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I'm fairly new to cheese making. I successfully made chevre, and decided to move on to something that has to age. My brie-style has been aging for 5 days at 55F, and the fuzzy white mold is coming along. However, there's one spot that does not have as much mold, and it feels squishy. Is it...

Anyone have a recommendation on where to buy/refill a nitrogen tank? I'm planning to upgrade my keezer to have a nitro tap.

Where would a dry hopped German pils fit in for a competition? Specialty beer? I dry hopped this pilsner with hallertau in the keg and it is damned tasty. My homebrew club has a competition coming up, and I'd like to enter it, but it's slightly hazy and has too much hop aroma for the style.

My aunt has been growing hops for ornamental value for a while, and just now told me about it. She got rhyzomes from a homebrewing friend years ago, and has no idea what varietal they are. There's one type that makes very large cones, and another that makes small cones. The larger cones smelled...

Anytime I brew with golden promise, the vorlauf never clears. By that I mean, it's hazy, not that there are little grain bits in it. However, if I brew with any weyermann malts, the runoff is clear immediately. What could be going on here? My mash pH is always 5.2-5.3, not sure if that matters...

Is this an apple tree, and if so, what kind? I just moved into a new house and discovered this tree in the backyard. Forgive my ignorance, I'm from AZ and am not used to living green plants!:p

Hello! I am relocating to Hillsboro from Phoenix, where you wouldn't even consider drinking the tap water. How is the water in Hillsboro? In Phoenix, I would go get RO water from a machine. Would be cool to not have to do that anymore!

After a tragic incident in which two poppets went down the drain, I bought some new ones. The new ones cause beer to gush out of the beer-out post when CO2 is hooked up. It doesn't matter how much I tighten the post. If I attach the beer line, it doesn't leak anymore. But it's annoying that I...

This past weekend, I got to brew a big batch of beer at a brewery. The brewer I worked with there insisted that we slowly add salts throughout the duration of the mash. When I asked him why, he said that's how he was trained, and didn't give a real explanation. As a chemist, I can't think of a...

I am tired of Wyeast London Ale III quitting on me. Last two times I've used it, it gets stuck at ~1.024 or so and will not budge, even if I raise the fermentation temperature. The most recent time I used it, I made a 2L starter with another 2L step up, with a final pitch rate of ~1.7 Million...

This weekend, my LHBS accidentally gave me Chateau Belgian Munich light instead of Weyermann Munich light. I decided to just go with it. The recipe was for a pale ale, and the munich comprised 10% of the grist. Will I notice a difference? What are the differences in flavor between the two? I...

The consensus I have found on this forum, as well as others, is that NEIPAs cannot be bottled and maintain their hoppy goodness. They lose aroma, turn brown, etc. Nowadays, I keg almost everything I brew. I have this great recipe for an NEIPA that I think could do well in the specialty IPA...

I brewed a NEIPA with OG 1.070 two weeks ago, and the gravity has been stuck at 1.022 for a week. The initial fermentation temperature was 66F, but I raised it to 70F five days ago. Still won't budge. I made a 2L starter with the yeast, and I use a stir plate. Usually this is enough. Last time I...

I recently built a new cooler MLT for my 2.5 gallon batches. It's a 5 gallon cooler. I have a 10 gallon cooler for my 5.5 gallon batches, but I found there was too much dead space below the valve for a 2.5 gallon batch. The coolers are built the same way, and have the same style dome false...

Perhaps this is a dumb question, but I am getting a wide range of answers on this through google, and I have no experience here. My dad just built his own smoker attachment for his bbq, and I wanted to get him some good quality wood chunks and a pork shoulder (and of course some homebrew!) for...

I recently watched the chop and brew episode with John Kimmich, and he really stressed that splashing wort around, during any point of the process, is a very bad thing. Up until that point, I had been allowing the wort from my MLT cooler to flow into the boil kettle below without making any...

Earlier this year, my apartment complex got bought by a new company, and now I've been informed by these jerks that I have to leave the property in a month because they want to renovate. Problem is, I have a lambic that I'm not sure is quite ready to bottle. It hasn't really soured as much...

After numerous failures, I think I finally captured/isolated a wild yeast! I left pasteurized apple juice out on a window sill, and eventually it started to ferment. I then plated it, and got this: I think it looks like yeast. My concern is, how do I know that I haven't accidentally...

I know the traditional recipe for a vienna lager is 100% Vienna malt, but this supposedly won't get the color to the required SRM (only 5.5 when the minimum is 10). Would running a decoction mash increase the SRM significantly?

I got judge comments back on my Munich Helles, and one of the judges noticed some esters in the flavor. I made a big 2L starter, and fermented at 49F. The yeast was wyeast Munich lager. I had the temperature probe on my controller taped to the side of the fermenter. Perhaps this wasn't enough...