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  1. M

    RHUBARB IPA??? Any Suggestions???

    I love experimenting with uncommon ingredients and was thinking of incorporating rhubarb into my IPA recipe. Did a bit of research and found adding it in secondary is the way to go. Would it make it super sour? Do I need to add sugar to balance? Should it be cooked? How much? Any advice...
  2. M

    Improving Head Retention

    I poured my first brew last night, after it has bottle conditioned for just about 3 weeks, as per recipe suggested. The head was nice right after the pour. Not too thick, but it slowly diminished to nothing after about a minute. The taste is good and all, but I want to retain that head in my...
  3. M

    Holiday Belgian Wit Recipe??

    Okay, so I want to know if anyone has a great partial mash/ extract recipe for a Wintery Beer that I can have ready by Christmas. I want to stay on the lighter side. I just made a Nutbrown Ale and a heavy German Rye, so I wanted something like a Belgian Witbier that I can add some warm spices...
  4. M

    White Foamy dots

    White foamy dots floating in Secondary Fermentor. It has only been in there for 8 hours. Yeast rafts? Mold? Should I worry? Just not sure. It's a Roggenbier made with hefeweizen yeast.
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