz Acidulated Malt .2oz Chinook 11.47%AA @ 60 Minutes 6lbs Strawberries 6lbs Rhubarb (both rough cut and frozen) Single infusion 154F 60min mash, I lost about 2 degrees during the...

So recently bought a house with SWMBO so I am super excited about the more permanent brewing projects I can now take on. One of which is growing my own hops and building a hop trellis for them to try and add some green space/spruce up the outside of the house (and SWMBO likes viney crawly stuff...

I have been, for a long time, been wanting to do a Berliner Weisse. But have been bouncing around on how I wanted to do it. SWMBO in her infinite wisdom found a pretty interesting product called Instant Pot (I'll wait for the giggles to die down)... Basically its a programable electric...

So I have been spending most of the day reviewing the recipe database for Belgian dark strong ales and have noticed a mix of philosophies. Either they are very simple, 80-90% Pilsner malt, with 10-20% very dark candi sugar 80-275L, or they are a bunch of Pilsner with a mix of other specialty...