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I am currently using a selection of Wyeast for a dark wheat beer that is of German or Belgian origin. It lends itself to medium phenolic and banana/clove like flavors and aromas. However, I have come to discover that I am not really into these yeast styles. Instead, when it comes to wheat beers...

I love beer. Love my ales especially. English, American, Scottish, Irish, hell even Welch, you name it. If it's an an ale, I'll drink it. And lately I noticed, as any beer lover/brewer would, the beauty and advantage in offering my pallette something new and different. So I have begun...

As summer approaches, I will begin to ready myself for a batch of something light and session worthy. Normally you would insert a standard lager or pilsner recipe, but unfortunately, there's a 95% chance I would not be able to ferment my beer at the necessary temperature (around 55 F). What...

I'm reposting thius to see if anyone has anything constructive to say. Sorry if you've seen it in the Beginner's forum. My roommate and I wrote this without any real help besides our own research and calculations. It's still a work-in-progress but this is our second time brewing it and...

My roommate and I wrote this without any real help besides our own research and calculations. It's still a work-in-progress but this is our second time brewing it and we've adjusted a few things and so far it tastes BOMB. We call it "Assassination" Partial-Mash/5 gallon batch...

I was just taking a gravity reading to see how soon until racking to the seconday for clearing. I was putting the bung back on with the airlock already on it. I didt realize there was still a small amount of water/sanitizer solution inside and a few drops got into the batch. What can I do...

I just brewed an IPA, expecting my specific gravity to come to 1.060, but as it turns out came to 1.065. I used Wyeast 1056 to innoculate the 5 gal batch, but I'm afraid this yeast may not be able to handle this brew. What are my options? Would I be out of line going out tomorrow and pitching a...

OK so I've been bombarding you guys with questions - bare with me... I will soon be brewing up a batch of an IPA recipe I've come up with, but I'm having issues with the carbonation level. I've brewed this beer before. The first time it was under-carbonated. The second time it was awesome...

I know that our tap water here in Eugene, OR is very soft and I've heard talk on the web that it's necessary to harden up the water with a salt base for brewing, especially with an IPA. Am I mistaken? If it is necessary, why is that so? Thanks!

Hello, In a recipe I used for an IPA, dry-hopping was called for. A few days prior to bottling, I dryhopped, but ran into a problem I wasnt expecting: the hops soaked up a good amount of the beer. I understand that oxygenating the beer is not a good idea after fermentation has begun...

Lover of beers, new to brewing (drinking second dme brew). Hope I can annoy most of you senior with my inquiries. I'm about to brew a recipe for a second time dme ipa using chinook, willamette, and cascade hops over munich, crystal malts and a pale/light dme extract. Trying to correct a...