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I've been brewing belgians for awhile, but I recently tried a few (Caracole Saxo, BFM's √225 Saison, and de Dolle's tripel) that reminded me how good they can be. What I noticed is that each of these beers was enormously flavorful and complex, but neither beat you over the head with any...

Hello all. So I pitched 8 month old harvested yeast into rye stout wort in the hopes that there were still some viable cells, but after 3 days (I know, I know, it's not long enough to really know if you have active fermentation) of no activity (checked w/ hydrometer) I assumed it wasn't viable...

So I'm looking at dropping the money and purchasing a nice grain mill so I can buy in bulk and have more freedom regarding when I brew. Monster Mill, Cereal Killer, or Grain Crusher come up frequently as good choices. My question is not about the merits of each, but rather are those of you who...

Hey All. A friend moved out of the country and left me 6lbs of Breiss Dark LME. I've been meaning to brew a rye stout for awhile, so I put together this partial mash recipe. The last stout I brewed came out a little too astringent, so I could use any advice you can offer on the grain bill. Many...

I'm not really a beginner, but I couldn't think of where else to post this. So I recently moved from NY to CT, and I brewed my first batches at my new place in August. The first batch, a hefe, tasted odd. All the flavors of the hefe were there, but it had this strange watery taste. It was like...

Hello All, I recently moved to CT, and I'm a little bummed about the HBS situation here. The closest to me is Maltose express (which is great, don't get me wrong, but it's still 45 minutes each way), and at $2/lb for 2-row and pilsner malt it's cheaper to buy online and pay for shipping than...

So I've checked the many (there are waaayyy too many) threads on the effects of aging big beers and have found conflicting information on aging tripels. Conventional wisdom, and most of the recommendations I've found, state that beers above 8.5% abv should spend at least 6 months in the...

Hi All, I've been brewing beer for awhile and last weekend I decided to try brewing my first mead. Fermentation took off like crazy, but this morning I woke up to a truly putrid rotten egg smell coming out of the carboy. I thought it might be "rhino farts" like one expects from some lager...

I put about 1.5 gallons of pilsner in a 3 gallon carboy 2 weeks ago. I kept it at 46˚ for the first phase of fermentation, and I'm in the middle of the second day of d-rest at 66˚. The fermentation is still going nuts (trub and hop particles flying all over, healthy and rising...