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Just got my BYO magazine and they had an article on all grain made simple. I had been "sneaking up" on all grain for a while. I had all the stuff, I had a mash tun even just waiting for me to grow a backbone and do it. So I did the BYO recipe. :ban: It is a very tasty looking pale ale. The...

I brewed a "Holiday Cheer" ale from the LHBS. I brewed a batch of this last fall and it was so good. Everything went fine on brew day. Except when I was transferring to the fermenter, I found a willow leaf. I thought, "It's probably okay." Also a lot of fruit flies... still, last year I...

My son emailed that the bottle of Alt he was drinking burned and tasted like rum. The bottles I have had have been good, and he agrees the other bottles I gave him were good. What explains one bottle being so off in this way?:confused: Thanks

I spent some time over the weekend researching yeast and pitching rates and thought I'd share what I found. Wyeast Activator smack packs contain a minimum of 100 billion cells plus nutrient, and according to Wyeast, is ready and able to inoculate directly 5 gallons of wort with a specific...

I have an amber I experimented on and wasn't thrilled with. It was my most disappointed beer (of 9 batches). I just did a side by side comparison with the beer I buy for bottles. Wow my bad beer is WAY better than store beer. So, my fellow new brewers, be confident. Your beer will be good. :mug:

I just finished a few firsts. My first full boil. First time I used a propane burner First time I brewed outside, and it is winter. I think it went pretty well though not perfect. This burner puts out a ton of heat so that is great brought my water and steeping grain up to temp much...

My first lager has been in the secondary about three weeks. The gravity has been 1.10 for about a week. Tastes great. But it still produces a considerable head when I draw a sample. If the gravity is stable how do I know when to bottle? Thanks

New Glarus brewing used to make what they called a Belgian Quad. It was high AVG, golden in color , not too sweet, but otherwise had stuff in common with trippels I've known. I've brewed a few trippels, but I'd like to get them lighter and somewhat less sweet. If I use lighter extract...

I am interested in brewing a Guiness knock off. I read in "The Joy of Homebrewing" that Guiness puts 3% pastureized sour beer in the product. If, God forbid, I have a sour batch, can I save it for a stout? Has anyone tried that? How would I pastureize it w/o ruining it?

What are the three most important/effective ways of preventing bottle bombs. I haven't had one yet, but have a very active seasonal beer that has me thinking my luck is about to run out.

I started brewing in June. Stumbled on you guys looking for info on bursting bottles. Great site, so here I am.