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I've got a farmer around here that is wanting to harvest his hops in a few days. I told him we'd need to use them asap and I happen to have a black and regular IPA going which we could toss them into. I was going to just use them as a dry hop in the fermentor, but then thought about using...

I'm taking a 4 day business trip next month and will be staying right in the French Quarter. Anyone got recommendations for any nearby breweries, bars, and especially bottle shops? Preferably ones that are walkable for bars, company car and all I'm gonna check a bag upon return so I've got...

I made a 2L starter on my stirplate and turned it off yesterday so it would settle to decant and brew today. When I got home I was surprised to find all the yeast floating at the top, very little at the bottom. Its like a SOLID mass of yeast. Like a 1.5" plug in the stopper neck. I rock it and...

I have a local publication that is pushing me to give brewing lessons. I could also make some money to pay for my ingredients. I've been racking my brain on how i possibly could do it. Theyd like multiple lessons but I feel like it could only be a few different ones and theyd be several hours...

Putting there here to qualify for entering into the March 2016 recipe contest. This won Best In Show at the first competition I entered. I think there was a bit over a hundred entries, so not a huge competition, but still proud of it. It definitely gets better with age, but the batch that won...

I have some brett starters going for an all-brett IPA. Its been 4 days since I split my original starter into 2 and added some fresh wort. Fermentation picked back up, bit more krausen, then died down. This morning I woke up to give them a good swirl and one of them erupts like nothing ive...

I got a pack of Omega Yeasts "All the Bretts" and I'm debating what to do with it. I have been using Yeast Bay's Amalgamation with good results in stuff like sours and 100% brett beers. Amalgamation is definitely a step up from what I was previously using (Omega Brett Blend #2). I'm considering...

Im making a sour IPA later tonight. My plan is to use a somewhat large hopstand/whirlpool followed by a much larger dry hop a few days before bottling to get my hop character. No boil additions. Im mostly worried about preserving the hop character from oxidation during the long fermentation...

Against the vehement protests of my friends, I decided to post this due to the number of PMs requesting it. Sorry for the hop shortage this year everybody. My bad ================Grains===================== 9 lb 2 row 2.25 lb flaked wheat 2.25 lb flaked oats 0.5 lb acidulated malt 0.25 lb wheat...

Over the holiday weekend, I got several emails saying that there were +15 failed login attempts to my HomebrewTalk account and it was locked down. Given the number of spam topics and bots Ive seen posting, I was wondering if anyone else has experienced anything...

Like approximately e.g. If you've been brewing 4 years and done, say ~75 batches - 75/4 = 18.5 maybe this shouldve been a poll. But I lack the intelligence to make one...

Has anyone seen these dinosaur themed brewer shirts? They are all based on a general joke that most bacteria names, in addition to some other brewing terms, sound like dinosaur names Anyone that isnt pretty familiar with brewing won't get the joke and will just think its a regular geeky...

I've noticed from avatars alone that Archer permeates pretty deep into the HBT community. I'm pretty psyched for season 7. Wondering what people think might be Archer's big "idea" at the very end of season 6

I racked a saison/wit onto some blackberries last night. I racked from a 6gal carboy into a 5gal and filled that thing way full. Like up past the top line where it starts tapering in. Purple foam was flowing out the top. I ended up having to take a full wine thief sample to make room for the...

I am constantly being plagued by fruitflies. I find them in my airlocks, swarming my foam starter stoppers, around my kegerator faucets, everywhere. I know they are mostly harmless, but I also read they can carry acetobacter. This explains the one time I went to smell how my starter was going...

So, I'm currently in the midst of making a beer with a new-ish local brewery down the street from me. Background details here. The very basics of what happened is: 1) I propagated the yeast for the batch. I gave them 3 yeasts/blends - a sacch, a brett blend, and my sour blend. Each to then...

I had an unfortunate accident with my electric BIAB setup and ended up frying some circuits in my controller unit, as well as likely damaging my heating elements. Im getting fixing/replacing it figured out, but in the meantime... I havent missed a weekend brewing since I started again back in...

So for my birthday, SWMBO got me 2 cigar boxes turned into yeast stir plates. Somehow she remembered 3 monthds ago when I was making constant laps around the kitchen to shake up my yeast starter. I mentioend something about stir plates and how they are useful but id never buy one myself...

Im thinking of making my first IPA this weekend. What do you guys think? I'm going for something similar to stuff from Tree House or The Alchemist. I've got a few other malts on hand to swap out.... 9lb 2 row 1lb crystal 40L 0.5lb crystal 80L 0.5lb carapils 0.5lb maltodextrin Mash for...

So my latest BSDA is clearly infected. It tasted very tangy 2 weeks in and I suspected it may be infected. I actually opened up the carboy to let air in and see if a pellicle formed. Nothing did, but the latest sample I took has a noticeable sour taste.... The thing is, its pretty good as far...