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I wanted to make an APA and was curious what people were thinking about the Zythos blend. On hand, I have 4 oz of the Zythos blend, 1 oz of Simcoe, and 1 oz of Sorachi Ace. I'm probably only going to do a 3 gallon batch, so I'll have enough hops to cover it, but I certainly don't want to use...

I made a Juniper Pale Ale yesterday and added an oz of Juniper Berries for the last 5 mins. Added them whole. After tasting the hydrometer sample, the Juniper taste seemed underwhelming, borderline non present. Is it typical to add whole Juniper berries instead of crushed? I have another...

So I made my first "big beer" -- a double IPA (from extract, w/ loads of Columbus and Citra). Everything went as planned. Tasted good pre and post fermentation. during bottling, it tasted delicious. OG was 1.078 with a FG of 1.019 (about 3 weeks in a primary). After cracking one open...

so here is the situation: I brewed a 3 gallon extract batch of an imperial IPA (1.078 OG--Citra and Columbus in case you want to know), and it has been fermenting in a 5 gallon carboy for about 2 and a half weeks. Fermentation went well as far as I can tell (used a little starter of...

I have a coriander hefe in the primary for a touch over 3 weeks now (2 weeks with lemon and clementine zest). Just looking for some reassurance that this is not too long to leave a hefe in the primary, as I know they peak young. Going to bottle within a day or two. Thoughts?

I have a Midwest brewer kit for their Coriander Lemon Weiss that calls to add lemon zest to a beer racked to a secondary. Any foreseeable problems by just keeping it in the primary and adding the zest (once fermentation settles down of course)?

I want to extract brew a big IPA/IIPA (OG estimated somewhere between 1.075-1.085), and I noticed a lot of recipes where some have sugar and others do not. I have crystal malt and some flaked rye (a flavor I like) with a Golden light DME and Pilsen light DME base (3:1 GL to pilsen) in the...

I wanted to age a couple bottles of homebrew just to see how they taste over time. Might be a silly question, but to age them do I just let the yeast condition in suspension (as they have been) or cold crash them in the fridge for a couple days to knock down most of the yeast, and then age...

Since I'm new to brewing, this is my first time dealing with the joy and exhilaration of a hop harvest, which is either ongoing or soon approaching. I apologize if it's improper etiquette to inquire or if it is some major trade-secret lol: Anyway, MY QUESTION is what time of the year/where...

if you had a 3 gallon batch at about 1.080 OG in a 5 gallon carboy with traditional sized WLP001 starter, would you even bother using an airlock to start with and go straight for blowoff?

Still inexperienced in brewing, so I'm looking for some feedback for an IPA recipe (any additions or subtractions) I love IPAs and am interested in experimenting with different hop combinations (to get a better idea of what hop flavors I enjoy most). This is for a 3 gallon batch--extract...

When buying hops from some of the online retailers (like farmhouse brewing for instance), they mention 2010 (I assume crop year). Is it a bad idea to purchase hop pellets of this age? Or does it not matter? I know the alpha acids degrade over time, but it does say "current alpha acids"...

Are there any issues with transporting a couple bottles (for about a 6-7hr drive) after only a week or two of bottle conditioning. I don't know if the agitation of a ride in the car would increase the likelihood of a bottle bomb?

A nice write-up about a recent discovery concerning Lager yeast--where the yeast came from and how they were utilized. The story also includes a link within to the actual scientific publication, for those a little more nerdy. http://www.bbc.co.uk/news/science-environment-14592877 Cool!

So I'm a novice (this is my first brew) and I wanted to ask a question or two about diagnosing off-flavors. I brewed an IPA and took a taste after measuring my FG (a bit lower than I expected but only by a little--expected 1.014-1015 ish and got 1.011 or 1.012 ish (used Safale US-05 and OG...

I'm making an IPA (on the lighter side--1.059 OG, haven't measured FG yet, only been in the primary for a week, but it is estimated at 1.014), and I wanted to dry-hop it. My recipe included the following hops during boil: 1 oz Chinook (60 mins) 1 oz Amarillo (60 mins) 1 oz Centennial (20 mins)...

I am new to homebrewing and this forum(not so new to beer drinking though :mug:). I've read many of the books, etc, so I finally feel prepared to give it a shot. I wanted to make an IPA as my first batch, but I also wanted to try and be creative and make an IPA with a subtle hint of raspberry (I...