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Here is my first experience with Belgian Ardennes. I fermented a 1.070 all malt pale ale with mostly pilsner, a touch of caramunich and munich malt. I pitched at around 64 let it ramp up between 66 and 68 for the first two days and then 72 on the third day. After the third day I proceeded to...

Hey guys, just a random curiosity I had. Why does malt liquor taste so bad? Is it too much adjunct or a rushed fermentation schedule for profit?

I used my Blichmann Hoprocket yesterday for the first time and fortunately everything went great! I brewed a double IPA that used about 8 ounces of pellet hops in the boil. I used a large mesh bag for the hops in the boil. I then ran my wort from my kettle to march pump to the Hoprocket...

I'm looking to add a whirlpool port for my kettle and I'm kind of confused on how to do it. Do I just use a bulkhead and dip tube as the whirlpool port? I'm also kind of freaked out about drilling through my new Blichmann Boiler maker to add it. Any advice?

Hey guys I need some help improving my boil kettle/chilling and draining methods. I had initially planned on boiling using a false bottom in a Blichmann Boiler Maker using whole hops to filter the wort on it's way to a plate chiller to the fermenter.The only problem with that is apparently using...

Has anyone used a Blichmann Boiler Maker as a boil kettle with a false bottom in? They warn about scorching the wort but I have heard of several people using a false bottom in their boil kettle to block hop material when draining their wort.

If I mash in a beer at 154 then drain off into a kettle. If the wort I drain off into the kettle starts to drop below 154, does conversion still take place in the kettle? Is it creating a more fermentable wort if the temperature of the wort in the kettle drops into the upper 140's?

Hey guys I wanted to get some feedback on this RIS recipe I'm formulating 5.5 gallon batch 17 lb American 2row 86.1% 0.75 lb Crystal 80 3.8% 1.5 lb Roasted Barley 7.6% 0.5 lb Chocolate Malt 2.5% Hops 1.5 oz Warrior for 60 min 62.2 IBU 1 oz Cascade 10 min 6.2 IBU 2 oz...

Hey guys I live in Georgia and my wife is coming back from San Francisco on a work assignment. She is bringing back some beer that I can't get here to Georgia for me. What would you guys recommend. She already has a bottle of Pliny the Elder and Damnation.

Hey guys, just wanted to see if anyone had any experience with using wlp 007 for hoppy American beers to get a clean fermentation profile. What temperature would you guys recommend me to ferment an APA at?

Hey looking to make a dry crisp but citrusy APA. Here is the recipe I came up with. 9 lb american 2row 87.8% 1 lb munich malt 9.8% .25lb crystal 120 2.4% Hops .25 oz of warrior at 60 1 oz of cascade at 10 2 oz of cascade at flameout and I plan to whirlpool these before chilling for 20 mins...

Any tips for working with 1056 to get the best fermentation profile? What temp to ferment at? Pitching large? etc...

Hey guys I need some help figuring out what OG to expect from using NB's new rye malt extract. What does it mean by it has a gravity contribution of 1.035 ppg. For example how many OG points would x number of gallons of Rye ME in 5 gallons of water give me. Thanks

What are some hops that you guys have used for dry hopping that were a little out of the norm and what were your results?

How many IBU's can I expect to get from a whirlpool addition? For example cutting off the flame, throwing in my hops and putting the lid on and letting it whirlpool for 20 minutes. Will it be the equivalent of a 20 minute addition?

Do you guys who filter your beers notice that it taste cleaner and closer to commercial filtered beer? I know that most people say just give it time but I have hoppy beers that remain hazy and get nowhere as brilliantly clear as some of my favorite filtered commercial breweries.

Can I add gelatin to an already Kegged and Carbonated beer without any ill effects. Will my beer lose a significant amount of carbonation by taking off the corny keg lid and dumping in gelatin?

I've always heard about the ill effects of pitching yeast from hot to cold (say a 78 degree starter into a 60 degree wort). What about pitching a cold yeast starter into warmer wort (ex. a 40 degree starter into 65 degree wort). Will this 20 degree or so shift in temperature negatively affect...

Hey guys I'm looking for a recommendation for a stir plate that is powerful enough for Lager starters (3-4 liters). Any suggestions?

I recently transfered a hazy batch of Denny's Rye Ipa that had been fermenting for about three weeks and refused to clear up to a secondary and suprisingly it cleared up almost overnight. What would cause this?