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Has anybody else brewed this? It's from the Brewing Classic Styles book by Jamil. I fermented it for four weeks with White Labs Abbey Ale yeast. It's only been 4 weeks in the bottle. It has minimal head retention, no lacing, and is kind of sweet. Just wondering what I should be expecting from...

Does anybody have any suggestions for good Mead making books? I did a quick Amazon search and there was a lot to pick from.

I have been all-grain brewing/BIAB brewing 1 gallon batches for a year now. Each batch I improve my process and each batch has been better than the last. However there is one off-flavor that has been in all of my beers that I can't get rid of. The best way I can describe it is a grainy after...

It's been a long time since I've posted but that's because I can always find answers to my questions with a little digging. This time I think I need some help. I recently kegged my very first beer and after two weeks it is pretty flat. Here's my setup: 1-3/4 gallon keg. 20 oz paintball...

I'm six brews into my brewing career so far, the first two were extract and the next four have been all-grain. The two extract brews came out great. The first all-grain beer was undercarbed and had a slight green apple taste. Over time the carbonation hasn't gotten better, it's been six weeks...

So I've now successfully brewed 4 batches, all of which were in a glass carboy and all of which I looked at everyday to follow the process. Recently I fermented my first batch in a bucket and did not get to watch the process. Tonight I opened the bucket after two weeks to add some hops for...

I've been a member since october of 2011 but this is my first post. I just popped open the first bottle of my first homebrew and not only was it "not bad" (which was all I was hoping for) but it was actually really good despite some mistakes I made. Anyway I just wanted to thank everybody...