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I recently purchased some equipment from a homebrewer who was getting out of the hobby. He threw in a big ziplock bag of something called "Beer Enhancer 2". I thought at first it was some type of yeast nutrient, but looking at the website it appears its something that is added to extract brews...

I am going to brewing this weekend, and after having the recipe and my water profile looked at was told that adding .5 lbs of acidulated malt would help get the mash pH in the right place. I'm curious if the acid malt is added to the existing grist with no adjustment, or should I take away the...

I used a Wyyeast smack pack for the first time yesterday. The package wasn't brand new (purchased in May) so I wasn't surprised that it didn't seem to bulge all that vigorously, but it did a bit. I put it into a starter, and 24 hours later it has very little activity and certainly doesn't have a...

So yesterday I bottled my winter spice ale and was able to use my auto siphon for the first time. Wow, you guys weren't kidding. Made it so much easier, and no need to be sucking and spitting. (That doesn't sound so good, but I'm gonna go ahead and leave it up there.) Anyway, one thing I did...

I am getting ready to bottle a winter spice ale that's been sitting in the primary a few weeks. The recipe calls for some vanilla extract at bottling, I have both Mexican and Tahitian. Wondering which would better suit the beer? As i understand it Mexican is more "spicy" which might suit the...

I'm still new to this and to date have not made any water adjustments, although so far I've done darker beers which I've heard are a bit more forgiving of not having perfect water. I am now planning a wit and wanted to get feedback on my current water profile and what I can do to it to improve...

I have a friend who recently complained at the lack of American beers with "an even hand when it comes to hops and balanced floral notes". He claims you have to go to the UK for that. You'd think he must view all American pale ales and IPAs tasting like Palate Wrecker. I'd like to set him...

I'm still fairly new to brewing, (this will be my 4th batch) so not at the point where I can look at a recipe and know if it will work or needs tweaking. Side-note, how do you get to that point anyway?! Wondering if you could take a peak at this and let me know your thoughts. Also I wanted to...

As I was listening to the Brew Strong show on water regions today, and reflecting on my own technique in regards to water and brewing so far (basically pouring it into the kettle and boiling it) I am wondering how many of you out there get really precise on the water you use with using Ph...

So I did my first bottling last Wednesday. All went well, but today something was nagging at the back of my mind as I thought about the pressure those bottles will be exposed to as they carb. Specifically a growler I had filled. Yeah, you know where this is going. Did I mention it's a screw top...

I have been thinking about a couple of beers I'd like to do with fruit and am wondering about the ideal form of fruit to use. I see quite a few people make a puree, but if I could get the fruit nectar (presumably pasteurized) might that work? Just figured it would be easier, I wouldn't have to...

I am planning my next brew and the recipe I'm looking at is calling for both DME and LME. The DME they are asking for is wheat (making a wit) but after going to a few LHBS I can't find any in dried form. Could I use LME for both? If so, any down side in how it turns out flavour, SG, etc? Also...