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I read that hops are ready to harvest when they start turning brown. Are these ready or is there something wrong?

Does anyone have a clone for this beer?

I have a vial of White Labs East Coast Ale, but I've heard mixed reviews. Can anyone recommend a good pale ale or IPA recipe that works well with this strain?

I started looking into pitching rates and see on Fermentis' website that their dry yeasts have 6x10^9 cells / gram = 6 billion /g = 69 billion / 11.5 g pack = 3.6 million / ml in a 5 gallon batch. Recommended pitch rates are 6 million / ml = 113.5 billion cells / 5 gallon batch. So is one...

I'm planning on converting my new Kenmore 8.8 to a keeper and I'm thinking about putting a second set of hinges to lift the lid only or the lid and collar. I'm thinking of moving the factory gasket to the bottom of the collar. What do I use as a gasket for the lid? Is it worth the $40-$70 to get...

I'm planning my keezer build with a Kenmore 8.8 cf chest freezer. How easy is it to move that keezer if its set on casters and loaded with 6 kegs?

Normally when I collect yeast to re-use I collect everything from the bottom of my conical and store it in the refrigerator for up to a week in a clean jar and pitch that entire jar into the new wort. On Saturday I collected the mess from the bottom of the conical and washed it to give that a...

Saw cam lock quick connect fittings on this site: http://www.proflowdynamics.com/. Any reasons why aluminum fittings would be a bad idea? I know an aluminum boil kettle is supposed to leave a bad taste or something, but what about a fitting that the wort is only passing through on the way to the...

I'm prepping to do my first lager and I'm looking for a real good and descriptive procedure on lager fermentation. I guess my main questions are: What temp do I pitch at? How quickly do you raise the temperature from fermentation to diacetyl rest? How quickly do you cool to lagering tems after...

Does anyone find that Crosby & Baker hops are stale lately? I bought 2 oz of Styrian last summer from a shop upstate NY, and the hops smelled like cardboard. I recently got the same whiff from a C&B pack of Amarillo from a different shop and just now from a pack of C&B Cascade from a third...

I haven't brewed many beers with S05, but it always seems to behave the same for me with normal strength beers - slow fermentation with a small krausen. I have a normal strength brown ale fermenting now, and it blew the airlock off and krausen is running down the side of the fermenter. Is this...

How long does US-05 typically take to completely ferment a normal strength ale (1.050)???

I just went to pour a beer and got nothing out of the tap. Fearing an empty CO2 tank I opened my fridge and found my two kegs frozen solid. I have had my kegerator for over two years set at the same temperature, and have never gotten below 40 degrees, but somehow since I poured last two days...

I'm thinking of picking up a sack of Bairds Pale Ale Malt from the Country Malt Group. Does anyone know how this compares to say Muntons Pale Ale Malt? I usually use Muntons, and I think it is Pearl barley. Country Malt has T&F Pearl Pale Ale Malt, but I read on HBT that it tends to have a...

Does anyone know what the flavor / aroma differences between US and UK Challenger hops are? I love Challenger and just saw that Hopsdirect has 1# bags for $12, but they are US Challenger. I can't seem to find a 1# bag of UK Challenger anywhere, especially at that great price.

What is the best way to filter trub from the kettle before it goes through a Shirron plate chiller? I used to use a counterflow chiller and it didn't matter if I the bottom of the kettle drained with a little trub in the wort, but I'm worried about clogging my new Shirron. Will trub permanently...

I brewed an Oatmeal Stout on Thursday and pitched a pack of S-04 (rehydrated). Usually by now, 2 days later, it is fermenting vigorously, but not this time. My basement is at about 65 - 66 degrees right now, about 2 - 3 degrees cooler than it normally is. What's everyone elses experience...

How long should I mash at 150 degrees to get full conversion? 60 minutes? 90 minutes?

Everytime I brew a pale beer (SRM 8 - 10) the beer is very cloudy for a few weeks, yet when I brew anything darker it is crystal clear within a week of being in the keg. I brew all my beers with S-04 yeast and tend to drink them very young - 1 week in the primary, 1 week in the keg, then...

In Ray Daniels Designing Great Beers he quotes a brewing book from the mid 1800's saying that most Edinburgh brewers "put in the whole of the hops at the time when the wort is pumped into the copper." First Wort Hopping, right? Wouldnt this require much more hops to achieve the bitterness than...