Search results

Sure its already been answered, but Ive got a batch of cider thats still in primary, but has finished fermentation. Is it still possible to add a clearing enzyme now?

I was checking out the New Glarus Brewery website the other day and noticed a description of a seasonal black wheat beer they brew, which they note as having flavors of "roasted chocolate and toasted caramel." They also mention using wheat, oats, rye, and barley. Naturally, I was intrigued and...

I recently bought 6 gallons of cider from whole foods (the one gallong carboys that have been discussed previously on the cider forum) and am planning on making several varieties, likely all using S-04 dry yeast. I assume that two packets at the most would be enough to adequately pitch into six...

I was considering brewing a roggenbier as my next batch. Every where i see it described as "unique," but that's obviously not very descriptive. Is there any comparable style / is it any good?

I live in the northern suburbs of Chicago and was wondering if anyone could recommend a good homebrew shop in the area. Id like to be able to go away from internet orders when I switch to AG

Me and a couple friends recently completed our first batch (a BB amber ale). Which turned out OK, but has a very sour aroma and after taste that wasn't present when we sampled pre-bottling. Is this likely from contamination, light exposure (which was minimal, but possible), or something else...