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Made a quick unplanned trip to my property and grabbed some fresh venison backstrap out of the freezer. I am looking for a marinade but did not plan or bring it. I have basic seasoning but 5 kinds of beer (see where my priorities are eh?) I am wondering what would be the best beer to marinade...

Ok - a few months back I posted a thread about all of my beers all the sudden developed an overpowering bitterness/astringency and several of you offered suggestions: https://www.homebrewtalk.com/f36/why-my-brew-always-bitter-263771/ Just to update THAT thread - I opened a bottle of that...

My last three brews have developed a stong harshness at the finish and I have been beating my head up over what has changed all of the sudden. I live in the Dallas area and we have experienced severe drought this past year(s) - I can only assume the water profile has changed. Anyway, I took a PH...

Not the imperial or extra hopppy version, or any other modification (from my research this one is modified quite a bit frequently). I think the original version was for a 10 gallon batch, but I only have a 5 gallon setup. Will be all grain though. Anyone have this one electronically they can...

Made a mead on Memorial Day this year, transferred it to a secondary on Fathers Day, then bottled on Labor Day. Tried some from my sampler bottle a few days ago and there is a distinct sulpher smell to the mead - right at the edge of offputting. Still young I know - but I was planning on giving...

So - on my Octoberfest, I discovered a sharp astringency to it using my local tap water. A poster suggested crushing a Campden tablet to the boil water to remove chloramine(sp) because this does not boil out. I did this, and something odd happened that has not happened on a hundred or more prior...

I while back I posted about all of my beers having a bitter-ish finish. The general consensus was my water profile and some suggested adding 1 camden tablet to the boil to remove the chloromine the water dept puts in to clean the tap water up. A few questions as I am brewing this morning -...

Corked my mead a few weeks ago and now going to put a wax dipped seal on the top of the bottles. I got the wax nuggets and know they need to be melted. Any tips on what to use and temps. Also, any tips on the process beyond the obvious?

I have an annual "Rocktoberfest" party at my property each year, and this year I brewed an Octoberfest Marzen for this party. It has been sitting in a 5 gallon corney keg and I plan to dispense it from the keg. I purchased a picnic tap and those small CO2 dispensers you get the cartridges for...

Haven't made Mead in over 20 years. With the excellent research and help from some old newbie questions, I just bottled my latest batch of traditional mead. Made Memorial Day, racked to secondary on Fathers Day, bottled Labor Day. OG was 1.120 and FG was 1.002. Used 15 lbs of great local honey...

Got bit by the astringincy bug it appears on my Octoberfest Ale - harsh bitter-ish taste on the sides of your tongue towards the back of the mouth. I paid extra special attention to this brew as I am making it for an Octoberfest party. My testers do not show this harshness to be fading much...

Adding oak chips to my IPA and thinking about sanitizing them in the oven or microwave. If oven, thinking 200 degrees for 5 minutes, not sure on what to do in the microwave. Any thoughts?

Beer has been in the primary now for a week and a half. Need to add the oak chips but don't know the right proceedure. Sanitation? Throw them in or put in a bag?

I keep reducing the boil hops to lower the IBUs, but my brews keep coming out bitter. The bitter on the back and sides of the tongue you associate from long boil hop additions. I just cracked open a bottle of my Octoberfest to see how it is coming along - excelent malt profile and flavor up...

First off - I am an AG brewer for over 20 years, YES I clicked on the link on the sticky about this - it did not take me to the answer, NO I did not read the entire 100+ pages of the sticky, YES I tried to search for this - typing in Mr Beer once again gets me 100+ pages of posts most not even...

In the prileminary stages of a game room build out and am thinking about adding a tap or two for homebrew for the new cabinets we are going to build up against one wall. There is power, but no water/drain. My first thoughts are about heat - I am not looking for a keezer setup or the like due to...

Got a small bottle of yeast nutrient and it does not say how to administer. Do you boil it, or just add the crystals to the primary when adding the wort? Thanks all.

NOT A BASH - JUST AN OBSERVATION I really like AHS and they are my go-to guys for beer kits, so no one jump me for ragging on them - I am not. Looking to do a Scotch Ale next and get on their website for an AG kit. "Usually", their AG versions subtract about $9 from the normal extract version...

I just compared my all grain American IPA from my keg with a Deschutes(sp) Brewing Invernes IPA - it was a dead ringer! Color on mine was slightly lighter, and mouthfeel was not as rich as theirs, but aroma, taste, and bitterness was spot on. Thing is, this was not my goal. I made the APA a few...

Just musing - but I recently purchased a 3 month store of dehydrated food (staples) just for "emergencies" and it got me to thinking. If everything did go to heck in a handbasket, how would I brew beer. Obviously malting grains is fairly do-able, as well as growing hops even in Texas. However...