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I brewed a 10 gallon batch of porter and had two 5 gallon fermentors both fermenting with WLP060 at 65 degrees. Kept them both in primary for 4 weeks. End result tasted great. I kegged one with dissolved cocoa powder and coffee that come out excellent. The other I kegged with about 1.2...

Opened the bucket on my pale ale a week ago and found a nice pellicle covering the entire surface. Been on Primary for about 2 months (kinda forgot about it), but I pulled a sample and it tastes clean. Gravity was at 1.010 so I just stuck to the original plan and it racked it onto some Oak...

I have always used "tastybrews" priming calculator when brewing: http://www.tastybrew.com/calculators/priming.html From my perspective it would seem a lot of my beers come out over carbonated. When I plugged in the same values into Beersmith I get completely different figures on the...

I posted this in the "General Techniques" section, but didnt really get any feedback, so I am putting this here for you rebel brewers. The Maibock i've been lagering for four months got infected. Probably because my femerntation took forever (over a month) and towards the end I was checking...

So the Maibock i've been lagering got infected. Probably because my femerntation took forever (over a month) and totwards the end I was checking the gravity every other day. I've tasted it, and while it tastes good it's definitely a little sour. What should I do? If I bottle it now will...

I brewed a nice heavy scotch ale about three weeks ago. OG was 1.078. It looks to now be finished at 1.012. At some point soon I'm going to transfer it to a secondary to mellow out at about 60 degrees. The question is how long should I let it sit? It already tastes quite fantastic, but...

So....about 5 1/2 weeks ago I made starter with WLP885. It took about week and a 1/2 to finish at 50 degree temps. It was at that time that I turned it loose on a 1.070 maibock at 47 degree temps (it has stayed at this temp since). After about two weeks it hit 1.040. After about three...

I am making a Vienna lager (80% vienna, 14% caramunich, 6% Crystal) and was contemplating doing a protein rest. The goal being to end up with a clearer beer and I have heard the protein rest does a good job with this. But then I read in How to Brew "Using this rest in a mash consisting...

So......I got a big bag of pomegranates (about 12) from a lady down the street and I want to do something fun with them. I don't know if I'm up for a lambic just yet as I only just started doing all grain batches and I doubt I have enough fruit. Still, I think I could do something pretty...

I've done three batches and they are all currently fermenting. I'm bottling two this weekend. In doing these three I mostly adhered to recipes provided online (extract + steeping), but would always tweak the hops based on what I could get my hands on, alpha acidity level and my desired IBU...

Hi Everyone, Just finished brewing a wheat doppelbock ala Aventinus. On the initial gravity reading I only got 1.073. Kinda bummed as I was expecting a 1.081. I did calibrate the hydrometer and did adjust according to temp. I also took the reading before pitching the yeast. My...

I'm planning on doing a Franziskaner Heffe clone this weekend and wanted to get everyone's thoughts on the best way to treat the yeast. For the record I do want the heavy esther and phenol bananaramic funk flavor. From everything I have read on here the best way to achieve this is by...

Been prowling these boards for weeks and have wanted to get into home brewing for years. Finally got my first batch started two nights and can't wait to start another!