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OK I'm making the leap to all grain. who knows how to make a cheep mashton that I can make about 5-7 gallons of beer in? .. i know there has to be some thread about this some where... In addition, where can I find a good summary for idiots like myself on how to brew all grain? cheers!

I'm going to try to brew a Lambic next week. I captured some wild yeast a while ago and was going to try to use it. But how can i figure out what yeast strain I have and if it will be good for beer? I have two that seem like good cultures, but one started growing mold, how do i get rid of mold...

So I brewed a stout two weeks ago, all has been going well until today. The yeast had pretty much completely flocculated and then today I noticed some foam forming on the top again, completely covering the top of beer. Don't think there was any temp change. I don't think any O2 got in (altho i...

So I'm looking for a place that I can find info/recipes on rare types of beer, beer styles or interesting twists on classic styles. I want to make some stuff people have probably not had before. Like the other day, i had an oyster stout and i thought it was amazing, I wish i thought to make...

I brewed a porter two weeks ago. I did not get out any of the hop pellet gunk because i put in chocolate and i would have taken a lot of that out as well, so all that stuff has been in there for 2 weeks. Should I pull my beer off the yeast/hops into a secondary so that i don't develop any off...

I brewed a chocolate stout (OG: 1.066, yeast: WLP001) about 10 days ago and at this point aerobic fermentation has passed and most of the yeast has gone to the bottom but there is still some floating on the top and it hasn't changed for days. it seems like there if a lot of "surface tension" on...

so I have noticed some suggestions that malt extract should be added at different points in the boil. does this make any difference? What effect does adding malt at different times have on the beer?

Is two weeks long enough for my stout before I bottle it? OG: 1.066

Any one know how to make an oyster stout? I had the Harpoon Oyster stout the other day and I cant get enough of it! I love the taste of the ocean. Harpoons is a limited batch so I wanted to start making my own that is similar before its all gone. I've been looking around and I cant find a...

Im working on this chocolate Hazelnut porter (page 265 if you have the Brewing Classic Styles book). It calls for 7.8 lbs english pale LME (3.5 L) --> 6.6 lbs I got Muntons light malt extract. can I make up the rest by adding 1 lb briess golden light DME? I bought some of the grains and...

I top cropped off my last batch using WLP001 and made a starter in a covered jar. I haven't had time to brew and the starter has been sitting my my basement at about 68F for almost 1 month. Is the starter still viable or can I make a new starter and add that yeast? do i have to worry about...

so i captured some nice looking yeast a few weeks ago, and i want to brew a lambic with it. it has been growing in a mason jar for about 3 weeks and reaching the end of its fermentation. -- whats next? should i just brew and pitch? If I understand Lambic brewing corretly, I wont get any...

I got an old aluminum pot, is it ok to use aluminum to brew in although some aluminum can oxidize into solution? the pot i have has some oxidation on it already i need to clean off.

can I put grolsch bottles in boiling water or will it melt the plastic stoppers and seals?

I got LME, and some grains 3 weeks ago, and milled them when I bought them. they have been in my refrigerator since in a plastic bag, are they still good?

Anyone tried those giant water jugs (that look like better bottles) to ferment in? They are the ones that go upside down like in an office.

My recipe calls for English pale LME as the base grain. My Home brew store doesn't have English pale LME, only pilsner LME, does it make a difference? Im brewing a chocolate stout

I have top-cropped twice each time i do it, the yeast looks thin and almost like its about to flocculate, but 12 hours later I notice that the yeast has increased its volume of krausen on the top of my fermenting beer. The first top crop I did was 2 days ago, the beer had been fermenting for 3...

anyone know where i can buy aged hops? i want to try to brew a lambic & id prefer aged ones over cooking them in my oven.

I am fermenting a pale ale right now with California Ale Yeast, I know that I want to brew a porter with the same strain later in the week. 1) Can i just skim all the foam off the top of my fermenting beer? 2) its been fermenting for about 24 hours now. What should i do with it once i skim...