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Forgive me if this is the wrong forums for this. My sister is getting married and asked if i would brew a beer fro their wedding just to have something special... her soon to be husband is the problem... his favorite beer is Pacifico... some times he can be seen with a corona.... thats not...

DSo I cracked my first PM IPA last night.... 1 week primary 10 days dry hopped secondary 3 weeks bottles and it is AMAZING.... I am blown away at how good it is, it has that fit and finish i just kept missing with extract batches... if you have not tried it, TRY IT NOW....

OK, so i added my boiled and cooler water to my primary after racking off the brew. Let it settle, poured into my 4 2oz containers, this is what it looks like, Nikonians Photo Galleries - IMG00091 - Powered by PhotoPost it seems to me that in a 2 oz container there is prolly alot of trub...

Making my first starter tomrrow night with a whitelab ale yeast. Questions for clarification, for an ipa predicted at 1.055sg how big a starter do i need, 1 liter, 2? Second, WHAT do you make your starter in? Tupperware? 2L bottle? Anything convenient? I am pretty excitied and want ot...

So i went with this method: Menu In Progress: Partial Mash Brewing and an IPA Recipe Modeled After Blind Pig I put in 165 degree water, it settled to 153 ish but by the end it was 148ish, is that too cold? I has 2.5lb of grain (Real MINI mash) and used 3 liters of water, then i rinsed with...

So the more and more i read it seems like if i am gonna partial mash, or even extract with steeping grains im prolly gonna use 100% light LME/DME can anyone give me a reason to use anything else?!?!

I am planning on making the switch from extract/steep to partial mash, in an effort to take my beer to the next level i am making many changes along the way but one i have had trouble deciding on is a starter for my yeast. Alot of times i don't know I'm going to brew until 24-48 hours prior...

I have read a few different methods to partial mash and i want ot make the swithc from extract with steeping grains. I will most likely use death brewers method or the method outlined here: http://menuinprogress.com/2009/02/partial-mash-brewing-and-ipa-recipe.html Anyone see a big plus or...

Any difference in aginging in bottles vs fermenter, if it is getting 5 weeks total does it matter if it is 3 in bottles vs 2 in bottles and an extra in fermenter, choc stout specifically in question here.

Man i smacked it and it did NOTHING, been 20 hours and NO ACTION in the carboy, no visible change at all and no bubbling... it had been in the fridge for 5 weeks, could t have all just died in that time?

I was making a double choc stout, actually a youngs clone, extract. I cannot find Choc extract for secondary though, not without a hour+ road trip anyways, so my question is this, i i were to switch to a mocha stout, does nay one reccomend a coffee, when or how much to add, and how to add it...

So this is prolly gonna be silly but... I have been doing mostly extract ales, is there any reason i cannot use an ale recipe but then lager it with a lager yeast? For instance, i like this amber ale i have made, can i just switch to a lager yeast and get a decent result or is there some...

My lhbs insists that green bottles should not be used, more specifically heinekin bottles. I have like 300 brown so it is not a HUGE deal but throwing out 70± bottles if I don't have too seems silly, thoughts?

Friend of mine said that aerating lagers is important prior to pitching yeast but not an issue with ales.... I thought it was universal... Thoughts?

Looking for a way to do a different take on a stout. Maybe mocha or coffee? Suggestions, if I buy a basic extract kit what is a simple addition to make it stand out a little bit more?

My friend had an issue with his first batch, all he has is a 5 gal carboy and he lost alot of volume to blow off... His PLAN is to cook his 5 gallon extract kit like normal, but only fill to 4 gallons, pitch yeast, ferment, then add the last gallon of water in his bottling bucket. My...

So this is my question, is there any problem with using a lager yeast on a ale recipie... for instance can one make a brown ale wort but then lager it? It would seem there is SOME huge negative to this in my mind, but i cannot see how, so i am looking for advice. As well could you MIX...

So now that I am a daddy free time to brew is at a premium, I gotta use it when I get it.... I was able to pick up 2 old carboys and those with my 2 ale pales should get me a good start point. My plan is to brew 2 at a time if possible to be efficient and then if I need them I have 2...

I need one, any thoughts, google and forum search turned up nada...

I SWEAR i read somewhere on here that bottled homebrew should spent 48 hours in the cooler prior to drinking, something to do with colder fluids being able to carbonate better.. Am i crazy or is this true?