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A recipe in a brew magazine, for a Paulaner Hefe clone, called for the beer to go into a secondary once the primary ferment was done, and to be bottle/kegged when clear. I've heard of bottling/kegging hefe right after primary ferment, and I've heard of letting hefe sit in the primary for extra...

I used 180F water to pre-heat my mash tun (a square plastic cooler with CPVC manifold), and apparently that was hot enough to let tons of plastic flavor into my mash. Now I have a couple kegs of plastic-tasting beer. I had always read that plastic coolers add no off-flavors, but I suppose...

Goal To make a beer with the full spectrum of pumpkin pie flavors: pumpkin spices, roasted pumpkin flavors, bready/toasty/nutty crust flavors, and a little bit of burnt sugar flavors, and complimentary molasses and raiseny flavors. Whipped cream flavor not present, but may be added at serving...

Oktoberfest is nearly here, way too near for making a lager. How about a fast fermenting, fast conditioning, marzen taste-alike ale? Here's my plan to brew up oktoberfest-ishness in 3 weeks or less. Malts: 70% German 2-row pale ale malt. 15% Vienna malt. 10% Munich malt. 3%...

There's a lot of disagreement over how much carbonation is right for weizens. More importantly, there's the question of whether 4 vol bottle will explode. Has this happened to anyone? I've got some 4 vol hefe in my cellar right now, and I'm worried to touch it. But if my memory serves...

This recipe is intended to bring out the characteristics of hops harvested from an ancient Massachusetts plantation. The hops smell citrusy and slightly floral. 1 lb Crystal 30 6 lb Munton's Pale Liquid Extract 2.0 oz Palisades Pellets (60 minutes) 4.5 oz Mystery Hop Whole Leaf (10...

Some German breweries bottle condition their hefeweizen with lager yeast. What is the purpose of this technique? Is it used in any other styles? Does anybody do this for their home brew? What little info I've seen online is conflicting. Some say that lager conditioned hefeweizen is more...

I have read that hops lose all aroma after 2 minutes of boiling, and all flavor after ~20-30 minutes of boiling. Why then do recipes call for specific types of hops to be added at 60 minutes? Is there something about Fuggles that lends them to boiling in English styles, or something about...

So many techniques are meant to encourage flocculation, and produce clearer beers, but what if somebody likes their beer to have the greatest concentration of yeast possible? What can be done to keep a beer very yeasty at drinking time? Are there certain strains you prefer to taste a great...

Prickly pear wine recipes usually call for champagne yeast. What other wine yeasts would go well with prickly pears? (I've made it using champagne yeast, and I felt the flavors were a poor match).

From The Complete Joy of Homebrewing is a rather plain bitters recipe. What would you add to it for extra pizzazz? Would honey malt, or actual honey, sound good to you? 5# amber English DME 1.5 oz. Cascade (boiling, 45 min) .5 oz Goldings or Willamette (finishing, 1 min) English Ale Yeast