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I just realized I'm out of corn sugar and am about to bottle a hefe. Normally, I'd buy more sugar but, in a drunken stupor last night, I lost my wallet, no cash/id. I have both golden light and Bavarian wheat dme in my room, is either one better than another, and if so, how much should I use...

2 weeks ago i started a gueuze as my 1st sour project, just racked it today and tasted myself a quick sample, the sour is there but was hoping for ALOT sour-er. will the beer sour a more during the next few months? will adding another pack of Wyeast 3278 Lambic Blend help, anyone have any other...

Thanks for the insight everyone, I might try some grand marnier or contreau. Should have some from a night of margaritas a few weeks back.

I just xfered my 1st attempt at a Belgian sasion and was thinking of adding a bit (.5-1 oz) of bitter orange peel I got from my LHBS. Is this something I needed to sterelize before dropping into a secondary, and if so, how? Vodka, everclear, boiling water, or just drop in and hope all is well...

i need help converting an all grain recipe to a partial mash/extract as i still haven't made the jump to all grain, i have beer tools pro and thought this was one of the features, any help? I had planned on converting: 3 lb Pilsner Malt 2 lb Cargill White Wheat and would prefer to use a...

It's really that easy? Wow, so I can convert it to 100% dme, what if I wanted to do a partial mash? Use the 1.8 lbs pils dme and use the wheat as a speciality grain?

i need help converting an all grain recipe to a partial mash/extract as i still haven't made the jump to all grain, i have beer tools pro and thought this was one of the features, any help? I had planned on converting: 3 lb Pilsner Malt 2 lb Cargill White Wheat

I decided to use oxygen for aeration rather than shaking the heck of a carboy, got the valve, stone, filter, tubing, tank, etc... Just wondering about duration, I've heard anywhere from 15-30 seconds to upwards of 10 minutes. Anyone have any guidance they don't mind sharing?

Yeah, I believe they opened may 1st or so

I love that place, I'm usually there once or twice a week for tasting room, be tried all their beers and preordered a rye papier, so excited to pick it up. Next time you're there, if you notice the gnome on the top of the fridge, me and my 2 buddies are the ones responsible for "acquiring" Steve...

i just recently tried Schneider-Brooklyner Hopfen-Weisse at a local deli, for an ipa/dipa lover this was an amazing way to branch out to another style while keeping the hops up. anyone have a recipe for an over hopped hefe you dont mind sharing. extract if possible, i've only been doing this...

i was going to o'sheas until the bruery provisions in placentia opened their doors, the folks there are a bit nicer, and are more willing to help me out as a rookie. if you stop by on friday/saturday after 4pm or sunday after noon you can walk 3 doors down and have a number of great beers at...

thanks for the tips, actually dry hopped it last wednesday, its only a matter of hours until is in bottles!

just started brewing 3 weeks ago, made a few mistakes, learned way too much so far, obsessed already. got hefe in bottles, bottling ipa this week, american amber the following week, and just put in a chocolate stout in a primary. looking for my 5th recipe, any sugestions?

I was enlightened about this amazing forum by the guys at my new favorite homebrew supply shop, “the bruery provisions” in Placentia, ca. so stop by, check out their growing stock and try a beer or four a few doors down at their tasting room. -rick

alright, while finishing up my 3rd batch of homebrew (american amber) i dropped a rubber stopper (sanitized, at least) into the beer. can anyone think of a way to try to cover up the rubbery taste i'm sure that this beer will have when finished? a few rookie brewers i know have suggested oak...