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I recently was given a batch of home grown Mt. Hood Hops. It's in leaf form and I'm guessing I only have around 1oz? My question is I'm getting ready to brew a 5-gallon batch of IPA. My current recipe calls for Amarillo and Citra. I'm thinking about tossing in the Mt. Hood hops just for fun...

Hey everyone I need some input. I recently came into a batch of fresh Virginia Mountain Mint and I'm curious if anyone has any ideas on what type of home brew I might add some to? When should I add it? How much? How or should I dry it out before using? Any ideas or input would be appreciated...

Hey everyone I need some input. I recently came into a batch of fresh Virginia Mountain Mint and I'm curious if anyone has any ideas on what type of home brew I might add some to? When should I add it? How much? How or should I dry it out before using? Any ideas or input would be appreciated...

Any chance someone could convert this to extract? Sounds awesome! Thanks in advance! Sent from my iPhone using Home Brew

Any chance someone out there could convert this to extract? Thanks in advance! Sent from my iPhone using Home Brew

We've been using a lot of Safale 05 lately and it always seems like we need slightly more than one package so rather than under pitching we just rehydrate two even though at the most we probably only needed 1.25. Not to be a cheap ass but is it advisable/possible to temporarily store a half a...

There seems to be several of you brewers out there that differ on the subject of straining or not straining your wort before tossing into the fermenter. We haven't been brewing very long but we've always strained. I'm looking for some arguments on both sides. If we don't strain will the...

There seems to be several of you brewers out there that differ on the subject of straining or not straining your wort before pitching to the fermenter. We haven't been brewing very long but we've always strained. I'm looking for some arguments on both sides. If we don't strain will the break...

We've only been brewing for a few months and fortunately have never had an infection. Is there a way to tell if you might have an infection without actually popping open the ferm bucket? We brewed on Sunday night, pitched at 11PM at an wort temp of 65 degrees and everything went perfectly...

On the Mr.Malty calculator under Liquid Yeast, which category do Wyeast smack packs fall (Direct Pitch Activator)? Since that yeast is designed for one pack to be added by itself without a starter to a 5-gallon batch I'm guessing it falls under the "Vials or Packs Needed With Starter"...

We have a pack of Wyeast 1056 with a date of 11/26/13 on it and we want to brew this weekend 1/11/14. I ran the numbers through the MrMalty site and it looks like we might be a little yeast short since according to the calculator it's viability is down to 65% We are brewing an APA with an OG...

We recently brewed an IPA and although we were shooting for a pretty high IBU (about 70) with a high ratio of that IBU being driven by the bittering hops (about 70% of total IBU), the IPA tastes even more bitter than expected. Don't get me wrong, it's dang good. We knew it would be bitter and we...

We recently brewed an IPA and although we were shooting for a pretty high IBU (about 70) with a high ratio of that IBU being driven by the bittering hops (about 70% of total IBU), the IPA tastes even more bitter than expected. Don't get me wrong, it's dang good. We knew it would be bitter and...

Does anyone out there know how long a batch of Star San in a spray bottle will maintain its strength? Thanks!

We have an IPA in primary fermentation and we are almost reading to dry hop. Our plan right now is 1oz of Citra and 1oz Cascade. Our OG was 1.066, our ABV should be approx 6.3%, we used 2oz of bittering hops and finished with Amarillo and Citra. Our IBU should come in around 66. My question is...

No, not the kind pinned up on your wall, sorry. I've tried many blonde ales over the past year or so and I noticed they all have the same "wang" to them that I can't quite put my finger on. It's definitely a specific taste they all have. Personally I like it but my son doesn't. We are new to...

We brewed our first IPA last night (own recipe) and surprisingly the OG ended up 1.072. I ran the recipe through Brewers Friend and it was predicted to be 1.064 with 66-IBU. With the higher OG looks like the IBU should be around 62 now. Also we were hoping for a ABV around 6% now it likely could...

We brewed our first IPA last night (own recipe) and surprisingly the OG ended up 1.072. I ran the recipe through Brewers Friend and it was predicted to be 1.064 with 66-IBU. With the higher OG looks like the IBU should be around 62 now. Also we were hoping for a ABV around 6% now it likely could...

We brewed our first IPA last night (own recipe) and surprisingly the OG ended up 1.072. I ran the recipe through Brewers Friend and it was predicted to be 1.064 with 66-IBU. With the higher OG looks like the IBU should be around 62 now. Also we were hoping for a ABV around 6% now it likely could...

We are brewing our first IPA tonight (extract). I have the grains and extracts all figured out and have plugged it all through the Brewers Friend calculator but I'm looking for some advice on my hop schedule. Our tentative plan is: Zythos (1-oz) 60 min Chinook (1-oz) 60 min Amarillo...