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I am fermenting 15 gallons of mead. Up until this week at sampling, it has tasted clean. Not it has an odd bitterness once the gravity got below 1.000. expected abv is 8.7% and fermented with a Belgian strong yeast. Has anyone else had this happen?

I am getting into making mead. I have been reading about the need for yeast nutrient. Most have been DAP and Fermaid-K. I was wondering if anyone uses a natural, read a fruit or vegetable, that someone has added to their mead to boost the FAN in the mead. Thanks

My cows got into my hops. Only chinook has survived. RIP centennial, sorachi ace, and teamaker. Side note: can I dig up the rhizomes and replant elsewhere? This fall or next spring?

My wife we just found out is intolerant to hops. I want to make a gruit for her, but information is scattered at best. I am wanting to do a hefeweiss style gruit. I am wanting to use yarrow, sage and camomile. I do not know what proportions to use for a 5 gallon batch. Here is my grain...

Question, has anyone done a Brett beer with and oak spiral and immediately used the spiral again to get some Brett in another beer? This would be similar to using a barrel again for its flora.

Do you recommend cold crashing or do you just rack and condition at normal fermentation temps? Thanks

We made out first cider, apple from the yard that we juiced. We pitched champagne yeast. In 1.5 weeks, it hit 1.000. So we cold crashed it. Before cold crashing, it tasted great but after two weeks crashing it tastes harsh. Has anyone seen this? Any comments on what may have happened?

I am looking to make a graff in the vain of a hefewiesen. I am going to do 4 gallons of apple juice at 1.060. Then a gallon to 1.5 gallons of a wheat mash (no boiled). I will not be hopping this. So my questions are because I have not made a graff, how much wheat would you recommend? I was...

Do you have any reputable suppliers of hop seeds ? By reputable , I mean someone who knows what kings of hops they are selling you.

Does anyone know where to order male hop rhizomes?

I am thinking about taking some rhizomes and planting them out on our ranch for a few years to see what happens. Has anyone ever done this?

I am looking to brew a beer with pumpkin and belgian yeast. No spices. I am shooting for around 8-9% abv. I am unsure of what yeast to use, i am leaning towards WLP530. I am hoping to get something where the yeast provides some of the flavors. Are there any suggestions for some other belgian...

A coworker gave me some burdock root, dandelion root, and sassafras powder. I not sure what to make with this but it could be good. Any suggestions?

I am looking to take my first dip into soda making. I have been making beer for awhile and want to make some soda for my wedding for the kiddos to drink. With what I have learned from making beer, i don't want to use yeast to carbonate it up. What ways have you guys and gals found to...

I have had a few guys I work with say they can't stand hops and Brett together for an ipa, others love it. What do you guys think? Does the hop variety matter to you?

Has anyone used malts smoked with tobacco or cigars? If so, have you smoked your own malts? Thanks

I am going to attempt my first pumpkin beer and I need some advice. In you experience, what is better: canned pumpkin or fresh pumpkin. I am leaning towards getting fresh pumpkin and roasting it myself, then puréeing it. Please provide some feedback.

Hey guys, I am looking at starting to sour some beers. I am unsure if I want to use lacto or Brett. Can you recommend me a few good commercial examples of each? Maybe some straight Brett, straight lacto, and a mix Thanks, Chip

I have the opportunity to buy a used whiskey barrel. I want to sour in it. How long can it sit dry before it is bad?

Hey all, I am looking into doing a porter but I am curious as to the differences between a few styles of cocoa to get some chocolately-ness into my beer. What are the flavor differences between shells, nibs, beans, and powder? Is there something that you prefer? Something you despise?