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Can anyone please identify this bottle-cap? It appears to be the Greek god Poseidon (Neptune) holding a trident and stylized into a 5 point star. The star looks similar to Rogue's emblem but an internet search has turned up nothing. Thanks for any help!

I am planning on doing my first sour mash this weekend and in preparation for this I am planning on using an extra 10g Igloo cooler to do a mini-mash of some of the base malt, acid malt, and a lacto culture. Now this cooler is rather nasty as I was using it a few months ago as a container for...

I'm going to putting my barleywine through a cold crash, weather permitting, in about two weeks and I am also wanting to dry hop it. Would it defeat the purpose of dry hopping if I threw in the hops in the middle of lagering? I know that I usually dry hop at room temperature and then cold...

Recipe: Il Faited (Belgian Pale) Brewer: PhelanKA7 Style: Belgian Pale Ale TYPE: All Grain Recipe Specifications Batch Size: 5.00 gal Boil Size: 8.12 gal Estimated OG: 1.061 SG EStimated FG: 1.010 SG Estimated Color: 9.2 SRM Estimated IBU: 25.6 IBUs Brewhouse...

I've been thinking about investing in a microscope to up my game with trying to cultivate and engender a survival of the fittest in harvested yeast. I was looking at this microscope on eBay...

I am going on a business trip to Toronto in March. I will have some time to do fun stuff so what breweries or pub should I visit?

Noob question: I have a big beer (1.108 OG) that is currently pushing foam up through the blowoff tube into a jug. I am worried about losing too much yeast and not having enough left over to finish the fermentation properly. Should I... A) Get another jug, sanitize it, run the foam...

Thread title pretty much says it all. I don't know the Curie temperature of my Stirbar but I know that heat degausses magnets. I was wondering if I could boil my Stirbar to sanitize it or if I should just stick with StarSan?

I brewed this recipe last year for a competition and got really good notes on just about everything except the level of carbonation. I was told it was far too much carbonation for the style and although I don't recall going overboard with my priming sugar it was definitely overcarbed. I'm...

I am designing a recipe for an imperial amber/red ale and I am wondering about the amount of biscuit I have in the recipe as it stands. Is there such thing as "too much" biscuit malt? 5 pounds is what I have in it now. Here is the recipe in full (Any other comments on the recipe are welcome)...

Is there anything to look for in a bottled beer that would indicate that the batch may start exploding at any given moment? I recently bottled a Belgian pale ale at 3 volumes of CO2 and while I know that should be an acceptable amount it is right on the cusp of too much for a standard 12 oz...

...What would you go back and tell yourself about brewing before you started out into this hobby? For me it would have to be: 1) TAKE NOTES!!! 2) Related to #1 - Keep track of how many beers you have brewed. I seriously have no idea how many I have brewed. Probably around 40-50 I...

I have had that gooey looking krausen sitting on top of my beer for well over a week now. I have never had a fermentation that looked like this. The krausen generally settles out after about 4-5 days. I assume this is normal for 3522? Anyone else had similar experience with this yeast?

Thread title and picture says it all...

Can you guys tell me how this crush looks? I'm not seeing any whole grains but a lot of husks, which i assume is good... What do you guys think of this gap setting?

(This is a repost. I think I needed to make the subject more descriptive.) Here's what I have so far: OG 1.060 FG 1.010 IBU 28 Pre boil vol: ~6.5g Batch vol: 5g Grains/Fermentables 1 lbs Rice Hulls (0.0 SRM) 5 lbs Pilsner (2 Row) Belgian (Castle) (2.0 SRM)...

Just checkin to see if we'll have any HBT'ers at Winterfest this year. I will be helping run a table with my friend's club BeerIsMyPassion.com and we will be serving 3 different homebrews. I will have a Belgian Witbier, and my friend will be serving a Belgian Tripel and an English Old Ale...

Anyone here have any experience spicing their beers with premixed garam masala? I spice my Belgians up pretty big with a lot of the spices that are in Garam Masala (coriander, black pepper, cardamom, cinnamon, etc) but have never spiced an IPA or anything very hoppy at all. I figured I'd ask...

So I found out last weekend that the beer for a homebrew competition I entered is kept refrigerated. I entered one of my beers that I had bottled the week before on a whim knowing that the tasting wouldn't occur until next weekend. It is a wheat beer that typically carbonates in as little as...

I'm about to enter my second beer into competition this month and I was wondering how beers make the jump between an "Excellent" rating and a "World Class" rating? How does one brew a beer that matches the style guideline and actually stand out from the crowd. Does it depend on the rest of the...