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I just bottled a batch of robust porter and I'm very happy with the taste. Nice roasty, coffee notes. The smell weirds me out though; it smells exactly like soy sauce. I have no clue what would cause it, anyone have an idea or had this happen to them? Recipe below. Thanks! 8# Dark LME 0.75#...

Hi all, Started a batch of robust porter fermenting on Saturday afternoon. It came in at 1.064 OG and has been bubbling along nicely since Sunday morning. I pitched one smack pack of Wyeast 1028, having originally expected a lower OG and now I'm worried that won't be enough yeast to get the...

Hi all, I'm planning to brew a pretty basic porter incorporating black patent for color and slight smokey flavor. I have heard that when used in too high of a quantity it can lend a charcoal flavor. How much do you think is too much to use? Right now it's 5% of my grain bill but I'm considering...

Hi folks, I'm aiming to use about an ounce of fresh orange peel in my next brew but I don't have a scale. Does anyone have an idea of how many oranges I'd have to peel to end up with ~1oz of peels? Thanks!

Hi all, Just put my first ever batch (a pretty straightforward special/best bitter) into primary on Saturday afternoon. Nothing terrible happened during the boil, I hope ;) I'm using Wyeast 1275, which according to the website ideally ferments at up to 72deg F. It looks to be going along...