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Hey everyone, I'm hoping a few homebrewers might be interested in contributing a killer original recipe or two (extract or all-grain or anything in between) to a book that will be published in (probably) May. I'm writing an "Intro to Homebrewing" manual for a small independent publisher... as...

I want to get a little bit of real chocolate flavor into a lager I'm getting ready to brew. My first thought was to add some melted chocolate to the secondary fermenter, but I'm worried it might just re-harden on contact. Other possibilites would be to add cocoa powder/chocolate shavings...

My handful of written sources (Palmer et al.) tends to suggest that splashing while lautering and sparging is a hazard to the finished product. Yet it's encouraged after boiling and cooling. If this is true, can I get some help understanding why?

My chiller-sink fitting was busted, which I didn't realize until the chiller was in the wort. I tried to hold it together with my hand, which obviously didn't work too well. In an hour and a half it was down to 90F, and I couldn't take it anymore so I just held my breath and pitched. From...

I've done two all-grain 5gal batches using a big kettle with valve and torpedo screen as a mash/lauter tun. Right now I don't have another kettle or container that can be used to hold all the strike water I need, so I've just heated it in the kettle and quickly added and stirred in the grain...

Recently I invested in a new kettle with a valve, and a bazooka screen. I just used them to brew my first all-grain batch (a success as far as I can tell). I also did the boil in the new kettle with the screen still attached inside. When it came time to chill the wort, I was nervous about...

I primed with 5 oz. corn sugar. I like this brew a lot but there's only been a faint tingle of CO2 since a week after bottling. I don't want a "fizzy" final product, but would definitely prefer a half-inch or so of nice foam on top. Anyone with BW experience--do I just need to wait it out...

For bottling.

What should I do?

There's nothing particularly wrong with the tap water where I live, but I definitely prefer the taste of it after it's gone through a Pur filter. On this basis I've run all the water for my brews (just pitched yeast on batch #7) through the filter. It's a little time consuming but I feel like...

I'm about to embark on a brew using Star San for the first time. Does "no-rinse" really mean NO RINSE? (i.e. does rinsing compromise the sanitation?) After letting the recommended solution sit in my carboy for a few minutes, I dumped it out and there was a huge amount of thick white foam left...

I brewed a barley wine on January 26 and pitched 2 11.5 g packets of Safale US-05 dry yeast. Original gravity was 1.132. Today the gravity is 1.059. I'm leaving the country next Wednesday (2/17) until May 8. While I know this is a beer that needs to ferment for a long time, I feel like I'm...

I'm sure there's a thread on this buried somewhere in this forum, but I couldn't find it in five minutes so I beg forgiveness for posting it again. Why do some dry yeast packets specifically direct the brewer to "pitch directly into wort"? Isn't the conventional wisdom that it's always better...

I'm planning to brew a barley wine based on this recipe: http://beerrecipes.org/showrecipe.php?recipeid=400 I'm making the following changes: 1. 3/4 lb. brown sugar and 3/4 corn sugar instead of 1.5 lb corn sugar. I'm guessing the flavor will be a little darker and more complex this way...

I just pitched and took measurements for my first batch of stout (extract). The recipe I used said the original gravity would be 1.060-1.064. I used a larger can of LME than the recipe called for (4.0 lbs instead of 3.3). The actual original gravity of my wort is 1.070. I pitched one 4.25oz...