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I am going to brew a rye ale this weekend, kind of like a smash, but not a smash (although I hope to learn the same things. 50% rye malt (and lots of rice hulls) 50% 2 row Hopped with Simcoe. What do you think?

"making wine is easier than making beer, but its so much easier to make GOOD beer than it is to make GOOD wine" I heard this from a home wine maker at work. What do you think?

When I racked my last batch from the primary to the bottling bucket, i on a whim attached a sanitized nylon bag (meant for dry hopping) to the end of the hose, so the beer filtered through it. It picked up some hops and trub and I had much less sediment then I usually end up with in the...

I wanted to start a discussion on the topic. Does anyone have any good resources, tips, or advice on palate training as it applies to beer specifically? I don't think I'm seriously lacking in any particular way, but I feel like if I gained some knowledge/training/understanding, it would...

For my first cider , 3 gallon batch,I want to do it as simply as possible, dry and carbed. I'm going to pick up 3 gallons of fresh, pasteurized cider from a local orchard, add brown sugar until I get a gravity of 1.055, put it in a carboy, shake to aerate, add a packet of Nottingham yeast...

Not really beer related, but I feel like this crowd could help me out (or point me in the direction of the appropriate forum to post it). I was at this great junk store this weekend and i got a 5 gallon glass carboy great condition for $3!!! I also picked up an old cast iron skillet for...

I've brewed several batches ~10-15. Over the past year, all ales, and I've never once worried about fermentation temperature. Ive just put the fermenter in the basement where it stays a constant ~70. I can also only think of 2 beers that came out bad. Lately I've been reading all over these...

Hi everyone! I have a Rye ale in the fermenter for about 2 weeks, but here's my problem: the fermentor is at my friend's house about 2 hours away from my current apartment. I know that transporting the fermentor can lead to all sorts of oxidation issues, but is there any way to safely do...

Hey everyone, So after getting my all grain set up, 10gal round cooler MLT, and outdoor cooker/turkey fryer, I've made 2 good 5 gallon batches. ...but now I'm moving. At my new apartment there is nowhere I can brew outside, so that rules out the turkey fryer. And making a 5 gallon batch boil...

I don't know how I've managed to overlook the Kolsch style for so long, but now I love it!! A brewpub near me brews a fantastic kolsch style and it is perfectly crisp and refreshing on a hot summer day while still having a great taste. Ever since finally trying this style I've been going Kolsch...

After my sparge I've ended up with too much wort by about 2 gallons (lack of experience in all grain and some miscalculation)... Can I just boil it down to my desired boil volume? That would turn it on to a 2 hour boil time.. Is that doable or would that ruin something. Also, if I did do...

Hi all, So I put my APA in a fermenter on Sunday June 24th, and I need it ready for a party on July 28th. My question is : when should I bottle? I usually do the 1.2.3 week timeframe, but I'm skipping the secondary this time around and there's no time for that anyway. Should I give it a...

I've got my equipment in order, and I'm going to try my first all grain brew very soon. I want to keep things simple so I can get the basics down, here's what I have: 6# 2 row 5# rye 1# Munich Single step mash all grains for 1 hour at 154. Batch sparge Any advice at all about that grain...

Hey, I'm pretty new to brewing, I've only made a few beers so far, but in my opinion they've turned out pretty good! For my next brew I was thinking of making a blueberry pale ale. I couldn't really find a good, detailed recipe, so i was thinking of picking up the Brewers best American pale...