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Hey, I've been poking around books and forums looking at wit recipes, and I've noticed that a lot of recipes have about 10% munich. Does anyone know what this contributes? Is it stylistically typical? How much does it darken the beer?? Cheers!! :mug:

I recently entered my very tasty American Red Ale in a competition. When I got the judging results, they said it had vegetal overtones and some DMS. I was really surprised, because I thought this was one of my best beers ever, but upon tasting the 2 bottles that I had left, they DID have...

I was wondering if anyone has any thoughts on bottling/carbing and aging vs. leaving it in carboys and aging? I know that "bulk aging" is supposedly better, but 23 L is hardly "bulk" compared to the industrial scale! Anyone have any thoughts? I'm racking my cider to secondary tonight (after 3...

so, like any good newbie I've been reading the brewing books by Palmer and Dave Miller and they both talk about beer tasting "green" after 1-2 weeks in the bottle (ie not ready). I'm wondering if any of you more experienced brewers could describe this taste? Is it more of an aftertaste...

Hello happy brewers... I'm getting geared up for my first AG batch and I just got my water report from the local company: The pH is about 8.1(!) and the total alkalinity is around 100 with the hardness being about 70 (averaged from our six community wells). Unfortunately, they didn't...

Hey, I'm wondering how people wash/sanitize their grolsch-style bottles? Do you remove the whole cage/top, or leave it on during washing? Are you careful about not using bleach/chlorine based sanitizers b/c of the metal wire/corrosion factor? How about the rubber seals on the tops...