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I had to bring this to the noob section and hopefully this isn't the dumbest question in history. Here it is. Should my hops actually be dry? I ask, because after two days of dry hopping, the top has dried in the shape of the top of my carboy. This is how it looked before. Now...

I want to brew an American IIPA meaning all American ingredients. I'm going for real high IBU 80+ and I want a decent malty backbone. Partial mash, I'm using US 2-row. I was going to use some caramel 20L and 60L that I nicked from an IPA recipe, but now I've learned that real hoppy...

Is it OK to add all extract at the end of the boil if partial mashing a good amount of base malts? My inquiring mind wants to know. Easy question, right?

I made this for web design 1 class. I wish it were real. maybe in 2010. I'm going to fix it up in web design 2. We'll see how that goes. batchesbrew.com Just thought I'd share. Thanks for checking it out.

I have a stout in a secondary carboy and I've noticed a little ring around the edges at the surface of the beer. It's the first time I've seen this. I didn't notice any krauzen bubbles on the surface at all. It's kind of worrisome, but I popped the top and took a whiff and it smelled...

I'm ready to go all grain, or at least partial mash. Been doing the extract/steeping grains thing, but I want to do all grain and take ownership of my recipes. The savings in ingredients is a bonus, even if the initial investment is more. What's the best book for learning the properties...

I'm getting mad chill haze in all my beers but my hefeweizen, which is unusually clear till I pour the yeast in. It's not really driving me crazy, the beer still tastes good, but it's odd. What could it be, the cold break? Sorry, I should have searched before posting, but it's about to...

I have a hefe bottle conditioning right now and I put one in the fridge. It seemed to cloud up more and get a little line at the top. Could this be chill haze or should I be worried about lacto infection? You can see the line at the water level. The reason I think it may be chill haze...

Rather than pollute this forum with a hundred threads every time I take a few pictures, I decided I'd consolidate them into one thread and that thread is here. Thanks for indulging my urge to share. Tonight, after three long weeks, I finally busted open a 22 of my finest brown ale. This...

Here's the Hefe... and the I.P.A. ... These are my second and third brews so I'm a real noob still but they seem to look alright. They taste great. :p

Not that I want to do it, but if I had a cafe with a wine/beer license and a running kitchen, why not? Well, besides law of course. Not as a money making thing, really, but just an add on, like a perk. To me, that would be a pretty baddass cafe with their house brew. You know, real...

Meaning my first batch isn't even ready yet and I'm brewing today. Am I going overboard? I just like the idea of having a variety of brew on hand. I still have ingredients for 2 additional 5 gallon batches. Today's brew is a pale ale West Coast stylee (I hope). 6# Pale LME 1# crystal...

Isn't it supposed to be fine in texture? I haven't opened my first batch yet. I'm looking at my second which is a hefe. I clarified it in the secondary and it looked too clear when I bottled so I was curious if any yeast was collecting. So I hold the bottle in the light and it looks...

If you could describe "green beer" flavor how would you do it? I poured my first glass of South English Brown Ale tonight. I couldn't wait 3 weeks so after 11 days I opened my runt bottle (the last one filled before running out/3 quarters full.) I was relieved to hear the sound of C02...

Anyone have a line on blank 4 & 6 pack containers? Call me petty but I hate to have my brews wearing another breweries logo. I don't know where to look. Thanks.

Racked to secondary. It seems a little dark but it looked amberish in the glass. OG 1.045 now 1.012. I tasted the sample and it was amazing. Definite banana esters If it gets better from here, ah man, it will be good. My only fear is secondary contamination, but I scrubed it well...

I read here, from various posters, that a hefeweizen is better young. Is this true and what's the recommended shelf life if so? 6 months? Not that my beer will last that long. :tank: I'm a green brewer so that's why I'm asking. Edit: Sorry, I meant for this post to be in the General Beer...

Am I being obsessive compulsive when I scrape off the excess foam off the boil? Should I leave it? I'm on my third boil and I haven't even bottled my first one yet. I do feel my technique getting tighter though. The first brew was hap hazard, the second much better. Now on my third and...

I'm getting tired of looking at my secondary, well not really but I had to get something new going. I decided on a hefeweizen because I wanted to skip the secondary this time around, and frankly, I love hefeweizen. After learning more about these, I'm wondering if I ever even had a fresh one...

So I just had my own "It's beer!" moment. I'm planning on racking to secondary tonight so I popped off the airlock for a second to see if the krausen fell. I took a whiff and if that didn't smell like some good beer, I don't know what does. What a tease. Now I have to wait for another 5...