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Ok, I live in Kansas City, and somehow missed every opportunity to taste the Chocolate Ale offered by Boulevard, but it had people in a flurry to get it. I'd like to try a shot at it, but not really sure how to handle cocoa nibs, here are the ingredients listed on their website: Cocoa nibs...

So I poured the dregs of a Chimay red bottle into a starter, and it's going to town and all, but I was reading Jamil's book on yeast and he had a paragraph explaining that Chimay centrifuges the fermentation yeast out of their beer. So since this beer is bottle conditioned with a different...

Ok I want to make a Belgian Dubbel and I have this recipe from BYO: Belgian Dubbel (5 gallons, all-grain) Ingredients • 5.5 lbs. Belgian aromatic pale malt • 1 lb. carapils or dextrin-type malt • 2 lbs. crystal malt, 20° Lovibond • 1.5 lbs. Belgian biscuit malt • 2 lbs. dark candi...

This may be a dumb question, but I like lambic sourness, but am incredibly impatient. Would lactic acid result in a somewhat lambic like result when blended with a raspberry or peach? I understand that this isn't remotely wild, but just thought I'd ask.

Ok I don't know if it's just me or what, but when I burp up my homebrew, which is almost always pretty good, my afterward burps taste weird. I've brewed some of the exact same kits as my neighbor, and it doesn't happen when i drink his. The only difference is that he has a keg system, and I...

Alright, I'll start this off saying my impatience is my bane of existence. I brewed Northern Brewers All Grain Smashing Pumpkin Ale kit. This was my first all grain kit, and I made a few mistakes. I didn't keep a close eye on the mash temp, and it took forever to cool down because this was my...