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Last year I blindly did an 11-11-11 Eleventy that was judged very well. I followed a great suggestion on feeding 2 different yeast additions throughout fermentation (dogfish 120 style) and it turned out great. I'm doing completely different grains and hops for this 1.12 beer. Please give me...

As I sit here smoking my pipe, watching the orioles, brewing my beer...and drinking some too, I'm pondering some details of the batch sparge. I understand how mash temperatures affect the beer but I'm blank in sparge details such as- What does the temp of your sparge affect and what problems...

This looks like a cloud of cold break that is actually rising and growing. It now has the white stuff on it. Tell me this is a rare but normal way for a krausen to form, and not an infection.

I did a brew yesterday where I wanted some nice earthy grassy flavors. I'm a golf course superintendent and I wanted to reach to mother nature for some more ingredients, so I retrieved 5 gal h2o from a spring that is constantly bubbling in a well on the course. In the 1800s they actually...

I'm making a pale ale with 2 row and a mystery grain that will add an earthy flavor. It's nothing illegal or dangerous, just something unique that I'd rather not have posted yet. I am going to over-dry hop for 2-3 weeks with an ounce of centennial to add a bit of grassy flavor. The other hops...

So I spent the day yesterday brewing a hefe and had a few friends over. While brewing...and after...I was drinking homebrews, including a 14%er, and scotch like it was water. Cleanup was lackluster and recovery today was slow. This evening I was cleaning up and opened my mash tun with the grains...

Have a specialty grain I'd like to use that is unmalted. I was wondering if anyone knows who could do it or where I could have it malted in the Baltimore area. I'll only need 2lbs so I could ship if I needed, but I was considering getting 50lb done as well.

So I'm a golf course superintendent that majored in turfgrass science in college that enjoys the science of the brew. After a year and a half of brewing, I had the idea of using grass seed as a specialty grain. I could malt and dry them myself but I was wondering if anyone by chance has heard...

I had a heater near my BIPA the night after I brewed it to keep it above 70 and when I checked it yesterday morning it was fermenting like crazy and the temp was off the chart of my thermo strip. I put the heater on fan, and wrapped it with a cool wet towel. This morning it was at 72. I rewetted...

I've done 10 pm batches with my grains in a bag but I've moved up to all grain. I've done plenty of reading and I'm ready to do my first all grain without a bag tonight but the only thing I don't have a firm grasp on is when to stir during the mash and sparge. I'm doing a batch sparge with no...

I've done 9 partial mash batches and I can't decide what to do next. I don't like to do kits or clones of popular beers (i'm in MD, so I avoid DFH (even though i'm a huge Sam fan) and Heavy seas). I enjoy original recipes that are a few clicks from standard. I really like IPAs but I think i'm...

I've done about 8 partial mash batches and I've mashed at 155 for 30 minutes in 2gal then sparged twice at 170 with 3qt each. I've recently read lower temps bring more Sugar conversion. This being said, how come most recipes I see have the mash at 154-158. Does higher break down all the starches...

So 11-11-11 is a week away and I'm considering attempting some type of 1.11 OG brew. I can't do all grain. Any suggestions? Is it possible? (ps I need to purchase beersmith, I know)

Just have to say, I did a cream ale (search HBF caramel cream ale?) with wyeast 1007 german ale yeast as my 7th batch and I've never seen such a wild crazy active fermentation. I always use a blowoff tube because everyone says to but I've never needed it. Now with this batch I have all types of...

Without doing a ton of research, I did a cream ale with 1007 last night. (under "caramel cream ale?" recipe) Unfortunately being a low tech basement brewer, my temps will be around 72. I didn't realize the 1007 worked better in the 60-65 range. It's bubbling away now so I'm not worried about it...

This had to be the worst brew i've ever been through. I started late with my partial mash version of a Fresh Squeezed IPA. After I mashed my grains, I began my boil, which took over an hour to get to boil. Once I had my weak boil going, I put in my 7lbs of extract which took another half hour...

Searched and couldn't find the answer. How long will vacuum sealed foil pack pellet hops stay fresh if they're not kept in the fridge? The wife decided to take my ipa hops out 2 weeks ago and not tell me.

I did a chocolate coffee stout and used 8oz unsweetened cocoa powder (split half in boil and half in secondary) and cold brewed coffee in the secondary. I cold brewed 1lb coffee in 40oz of water then added about 12oz of the brewed extract into the secondary. I've had it in the secondary for a...

As I was enjoying a few homebrews, brewing my 5th batch tonight (chocolate coffee stout), I measured my volume of my glass carboy to mark off 5 gallons. I filled up with my wort, then added water to my mark, measured my OG and when it said 1.035, I realized, I miscounted my gallon additions...

I'm just wondering if I'm alone here. I am on my 4th batch of beer and I can't get enough of watching my airlock or blowoff tube bubbling. I got a carboy so I could watch my krausen form. I brewed a beer last night and I'm going away for the weekend and I even considered putting up a webcam so I...