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Any tips on cloning this? Actual beer is a 8.8 ABV. Website has a misprint and list 18.75. It has Simcoe, el derado, Citra as hops. For malts it list 2row, red malt, wheat, oats https://www.tinroofbeer.com/brew/santeria-imperial-ipa/ thanks

I’ve never seen anything like this. Just used Voss for the first time. This is the activity 25 min after pitching. Tried to put a video but I guess you can’t. Getting large bubbles in the airlock at a rate of 1-2 per second. Never seen anything so aggressive and practically no lag time

I have the zest of 4 limes that has been covered in vodka for about a month. Any downfall to adding to my Mexican Lager near the end of fermentation? How much would you add 1/4 or 1/2 of it? I want a distinct lime taste without having to add a lime wedge with each glass but don’t want it over...

Looking for tips. My kegged bears always seem slightly flat vs corbonated bottles. Using 15foot 3/16 tubing and 12psi. I can get siginificanyt head but the bear still seams flat. any tips

Any tips on best hops to pair with Voss yeast? Looking to formulate an pale ale using Voss as the yeast.

Does this look like an infection? I’ve done lots of batches but none looked quit like this. The kernels along the edge is the most concerning. Dont know if it’s infection or just floating trub.

Wanted to brew a Centennial blonde this weekend but LHBS is out of Vienna malt. Will the 8oz of Vienna it calls for make that big of a difference? Could a little crystal 45 be a substitute? Any suggestions Thanks

Just went to refill my CO2 tank and was denied bc take was over 5 years old. Ugg.

Brewed a Mexican Lager using Motueka hops hoping to get some lime character out of it. The beer came out great, but lacked the lime character I was looking for. Added 1 oz at 5min. Should I have also added some as a dry hop? The recipe I used is as follows: 6.6 lbs 2-row pale malt 2.2 lbs...

Does anyone have any tips on loosely cloning this beer while adding a hair more crispness and boosting the abv to 5-5.3 https://beerconnoisseur.com/beer/urban-south-brewery/paradise-park Thanks for any input.

Is the clumps at the bottom just flocked yeast? Last time I made a starter with wlp-940 I remember it being more powdered and whiter colored and less grey. Just want to make sure before pouring into my wort on Sunday. It’s at the bottom (not floating).

My first all grain brew as well as my first attempt at crafting my own recipe (actually combined a few recipes I found online with a few tweaks). Came out remarkably good. Fermented at 52 for 7 days, brought to 63 for 2 days back down to 52 for a few days while I went out of town, then kegged...

Did a biab, I’ve never seen so much trub. It plugged my screen, I had to pull the wort off from the top using my autosiphen

Just got a new mill and ground 10lb of grain before I read to clean off the light coating of food grade oil by grinding 1/2 lb of grain. Do I need to throw all this out and wait for more grain to be delivered or should it be ok? Thanks

Do most people crash and decant 2l starters before adding or just pour the whole thing in beer and all? Currently making a starter with wlp940 Lager yeast. Starter fermenting at 68-70F Thanks

Any tips on how to begin cloning this. https://www.beeradvocate.com/beer/profile/45518/292721/ http://www.cryingeagle.com/beer/louisianalager Only info I can find is 11 ibu, 4.9% abv and it includes Louisiana rice.

How does my recipe look for a Mexican Lager? Also for the grits, if I use quick grits, can I just add them with the grain and biab or do I need to do a cereal mash? Thanks again for any help

Brewing my first lager, a dopplebock. OG 1.082 Pitched 3 packs 34/70 at 57f and had active fermentation within 5 hours. My question, to get the best attenuation is it helpful to warm to mid 60s once fermentation slows? Also I see a lot about fining with gelatin. Is that fruit pectin...

Nearly every beer I make has a faint off flavor hard to describe but kind of like stale bread. Is this what people refer to as extract twang? I am careful during the boil to only gently stir to avoid oxidation. I quickly cool to pitching temp after boil with an immersion chiller and ice water...

Found a recipe for one of my favorite brews. But the recipe calls for boiling in 2 gallons water and top up with 3 gallons cold water. It also has you pitch at 75f and chill to 52 for fermentation. This goes against most of what I’ve read so far. I’ve always thought it was best to do full...