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Everyone seems to add peppers and honey at different times and in different ways, so for right or for wrong, I thought I'd share my experiences and processes. The Peppers I added 1 oz of dried serrano peppers to 1 cup vodka and lightly blended. Leave this sit for 1 week, then strain out the...

I'm trying to settle on the right spices for a pumpkin ale. I have a grain/hop bill I'm happy with, but I'm spooked by the spices. I don't care for overly-spiced holiday ales. My local homebrew store recommended Chai spice for a pumpkin ale, but couldn't give an amount for a 5-6 gallon...

I’m using 029 in the 1st Kolsch I’ve ever made. I fermented In the high 50’s (low, I know, but I HATE esters), and it’s at 1.014 after a week. Will I get any fruity flavors if I bump it up to 72 degrees (room temp)? as always, thank you for your first hand advice!

I have a chocolate porter in the primary right now, and decided to add coconut to it. All I can find is Bakers Sweetened coconut, and I didn't know if its flavor would turn my porter into a syrupy-tasting mess or not (the porter is already riding on the sweet side (1/2 lb. Special B and 1/2 lb...

Very excited about this! It's happily bubbling away in the primary as we speak. I used another tried-and-true victory stout recipe I've made as the base, and then added a bunch of fun stuff to it! Moompa Loompa Stout: 5.25 gal. OG 1.064 FG predicted 1.018 ibu's 42 5 lbs. extra light dme 2...

This is the best dark beer I've brewed thus far (been brewing for about 7 years). It doesn't really fit in any specific category, so it probably wouldn't win any competition, but it fits my taste (and maybe yours) to a T. Slightly bitter, rich chocolate, toasty as hell. The addition of sour...

Fall is coming!!! I'm looking to make a Hazelnut Brown Ale, but almost every Hazelnut extract I come across has terrible reviews. Can anyone recommend a brand/amount to use? I've used vanilla extract many times, but I don't know if the two are comparable in the amount used. As always, thank you!

A buddy and I brewed our first Brute IPA, and found that when it was all said and done, there was very little hop flavor or hop smell...which was difficult for us to wrap our heads around because we annihilated it with 2 oz. of cascade/Amarillo (+) 2 oz citra in the last 15 minutes. We did a...

I'm looking to get a small oak barrel to age a Baltic porter (or something even more toxic). I've used 2 barrels in the past, but it was long enough ago to where I don't remember the brands. I'm trying to spend under $100, and while there seems to be several good choices around $80, I wanted...

I just had a fancy new sink installed, and it has one of those shower-head looking things on it. After it was installed I realized "Crap! How the hell do I hookup my wort chiller?" Has anyone ran into this problem, and if so, can you help me cool my beer down?

I'm feeling adventurous, and decided to brew a rose gose with a bunch of rose peddles. I'm not looking for notes on the rose peddles (though if you have any extreme DO NOTS, I'd be happy to hear'em!), but rather if it would hurt my lovely yeast if I add 2 oz of 88% lactic acid right into the...

So I just brewed what I THOUGHT was a bohemian pilsner, but looking at what the flavor profile might end up being, it might be a german pilsner...or if it doesn't ferment much past 1.020 it might be a Bock. What in the hell should I "market" my beer as? I used SafLager W 34/70, pilsner malt...

To be clear, this is my FIRST lager. I've been partial mash brewing for 6 years, and want to take the plunge into the crisp, clear world of lagers. I want my beer to be as clean and crisp as possible, so I'm starting with 6 lbs. Pilsen DME and .5 lbs. aciduated malt (5 gal. batch), and I...

Have you made a porter without crystal malt? Can/should it be done? Basically, I'm wanting to make a robust porter I can drink all night - meaning a chocolate beer that's light in body. I decided last minute to cut out 1 lb. of crystal 80 and throw .5 lb. midnight wheat into my grain bill...

I have a used corny keg, and it will NOT hold pressure - not even overnight. I changed the large rubber seal on the keg lid, and the external/internal seal rings on the in/out ports...but the SOB still won't hold pressure. Is there a seal on the gas letoff thing (sorry, I don't know the...

This is a simple recipe that I've brewed 4 times, and it is the beer I'm brewing for my wedding. I prefer beers on the bitter side, so this might taste like an IPA to some. If you like it less bitter, cutting the two cascade additions in half might make your pallet happier. (mash @ 155...

Pretty straight forward question. I made a 6.8% wheat beer, aged it in a 2.6 gal. oak barrel for 2 months, and against all odds...the hops survived the oak! Didn't think it would have any hop character, but it's there and it is welcomed. Would it be more appropriate in Wood Aged beers OR...

I have a porter in the primary and after 4 days (4 EXTREMELY active fermentation days) I was considering slowly bumping up the temp from 60 to 70. I was very impressed with how the yeast handled 60 degrees, so I'm not sure if I'd be doing more harm than good by changing things around. I know...

I'm using Brown Malt for the first time and have recently read that some brown malt act a lot like crystal malt, but again, I have no experience with it. I recently posted a different question regarding diastatic power of brown ale, and I'm continuing my info-search towards a recipe. The...

I'm building a partial mash porter recipe, and I'm not sure if modern day Brown Malt has enough diastic power to convert itself. As always, thank you.