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I brewed the following recipe: http://www.brewtoad.com/recipes/california-cream I started with an OG of 1.050 on 7/3 I fermented at 60-65F On 7/17, I lowered the temp to 35F to cold crash it On 7/18, I took a sample out of the spigot at the bottom of the bucket. The gravity read...

Some of the beers I have made don't seem to carbonate very well... It seems like the ones that I bottled within a couple weeks of fermentation carbonated pretty well, but I recently made a CDA that sat in the fermenter for a good couple of months before being bottled. When I was racking to the...

I brewed this recipe: link I am trying to come up with a name for it. It was brewed with a London Ale yeast and dry hopped with Willamette. To me, it has a strong "earthy" smell and somewhat of an earthy/wood taste as well. Any suggestions? Trying to come up with something better than...

I got a 5gal corny keg from my LHBS. I have used PBW cleaner in it a few times now, letting it sit for many hours to be sure it was clean, but I can still taste something "not right" about water that I put in there to test it after I clean and rinse it out. I replaced every o-ring on the...

Exactly how much does it matter what temperature the wort is when I pitch the yeast? For my last few batches, I have used US-05 yeast. They turn out drinkable in my opinion, but have sort of an odd taste that I don't know how to describe. I have been pitching once the wort is down to about...

I brewed a CDA (using US-05 yeast and fermenting at about 67*F) about 10 days ago and it's still in the primary fermenter/carboy. Today I took off the airlock and smelled it and the only way I think I can describe it is medicinal/bandaid/adhesive (chlorophenol)...

I have read previous threads about using aluminum bottles for bottling homebrew but found nothing as far as a possibly supplier or solution to this idea, hence this new thread. I found that a company has some nice looking aluminum bottles for sale that might sell by the carton, but I have not...

I have been wondering... Once I have my wort cooled and ready to put into the fermenter, should I be siphoning it out so that I leave the trub behind or something? Or is it better to just dump it all through a strainer into the fermenter and just get rid of the trub later when I transfer to a...

Using the calculator located here: Priming Sugar Calculator - Northern Brewer This will be my first time bottling a batch that I cold crashed in my garage for a day at about 45*F. So my question is, how do I know what temperature to put into this calculator? If I go with the temperature...

I'd like to brew a beer with the following qualities: Medium alcohol content (anywhere between 4-6%) Kind of spicy (this can be done with a certain kind of hops I think?) Light in color Balanced, but a tad on the "hoppy" side I guess I'm kind of describing something like that Conflux #2...

There is some information on their website about this beer here I really want to try brewing something just like this. It says that it is finished with 20 pounds of cold-pressed coffee. So I was wondering... How many gallons of beer is the 20 pounds for? Could somebody help me with this?

In Portland, a brewery called Hopworks Urban Brewery has a wonderful beer called Velvet ESB. It's made of all organic ingredients and includes Bob's Red Mill Organic Oats according to the description on the site (Velvet ESB | Hopworks) I am really wanting to attempt a clone recipe myself...

I don't quite yet have the equipment to do a big batch, but I was going to attempt a 2-3 gallon AG recipe here soon. I'm just wondering what a good recipe would be for a first batch? I like wheat beers and IPAs mostly. Any suggestions?

I brewed a batch of pumpkin beer yesterday and I accidentally skipped the steeping step for the chocolate malt and crystal 20L. So instead, those were just in the wort during the whole boil. So I'm wondering what effect that will have on the beer when it finishes fermenting?