Search results

I've spent years going down to the Outer Banks for vacation. Every time I'm down there I visit the OBX Brewing Station. Their food is awesome and their beers are solid. But one has always stood out for me: the Lemongrass Hefe. I've trolled all the forums for people talking about this specific...

I'm coming up on the end of the primary fermentation of a Franziskaner mini-mash clone I bought from AHB. The directions mention a secondary ferment, but I thought the goal was to leave this sucker as cloudy as possible? Would there be any benefit to letting it clear a little more in the...

Would it be foolish of me to take unpasteurized cider and pitch the yeast without camden tabs? I ask because I have a mild sulfite allergy. And I don't want to boil because I don't want to set the pectin. Would getting a starter going in a little bit of pasteurized cider stack the odds in...

I'm a pretty dedicated surf fisherman, and if I did a cost analysis on how much the fish I brought home cost me, I'd probably end up dropping about a hundred bucks a pound. You engage in hobbies because they're fun, not because they're cost effective.

After reading Airtight's post about trying different yeast strains in Apfelwein, I decided to pick up a couple of Wyeast #3068s to do cider and a Hefe. But when I called my local homebrew shop, they told me they don't stock Wyeast because it's had "all kinds of problems." Instead they do...

No, it was a Nottingham ale yeast and was fermented at room temps. Prior to this batch, I've done pale ales, all of which had a wonderfully malty aroma prior to bottling. Yeah, I'm screwed. Anybody want to drink some bottled barf? (dammit!)

So I've been homebrewing for a few months. Started with kits, then went up to partial mash recipes from my local homebrew store. This last batch was a "lawnmower pilsner." While it came out of the primary fermenter fine, by the time I pulled it out of the carboy after a couple of weeks'...

Greetings. I'm a noob at homebrewing, but I'm having fun at it so far. I've started doing partial mash ales in the last month or so and I have a question about how long to leave bottles at room temperature. I know that they should condition for a couple of weeks, but after that period...