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A good friend of mine has 35 x 1L swingtop bottles, and would like to unload them to a homebrewer before he moves to europe. If you are interested in picking them up, drop me a line.

I brewed an IPA 4 days ago and today I pulled a sample. The readings I'm getting make no sense to me so I thought I'd ask the experts here. OG 1.065 / 15.8P Today: 6.75 plato. Fermented at 68-71F for 3 days then fell to 64F which is where I took the reading. Yeast is Wyeast 1271 American...

I'm in the process of setting up a temperature control system for my fermentations and I have a couple of questions for the experts here. Can I use two A419 controllers (one wired into my freezer and one wired to my fermwrap) to accurately control the temp? Or is there a more sensible way to...

For the last 3-4 months I've been maintaining a culture of Cantillon dregs (a glass jar in my cupboard with wort and the dregs of probably 6 bottles of Gueuze, Lou pepe kriek/framboise, Iris etc). My idea is to brew a 1.054 beer (8lbs 2-Row, 4lbs unmalted wheat) around 8 IBU, pitch a...

I'm getting ready to bottle the strongest beer I've made to date. Should I take any special considerations when bottling this? I'm worried that the beer will undercarbonate. Some info on the stout: OG 1.110 FG 1.023 77 IBU, 37 SRM, 11.9% abv / 9.2% abw This beer fermented for 8 days in...

I have a Wyeast smack pack of European Ale that was smacked a little over 3 weeks ago. Is there any reason that the yeast wouldn't be viable anymore? I will be making a starter w/ aeration and stirplate.

Tomorrow I'll be brewing my first ever sour beer - a blonde ale near 1.068, fermented with wyeast 3522 and 5335. As I see it, I have a couple of options for dealing with these two cultures. 1. Brew the blonde normally, pitch 3522 starter, wait 3-4 days until fermentation is near completion...

A good friend of mine is finishing production on a movie, a Western entitled 'Black Hills', and I've decided to brew a batch commemorative beer for the wrap party. To fit the theme of the film, I want this beer to be as jet-black as possible without being overly roasty / charcoaly. I'm not sure...

When pitching a starter into wort, do you add the whole volume of liquid or just the thick yeast at the bottom?

The outlet of my Corny Keg seems to have a slow leak of beer, there's always a small puddle of beer at the bottom of my fridge. Is this normal? I've had a beer in there @ 25psi 47F for 7 days and it doesn't have a lick of carbonation. Bad leak?

I am hosting a party/bbq on the 20th and wanted to have some homebrew on tap for it. Last night I brewed a 1.049 Hefeweizen w/ Weheinstephaner yeast. I'd like to have this carbed up within 12 days - can it be done? Is there any point in trying? I think my best course of action is to let it...

7 days ago I kegged a Blonde ale @ 17.5 psi, 55F. Three days later it didn't have a hint of carbonation, so I repressurized to 20psi and let it go a few more days. Today it's barely got any carbonation, only the tiniest wisp of head with no bubbles. Keg leaking?

I'm putting together a recipe for a strong smoked porter, and I'm trying to determine how much Rauchmalt to use. Any advice on this grain bill? 8lbs German Rauchmalt (47.1%) 3lbs 2-Row (17.6%) 3lbs Munich (17.6%) 1lb Carapils (5.9%) 1lb Crystal 40L (5.9%) 1lb Chocolate (5.9%) OG 1.084

I'm halfway through my brewday when I noticed that the wort is full of what looks like pale brown sludge. It's been boiling about 15 minutes, and it rained for a few of those... has anyone seen anything like this? I think it might be debris from the large tree in my yard. Any ideas? I mashed...

The idea for this recipe is to brew a slightly stronger version of Duvel with a bigger hop flavor and aroma. I think this will be an interesting way to get a real sense of the flavor of Saaz, and I'm hoping the dryness of Duvel will accentuate a hoppy character. All input/suggestions appreciated...

How do you sanitize your corny kegs between batches? I believe my past couple of beers were contaminated in the keg, possibly from some beer getting stuck in the connections. My plan now is to fill the corny keg with some brewers wash solution, force some through it with c02, then repeat...

I've been brewing all grain for about 8 months now, approximately 20 batches (@ 5 gallons). I've had OG's ranging from 1.040 to 1.190 and have always hit around 75% efficiency. Recently however, I've been brewing smaller batches (2-3 gallon) and my efficiencies have gone down pretty...

I brewed a strong ale with Rochefort yeast (1762 wyeast I believe) 10 days ago. Today I went downstairs and noticed a huge amount of yeast (a cup or so) sitting at the bottom of the solution that my blowoff tube was submerged in. This was a starsan solution, so I'm curious if this yeast would be...

I'm Canadian and will be visiting Kona, Hawaii next week. Being a huge fan of the American craft beer movement, I'm excited to try as much stuff as I can. Any recommendations/suggestions on where I'll be able to find a decent selection on the island? Any help greatly appreciated. If I could...

I brewed an Arrogant Bastard clone a few weeks ago and finally gave it a taste yesterday. Although I don't detect any 'off' flavors per se, the beer seems rather unoffensive and a little bland (nothing like it's inspiration). Some details on the brewday: 12.5lbs 2-Row 1.4lbs Special B Mashed...