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So I brewed an English IPA and when I transferred it to secondary I was really happy with the results. However, its pretty much like bitter orange juice. I additions were Citra and Cascade. I was going for a citrus profile, but this is just over the top orange. Any suggestions on dry...

My new burner typically boils off a gallon in about 45 minutes. Is it okay to just do a shorter boil if IBU's isn't a factor? I'll get more than what I need out of 45 minutes of boiling and it will get down to my target fermentation volume. Any suggestions?

I've got a bock that I am fermenting as an ale with Trappist Ale yeast. I've done this before and it came out with a great fruity flavor, pruney. Although this time I spiced it up for christmas and I was thinking about pitching some belgian strong ale yeast into it. I've read it has a great...

I'm brewing a braggot soon and I really wanna squeeze as much ABV out of it as possible. I'm thinking it will be more like a mead than a red ale (atleast that's what I hope). Recipe: 15.5 lb 2-row 2 lb Crystal 60L 1.5 lb Crystal 20L Warrior Hops Cal Ale and Champagne yeasts 6lbs...

I'm about to do a rye beer and I need to use rice hulls, I've never used them before so I might have a stupid question... When people say "rice hulls" do I just use regular old rice from the grocery store or is there a certain thing I need to buy? When I asked the guy at the brew store he...

So I'm brewing a Double IPA and my original gravity is 1.087 which is good for the style. But my FG is 1.022 (too high for the style). I want to keep the OG where it is but I want the FG to be lower (1.020 is the highest for the style). Is there some way to do that? maybe add a little sugar...

I brewed an APA and it turned out fantastic, the only thing is I have to leave about 1psi in the keg for it to pour only half foam, anything more than that and I get nothing but foam. Is there anything I can do and how do I keep this from happening in the future? Recipe: 8.5 lbs 2 row 1 lb...

We just tried our first peach blonde ale. When we transfered to secondary it tasted great, kinda dry, but amazing peach flavor and... well... perfect. Now however (2 weeks later) its sour. Good for a sour beer... but its not supposed to be. What happened!? Fermentation temp was fine, about...

Boil? Fermenter? When!? I'm half way through my boil already and I noticed the package doesn't say when to add it. Thanks :)

I'm brewing a peach blonde ale in bit and I was curious to see how much of the fructose in the peaches would effect the OG and FG. After some research I found that the fructose has a PPG of 46, plugging that into a calculator that would give me a OG of 1.167 and a FG of 1.043. Is this right...

Is there a length of time I should leave my beer on gelatine to clarify it? I have a bock that is ready but I want to clear it up a bit (forgot to add my moss in the boil). So I thought I'd put it on jello until I kick my keg, the only issue is my keg won't be kicked for another month...

So I usually check my gravity after pitching my yeast, but I thought I'd check this time before I pitch my yeast just for funsies. The difference was almost 10 points! Which do I use, the number before or after yeast pitch? I used a 2 liter starter by the way.

I'm brewing a Russian Imperial Stout pretty soon and I really want to get the most out of it. I was curious if adding another vial of White Labs to my starter will drive my FG up. I do realize this will dry out my beer quite a bit but I'm okay with that. Thanks for the advice.

I transfered my red ale into secondary today and after taking a reading I tasted it a little. It's amazing, exactly what I wanted out of it. The only thing is it has a strong grape-like scent to it. Im not worried about it, I'm just curious as to why. Recipe: 7.5 lb Maris Otter 2 lb...

I just cracked my first chocolate porter and it is amazing! I'm really happy with it. The only problem is that its not quite dry enough. It has a great finish I just think that in competition I'd have points removed. So here's my recipe: 6gal batch 8lb 8oz American 2row pale 5lb Munich...

I brewed an Irish Red yesterday and everything went extremely well with it. Although when I looked at it today, the air lock is bubbling well but the wort is churning like I just shook it up. Is that normal? Also I have a 6.5gal carboy and the batch came out to 5.75gal in there, the krausen has...

4.75gal batch 8lb American 2-Row Pale 2lb 4oz Vienna 2lb 4oz Rye 2lb Rice 1lb Crystal 90L 1oz Warrior 60min .5oz Warrior 30min .5oz Citra 30min 1oz Cascade 25min .5oz Citra 5min WLP023 Burton Ale Yeast Due to a stuck sparge, we only got 45% efficiency :( so our OG is 1.053...

I brewed a hefeweizen last week and I didn't have any muslin, so I just dumped my hop pellets right into the boil. My kettle has a false bottom so I didn't think this would be an issue. When I tasted my wort there was an awful flavor in it and it smelled of hops. The taste wasn't bitter, but...

2 Gallon batch 56% Briess 2-Row Pale Malt (2lb 8oz) 22% Briess Munich Malt (1lb) 11% Briess Chocolate Malt 350L (8oz) 6% Carapils (4oz) 6% American White Wheat (4oz) 60min boil of 1oz Liberty Hops 15min boil of 8oz Cocoa Powder 10min boil of 4oz Lactose 14days in secondary Peanut...

Has anyone ever used Hopville's Beer Calculus? How good are their calculators with IBUs, SRM, original and final gravities? I'm just curious because I used it to make a recipe and I wanna know how close they are. Thanks :)