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I have an imperial stout sitting on some nibs and it has developed a peculiar looking film. Ive never had an infection before, nor have i ever used cacao nibs. Any thoughts on if if this may be oils from the nibs or a pellicle from some unintended bug. Everything smells and tastes ok.

I recently moved and my new brew room is the basement. Problem is that the temperature down there in the winter is around 58 degrees so my ferm chamber that was designed to keep temps down needs to be modified to also warm things up. I purchased a lizard tank heating 50W black bulb and want...

Hey Pittsburgh are HBTers, IM heading to Pittsburgh for a few days in march and am ooking for some brewery recomendations. Or anyother beer lover destinations.

I have brewed this chocolate stout several times. It has finished as high as 1.021 and as low as 1.019. This time around it is stuck at 1.027. way too high. OG was 1.055. Mash was 155 for 60 minutes. 8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.05 % 0.75 lb Chocolate Malt (350.0 SRM)...

Looking to wire up a new A419 and im not sure what size chord to use. Ive heard 16/2. But have also heard nothing smaller than 14. Anyone out there an electrician?

Just scored a 4912 in damn near new condition for $35!!!! To think i just bought one 3 months ago for $250... Lager time!

8.25 lb US 2-Row 0.75 lb Aromatic Malt (26.0 SRM) Grain 8.84 % 0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.84 % 0.25 lb Simpsons Chocolate Malt (450.0 SRM) Grain 2.95 % 0.15 lb Biscuit Malt (23.0 SRM) Grain 1.77 % 0.08 lb Roasted Barley (300.0 SRM) Grain 0.94 % Williamette [4.30...

Anyone else enter this? Its been 2 months and i haven't received my review sheets back and no one is returning my e-mails.

Im new to water adjustment, i have read everything i can possibly find about it, got all my salts, acids, and what have you, and am now going to start ****ing with my water. This profile is for the CYBI recipe for Lagunitas Brown Shugga. Does it look ok, or am i being over zealous noob about...

Im new to water adjustment, i have read everything i can possibly find about it, got all my salts, acids, and what have you, and am now going to start ****ing with my water. This profile is for the CYBI recipe for Lagunitas Brown Shugga. Does it look ok, or am i being over zealous noob about...

I had heard a brewer in Westlake re-issued p.o.c.(or something similar) a few years back but is no longer in business . Does anybody in the Cleveland area know who that was? Does anyone have any info on p.o.c. in regards to techniques and ingredients?

Im looking to brew the "Can you brew it?" Brown Shugga clone and cannot find 105 anywhere. Anyone know whats up with it?

I brewed a batch of Christmas Ale using 1028 and after a month in the bottle (@66 - 68 degrees) there is no more carbonation than the day it was bottled. Gravity shows the sugar is not being consumed. Anyone ever had any trouble with this yeast? I dont use it much, only for this brew. Ive...

I had a beer in a competion that was scored by two judges, one scored it at 21...yikes, the other at 35! Im really hoping the 21 was a bad bottle. I dont dooubt the judges so...

I entered into my first comp a few weeks back and got my eval sheets back today, all my beers scored decently and i found it extremely helpful. I had an issue with my Cayenne porter in 21 A, it scored well but the judges said i didnt tell the the base style so they couldnt judge it against...

Im thinking of joining a local HB Club. What are the merits of? How do you others out there enjoy it? Etc. Im a really cantakerous bastard and i cant be told anything. That makes me scared to join because i want to learn how to make better beer, and being a cantakerous bastard makes it hard...

**Update - Great Lakes changed the IBU's for this beer from 40 to 30** 10.00 lb Pale Malt (2 Row) US 73.64 % 1.00 lb Caramel/Crystal Malt - 40L 7.36 % (they use 45L, but i could only find 40L) 1.00 lb Wheat Malt 7.36 % 0.25 lb Special Roast 1.84 % 0.08 lb Roasted Barley 0.59 % Cascade...

And should i start with a 120 minute?..... Im pretty sore, something tells me that will work better than Asprin. Just waiting for SWMBO to go to work.... then im home free.

My last three batches have all had a final gravity of 1.010. Two were done with the same culture of wlp001 and the third was done with 008. All three had efficiencies between 65 and 80. Could i have a mash temp problem? Grain bills were as follows: 1)Mashed @ 154 60min 8.25 lb Pale...

Anyone have any ideas(or inside info) as to how great lakes adds the spices to CA?