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Just wondering if anyone thinks this might be infected. Smells fine and has the typical color of yeast. I just don't think I've ever seen that amount of material floating post fermentation.

I have some Simcoe hops that have been in the freezer about 1.5 years. The package was opened initially and then folded over and taped down, not air tight. Should they be ok or should I replace them?

So I had gathered some Mustang grapes on 7-05 and they've been in the freezer since. During that time, I bought a fermenter and some required chemicals and planned on making 3 gallons of wine. I followed Jack Keller's recipe for Mustang wine, semi sweet red. As it turned out, my new fermenter...

I bought some Tom's of Maine deodorant, which is all natural and without aluminum. When I read the ingredients list, hops was listed. I was kinda excited! Given the antibacterial properties of hops, I can't say that I am all that surprised. GO HOPS!!

I brewed my first Kolsch on 3-6 and I have reached my FG 8 days later. Should I let it sit at fermentation temp (63F) a little while longer to clean up or should I go ahead and drop the temp into the 30s?

What a really cool story.

I typically do a partial mash on the stove top and boil ~3 gallons. The boil never gets going as well as I would like so I am considering adding a heat stick to the arsenal. Obviously, I would not need one that could carry the whole load of the boil, just something to help out. Any suggestions?

A PBS documentary, Prohibition, begins October 2 and runs for three nights. Its a three part series on the rise and fall of prohibition. Looks very interesting. Check out PBS.org or there is a link to the production on the BYO website.

I purchased this last year and decided to keep brewing indoors. I never opened it. The pot is aluminum. Asking $40. Will ship.

Ok, here goes...Has anyone tried adding MJ at any point of the brewing process? I'm thinking maybe a mid to late boil addition and possibly dry...uh...hop? An expensive experiment no doubt.

I'm looking for a type of hops that has the most pronounced piney flavor/aroma, and want to make a SMaSH. I've read many descriptions on hops and several state "piney" in the description, but I thought I would ask the community. What's your favorite hop for its piney characteristic?

After recently viewing a thread where EdWort said he picked up some 3 gallon buckets from wal mart, I thought I would give it a try. I got 2 of their icing buckets with lids. I'll now routinely be trying small all-grain batches (my own recipes) on the stove top using BIAB method; currently a...

I'm about to brew up a West Coast Pale Ale and I'm going to try saving most of the liquid extract until the end of the boil. My question is: How much should I add at the beginning and how much should I save until the end? The recipe calls for: 5 lbs Extra Pale Extract 2.5 lbs 2-Row and...

Well I finished my keg of Ommegang Hennepin clone today but was not finished drinking. I had a Miller Lite in the fridge that someone gave me at a tailgate party about a month ago. I had originally planned on cleaning a couple of glasses with said beer but was reduced to drinking it. I can't...

I was in Defalco's at the end of April and sampled one of their beers on tap. It was very well balanced and one of the best beers I have had in a while. Looking for the name/recipe. All I can remember of the name is that it had "pine" or something in it. They also had a Kolsch on tap at that...

Belgian beers are among my favorite styles, but I never like the thought of adding a simple sugar to a recipe just to increase the alcohol potential. What if I left out the candi sugar? I'm not sure I'll actually do it this time since this will be my first Belgian to make (I'm making an Ommegang...

To achieve the desired fermentation temps, should I set the temp controller a few degrees cooler to overcome the heat generated by fermentation?

Anyone tried this recipe? I'm about to brew it but I'm wondering about the amount of bittering hops the recipe calls for. I chose this beer b/c I want a malty beer without a lot of hop bitterness. It calls for 2oz. of Crystal (4.3% AA) which seems like a lot. Thoughts? I'm making this for a...

I have come to the conclusion that I really love malty beers, but I'm not well versed on beer styles enough to pin point the beer I should make. I want to make a beer that has high malt flavor and aroma with moderate hop bitterness. Any suggestions?

After force carbing at ~13 psi, I now serve at a much lower pressure. Should I keep the regulator at serving pressure or will I lose carbonation?