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I recently received feedback from an American Wheat that I entered into a competition. The beer was based upon a Gumball Head clone I found on the forums. The two judges that provided comments both noted Rye flavor and stated that the beer would've scored much better if entered as a Rye beer...

Looking to brew a pumpkin ale this weekend and I would like to add pumpkin in my grains/adjuncts in my iBrewmaster app. One thing I need to do this is do add the SG of the ingredient. Not looking for someone to do the work for me, but rather walk me through how to do the calculation. I'm...

I've been thinking about brewing up a barley wine, but I would like to try a few different commercial examples before I get too deep into recipe formulation. Right now I'm sipping on a Brooklyn Monster Ale. What other good Barley Wines are out there?

Do you really just rack right into a vessel that you just emptied and left the yeast cake? No cleaning/sanitizing the vessel or moving the yeast to a different vessel?

I've had a few batches where I've added somethings such as juice or juice concentrate but I wasn't sure in planning the recipes what my target OG should be. This was due to not knowing how to account for these things. Can anyone post how, or links to how, to account for these things? Thanks!

I'm looking to do my first SMaSH and want to try a hop I haven't used yet. Looking to do something American IPA-ish. Here's what I'm thinking: 12.0 lbs Rahr 2-row 0.75 oz Sorachi Ace @ 60min 0.75 oz Sorachi Ace @ 30min 0.50 oz Sorachi Ace @ 15min I get about 75% efficiency on my equipment...

I got a new cereal killer grain mill for Christmas and I'm using it for the first time today. I've set the gap between the rollers to 0.035 and put a couple of handfuls of grain through the mill. Just wonder how what my crush should look like. Here's a pic of some of the grain that's home...

So I brewed up a saison for the first time about a month ago (19 Nov). I used Wyeast 3724 Belgain Saison for the first time as well. OG - 1.065. I didn't realize that I needed a warmer fermentation temp, so I started out at about 67F. Checked the gravity a while later (30 Nov) and noticed the...

So here's my first real post on the forums. I guess I'm getting more serious than just trying to win some giveaways. Anyways, my wife took the kids to the in-laws for the weekend and I thought that would be the perfect time to build a keezer. Not quite done yet, but here's my progress so far...