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Is there a method for checking on rhizome health before we get into the growing season? We had to move last year after the growing season was over, so we transplanted our rhizomes which were already going into dormancy. I'm concerned because we were in a rush and did not take good care of...

Every Sunday night I mix up some of my favorite BBQ rub and slow cook some chicken for my lunches for the week. This week I have some extra ingredients in the house, so I threw together a new spice rub based on Wit Beer flavoring. Wheat, Orange, Coriander, and since this is BBQ I blended in...

Here's a little blog write up at The Guardian, one of the UK's foremost news outlets about Christmas Ale. The article is less interesting but check out the comments - recommendations for British holiday ales, loads of which we probably can't get here. It's interesting to read which american...

This recipe is based off the technique Oldsock uses for 90-shilling-scottish-stout-recipe.html with a detour towards rye-inspired ales. Spicy Amarillo hops are complementing the rye in this one, balanced against a nice roasty background. This beer is geared towards deep rustic color, rough...

if you're like me, you're always planning your next brew. well what about your post-apocalypse brew? filling up your bunker with dry foods and rations is a good idea of course, but what about fermentables? I assume well mostly be drinking A) DME Gruit beer B) Nettle beer C)...

Nottingham yeast cake, you fermented my 1.090 strong ale to 1.012 in 4 days and you spiked in temperature from 60 to 78 in just 36 hours. Really??!! I tasteda sample and it's a little fruity, but tastes good. I searched around for nottingham yeast threads and found a lot of references...

I drank a Belgian Stout at the pub a while ago, I think it was that De Dolle extra stout. Just what makes a dark as midnight Belgian beer a stout? Is there some line that a Dubbel or a Quad crosses to become a stout? Is it specific ingredients or method? I'm brewing a Belgian Strong...

Hey Folks, I want to change the color of my recent brew. It was supposed to be a nice red, but when I pulled a sample after fermenting for two weeks, it was more tawny than red. I also want to increase my batch size from 5 gals to 6 gals so I can completely fill a 6 gallon secondary with...

Prost! :mug: Summer is coming up and we've got just a few more months until we're sipping homebrew on hot August nights. I'm thinking about brewing up an appley sparkling cider with a bit of extra body and haze from wheat. And maybe even top it off with a tiny bit of horsey funk, a beer for...

Hiyas! I'm going to NYC for a business trip, first time to the North East region as a drinking-age adult. Can anyone recommend a scha-weet place to get North East regional / uber local craft brews in Manhattan? I've heard New Jersey and New Hampshire both have a strong craft brew culture...

Being relatively new to homebrewing, I often see warnings against creating off-flavors in my beer. A lot of new brewers are asking themselves: Is the odor / flavor in my beer "off" or is it normal for fermenting / secondary / freshly bottled beer? I never smelled anything quite as bad as I...

MMkay so here goes another Berliner Weisse thread. Lately the local tap rooms have been getting some nice sour ales on tap, the distributor must have their hands on some. It seems like Duchesse and Jacobins Rouge are alternating at different bars back and forth. It's been my first chance to...

Hello! I got a home brew kit for Christmas and I haven't stopped brewing since! Brand new homebrewer out here in the Willamette Valley, Oregon. HUGE fan of german styles as I lived over there for a couple of years. Since New Years I've brewed up a northwest pale ale, german pilsner, and...