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Brewing up a cyser this weekend and wanted to go in a caramel apple pie direction. Let me know what you think. Found a recipe or two on here for caramel apple mead but they just add pounds of actual caramel to the must. Instead I want to try to get the caramel flavor from caramelizing a...

Trying to formulate a recipe for a mead using a 96oz can of Vintners Harvest apricot fruit wine base (mix of fruit chunks and juice). Brewing it this weekend. Will be using 5lbs mesquite honey (Trader Joe’s), 6lbs Zambian wildflower honey (from Africa, supplied by Dutch Gold), the can of...

Just got back from a 9 day brewery/hiking tour of Asheville, NC. Went to 17 different breweries (and 1 cider maker) and wanted to see what else there was in the brewery scene in WNC. Give your opinions of breweries you’ve visited in Asheville / WNC. What are some things you liked, beers you...

Bought an oz packet of Mosaic lupulin powder from YCH hops about a month ago. Kept it in the freezer until a few days ago and removed it to dry hop a California Common. To my surprise the packet was now super inflated and pressurized, unlike how I bought it at the LHBS. At the time of...

Brewing in the backyard for all to see can get some weird looks and comments. Tell us about it!

What's your next sour beer? Let us know what style, what you're adding, and maybe how long you plan to age it. Cheers and happy aging!

Thought I'd share a recipe/exbeeriment for hard lemonade. I wanted to use real lemons and add some malt, cause' nothing beats a good shandy on a hot summer day. This will most likely be somewhere in between a hard lemonade and a shandy/radler. Virtually all of the recipes I found on the...

There are so many ways to make a shandy/radler beer. How do you it and what's your method? Some mix actually lemonade with beer and some add zest and/or citrus juices to theirs, and some even add Kool-Aid. It'd be cool to see all the different ways to mix lemon/citrus to beer for a great summer...

The plan: Brett or Brett/Sacc primary with a delayed addition of wort soured with Lacto. This would essentially be a pseudo-kettle sour technique. In essence, a Brett-only or Brett/Sacc primary would be used for a portion of the wort (3/5 of available wort), while the other portion is allowed...

Has anyone experimented with the best way of adding cooked apples to beer? I'm making a honey-apple brown ale that I really want to have some culinary fun with. It's usually 14-16 gal batches at a time so I usually have 3 carboys to experiment with (one being a control, of course). This is a...

Yesterday, I racked off a batch of blonde ale 100% fermented by WLP653 Brett Lambicus into secondary, leaving behind a healthy yeast cake. I would like to re-use it for an upcoming batch, but am a bit unsure of if and how I should harvest it. As soon as it was racked off, I covered the carboy...

Got a plan for an upcoming Brett-fermented ale that I will portion off (after mash - unhopped) some of the wort into a carboy and sour with White Labs L. Brevis. The rest (perhaps 3-3.5 gal) will be fermented with Brett. I want to add a bit of tartness to the beer for complexly, as I plan on...

Howdy homebrewers, this is my first post. Been brewing for about 3 years now but never really got into posting stuff. I brew all kinds of stuff, from chocolate stouts and blonde ales to various sour styles. So here's what I'm doing and would like feedback- It's time for my third variation on...