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My wife and I are about to undertake a renovation of our kitchen, and we were planning to include the installation of an island vent hood over the peninsula where our stove is located. We don't currently have any form of ventilation in the kitchen, other than crappy old windows which are hard to...

I brewed a Belgian Golden Strong last month for a competition--the challenge was to brew an 8+% beer in 6 weeks. Grain bill was 60% Pils, 11% Wheat, 11% Munich, 18% table sugar, with an OG of 1.074. I chose 3739 because it looked interesting and based on my limited research seemed to be a fast...

I'm looking to brew a 3 gallon batch of wheatwine this week for a competition in February. I have the rough outlines of a recipe, but wanted some advice on the hop bill and whether I should add sugar to help attenuation. For my grain bill, I was thinking 50% white wheat, 43% 2-row, and 7%...

I have a keg (pin lock) in my fridge right now that is presenting me with a problem I haven't run into before. When there is no liquid disconnect on the post, everything is fine. The keg holds pressure, and there are no liquid or gas leaks. When I attach the liquid disconnect, however, I...

I have to submit a beer with oak character (no specific style or other guidance) for an upcoming competition. I already had a saison brew day planned for yesterday, so I split that batch so I can oak part of it. The total batch size was 7 gallons, which I split into two fermenters. I have...

I'm aware of the Hopworks/Patagonia collaboration beer using kernza, but I was wondering if anyone has any practical experience using it. For those who haven't heard of it, it's a super sustainable perennial wheatgrass. I've read that it also has a bit of rye-like spice. I managed to source a...

I'm brewing up an amber ale tomorrow and trying to finalize the recipe--I already bought the grains, but I'm having trouble figuring out my hop schedule. My troubles are compounded by the fact that I just received a hop grab bag from Nikobrew, so I have many more varieties to choose from than I...

I've done some searching on this, but I'm still having trouble figuring out if any of the remote thermometers out there will do what I'm hoping. Basically, I'm looking for a remote thermometer that I can pop in my kettle while I'm heating strike water so I monitor from indoors and have a...

My homebrew club is doing a smoked malt challenge, so I have decided to make a smoked brown ale. I've already bought the grains, but I can't decide what yeast I should use. I have US-05 and US-04 on hand, but I've never used either (though I have used 001 several times). I'm open to buying...

I have a wet hop saison that's done fermenting. Normally I prefer saisons in the bottle, but I'm wondering if I should consider kegging this to preserve the wet hop freshness/aromatics. Anyone have any thoughts?

I'll be picking some fresh Cascade and Brewers Gold hops with a friend of mine tomorrow evening. I'll probably dry most, but I wanted to experiment with a wet hop saison. My grain bill is 84% Pils, and 13% each Vienna and Flaked Wheat, and I'll use 3711 for yeast. I'm going to use...

Ever since I melted the gaskets on my ball valve a few brews ago, I have been very paranoid about using my burner and try to position my kettle seated off-center to minimize the heat that the ball valve picks up. In doing so, I've noticed that it takes me longer to get to mash temps and then to...

I have a saison that, while drinkable, is far more phenolic than I would like. If I'm hoping for the phenolics to mellow, would I be better off storing the bottles at room temp or refrigerated?

On a recent vacation to Oregon, I visited the Deschutes pub in Bend and absolutely loved their Bachelor Bitter, which is a pub-only offering. I emailed the brewery to ask for recipe help, and they were kind enough to provide many of the details. I'd like some help trying to piece together the...

I have done a search on this, and there seems to be a lack of consensus. I have a pale ale that has been bottled for a month and a half now. It's about 92% Maris Otter, 8% Crystal 20/Caravienne with a combo of Cascade, Centennial, and Amarillo hops (IBU roughly 33). It has a really nice...

When visiting family in AZ last year I went to AZ Wilderness--I liked all of the beers I tried, but I was particularly enamored with the Santa Teresa Enkel. The description of the beer on their website is, "Santa Teresa Enkel 5.2% - This crisp, elegant beer reflects its Belgian water profile...

I've now brewed 7 batches of beer, all BIAB. My first 5 had pretty similar efficiency ~60-65%, depending on whether I did no sparge or a dunk sparge. For my last two batches, I've experimented with overnight mashing. I use a 5 gallon Igloo cooler wrapped in a sleeping bag, and both times my...

My latest brew session has been a bit of a comedy of errors. I brewed up a wit this morning, and I was planning on fermenting with Wyeast 3711 (French Saison). I've never used a smack pack before, so when I read "locate inner packet" I went ahead and ripped that sucker open. It wasn't until I...

I've been brewing inside in my kitchen, but I've had issues with ventilating moisture, and the idea of filling the house with heat and steam in the summer months is not very appealing. I've been trying to figure out the best system for brewing outdoors, and induction sounds nice because I have...

I'd like to brew a malt-forward, not very hoppy amber for my wife. I was playing around in Brewers Friend and came up with the recipe below. I'm still a relative novice, and I've never designed a recipe of my own before, so I'd like some feedback on how it looks. Brew Method: BIAB Style...