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Well I tried to get my pint of Pliny the Younger this year. I've had it before. It's wonderful, but this year....no luck, it's just so viral now it's insane. Anyway, now I'm fiending for some smooth delicious hop bomb TIPA action. I've made a few IPAs before and they've come out great, but...

I've never made a spergcorrect lager. Living in CA and not having the space or will to spend the money on power for a 2nd fridge means that lagering is just outside of my ability at the moment. I'm also not terribly familiar with the genre as a whole, admittedly. Since I don't have lagering...

I have a Brett saison that I put into secondary and intended to age for 6 months that I forgot about since "out of sight out of mind" but it's now been 3 years... Was fermented with WLP670 back when it was a limited release by White Labs (lol). I was thinking maybe doing something sort of...

Considering making a SMaSH beer as my next batch. As an added restriction, I am thinking about trying to make it fit within a certain style. I've decided that I want to use Munich as my base malt. I cannot lager so they would be fake lagers using clean ale yeasts, perhaps I'll give the new...

Picked up some of this yeast blend for a saison batch I am making soon. I've never brewed with brett before. Anyone know how long I am going to be looking at for fermentation in order to let the brett do it's thing? I know brett is often added to secondary and that it takes a long time...

I think I want to brew a faux marzen next. I do not have the ability to lager as I live in an already cramped apartment. I know that rogue's dead guy is a maibock with an ale yeast, so maybe I can make a marzen with pacman. Here's my recipe in progress: 5 gal batch 5 lbs vienna 4.5 lbs...

I have about 700 ml of Pacman starter in a flask that I harvested from two bottles of Rogue Chocolate Stout last week. There is about 1/4" of sediment on the bottom, do you guys think that is enough to pitch into a 5 gallon 1.065 SG IPA? My LBS said that it was already way more than a vial of...

Hi everyone, I am a homebrewer living in the greater LA area, originally from SF. I've been brewing on and off for about 7 years now, just coming back from about a year long hiatus. Right now I have a "Pueblan" stout in secondary. A sweet stout with a few of the spices of mole poblano: cacao...