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I've been experimenting with some new yeast strains lately and also having trouble with DMS off flavors in beer. These flavors persist in spite of my having moved to a 2-hour boil, and using only pale ale base malt (instead of 2-row or pils). The DMS taste isn't detectable in the wort...

Hi everyone, I have been a homebrewer for many years. I moved to new york recently, and since the move all of my beers taste "off". I would describe the unwanted flavor compound as sort of grainy, husky, and sometimes cabbagey. I immediately blamed the problem on DMS, and have taken the...

i've been doing a brew-in-a-bag method that's working out great for me. The only unusual thing is that i end up with a LOT of trub in the pot -- if i wanted to leave it behind in the kettle, I'd be sacrificing a couple of gallons of beer. I am curious whether people have strong opinions about...

Will adding lemon, orange, or grapefruit zest in the last 5 minutes of the boil affect head retention?

is this a factor of mash time/temperature? in both of these batches, i aimed for 90 minutes at 150.

Gonna pick tart cherries on Sunday. What beer should I brew to use them in? -a dry, tart saison? -a malty, toffee-ish dubbel? -a 12% ABV Belgian dark strong to drink at Christmastime? or something else?

I was reading in Phil Markowski's "Farmhouse Ales" about the strain of yeast found in Saison Dupont. This yeast is highly unusual among ale yeasts: extra-attenuative, but prone to "giving up" especially at the temperatures around or below 70* (the ideal temperature for most ales). Instead, it...

here's a beer I'm thinking about making. Thoughts? OG 1.066 FG 1.017 IBU 53 ABV 6.3 % SRM 7 steep: 4oz crystal 20L 4oz caramunich 4oz aromatic boil 60 min (4 gallon boil size): 6lbs pilsen DME (including 2lbs late addition) 1 lb sugar Hop schedule: .5 oz Simcoe @12%AA...

This batch (a mutt: a russian imperial stout fermented with a belgian ale strain) is sweeter than I'd like. I'm pretty sure the sweetness is coming from too much crystal malt. What do you think about adding some brett?

I once made a saison with yeast cultured from a bottle of saison dupont. It was amazing. But it lacked the subtle sourness I like so much in a saison. How do you get it to come out a little more tart? I don't think there are any lactobacilli in that beer. Should try some acid malt...

Some of the recipes I've got call for priming with DME, others call for priming with corn sugar or candi sugar... Some even call for half candi sugar, half corn sugar, etc! But I don't think I've ever heard anyone say what the difference is in the results. Opinions?

How do you do it without software?

Belgian beers are by far my favorite, and just about all I want to brew. Let's hear your advice for making big belgian ales! Right now I'm brewing batches #5 and #6, both in the primary. I'm using DME. Batch #5 is like an Imperial Stout, except that I'm using yeast recultured from a...

Hi folks! It looks like I might have some extra time on my hands for a little while, so I'm focusing on my brewing. Good to meet you! I've got a Belgian Tripel and an Imperial Stout bubbling away right now... Using recultured yeast from a bottle of Westmalle tripel in both batches. Huge...