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I often hear brewers here mention "temperature control" as one of the variables that improved their homebrew the most. I'm kind of a noob, and I've just been putting my fermenters (for ales) down in my basement where it's 69-75 degrees. It's worked well for me so far, but I know a lot of...

I know a lot of beer aficionados kinda turn up their nose at the annual arrival of pumpkin beers. I understand. That said, it *is* that time of year again; I know they're starting to flood my local bottle shop. Those of you that are willing to drink the stuff (or, perhaps, even enjoy it)...

So, I've heard often that you can stick with your primary fermenter for up to a month (maybe longer) before you develop off flavors from sitting on the trub. I've also heard that primary fermentation really only lasts a few days, and you're safe to rack to secondary (if you wish) after the...

Hey guys, my next project is an IPA where I want to play with the unorthodox (but not-unheard-of) addition of chile peppers to the beer. Now, I understand that you usually add fruit during secondary, and most chile beer recipes I've seen follow suit. But I'm a little wary of adding peppers to...