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so im looking to brew a bock. im aiming for something like anchor bock which is bursting with dark fruit flavours like plum raison and fig. im surprised that things like pale malt, munich, dark crystal and chocolate (which are listed on the website) along with cal V yeast from white labs would...

iv got this aroma in my beer its exactly like the smell of the hop bags when i remove them from the beer after the boil it may be vegetal but its more bitter and spicy if im making sense can anyone inform me why this would be heres the recipe maybe the volume of hops in the boil was too much but...

what is a good low temp that would aid flocculation but not cause a chill haze when the beer is served, im looking to drop as much yeast as possible before going to my keg without cold crashing in the carboy and without moving to secondary, ill mostly be using wlp007 and vermont ale yeast whcih...

i just built a ferm chamber but im not sure how exactly to use it now. taking US-05 as an example, say i pitch my yeast at 69F (21C) should i let it take off for twelve hours then place it in the ferm chamber at say 64F (18C) or just go straight into the ferm chamber at 64F. then once i go...

i usually brew hoppy beers and iv got them nailed down to where i want but i wanna brew a northern brown ale, its gonna be around 4,5% what can i do to accentuate the malty flavours at this ABV what kinda water additions and any other tips or tricks?

at what point should you add the fermentor to a water bath to cool it down, my understanding is you add yeast at say 21C and let the yeast take hold and then add it to the water bath, im trying to get it down to 18C, but how do u know the yeast has taken hold is it when youv got a good krausen...

im gonna start dabbling in water chemistry, my plan is to buy bottled water and plug the numbers provided on the bottled into beersmith and use the 'calculate best additions' tool to match a paticular water profile like burton water for example, is there any issue with doing this is the...

iv been reading a lot about hop teas and i think its a great idea specially with the argument that CO2 from fermentation drives off hop flavour. so i was wondering has anyone ever made a beer with just a 60 minute bittering addition a dry hop addition and a hop tea addition after primary...

iv been reading about hop stands and whirlpools and they sound great but im wondering about the sanitizing side of things? if your cooling wort down to 160 and then adding hops free or in hop bags isn there an issue with sanitation since these items arent being boiled?? is 160 enough to kill...

i done a brew today, planned batch size was 3.5 gallons. done my mash (BIAB) i hit my pre-boil gravity spot on 1.036 and my volume was 4.7 gallons which was .3 gallons over wat it should of been. then i boiled for one hour, 5 minutes from the end of the boil i took a gravity reading with a...

id like to brew a light beer thats highly drinkable, the kind of beer that you just wanna constantly sip on, its light and refreshing (eg stone pale ale, levitation ale), i suppose you'd call it a session beer, but i dont want it to be watery, i suppose im refering to a dry beer but how do you...

im going to do a flameout addition of hops and steep for 45 minutes for my next brew but im wondering should i remove the hops i added during the boil at 15 minutes 10 minutes and 3 minutes or should i keep them in for my 45 minute steep along with my flameout additions thanks

Is there any advantages or disadvantages to filling your kettle with brewing water the night before you brew and leaving it over night, will it dispell oxygen and chlorine?

hi i bottled my beer yesterday and found these smell little particles, im pretty sure they weremt there before fermentation but i cant be sure id say they're hops but im not sure they seemed like they were going crazy in the fermentor during fermentation and they were on the side walls with the...

hi im brewing an american wheat beer with amarillo and simcoe, im gonna use WLP029 as i hear its great in this style of beer, my question is how long and at what temp should i ferment at? what kind of esters can i expect with this yeast and what temps give them off the most. any info appreciated...

Hi i wanna brew an american wheat for a local club competition, i want it to be refreshing, i like beers on the drier side and i want a big tropical hop flavour. with this recipe im worried about the high IBU's compared to the alcohol level i want it to be nice and balanced. here it is please...

hi id like to try first wort hopping i hear you get a smooth bitterness and great flavour from it but im wondering do i just throw in the hops after my mash, i do biab. and also how do i work out the IBU's ill get from it in beer smith i dont think the first wort hop otion gives the correct...

I'm struggling to understand them, I understand the general theory but I still don't know wat the values imply wats the difference between a balance value of 3 and a value of 1. Wat value is a balanced value and how can I use it to improve my beers?

Hi I'm wondering does the dryness ie final gravity have any impact on flavour and bitterness of hops? Have I heard they make bitterness more apparent?

i wanna make an ipa with one of these two combinations. im looking for a real tropical fruity flavour. now i have made an amarillo/citra pale ale before which was great but i recently tried an all simcoe ipa and the flavour was great, real fruity so im wondering would it be a good combination...