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I just don't understand why SRM and hop profiles vary so significantly in the same beer brewed by the same brewery. So as far as malt goes I have read this http://morebeer.com/brewingtechniques/bmg/noonan.html I have noticed malt profiles are commonly controlled but hop profiles are...

I want to know why some beers go flat right away and some don't. When they go instantly flat (such in my beer) you get no mouth feel or watery texture. I came to a conclusion that there are factors beyond ABV,pressure,temperature etc.. that affect the solubility of co2. (probably proteins...

less ethers and phenols? Any Biochem or Organic chemist with an education want to clear this up? if you are not educated please give me sources does not necessarily have to be online it can be text I can buy etc.. another question relevant Why can stone brewing company ferment their...

i think it was discontinued...not at tj's anymore.. lame part is that this was only dark beer I really liked dont know why... Can anyone dream a recipe so I can make something like it this winter?

just wondering in regards to wlp051 whats lowest temp you fermented at and what flavor profile was produced? I've heard of other ale yeast like nottingham ferment at like 62 or even less btw i use wlp051 because I like a very slight fruity flavor

Simple question what was the "best year"? I know best is subjective but give it try. In addition do your home grown hops tatste diff than store bought? if so how? Can your toungue tell what part of oregon or washington the hops come from? Do you guys know how to manipulate flavor profile...

Ok so I have read that dry hopping only adds aroma is this true? It just dosent convince me that it dosent affect flavor. so yea does dry hopping add flavor or that oily body like in the beers such as pliny the elder and dugana IPA? thanks to all replys in advance!

http://thebrewingnetwork.com/shows/Brew-Strong/Brew-Strong-12-08-08-Dry-Hopping 1:11:20 to around 1:11:45 "blow co2 into the bottom of the fermentor" I dont know anything about aeration or co2 equipment so sorry for my ignorance. I just need this so my dry hops evenly distribute in my...

looking for something like white labs mini ferment data. http://www.whitelabs.com/beer/strains_wlp001.html but I want to see the wyeast version if it exists. let me know thanks.

Did something like this recipe a while back and was my fav beer. This beer had an astringency. What I mean by astringency is a sticky, dry toungue feeling. If you know what I'm talking about which hop is it? I was thinking Amarillo or warrior. The changes I made I can remember I took off like...

ok well since my first batch of brew I have been consdering to compare the first bottles I bottle vs. the last bottles I bottle. The results are that the first bottles taste watery and lack aroma The last bottles do not taste watery and have alot of dry hop aroma. I am requesting...

Putting the beer in bottles takes forever especially with the pencil thin spring tip bottling wand I have. I have a 3/8 and was thinking about a 1/2 inch spring tip. How much faster would I bottle? haha i have a feeling it would barley get faster at all huh. I dont know if I would consider...

I'm cold crashing about 38F temp differential at 3F I fill 3 peice airlock to the line. 3 hours later it drinks half of it. I have refilled it 3 times in the last 24 hours everytime I check it stops around the same spot. Last time I filled to the line was at 4PM checked 20 min ago and bam...

How and in what styles should i practice off flavors? ok well I'm not really active in anything in my life other than school and have decided I want to try to become a BJCP. I read the study guide memorizing is a matter of effort and is no big deal now ability to identify flavors and odors is...

I have backyard with parts that have alot of sunlight but the squirrels eat everything. What can I do to stop this if i decide to grow hops?

I got wyeast 1056 OG= 1.040 now SG= 1.01 to 1.009 its been 72 hours since i pitched is it supposed to ferment this fast? I am going to dry hop 5 oz and Im concerned about oxidation should I dry hop now? Otherwise...what should I do? Im at 77% atten...

let’s say 2 exact beers 1 with finings and 1 cold crashed. how will it affect the nutrition label in regards to vitamins, antioxidants, calories, protein content, etc...

I was recomeneded to cold crash on this forum and I was wondering how long does it take to carb If you do for wlp051 or wyeast 1056. Is yeast even a concern here? just a general idea would be fine. btw im bottling

http://www.sdbeerfest.org/ anyone going? its tomorow

Stuck ferment wlp051 OG= 1.065 FG=1.02 Atten= 69.23% If I cold crash and bottle will the sugar that was not fermented from thoes 2 points ferment. I'm making an IPA I found sources on how to calculate priming sugar but what do i do about that unfermented sugar what if it ferments...