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I was contemplating the whole relationship between hops and sour microbes in my head the other day, and the process Belgian brewers use with aged hops. I realized that there are still a few things I don't really understand. From my understanding, the main issue with adding a bunch of hops to...

I'm sure it's been posted on here before, but a couple months ago I read this interview with the brewers at Surly, where they talk about their process for Surly 5, the brewery's 100% Brett creation. Unfortunately, I've never had the beer myself, but I recall various posters (including the Mad...

Inspired by a Men's Journal article — their "top 25 beers in the world," which is as arbitrary as you'd expect, but whatever — where they describe Dogfish Head's 90 Minute IPA with this passage: "It should be impossible for a beer that's been hopped for 90 solid minutes (an average IPA gets 60)...

Having had a number of Shaun Hill's creations now, I've noticed a running theme in his beers — they all have this very light, airy composition. They feel extremely "soft" in your mouth, like they almost dissolve as soon as they hit your tongue. Hopefully this makes sense even if you've never had...

I've been making kombucha for about four months now, and I've been bottling it ever since I started. I use 500 ml PET plastic beer bottles with screw-caps from Northern Brewer — no worry about bottle bombs. And I admit, I am not super scientific about when I bottle; I don't take gravity...

I'm asking purely hypothetically — I am not actually selling beer or in a position to start up a brewery myself, at least not any time in the near future. What legal or rights issues would there be for a brewery using public domain imagery in their labels? (For example, old paintings from the...

I recently compiled a glossary of common beer flavors, description words, and characteristics. A sort of guide for anyone looking up a beer or reading a review and wondering: "Sounds great, but what does that mean?" Obviously beer is incredibly complex and varied, so I definitely didn't cover...

There seems to be a ton of ongoing discussion about sour mashes and Berliner Weisse, so I figured I'd share a technique I came up with that I think produced very good results. One caveat: this would be harder to do with larger batches. The batch I did was a bit under 3 gallons, and you could...

I'm working on a Galaxy single-hop IPA that was supposed to finish out very dry... and has become stuck at very sweet instead. Here's the grain bill. This is a mostly-grain partial mash — I'm in the process of going all grain but I still have some DME to use up. 29.9 % extra light DME...

Sorry to make yet another of these moving threads, but I'm running through too many ideas in my own head and need some advice. Here's my situation. I'm currently living in a tiny apartment in Brooklyn. My roommate just got a job across the country, so we're both moving out at the end of...

Recently I've been growing curious about the history of yeast. Everything I've read about the history of beer usually focuses on the societal aspect of it, but I'd like to know how regional variations of yeast developed. How did this happen in the centuries before people even understood what...

So, whenever I'm researching a new recipe or looking for some interesting new hops to use, I can't help but notice that no one website seems to have a list of every single hop available today. There are some great resources out there, but none I could scan in a hurry and be sure to find...

This is one of the most unique, interesting beers I've ever had. Something to try if you want a crazy example of style-blending, or an example of a bunch of things that shouldn't work together but somehow do. Everything I've ever read says that bitter beers and sour beers don't go together, yet...

Looking to get some thoughts / advice on this. I'm thinking I'm going to try a Graff with Brett for my first sour. I'll probably do something similar to the original recipe in the Graff thread on this site, though I might go for a 50/50 split of cider / wort. My one caveat is that, every...

I was reading the brewing process section on Orval's website today, and noticed something that struck me as odd. According to their webpage, Orval is only about 2 months old when it's sent out. This seems super short for a beer with Brett in it, even if Orval isn't super funky compared to...

I know there have been many threads on this, but I've read through everything I can find and still don't know if I can make it work with my faucet. So if anyone wants to give me some pointers, here are some pics: It's one of those detachable sprayhead faucets, but the part where the water...

So, Sixpoint just released their first seasonal beer in their can lineup. It's a fall/pumpkin ale called Autumnation, and it's... really interesting. I've come to expect that like 98% of pumpkin beers taste like minor variations of the same basic recipe, so even though I really like the style in...