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Hi Gang, In March, I brewed up a really big (10%) all-grain Scotch ale and bottled it, after a couple months, with maple syrup. I've used maple before and really enjoy what it brings. (FYI: I used a great amount of liquid yeast and did up a good-sized/appropriate starter using a stir plate.)...

Hi, I believe I've heard/read that one should avoid milling grains near the area where a mash/brew/boil will take place when milling the same day as brewing. Does it have to do with grain dust? Anyone know why this is, exactly, and what the negatives would be if one did this? Big...

Hey Crew, I've been brewing for a bit over a year now, and hadn't been quite content with most of my extract brews (an odd "signature" flavor in the majority of them that I've yet to identify--I used only "quality" extract--NB and Midwest, for the record). This year, I've one all-grain...

Hi, I was helping a friend bottle his first brew recently and got distracted, forgetting to take a final gravity (FG) reading. Boooooooo. Would degassing a bottle and pouring it into a hydrometer test jar work for a semi-accurate reading at this stage? If not, is there some other way to...

Hi, I've been wanting to brew a peanut-butter/chocolate stout (as have many, apparently) for ages now; trouble is that I can't find anyone who's truly been successful with a method of incorporating the flavor of peanut butter (PB) into a brew. Plenty have tried real, defatted PB, or used...

Hi, I have a maple brown that I added two pounds (you did read that right) of lactose to at priming. I primed with pure Grade B Vermont maple syrup (8fl. oz. for 2 volumes of carb) and dissolved two pounds of lactose into the priming solution (with extra water). Priming solution tasted like...

Very sorry. Somehow, it posted twice. I've deleted this text. Thanks.

So, I'm not a big fan of bitterness or tons of hop flavor in my brews, and am wondering what effect specific, short-lived/quick hop additions will have on them. If, for example, I add 1 oz. of East Kent Goldings at 60 minutes and remove them 10 or 15 minutes later. Or, instead of that, 1/2 an...

Hi Gals and Guys, Been brewing (extract and partial mashes) for about a year now, and am looking to begin small (2.5- to 3-gallon) batches of all grain. I've read a couple articles (below) on the no-sparge method; it seems to give excellent/equal results with less work/monitoring and less...

Hi, I primed a batch with Grade B maple syrup some time back and barely got carbonation from it. That said, I used, say, 4 ounces (as in weight on the scale) of the syrup. Should I have used 4 FLUID ounces (as in volume, in a Pyrex measuring cup) instead of weighing the syrup on a scale? 4...

I'll probably be flamed, and the board traditionalists may end up howling for my blood, but what would happen if, during partial mashing, I decided to use caramel and other specialty malts instead of base malts? Of course, I'm looking to create a sweet beer with a lot of complexity, and also...

Hi, I have an aquarium-pump setup for aeration, and I use six-gallon glass carboys as my primaries. When running the pump to aerate the wort after cooling (and before pitching the yeast), after 15 minutes or so, the foam's flowing out the top of the carboy and making a mess, so I often stop...

Okay, so my friend and fellow brewer calls me "Cloyboy." My taste buds dictate--for better or for worse--that I enjoy only beers on the sweeter side, and the sweeter (or more cloying/less balanced) the better. If I could brew Coke or Pepsi (or malta) and call it beer, that'd be what I'd brew...

Okay, so my friend and fellow brewer calls me "Cloyboy." My taste buds dictate--for better or for worse--that I enjoy only beers on the sweeter side, and the sweeter (or more cloying/less balanced) the better. If I could brew Coke or Pepsi (or malta) and call it beer, that'd be what I'd brew...

Hi Gang, I brewed a wee heavy a little over a week ago and, aiming for it to be on the sweeter side, added a can of Lyle's Golden Syrup and half a can of Lyle's Black Treacle. The Golden's to sweeten it up and give it a bit of extra body, and the Black Treacle's to give it a molasses/rum...

Hey Crew, I'm moving along from all extract to partial mashes (PMs). Not going all grain yet (no space/money), but PMs seem a great step for more control. I've heard that a 2-gallon Rubbermaid or Coleman cooler with a spigot is fine for 5-gallon PMs, but if I do a fair amount of larger...

Hey Crew, I'm moving along from all extract to partial mashes (PMs). Not going all grain yet, but PMs seem a great step for more control. I've heard that a 2-gallon Rubbermaid or Coleman cooler with a spigot is fine for 5-gallon PMs, but if I do a fair amount of larger beers (7-12% ABV)...

Hi Gang, I'm on my fourth batch. I'm meticulous about sanitization, pitch enough yeast (per MrMalty.com) and use a stir plate, aerate the wort before pitching for half an hour with an aquarium pump system, and nail my fermentation temperatures. BUT...the most kraeusen I've ever witnessed in...

Hi Group, I'll be brewing up Jamil's Southern English Brown recipe soon: 5 lbs LME English Light Extract 1 lbs Caramel Malt - 80L 10.0 oz Caramel Malt - 120L 8.0 oz Special Roast 6.1 oz Chocolate Malt (light) (200.0 SRM) 4.0 oz Carafa Special II (Weyermann) 0.85 oz Goldings, East...

Hey All, I'm awaiting delivery of some WLP002 (English Ale Yeast) presently that shipped Monday evening from Midwest Supplies (I'm in NJ). I paid for the ice-gel pack, but know that those--kind of a waste, really--only stay cool for a few hours when not in an insulated box. It's been in...