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I brewed a pseudo-vienna lager using toasted hemp seeds (1lb mashed in 5gal). Remembering my initial research I thought the seeds should lend a "bready/biscuity" flavor. When BJCP judged I got my best score ever 37/50 & comment said judge could drink it all night but hemp seeds were not...

Made a "belgian pale" and am now trying to spice it up...plan on using 0.5oz coriander BUT have never used dried ginger before and wondering about others experiences??? Will be doing all grain recipe below: 6lb briess pale 6lb dings pils 0.5lb carapils 0.5lb aromatic chinook...

i went with all 3oz oak cubes in 1/3cup of gentleman's jack for a week. the oak soaked almost all the jack up and i added everything to secondary for a month...it turned out nicely! after about 3 weeks in the bottle has very pronounced whiskey/oak flavor but doesn't overpower...its mellowed...

Have been reading here about oaking as I'm planning on trying it for the first time with my next batch. Sort of seems like folks get mixed results... So, is my best bet to just do it, sample till I get the oak/flavor I like and go with it? I am trying a "John John Dead Guy Ale" clone, got...

I was told at today at my local homebrew shop that the "minimum contact time 8 weeks" on the package is meant for wine makers....

Thanks all...after your suggestions I did more reading and hav decided to just wash my cake after primary and save it for future batches. Originally read "acid wash" but that is what commerical brewers do. So am thinking I can handle the wash to seperate good yeast and not. Planning a "John...

I got a wyeast PacMan and instead of using it as a one and done smack-pack, I wanna "keep a culture" for the future. I've read about harvesting from fermenting batches...but am thinking would it be better or easier to get the culture growing as a starter, seperate into two starters so I can use...

I ended up going with 1oz Saaz 3.9% @ 60 & 45min; I've been using "beer calculus" for my calculations, it gave me 18.2IBU for this recipe. Does this sound right? Or should I pay for better software??? I brewed on 2/26; racked 3/7, "lagered" 3/12 and am planning on bottling soon...will post...

I am brewing an extract summer ale using the same BYO sour mash technique today. I steeped 3oz 2 row pale in 1 pint water at 150; put liquid and grains in bowl, covered with plastic wrap and let sit. Since my sour mash temp dropped and stayed at 60-65 degrees it took 3 days to smell and start...