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I don't buy much beer, but I'd like to find a good pale ale-ish beer that is easily available in Northeast Ohio, <5% ABV, dry (no crystal), and with decent hoppiness. Sierra Nevada is OK on hops and bitterness, but is too high ABV and too sweet. Any suggestions?

Anyone ever try this? The price is right at under $35/sack: https://labelpeelers.com/beer-making/grains/montana-craft-malts/montana-craft-2-row-malt-55-lb/ (It would require in-person pickup to avoid shipping fees)

I had a high life last night for the first time in many many years. Thus was certainly the first time that I really paid attention to the flavor. It had a distinct almost cidery flavor component. Is that yeast derived? It was very noticeable. If I had tasted it in one of my beers I would think...

Anyone have an easy way to do this? I'd like to pump hot wort through my counterflow before chilling to give it some extra sanitization. I haven't seen any good ways to clip that fat silicone hose to the lip of the kettle. Thanks!

My wife likes the sparkling sweet muscatos. Fresh juice is becoming available soon, so I'd like to ferment some out, keg it up, and carbonate it for her. It's been about 10 years or so since I've made grape or fruit wine, and several years since I've made a batch of Skeeter Pee, so I'd like...

What are the best materials for these? Is there anything better than the generic black ones? I see there are silicone ones, but silicone has high oxygen permeability, so I don't think that those are ideal.

Has anyone tried culturing the yeast from cans of Trillium? There should be yeast in there, I think I'm going to give it a try.

I have a cool basement - a bucket of water sitting on the floor will stay 60-62F year round. I've been using this to my advantage to keep fermentation temperatures down by putting my fermentation bucket in a giant plastic tub filled with water. That kept things cool, but left me unable to...

I've got some Cleopatra hops to play with. I'm going to try them out making an extra hoppy pale ale: 6 gallon batch to the fermentor OG - 1.052 FG - 1.013 IBU (Tinseth) - 55 Water - 8.1 gallons RO + 12.2g gypsum + 1.6mL 88% lactic acid (Bru'n Water says I'm at 93ppm calcium and 222ppm Sulfate...

I'm thinking about ordering some of these guys but the quality seems to be very crop dependent. Good crop = citrus/tangerine, bad crop = onion/garlic. What have your experiences been with the 2012 harvest? Where did you get them and when? Whole or pellet? What was the %AA? Perhaps we can...

I'm looking to compare Citra and Simcoe side by side in similar brews. Something pale ale-ish with a creamy mouthfeel and head sounds good to me (brewing to style is not a concern). Here's what I've planned out for a 5 gallon recipe with a ~3 gallon boil: The base will be the same for both...