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I'm looking to make a saison that's light-bodied and refreshing that's highlighted with peppery, lemony, spice from the yeast, spicy noble hop flavor that also has some stonefruit and tropical notes (especially in the aroma). I'd like to have some hop flavor but still distant from being a...

So I misinterpreted a cell in the Bru'n Water sheet (because I was particularly dense that day) and ended up adding 2mL too much of 88% lactic acid into my sparge water. The sheet says this should still keep the lactate under taste threshold, but my beer (fully fermented but still in primary)...

So here's my plan for my Red Rye IPA. I'm not sure if I'm using too much C120 but I'd like to use a few to try and layer some malt flavors while trying not to make a big-bodied beer. I'd like some nice amber characteristic but afraid the C120 might lend a bit too much roast. 6 gal final @...

I have a dry stout I brewed last week, and the cooled hydrometer sample tastes amazing. Will this beer last until June? If it remains good, there's a competition that month I've got my eye on. I plan on bottling this batch up Feb 23rd. Will aging in bottles for 3.5 months have any negative...