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I just recently isolated and remedied a lacto infection I found growing in my march pump. Things were boiled, replaced, soaked, and sanitized. I'm fairly certain it's gone. That said,I just brewed an esb that finished active fermentation around day 4. After the 7th day I took a gravity reading...

I'll make this as simple as I can. I've been brewing all-grain for 10 years, lagers for 2. I've recently become obsessed with trying to replicate the explicit BREAD flavor that you find in a Paulaner Helles or a Bitburger. I'm not talking about the generic bread/malt flavor that many people...

I brewed an All-Grain Helles yesterday and was quite dissapointed to see how hazy, cloudy, milky the finished, boiled wort was going into the carboys. I do a mash recirc with a false bottom and a march pump for the last 15 minutes of the mash. Once clear, I did a 45 minute fly sparge (gravity...

So, I accidentally purchased some dark DME. It isn't black or anything, but it is a rich brown color. Anyway, I made under a half gallon yeast starter for my IPA, but I'm worried the starter will affect the color and flavor of my IPA recipe. Has anyone had experience with this? Is a dark brown...

I had a quick question about UV rays and hop oils. Can you get skunky reactions with UV rays and hops before fermentation? I brew outside and have never had a problem, but I was curious? Can skunking occur before fermentation, or is this only after fermentation (e.g., in the bottles)? Thanks!

I recently made a Foreign Stout using a new malt mill. Unfortunately, many of the roasted barley "fell through" unscathed. As it turned out, my stout is more of chocolate brown and not nearly dark enough for my liking. What suggestions do you have? I have heard Sinamar works well...

I'm going to be brewing a foreign stout soon--more of the tropical style. My question is this: how much will it matter if I add malt across the lovibond continuum versus adding two lump sums. For example, I want have about 3/4 pound of the 10-20L range and 3/4 pound of the high range (120L)...

Okay, So, I got 5 gallons of pressed apples from a local orchard. I added some honey and brown sugar, and a dormant strain of Burton Ale yeast. Airlock activity began after 24 hours--now it is the 4th day and the the krausen is still very small, and the airlock bubbles once every 30 seconds...

So, I'm about to make my second cider (last year's is just about all gone). I bottle age AND I want a sweeter cider. So, that eliminates the (a) campden, (b) add sugar to sweeten, (c) force carbonate process. For last years cider, I pitched a well used ale yeast, then after 48 hours of...

My beer has been in the primary for 7 days; I brewed a strong ale, so the yeast is still in suspension. As of today, I'm noticing a hint of the medicinal phenols (band-aid); nothing strong--but can detect just a bit. I removed a few ounces of the beer and refrigerated it to see if the flavor...

I just ran across this article today: Ancient Yeast Reborn in Modern Beer : Discovery News I guess this settles the yeast viability issue. And I thought 6 months in my fridge was too long. ha! I wondered if anyone has tried this brew, yet?

So, I'm looking for some recipe critiques/suggestions. My goal is to create an oaked, english strong ale (burton). More specifically, I'm looking to create the English half of Dogfish Head's Burton Baton (the one they mix with the 90 minute IPA at bottling): Dogfish Head - Burton Baton...

Okay... so this is the second batch in which my beers slow/stop fermenting, but then tiny bubbles continue coming up to the surface of the beer for 2 weeks later (I thought it was just off-gassing). The airlock is also consistently bubbling (even after a desperate cold-crash down to 33F in order...

Is it possible to speed up the aging process in stronger beers by storing them at warmer temperatures (80+F)?

So, to save us the debate--many people have agreed that certain strong stouts (Goose Island, BCS etc...) have a soy sauce characteristic in both aroma and taste--I'm not saying that this taste is neither pleasant nor unpleasant--I simply want to know what is causing it? The only argument I've...

I'm attempting to brew a Rochefort 10 clone this weekend, and I was wondering if anyone has an unofficial "official" recipe? Any leaks out there online? Every recipe I have come across varies greatly. For instance some say 1lb. of Candi Sugar, some over 3lbs.--What does the brewery use?

I'm fairly certain I have a lactic infection in my beer. There is an oily/slimy presence on the surface of the beer, and after 2 weeks of fermentation, the airlock is still going every ten seconds and many tiny bubbles are still rising, surfacing, and collecting making a ring of bubbles around...

I just finished brewing a peach wheat ale in which I pasteurized and added 10lbs of peaches to my secondary carboy. After 2 weeks of sitting on the peaches, small white "spider-esque" spots appeared on the surface of the beer (possible Brett infection). Nonetheless, I wasn't too worried; I know...

I was reading Mosher's book last week--and I became intrigued at his suggested Wheat Wine. As a huge Barley Wine fan, and an increasing Wheat fan, I wonder if anyone has done one of these. I'm looking for a recipe, tips, suggestions, an one of these comprised mainly of wheat from 9-13% ABV...

I am making some fruit wheat ales this summer; I have both a blender and a juicer, and was wondering: What are the pros and cons of both purees and juices? I want to use fresh fruit (e.g., blood orange and peach); I am pasteurizing them, but am wondering which method would be more advantageous...