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I have a severe distaste for platitudes and there are a few in the realm of homebrewing that just trigger me every time I read/hear them. I can't be the only one with this weird OCD-esque condition, so please share the worst platitudes that just always make your day a little bit worse. Criteria...

Posts in "Post a picture of your pint" New post a picture of your pint often leave me marvelling more at the glassware than the content, and it's a real shame my tiny kitchen limits the number of beer glasses I can call my own. So please post some sexy pics of your Kölsch Stange, your dimple...

I'd like some of my beers to have a bright "hoppy" note (in both aroma and flavor). Yet most of the time, when I bump up the late hops, I seem to get more of the fruity stuff rather than the desired herbal, grassy, somewhat marijuana-like aroma. In my last beer, I used classic noble hops...

Who of you exercises periods of abstinence or has done so in the past? How often do you do it and for how long? Do you consume other (non-alcoholic) beverages during that period in order to maintain certain rituals or do you purposefully break them? What's your motivation to do them? How do you...

I'd like to brew an amber-coloured lager based on vienna malt, around 5.5% abv, with a pronounced, but not overwhelming hop aroma that displays a rather "classic" profile. I want to avoid fruity flavours, in particular tropical fruits, in favour of more grassy-herbal-"hoppy" flavours. Still, it...

Hey guys, my first sour, in the style of a Flanders Red, has been fermenting for roughly 8 months now and I just tasted it for the first time (as I was topping off the fermentor with some young beer). Based on numerous forum posts I had read, I was sort of afraid it wouldn't be sufficiently...

Hey all, I just "harvested" my first batch of miso after three months of fermentation. Or, rather, it was two batches, and neither was traditional miso, but one was made from peas and the other from adzuki beans. I discarded some mushy stuff on top, in particular around the edges where I...

Hey guys, I recently started my first long term sour project (a Flanders Red); primary fermentation with sacch only, then transfer to secondary with brett, pedio and various bottle dregs. The batch size was my standard 20-22l (can't fit much more in my 30l Speidel fermenters with the kraeusen...

To me, homebrewing is a strange hobby. The actual act of brewing is, for the most part, boring. Cleaning and paying attention to sanitary practices is fundamentally tedious. But there is an element of wonder, of magic, when that dull mass of wort suddenly comes to life: fermentation begins and...

In the thread Maturation rest for lagers we sort of went off-topic and started discussing yeast starters, and I backed my position - which is not to cold crash your yeast starter - by an appeal to authority, claiming this was supported by advice from Ulrich Preise, head of the yeast bank of...

Hey folks, After tip-toeing around it for a year now, it's finally time I get started brewing sours, the long-aged kind. With the long waiting time and the serious potential for things to go wrong, I'm feeling a bit intimidated and want to make sure to give it the best shot I can. However, I...

Hey guys, I have brewed some 30-40 batches by now, but I don't have much experience when it comes to hoppy beers or, well, hops per se. Now, two of my friends are getting married and I wanted to brew a beer for them to celebrate this special occasion. Problem is: they love their fruity Pale...