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Been fermenting for 15 days, and was originally supposed to be inspired by Ten FIDY with a few tweaks, but due to my RoboBrew not being able to do small batches with huge grain bills, I ended up diluting it a bit. Since my O.G. was nowhere near where I was aiming for, I simply shot for what I'd...

When compared to commercial examples - being as good as the pros, what's your ratio of the recipes you keep because they're really good versus the failures i.e. the dumps/meh/won't do that again? I've brewed about 50 different batches of beer. Out of those 50 I have about 5 recipes I've...

Just thinking as I sit in the ER, what if someone replaced 2row barley with flaked Barley as the primary base malt? Enough protein conversion? Head retention? Thanks from a relative newb.

It's -10F outside and I'm trying to cool my wort down. Obviously it's slow-going with the lid still on the bucket as it's providing thermal insulation within itself. Although I know I won't get responses until after it really matters this time around, but... ...can a guy really leave his lid...

I overshot the gravity on this one. 1.124. whoops. I'm boiling a little water now to help dilute it, but what say you of an actual 14% (assuming it finishes at 1.010) Tripel?

Been scratching my head on this a lot lately. Some areas have hard or soft water. I know as a beer drinker I absolutely love most beer that comes from Michigan. Is it "in the water"? Or does everyone just have RO systems? Cheers

US-05, oxygenated before pitching, 70 degree temp...what went wrong here? I don't think I'm to blame and it's just bad luck. Is there any way to salvage it? I pitched another half packet and oxygenated again with my fingers crossed, so far no activity. This is the second batch of this beer...

https://www.northernbrewer.com/pages/priming-sugar-calculator So generally I've found I need to reduce the calculation of priming sugar solution by 10-15% to prevent gushers. I brewed a Quad for the first time and decided to follow the instructions and only decrease by 5%. Now all of my caps'...

Got what I assume will be a killer scotch ale in the works. Old Chub clone. 2.5 gallons, 1.090 O.G. I purchased two 1728 packets from my LHBS on closeout due to dates (Feb 2018) and I pitched them both in. Smack pack swelled the bag only about 10% after 4 hours. I just pitched it in without...

Hey, it's me, back with another infection. It's all I post about it seems (just view my history). I can't believe it happened again. I can't figure it out. Beer was supposed to be a Peppermint Mocha Stout. I did the coffee and peppermint and chocolate a certain way because I am so wary of...

I'm always asked at the homebrew store what recipe I'm making when I check out. The first couple times I was asked, I was very puzzled, but then I realized that most folks buy just for the batch rather than having stock on hand, kinda like going to the grocery store and buying ingredients for...

I'm sick of infections. Every time I add fruit - no matter if I boil it, soak it in whiskey, or vodka, or blend it with campden and vodka, it does not matter - I get a tart, sour, infected beer. I'm only going to be doing fruit additions in the mash and boil, and then adding flavorings as I...

Wife wanted a Bananas Foster stout, so I began with a base that I believed would work well. I used some brown sugar in the boil and also a touch of WB-06 yeast and I ended up with a tasty, slightly banana-sweet base beer to build up with dessert adjuncts. The batch size is 1.25 gallons. I had a...

Been meaning to experiment with this malt in an IPA for awhile now. It's "sort of" a SMaSH. Did 3 Qts of water and 1.25 lbs of Golden Promise. the bittering hop was warrior for 50 minutes and the flavor hop was 007 Golden Hop for 15 (leaf). I added one ounce of lactose. No chemicals. Net yield...

Just created an IPA from scratch that turned out very nicely but ended up having an SRM of 19 or 20 (dark vienna, light brown). It was a small batch (3 gallons net) and I used 3 lbs of Pale Ale Malt, 1 lb of flaked oats, 1/2 lb of Gambrinus Honey malt (20L), and 1/2 lb of Amber malt (25L). I'm...

So I want to make a split beer - half nectarine witbier/half lime witbier. The main product is already finished, so I'm going to split it into two different secondary vessels and do one with lime and one with nectarine. I figured I would puree the nectarines to get the most out of them (I have...

Looking at really trying to nail the NE IPA style as well as do some good high gravity dessert stouts. Grain is much cheaper by the bag obviously, so what would work better in that situation? There's about $10 difference between both bags, Pearl being cheaper.

Perhaps this has been discussed before, but a search brought up nothing. Speaking of dry hopping, what would be the difference in using the same hops with the same batch, but split in two, 1 using, say, 2 oz of hops for 4 days vs 1 oz of hops for 8 days? I'm sure the experiment has been done...

Imperial Pumpkin Stout here. O.G. of 1.138, pitched two US-05 packets for a 2 gallon batch, and 2 weeks later it's stuck. Been fermenting at house temp which has varied between 65 and 72 degrees. What's a guy to do here? Pitch some yeast nutrient? Make a starter? I can't imagine two full packs...

I've been trying to nail down the NE IPA for the last 3 months and it's just proving difficult. All ten (small) batches have been really not great. My other regular IPA's have been dynamite, but as soon as I started actually "focusing" on making a NE IPA, they come out both too sweet and too...