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Long time Brewer, first time vintner. Actually it's my wife who wants to make this after we loaded up on u-pickem blueberries, but I'm helping her with finding a recipe and this one was modified from what I found online. It's here...

I recently brewed a partial mash IPA very similar recipe to ones I've done before and I used my Pacman harvest. It's second gen and I harvested about 5 vials for freezing and this problem has never happened with the other three I've used although this is about 5 months old. I used yeast nutrient...

I have been brewing a while, but I have never brewed a lager because I don't have the cooling equip. I decided to take baby steps with a Kolsch. I did primary around 60F for 24 days and then cold crashed with gelatin for 3 days. I bottle condition so I bottled it and put as much as could fit in...

So I hear a lot about people "oaking" their beer and it sounds interesting. I had two beers that were smoked and they weren't for me. Then I tried a "oaked" beer and to me it tasted like the smoked ones, maybe slightly less like smoke, but very similar. Do you think it was really smoked instead...

I am brewing for a friend's wedding. One for him and one for her. For hers (she's not a huge beer drinker) I am working on a simple extract recipe with fruit. I am still waiting to see what fruit she wants so may edit slightly to match, but I going for a light beer with a hint of wheat beer like...

So here's the situation... I will be presenting some homebrew at a charity competition at about 2oz at a time. It is bottle conditioned in 22 oz bombers. Normally I don't worry about clarity or sediment because I put em in the fridge and then pour it all at once in a glass, leaving any sediment...

When I started started brewing it was with Safale dry yeasts and I had good results, but fairly quickly I moved to liquid yeasts for variety and better flocculation. I still have one or two original recipes I used safale for though. I am very careful with sanitation and have the same process in...

My 20th batch apparently has an infection. From what I can tell it looks like Brett. It looks like waxy film with some bubbles and smells like sour + strong alcohol. I'm super careful with sanitation so it's really bumming me. I used two dry packs of Safale-05 and I've heard tale of contaminated...

I have brewed lots of beers using crystal malts and 90% of the time a recipe uses one. Several times I have made a recipe using say C60 and C120 or something, but two at the most. I had an idea today to try a malt bomb with smooth flavor utilizing more of the "crystal spectrum". Something like...

I'm no expert, but I've got a good number of brews under my belt I can pretty well design and execute recipes from beer smith with repeatable results.... until yesterday. I brewed a recipe for an AIPA that I've done before (sadly this is even for a small comp.). It's actually one of my...

So I stepped up to building a frozen yeast bank. I copied some steps from somewhere a while back (maybe HBT), but just tried harvesting from my last brew (Pacman). Basically I sanitize 15ml vials and lids, add about 3-4 ml glycerin. After racking off the cake I used a pipette to fill the vials...

I am trying to get my process down and one thing that continues to have a question mark over it is the sparge temps. My software has a single default for all mash profiles, but you can configure it a million ways. It seems from looking around, for fly sparging most people stick with a steady...

So it's hot here, really hot and really humid. I have a 25' pre-chiller stuck in a cooler with ice and going to a 20 plate chiller. With the wort flow down to barely a trickle I'm still only hitting like 89F. I don't have a pump to recirc. I just grav feed it to fermenter sitting in cooler with...

I have been noticing a steady flavor in my beers regardless of whether it's dark or light. I'm not sure how to describe it. It's bitter, but in a different way than hops although it makes hoppy beers harsher and has this sourness or astringency on the back and sides of the tongue, but not like a...

I filled a corny keg for a party which ended up being cancelled. I do not have a kegerator and no where I can put it to keep it cold indefinitely. There are a few things coming up, but none big enough to polish off a whole keg in one pass. If I ice it and then let it warm up, will there be...

I just popped a Strawberry blonde and it has this flavor that is reminiscent of Dry Erase Markers. Slightly fruity, but solvent like with slight astringency. Grain Bill... 2# Extra Light DME 0.5# Crystal 20L 0.5# G. Honey Malt 6# Rahr 2-row US 2# Light Wheat Malt Mini-mashed grains...

I have invert sugar from sucrose and citric acid. No extra DME on hand, but I have some yeast nutrient. I have read that the lack of nutrients in sugar won't make a good starter (same that causes cidery flavors from fermenting with sugar), but will adding nutrient make up for this?

I got in my 20 plate chiller and used it for a 5 gallon batch last night. I took my old mini wort chiller and placed it in a small cooler with ice water to act as a pre-chiller. The tube from garden hose to pre-chiller is 3/8" and 1/2" from it to the plate chiller. I have 1/2" from kettle to...

So I was thinking about boiling up some seafood this weekend, but only have one 60qt kettle right now which is my main brewing kettle. If I try to boil food in it am I going to be able to get out all the flavor and spices or could this potentially cause problems in future beers?

Okay, I have some various milled grains I need to get rid of. I have plenty of hops so that's not an issue, but only about 4 lbs of grain. I have some honey and oatmeal too, but the recipe is still lacking. I don't want to use any sugar since it's already going to be kind of light bodied, but I...