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When it comes to lager yeast I'm a pretty dedicated WLP833 fan, but, I enjoy trying new lager yeasts from time to time. I've really enjoyed Imperial L17 Harvest in some beers (especially because once you try it for yourself you can then taste how prolific it is among commercial American craft...

Is a shot of pure O2 at the start beneficial for stirred yeast starters? My typical starter method is to boil up some starter wort in an Erlenmeyer flask, chill it down to the 60s F, and pitch the yeast. At that point I will either just start the stir plate or I will add a 5-10 second shot of...

Just bought a brand new chest freezer from Lowe's last week. I am already seeing signs of rust at the only interior seam, presumably from condensation on the coils "rinsing" rust down and out. Does this warrant me exchanging this unit for a new one? I am fine sealing this joint up and...

I am a big fan of this style and I'd like to zero in on a house version of these fantastic beers. I suspect I'm not alone. If I'm not, then hopefully this post will help others in their efforts to perfect their versions of a great style that you just can't get fresh here in the US. 2015 BJCP...

The picture below is of my latest IPA. Typical grain bill, but incorporating some Belma hops into my hopping regime. The question here is: what is causing this fairly extreme haze? This isn’t a yeast haze as it does not settle out/flocculate (left a pint in the fridge, in a glass, for 3...

Seriously? I logged on at 8 am and hit purchase at 8:03 AM and they were already out of stock! Did anybody snag some??

I recently brewed a russian imperial stout with a gigantic proportion of roasted grain and malts. Generally I like the way the flavor is progressing, but at this point it is quite acidic in flavor. Is this something I should expect? Will it age out? Specifics: I did not adjust my water...

I have been through so many iterations of bottling methods with so many wasted bottles of beer due to oxidation. How do normal people avoid it? Can somebody give me some tips on what I'm doing wrong? Here's the different processes I've gone through with little success: 1) Bottling wand...

How much dark belgian candi sugar is typical or appropriate for a belgian dark strong recipe with a simple grain bill? My intent is for the majority of the rich, dark fruit flavors to come from the addition of the dark sugar as is apparently traditional for the style (per Stan Hieronymus' BLAM)...

Has anyone ever used one of these before? http://stores.kegconnection.com/Detail.bok?no=398 I want to get some but I had a few questions. It seems like with all the effort that people have to put in to balance their lines, etc. that these would never work quite right. Does anyone have any...

My friends and I had danced around the idea for some time, but we finally decided it was time to get real. In less than two weeks, we’re piling into a Class A motorhome and taking off on a 2200 mile beer tour of California and Oregon. Here’s our schedule: Day 1: Early AM head out. I-5 North...

So yesterday was a rough brew day. I was planning an American IPA and who knows what'll happen. But on to my question: Mash Journal: 104-102F for 15 minutes 158-159F for 3-4 minutes 146-142F for 120 minutes Decoction mash-out to 168F Mash was conducted with a w:g ratio of about 1.7...

I hope this question hasn't been asked and I wasn't able to find the thread, but here goes... Had a tougher brewday than normal on Wednesday (love/hate furloughs), my lauter kept misbehaving and I ended up just letting it trickle out for 30 minutes. It cleared and was draining steadily, just...

What do you guys think of this label design for my BIIPA??

I recently brewed a Black IIPA which went from 1.084 to 1.025 using two packets of S-05 and probably inadequate aeration... Has anyone had luck with bringing the gravity down by racking a beer like this onto a new cake or stepping up a new starter a few times and pitching? I mashed at 150F so...

Is an Imperial Oatmeal Stout a "Specialty Beer" or a "Russian Imperial Stout" ? For the record I tested mine side by side with Avery's The Czar and apart from my IOS having less aging character, it was pretty similar in body/alcohol/hoppiness. I'm entering mine in both, just because I don't...

Long story short, I didn't get to do my starters last night for this weekend's two batches (a bavarian hefeweizen and a pale ale. I'm using WLP300 for the BH and WLP002 for the pale) so I thought "no big deal I'll just leave them in the iodophor until tomorrow morning, no problem." Wrong...

I want to make some kind of "black ale". A very hoppy, very malty/toasty beer but not really an RIS because I want to minimize the roasted/acrid and dark chocolate flavors. Is there a style category for this? Has anyone else made such a beast? Here's the recipe I've started getting excited...

Does anyone have a trick to getting a very pronounced malt flavor and aroma in a pale ale or blonde? Examples of what I'm talking about are Firestone-Walker's Union Jack IPA and Pale 31. Another that I noticed was Indian Wells Brewing Co's Mojave Gold (even though I'm not a fan of that beer)...

I brewed two batches last weekend and both are bubbling away (very) happily...but, it's been very warm for the past 24 hours and even my wet towels and fan couldn't keep the carboys below about 72F. I finally set up my coolers with ice water to get them cooled off tonight after about 24 hours of...