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Hey brewers - this is what I plan to do. Let me know if you think it sounds like utter madness. I want to make a raspberry blonde ale, and want the freshest possible raspberry flavour. So I brewed the base beer yesterday - a blonde ale, 1.040, mashed fairly hot to up the body in advance of...

Not necessarily a fermentation/yeast related question, but this looks like the best place for the question. My apologies if I've put this in the wrong place. Last night my friends and I dry-hopped an IPA that's been in secondary for about two weeks. Fermentation was finished and the beer had...

Hey everyone, First of all, I know One Step isn't a recommended sanitizer! I'm switching to Star San in future - or maybe just reverting to bleach, which never let me down. But anyway, my question. I did two brews last fall where I used One Step to sanitize my equipment, and, since it's...

Folks - My wife and I are moving from a basically uninsulated old wooden house - ambient temperature always in the low to mid-60s, brilliant for British ale ferments - to a new, tight, and well-insulated house. What this tells me is that I'd better figure out how to use yeasts that do well at...

Hello homebrewers: I'm wondering if anyone here has brewed an APA using Munich as a base malt. The stuff at my LHBS is 10 L (there's also a 30 L, but that's obviously too dark to consider using), and I'm awfully curious about using it to brew an APA of around 1.050 SG, 40 IBU or so, and...

Hey homebrewers - My first post on here! Glad to be a part of such a great brewing community. Anyhow, I'm about to brew my first winter warmer, after years of brewing mostly session ales (with the occasional IPA thrown in). I want it to be rich, sweet, with brown sugar and spice predominating...