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I'm curious if anyone had any thoughts about this one--particularly my hop selection and schedule. I'm going for something with a similar body & sweetness to Three Floyd's Alpha King (which they call a Pale, but with 66 IBU I'd call an IPA). I'm doing a partial mash / late-add extract method...

Here's something I've been wondering about. Should you take into account the attentuation potential of your yeast when deciding how much priming sugar to use when bottling? It seems like if you use a yeast with high attenuation, and you have a complete ferment, you'd need more sugar to achieve...

So I'm contemplating a tripel, shooting for something like 7.5 to 8.5 percent abv. I'm thinking something like 4 lbs base malt (pilsener seems typical for the style), 5 pounds Extra Light DME, and a pound or two of clear candi sugar. I wanna keep that FG low (around 1.010-1.015 ballpark). So...

Greetings from flyover country, homebrew people. I've been at it for about a year now, brewing about a batch a month, sticking with ales so far. Lately I've been doing mini-mashes, which seem to go pretty well--I've been using the cooler setup described in that BYO article from last...

So Sunday I brewed NB's peat-smoked porter kit, using Wyeast 1056, SG of about 1.060. It's currently fermenting vigorously at around 62 degrees. I'm trying to ferment it fairly low for an ale to avoid esters, and to accentuate the flavor of the Munich extract, which I've never used before...

Thanks in advance to all the experienced ciderers out there who are helping out us newb autumn appleheads--here's my story. So a few weeks ago I picked a load of apples, crushed 'em in a big old press, and deposited them in five gallon carboy (unsanitized, of course). After a few days I added...