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sorry, no pictures. but, i'm wondering if anyone has seen this before. i made a wheat beer with WLP400 - Belgian Wit. let it sit in the primary for 3.5 weeks. when i opened up the primary, there was something strange on top of it! it looked like it possibly could've been bits of krausen...

Just sampled my attempt at a belgian dubbel. When tasting, at the beginning there is the perfect hop flavor and amount that I want. HOWEVER! the beer finishes with too much of a hop flavor. My question is, where does the finishing hop flavor come from? The bittering hops? aroma hops...

Mini-mash grains & profile: 1.5 lbs. Pilsner 1.75 lbs Caramunich 0.5 lbs Flaked Maize 1 lbs Special B Gluten Rest 135.0 F 30 min Beta Rest Decoct 10% of mash and boil it 145.0 F for 30 min Full Beta Rest Decoct 30% of mash and boil it 165.0 F for 30 min Sparge...

so i've always wondered....how does carbonating in a bottle with priming sugar work? here's my confusion: during fermentation, isn't all the yeast and its by products settled to the bottom? so, when i move it over to the bottling bucket with the priming sugar, no yeast comes over to produce...

i made a partial mash batch yesterday using this technique: http://byo.com/stories/article/indices/48-partial-mashing/511-countertop-partial-mashing Added 140-145 F water to 4lbs grain / 4qts water mash, and it got to 135F, right as expected! At 30 minutes, took out about 1/3, boiled...

Trying an oatmeal stout. first, i'll cook the oatmeal per instructions. for 1.5lbs of oats, this would require ~3 quarts of water. Now when i add that to the mash, it will be a paste-like oatmeal. So do i need add additional water or did the water used to make the cooked-oats count as the...

I'm looking to do an oatmeal stout. My question...whats the difference in all the oatmeals out there and is there any difference in process? I've seen recipes that call for flaked oats, rolled oats, steel cut oats...even McCanns Quick Oats. Can I just go to the grocery market and buy...