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Here's the recipe I plan to brew this evening: 6 Gallons Malt: 6 pounds Breiss Pilsen Light DME 1L 1 pound Coopers Light LME 8oz CaraPils 1.5L - for body/head retention 8oz CaraHell 12L - for sweetness OG should be 1.057 according to ProMash. Color should be 3-4 SRM Hops (ALL...

I made a yeast starter about 30 hours ago for Czech Budejovice Lager Yeast (WLP802) and there is no activity. I made the starter by boiling .75 lbs of DME in a half gallon of water. I took the yeast out of the fridge and let it sit next to the starter overnight on the counter to both settle to...

Please discuss your favorite hops as well as hop combinations and the styles or brands of beers that use those combinations. Is it better to use one hop or multiple hops in a brew? Why? Do some hops go together and others not? Why?

On the morebeer.com website they have the following 2 kinds of LME: German Pils Extract - "this light blond extract is 100% made from Durst brand German Pilsner malt." Ultralight Extract - "by Alexanders this extract is 100% made from Great Western 2-row malt. It is the lightest malt...

How do you affix your labels to the bottle? I'm thinking you want them to be easily removed if you are considering re-using the bottle.

10 years ago Sierra Nevada Pale Ale was the first real "microbrew" that to me had a signature flavor and gourmet status. What happened??? Now it tastes bland and dull. It used to have a very distinctive piney/floral taste/aroma. Did they change the recipe? Did going "macro" screw it all up? It...

OK, so the chiller worked fine, but, my plastic siphoning device melted in the recently boiling wort. It was one of those auto siphon pumpy thingys (about $15) and I really liked it. I had to break it in half multiple times to keep drawing off the bottom of the kettle and restart the siphoning...

Anyone have a recipe? I really love this beer.

It was a Pilsner and had a flip-top, not a cap or cork. 22 oz bottle I think and I got it at Whole Foods in Seattle.

Sorry to post this here but I might be be brewing today and probably need to make a starter or something so if any of you have advice on "loganberry champagne" I posted in the Wine brewing section about it. Thanks!!!

I bought a can of Loganberry concentrate and want to make 5 gallons of "champagne" from it for my girlfriend. I have the following ingredients: Wyeast 402 Champagne Yeast 96 oz Vinter's Harvest Loganberry Fruit Wine Base 15 lbs Corn Sugar Diammonium Phosphate Pectic Enzyme Acid Blend...

Can I add a clarifier such as Irish Moss or Whirlfloc at bottling? I seem to remember yes.

Sorry to be creating so many posts lately, but getting back into brewing has me excited!!! So, any women out there into brewing??? Any brewing girls who are also expert snowboarders in the Seattle area perchance? Just curious :cross: I would guess the ratio of male to female in the...

No, I have not been born again. I am merely wondering if I should ferment my beers in the dark or not? Currently the carboys are up on the kitchen counter for everyone to gawk at. Should I wrap a blanket around them to prevent light from getting in? How sensitive is beer to light and is it...

Everyone seems really intense about contamination issues, but how huge of a deal is it really? When and how can beer become contaminated and what effect does it have? How can you tell if it is contaminated or not? To clarify: It seems like if you make a yeast starter and get a quick, vigorous...

I recently brewed an Imperial Ale using 12 pounds of light malt extract and a little bit of 10 degree crystal and vienna malts. According to the numbers, it should be pretty light in color. On the contrary, it's dark!!! What did I do wrong?

I started brewing when I was 16 as a workaround to the age limit. I am 31 now and have brewed at least 50 batches. For a long time I was into all-grain but now mainly use a partial mash technique. I find the greatest flavor improvements have come from sanitary techniques, using liquid yeasts and...