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Sure it's happened to others around here, so I just wanted to ask a random question: Sometimes when I get lazy, I rinse out the carboy pretty well but fill it up to soak the brown ring of krausen and hop bits that sticks around. If I'm real lazy and let it sit for about a week, the water always...

You've probably seen this thread before: "My partner loves Lindeman's and I want to brew it without waiting 6 months to 2 years." You've also probably seen the thread: "I wanted to brew an authentic and complex lambic, so I waited a whole year and now just how much lactic acid do I add to make...

I'm making a lager. I dropped my temperature faster than the recommended 2 degrees per day while ramping down after the diacetyl rest and was wondering if the yeast would floc out, leaving me with nothing to bottle with. I went from 66 to 44 at the recommended rate, but then just stuck it in...

I got Wyeast 1007 to brew either a kolsch, altbier, and biere de gard but don't have any german pils. I know it wouldn't be exact, but I'm not trying to brew a BJCP-approved clone of Anchor Steam anyway. I'm just wondering if it would get me close.

I've been having problems with off-flavors from S-04. It tastes dirty and musty, almost like dry-rotted wood. It's the same exact flavor in only the batches fermented with this yeast and get more noticeable during the conditioning process. I even split a batch three-ways to check on yeast...

So I've got 7 batches under my belt, which is enough to notice some pretty consistent trouble areas in my process. I figured I'd ask the questions and attempt to answer them myself. Any feedback would be greatly appreciated. I assume some brewers might be having similar questions and benefit...

Yarrow grows everywhere in eastern washington and I am planning on using it in a beer as a bittering substitute or supplement. I recently harvested and dried about a sandwich bag full of the flowering heads. ********WARNING 1: Yarrow flowers look very similar to those of the water hemlock...

So for my first AG brew, I went with the blonde ale out of brewing classic styles. I measured my preboil gravity at 1.035, which missed the 1.043 mark I was aiming for. I anticipated evaporation rates and boiled for an hour. I hit my final volume *perfectly* but this time the gravity reading...

I got the BCS recipe and went to my brew store. Unable to find "dark wheat," which has no specified lovibond rating in the book, I just grabbed the caramel wheat malt 23-30L that was available. The recipe was almost definitely referring to Weyermann's dark wheat 7.5L. So...I'd still like to...

Hey, so I'd like to brew up a sessionable belgian pale ale, but the only yeast strains available to me are both trappist high gravity style. I've looked around recipes for enkels and other session ales, which mostly seem to tend towards WLP515 or 550. Could I brew up an enkel and ferment it...

Hey I'm about to brew my first all-grain (2.5 gal) as soon as the materials come and so I was calculating out some sparge volumes for some recipes I'd like to brew. I was using this here calculator TastyBrew.com | Homebrewing Calculators | Sparge Calculator It provided one number which I don't...

Hey, I have two questions. First, I want to brew half-batches of all grain and am wondering what size cooler to convert to a MLT. I've seen the great threads on here that suggest a 2G to 3G cooler, but just thought I'd ask what folks around here would recommend. I'll be using 4-7 lbs of grain...

This is a wonderfully balanced porter put out by a local brewery that I try to support. I want to drink this particular brew more than I can afford to though, so please help me clone it. If you haven't tried it, do yourself a favor. For tasting notes, see Steam Train Porter - Snoqualmie Falls...

I know all hops are different but if I'm boiling the crap out of them for 60 minutes, then won't these differences be all but invisible to an ordinary palatte? (That's a shout-out to the mutants around here.) I have a formula for calculating IBUs with a hop utilization chart courtesy of...

So, as tired and haggard as I was today, I decided I really wanted to bottle my beer...and I put in twice as much priming sugar as I intended to, 1.5 cups in 5 gallons to be exact. This seems dangerous. Is there anything I can do at this point that would make this safe or should I just watch...

So I'm planning to rack fermented porter onto cocoa powder, but after reading this thread I am trying to conceive of ways not to kill the head with oils. I'm no chemist, but I know that these head-killing oils would ordinarily be soluble in grain alcohol. SO...I was thinking of letting the...

So, after an astringent brew or three I realized that precision with temperature and volume when steeping specialty grains is not to be totally overlooked, especially with the darker ones. I've since fixed my brewing process, but stumbled across this link with an interesting idea...

Hey, so John Palmer says windsor can be used for german wheat beers. How to Brew - By John Palmer - Dry Yeast Strains While brewing Papazian's phat-fired weizenbock, I used the windsor and fermented at 62. (I brew smallscale 1 gallon batches and have used only dry yeast so far.) I was hoping...