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I'm confused. I've made Belgian Wits before and they have always been cloudy. I haven't changed my recipe. My last one came out as clear as a bud light. I have no problem with the clarity. It was just unexpected. My recipe: 5lb. Flaked Wheat 4.5 lb. German Pilsner 4 lb. White Wheat malt...

I've got an excess of Mi Pueblo corn tortillas. do you think I could throw this in the mash? I don't have any particular style in mind right now. Just wondering if it might work. The ingredient list on the package is: "white corn cooked, lime, water, sodium propionate, cellulose gum and...

I'm not going for a clone, but something along the lines of Rogue's Mogul Madness from a couple years back. Here's a description: "Hoppy, caramel aroma, dark burgundy in color with an off white head. Intense flavors of citrus hops, and complex notes of nuts, berries and mocha. It finishes long...

OK. I'm on batch #36 and I haven't experienced this dilemma yet. I have a belgian wit that has been in the primary for 4 weeks. The gravity has been stable @ 1.004 for 2 weeks. The airlock bubbles every 30 seconds or so. I also have an IPA that has been in the primary for 3 weeks. Gravity...

I brewed an Irish Red a few months back with a generous amount of Willamette hops. This was my first time using Willamette. I was not a huge fan of the hop profile. I just tasted an Ordinary Bitter that I brewed with Kent Goldings for the first time. The hop character is VERY similar to...

My LHBS was out of Safale S-05, so I grabbed S-04 instead. Will this work in an Americanish IPA? The 2 big differences in this brew vs. any other IPA that I've made is that I'm using Maris Otter for base malt, no bittering hops, and lots of late addition hops. I do have an American Brown with...

I'm brewing a Belgian Golden Strong from Brewing Classic Styles. It calls for carbonating at 4 vol. CO2 which equates to 11.5 oz. of corn sugar for a 6.75 gal. batch. Can standard bottles handle that level of carbonation? I fear bottle bombs.

Went to a pub yesterday that introduced me to a "black and blue" - a mix of guiness and blue moon. It was quite tasty. I happened to have a lightly oaked oatmeal stout and a fresh belgian wit, so I tried the combo at home. Quite delicious and refreshing. I recommend it if you have a stout...

I don't have enough imagination to guess whether they would mesh. I love me some Maris Otter malt and I love me some Simcoe, Cascade, etc. Has anybody tried using Maris Otter as a base malt but used good citrusy American hops? Just wondering if it would work.

Are there any styles that use both American hops and European noble hops?

I guess I don't know my own strength, because I just broke my second hydrometer by simply holding it while I rinse it off. I bought my latest hydrometer a couple weeks ago, so it's not like it was old. This is getting annoying. Are there any hydrometers out there that don't have paper thin...

I was looking at the ingredient's list of "Temptations" cat treats and was surprised to see "Brewer's Yeast" on the list. Any idea what purpose it might serve?

This is the third batch where I've added oak cubes soaked in bourbon to the secondary. For the first 2 batches (5 gal. American Amber, 7 gal. IPA), I only added enough bourbon to cover the oak cubes in a mason jar. I let them soak for about 3 weeks. When I added them along with the bourbon, I...

I've read that when making a starter, the reproductive phase usually is complete within 12 hours. So I assume, the idea with making a starter is to pitch once the reproductive phase is complete, not when the fermentation is complete. If I don't pitch within, say 24 hours, then I assume the...

I have a jar of washed WLP400 and want to brew something other than a Belgian Wit. Which other styles would work well with this yeast?

Has anybody brewed a particular beer solely for cooking? I was thinking that I'd love to make a nice smokey sweet stout that would be far sweeter and smokier than I'd care to drink but would be perfect for marinating meat. Anybody done that?

I just tasted my first attempt at a weizen and it tasted nothing like I expected. I expected a fairly light body with a wonderful banana clove aroma flavor. It came out nothing like any german hef that I've had. I don't know my styles very well, but if I were to brew an english pale ale, this...

I almost always have to top off my wort with some water. If I take a gravity reading before I top off, how do I calculate the gravity after the top off based on the pre-top off gravity and the amount of water added?

I pitched a standard vial of WLP 400 into a 7 gallon batch of Belgian Wit (OG 1.048). I knew that I was under pitching, but I couldn't wait to get a starter going as I had to brew the day I did. I know that I could buy another vial and pitch it be safe, but I'm cheap. My batch is at high...

Since a dry hops aren't boiled, they maintain their bittering potential, right? Has anybody taken hops that were dry hopped out of their beer and used it for bittering their next brew?