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I recently discovered that I may have a gluten allergy. I've been investigating the whole gluten-free beer thing with Sorghum and brewed my first batch of 100% gluten-free beer a couple of weeks ago. That said, I'm not quite ready to give up on the barley so I'm exploring options to reduce...

A recipe I'm working on calls for "a top fermenting Northern English Ale strain, like Burtonwood, Twhaites (but not Robinsons)". Any close matches to this in the White Labs or Wyeast lines? John

I have a recipe that calls for Carogold (or Caragold?) Malt. Does anyone know what this is? I'm not seeing it listed in BeerSmith and my local HBS may not carry it either. Is there a good substitute? Cara-pils, Carafoam, or something like that? Thanks, John

I remember reading somewhere that you should never cover the pot when boiling wort. Is this true? Does anyone know why this is?

Is there something like CAMRA (Campaign for Real Ale) here in the U.S.? I'd love to see more cask-conditioned Ale in the local pubs. Or is it just a lost cause over here?

I've been working on a few PM recipes where I'd like to make the natural flavors of the grain used (ie. Golden Promise) more prominent. What are some recommended ways of doing this? I'm already minimizing the amount of extract used and pushing the limits of grain I can handle in a PM with my...

Any recommendations on Dry Stout PM recipes along the lines of Guinness Draft? I'm looking for something with an ABV around 4% as a drinkable session beer. I see there's quite a few stouts in the recipe database, but I haven't seen anything yet that quite fits the bill. Thanks, John

I'm in the process of converting an old fridge I have to store two kegs with mounted faucets. I have room for the CO2 on the inside and would actually like to keep it on the inside, unless there is a good reason not to. Thoughts? thanks, John

I was brewing a batch of Dry Stout yesterday, worked all afternoon on it, when my 4.5 year old daughter walked up and sneezed right into the wort as I was transferring it from the boiling pot to the primary fermenter bucket. So.. what's the chance of contamination here? Pretty high? I'm...

Hello, I brewed a dry stout recipe yesterday based on a modified Partial Mash recipe from my LHBS. The original PM recipe was my second home brew and had turned out nicely. However, it was a little on the strong side in terms of ABV (approx 5.3% - 5.4%), as I was hoping for more of a session...

Hello, I'm researching my next brew (my 5th) and I'm looking for a partial mash recipe for a great classic English or Scottish Bitter on the lighter side (in terms of color and alcohol content). Something along the lines of a really nice session beer. Any recommendations for a good...

I've been sampling my first home brew, an AHS Special Bitter which has been bottled and aged for almost 3 weeks now. Its a little weaker in terms of alcohol level and gravity that the recipe indicates (which is not necessarily an issue for me), however the taste seems to be a little off...

I just got through brewing the wort for the following experimental recipe: https://www.homebrewtalk.com/839281-post8.html I checked the OG on the wort. Its about 1.030 instead of the expected 1.042. Not sure what went wrong. I'm ready to pitch the yeast. Is there anything that can be done...

Does anyone have a profile for the tap water in Austin, Texas? Or know where you can find such information? Thanks, John

I've been looking for a good Deuchars IPA clone recipe but haven't had much luck finding one. For those of you unfamiliar with it, this is a really nice lighter IPA session beer around 4% ABV. Has anyone seen a good one around? Preferably a partial grain recipe? Thanks, John

So, I've just started brewing and on my second batch, a dry stout, I spaced and forgot strain out the 1oz. of hops from the pot into my primary fermenter bucket. Pretty bone-headed of me, I know. I didn't realize it until today when I transferred from the primary fermenter bucket to my...