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So I'm an English teacher in Korea and I have a class with Korean adults coming up. I decided to share my passion and let them brew with me. In the downtime I am going to let them watch "American Eats: Beer" for a bit of background about beer history in the US. I was wondering if anyone...

So I just made up my own recipe for an all Centennial IPA and I thought it looked normal enough, so I went ahead with it. It's been fermenting at 60F (air temp) for about 11 days now and the Krausen just dropped. I figured I would go ahead and get a sample to check the gravity. It attenuated...

So, for a preface I live and work in South Korea. Unless are willing to kiln your own grains you sometimes find yourself without any ingredients for a while since homebrewing isn't very popular here (compared to USA, where I am from). Not only that, but grain is relatively expensive. Rice, on...

So, I found this site just moments ago and they have an image a realllllly cool looking hop character wheel. Something like this seems very intuitive to me and I would really love to check it out, however, the image is extremely small and I can't find anything similar around. Has anyone else...

Hey all, I was wondering if you could help me make a Flying Dog Hopfish clone. It's one of my favorite IPA's and I'm really missing it. I live in South Korea, so my ingredients are a bit limited. Here's the description of Hopfish, for those of you who have not had it before...

First off, I'm brewing in South Korea and I am a little limited as far as ingredients go. Anyway, I am making a belgian strong ale tomorrow. I want to use brown sugar for a bit of flavor, but mostly to raise the ABV. I understand that if you use too much it could give wine-like qualities...

So, I stumbled across this video on youtube of an English fellow who owns his own small independent brewery. If you fast forward to about 7:00 you'll see he is aerating the mash as it goes in. I understand making sure that the grains mix well so there are no dry clumps, but he...

So I read somewhere on these forums that it would be a good idea to add a penny to your brew after you add the hops as it will help to stop the hops from boiling over. I did so on my last batch of beer and now I am fairly certain that it reeks of and tastes like copper. Was I just supposed...

I don't really know if I am even talking about this the right way, ie, as a "grade," but I noticed malts have a grade that roughly corresponds to how dark or light the malt is, eg, Maris Otter 6°L and Simpson's Medium 50°-60°L. Can anyone tell me exactly what this means or point me to an...

So I went away to Philadelphia (real ale invitational, woohoo!) after putting my third ever batch of beer in the fermenter only to come back and see that it had apparently overflowed? I guess the yeast was more active than I thought or something. Maybe I filled the carboy too much? Anyway...

So my birthday is coming up soon and my girlfriend decided to buy me a new brewpot (yes it's true love!) so I can do full boils instead of partial. I told her I would like an 8 gallon brewpot so she was going to get me the 8gal. Megapot from northern brewer (NORTHERN BREWER: Brew Kettles)...

Hey all, Newbie here. Anyhow, I am getting ready to brew my third batch of beer (extract) and I want to do my best to recreate the flavors of the bitters I had when I was in London and fell in love with beer for the first time. I know there are lots of types of bitters, and I've only...

Newbie homebrewer here from North East PA. Just saying hi with my first post, show me some love!:mug: