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Brewed a Dunkel back in July which has been keg carbonating for 10 days. During active fermentation this beer had a nice chocolate and brown bread nose/flavor which has largely vanished. Now I am left with what I feel to be too much dark fruit, an almost cola-like sweetness, and an overly roasty...

Just received some Sterling hops from YVH. The sticker on the bag says 11.3% alpha acids. Can this be right? Seems unusually high for Sterling.

Curious about Melba hops. Has anyone tried them? I see them advertised as having a profile similar to Galaxy, but with less grassiness. Oils reported as 2-4 mL/100g (so a bit less than Galaxy on average).

Just wondering if anyone with experience using Cashmere hops would like to comment on their aromatic/flavor contributions. I see them name-dropped occasionally (oh you want coconut-lime? try Cashmere!) but so far descriptions seem scattered. Perhaps due to the hop not being proprietary...

Planning a saison, to brew in a couple weeks. I'm soliciting general suggestions, but in particular I'm curious about: 1) I haven't seen a lot of firm information/reviews about WLP590, the so-called French Saison Ale strain. For those who have used it, is it pretty similar to Wyeast 3711...

Today, hopefully, I will brew my first pilsner, having already acquired my ingredients from LHBS. A couple questions: 1) I got as simple of a grain bill as I could bear: for a 5.5 gal batch, 11# Weyermann "regular" Pils malt, 0.5# CaraHell. I had hoped for the floor-malted Bohemian stuff...

I'd like to "thicken up" or increase the viscosity of a stout. Thoughts on trying this with flaked rye instead of flaked oats? I'm thinking what makes rye thicken a mash may thicken the end product as well. I had in mind 8-9% flaked rye (1lb out of 12 total for a 5 gal batch). Of course...

Free The Hops | Alabamians For Specialty Beer Why? Why did I move here?

I just tried a hydrometer sample of an Amarillo IPA that's a week in, and it's REALLY grapefruity. I only used an ounce of Amarillo with 15 min left in the boil (boiled an ounce of Galena for 60 min). Will the grapefuit flavor (particularly the bitter-fruity back end) subside with time? I...

So, I brewed a wee heavy more than 3 weeks ago. It started at 1.085, I did a partial mash. I pitched a 2.5L (or so) starter of WLP028 - Edinburgh Ale. The beer started off really quickly (3 or 4 hours). I checked the gravity after 5 days: 1.040. A week later, still 1.040. Now, 22 days...

While I realize that many of you do not use a secondary for most beers, I currently use them because: a) a carboy can provide a few weeks of bulk aging, which might be beneficial b) I like having a pipeline c) I don't have a way to cold crash d) I have 3 5 gallon carboys anyway. With...

Having brewed 5 extract kits, I've decided it's time to branch out to designing my own recipes. I've been going nuts with the free trial of Beersmith and I think this recipe is going to be my first effort. 4 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 50.00 % 3 lbs Pale Malt (2...