Search results

Has anyone tried and had good success with making a sour beer? What precautions do you have to take?

I have been brewing for over a year now and I'm still not happy with my results. My only issue left is an off taste that comes at the finish of every beer I have made so far. The closest thing I can compare it to is a heavy blandness. The rest of the beer tastes amazing, but no matter what style...

I had the opportunity to have Dark Lord on tap yesterday in Indianapolis at a beer festival. Just wondering if anyone else has had the tap compared to having it in the bottle. P.S. Definitely going to DLD next year.

I just finished my first partial mash APA and put it in the secondary for 2 weeks and then bottled. To prime, I used the measured out DME instead of Dextrose. (I tried to change too much too quick I guess :( ). It's been 4 weeks since bottling and it is still not carbed. The OG was 1.09 and FG...

I know that temperature is important when fermenting but I have a few other specific questions. Please be as detailed as possible. 1. What happens when temperature fluctuates when fermenting? 2. If a temperature is higher or lower consistently over the time period of fermentation, what...

I'm going for my third attempt at brewing this weekend. The first two were "drinkable" however, I couldn't help but notice a cardboard like off taste in my beers. I'm thinking this is because I had too much oxygen in my wort. The things I did compared to the things I'm changing: org...

I'm new to homebrewing, but I've made two successful batches using extracts and a few specialty grains. One amber and porter, but they seem to taste very similar. Is this just because of using extract or am I not utilizing the special grains correctly? The temperature for steeping was 155 F for...