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A friend of mine moved out to Memphis, TN last year for his wife's new job. Can anyone recommend any particularly good stores and/or local breweries that I could pass along to him?

I don't know if such a thing has been studied in any scientific way, but even from anecdotal experience, for every amount X of boil hops, what amount Y of dry hops would you use? I'm making a bunch of gallon batches of single-hop beers, particularly newer varieties like Citra, and I'd like to...

I hadn't heard of them, but they're definitely going at the top of my list to visit this fall. Do you know off hand if they press pick-your-own apples on site as well?

Does anyone else in Jersey have any good sources for cider apples in the area? I've found plenty of pick-your-own type places with a wide variety of cooking or sweet cider apples, etc, but no hard cider varieties. I'd really like to make a batch or two of cider this fall, though...

Don't dump it! IME, meads, and braggots in particular, need to age, as age somehow causes the honey flavors to reappear. If you let this sit in bottles for a year or two, you just might find that the honey flavor suddenly pops back into existence and starts balancing the roasty flavors.

1. Bottle 2. Drink 3. Weep silently for what could have been 4. Vow to do better 5. Rebrew

When you say... ".5# Roasted Barley (60 mins@ 160F) .5# Chocolate (60 mins @ 160) .5# 60L (60 mins @ 160) 1.5oz Magnum (12AA) hops (60 mins @ 160)" ...does that mean that you boiled both the grains and the hops for 60 minutes, or that you steeped both the grains and the hops for 60 minutes...

A gallon of Dragon's Milk clone that I added White Labs Brett B to. It already has a little pellicle...

One of my best friends was dating a woman whose father was heavily into Rochefort. One day he told me "you have to try this beer that Al introduced me to, it's not like anything else you've had..." That's also how I learned that the proper reason to drink is "because it's delicious," and not...

One of the things I want to do this year is start making more session beers. I figured I'd start with a dry stout, and use Chinook to get to know the hop. So, first question, since I've never brewed one of these before, is "how's my recipe look?" Batch Size: 10gal Est Efficiency: 75% Est...

I recently acquired a chest freezer and temp controller, and was thinking about turning one of my next brews into a lager. I was planning a vienna/warrior SMaSH: 9# vienna .4oz warrior FWH .25oz warrior 10min .25oz warrior 5min ...with US-05, but then I recalled that I have a tube of...

It sounds like overkill, but remember that using honey for 40% of your fermentables means that that 40% will ferment out almost completely, which in my experience changes the aging situation considerably, making it much more similar to a mead than a beer. If you don't want to age it, though...

Honey, in my experience, takes a while to ferment completely, even in a braggot. I'd leave it to bulk age for 2-6 months, then bottle and age for 6-12 months more. Given the amount of headspace that you have, I'd rack it into secondary after a month or so, though, in a container that the...

Chop up the apples and freeze them. Then, next year, dump them in a carboy to defrost, then rack the lambic on top of them.

All of the beers I've brewed with belgian yeast seem to have needed bottle conditioning time for their full flavor to come through. Some of them were pretty insipid prior to 3-4 weeks in the bottle, but after that, they were damn good.

In!

I have a cherry stout that's been in bottles for about 8 months now, made using sour cherries. The cherry flavors are only just starting to blend with the stout flavors. The good news is that after the ridiculous aging period, I suspect this will taste pretty good, but if I make another batch...

An experiment occurred to me: Some strains of lacto produce alcohol. Would it perhaps work to ferment, say, two-thirds of a batch of wine with regular wine yeast and the remaining one-third exclusively with an alcohol-producing strain of lacto, with the intention of blending after fermentation...

If it's something in suspension, do finings eliminate it?

I brewed a sour blonde using ECY Bugfarm a while back; it's been in bottles for a little under a month now, and is currently the most underwhelming beer I've ever made. It's sour, but that's it. There's no brett flavor or aroma. There's barely any malt flavor left, due to an FG of 1.000. It's...