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So I am brewing a Wit and the recipe I came up with is: 4 lb Pilsner 3 lb Flaked Wheat 2 lb Malted Wheat 1 lb Flaked Oats My question is, when calculating my mash water, do I include the adjuncts (flaked wheat and oats) into that calculation? I presume I do but just wanted to be sure...

I am in San Diego and purchased some Ten Fidy cans and 750 mL bottles of Alesmith. I plan to bring some back with me by putting it in my checked luggage. Anyone have any tips to ensure they do not explode? Was thinking of balling up newspaper, putting it and a bottle or can in small shopping...

So I am brewing a Bigfoot clone (with my own improvements) and was planning on pitching yeast slurry from an IPA I made with Pacman about 2 weeks ago. Unfortunately, that batch is still active with an impressive Krausen to this day and therefore not ready to keg. So as far as yeast...

So I am 12 days after pitching a pacman yeast slurry onto a 1.070 Celebration Ale clone and it still has a large krausen that has not dropped. I am fermenting at 65F ambient and oxygenated prior to pitching. Anyone have Pacman Yeast Krausen last so long?

So I wanted to buy some Munich malt and was looking at Briess and noticed they have 2 types each of Munich 10L and 20L, one is a named variety and the other just "Munich". Anyone ever use their Bonlander 10L? Thoughts on the Bonlander vs generic 10L? 10L 1. Bonlander Munich Malt 10L DP...

Anyone ever brew it? Thoughts? Recommended changes?

So I just got one of those Vietnamese stainless steel coffee filters. Surprisingly, the coffee of choice for vietnamese coffee is Cafe Du Monde Coffee and Chicory Regular, the New Orleans coffee brand. It gives it that unique chicory taste. This seems like it would be perfect for a stout...

So last week I made the CYBI Captain Lawrence Xtra Pale Clone. However, I decided to try to use some old Wyeast Belgian/Canadian Yeast. It was not active on the starter at pitch time so I switched to some S58 dry yeast. Well that Belgian/Canadian yeast is now active and I was trying to figure...

So is this right? Roasted Barley= white head Black Patent= tan head How about chocolate, debittered black, etc?

How come no one seems to ever use it? Tons of recipes calling for a bit of Munich 10L, but rarely do I ever see Munich 20L used. Thoughts?

So I have many batches under my belt, but have never used leaf hops. In the winter, I have switched to no chill brewing, lazy man style, where I just leave the kettle in my garage covered overnight and in the morning wake up to 60F wort with all of the pellets settled into sludge. -If I...

So I am going on vacation w/ my wife's family and I am permitted to take a day trip to Stone! So that got me wondering, should I stop anywhere else on the way (taking 10W, 215S, 15S) or anywhere close to Stone? I realize the area is a beer mecca so I could use some advice coming from Iowa...

Anyone have any tips? Damn near impossible to differentiate WLP002 yeast chunks from trub...

So I know the site says they are available. But none of the pellet hops are marked as 2009 as is the case with the leaf hops. Anyone know when the site will be updated? I called today but the answering service answered... And yes, I also know that they mention that imported hops are still...

So I already did a search and there is only 1 topic on this malt to date. Anyway, anyone else have any experience with it? Thoughts? Thanks...

So I just got my kegerator setup with picnic taps. I plan on drinking a beer or 2 every night or so from it. What do you do with the taps in between use? I presume it is ok to leave them connected? Does it matter that there's beer in the tubing? I know this is a dumb question but just...

So I brewed a DIPA 2 weeks ago and it has already been dry hopped for a week now. I would like to keg it tonight. However, it is still very yeasty. So can I just keg it, carb it, let it sit for a week and then dump the first few pints leaving me clear beer after that? Thanks.

Has anyone ever made this? I am contemplating brewing it but I am somewhat dubious of the recipe. The grain bill is 2 row pale, amber, black roasted barley, and black patent. No crystal whatsoever. Does that seem right, the lack of crystal? Thanks...

So I have seen folks say that kegged home brew will be fresh for about 2 months. How come bottled home brew is generally thought to improve with age when bottle conditioning way beyond 2 months? Is there really any inherent differences?

I really want to get these new Citra hops in. So I modified a Pliny clone recipe as such. Good use of Citra? Thoughts? Pliny DIPA MALT BILL 13 lbs 2-Row Malt 0.5 lbs Crystal 40 Malt 0.5 lbs Carapils (Dextrin) Malt 1 lb Dextrose Sugar O.G. - 1.070 F.G. - 1.011 BU's - 90-95...