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I like Sam Adams. SA Boston Lager is my go to beer when we go out to dinner. Their Boston Lager and their Oktoberfest are the two beers that got me away from the BMC type beers and realized there were real beers out there. For a widely distributed beer company, I think they do pretty good. I...

I have been brewing since last November. I started with partial mash kits and really enjoy it. I finally decided to jump in and brew a small all grain batch. I really don't have the all grain equipment so used what I had. My brew is a 2 1/2 gallon Kentucky Common Ale. I used 4 lbs. 4 ounces...

My grandfather grew up in northern Tennessee and was making beer before Prohibition. I have always wondered what style he made so I did a little Google search. I really didn't come up with much but the Tennessee Brewery made a beer in the 1890's that was named "Tennessee Pale". Does anyone...

I agree with Paradise, great guys and willing to help with any question!

Being that I used the entire vial, I figured I had enough yeast (2 1/2 gallon batch is all) but I should have looked at the date. This is only the third time I used liquid yeast, learning as I go. It should make it (????), on White Labs' website, it says "There will be living yeast in most...

Last week I stopped in LHBS and picked up enough goodies to make a few small batches. Saturday night I made a 2 1/2 gallon batch of a basic honey brown ale, cooled it to 80 degrees, put it into my fermenting bucket, pitched the yeast (white labs, warmed to room temp for 3 hours, used whole...

I have always liked malty beers and one of my favorite store beers is Moerlein's Barbarossa. It states it is a bavarian style double dark lager. Would this be a Munich Dunkel? If not, what style does it fit? I really like the overall flavor profile and it has a slight roasted tail to it...

If I want to put it into a secondary, lager it around 35 degrees for 4 weeks before I bottle it...will there be enough viable yeast to carb them? Thanks, Tony

I am making my first lager and I am getting too many different suggestions... I fermented at 50 degrees, after 2 weeks I checked the f.g. and brought it up to 65 degrees for 2 days for a D rest. Now...should I bottle it now, room temp condition it for a week then cold age it from there or...

OK, just read about utilization due to wort density (boil gravity) at http://www.howtobrew.com/section1/chapter5-5.html/ This throws all kinds of wrenches into this, specially since wort density is changing every time you add either LME or DME too. So the rough calculation I cam up with this...

Anyone?

First off, I am new to brewing. I have brewed 6 batches so far. I am in the middle of a brown ale (in secondary now) and the way I figured the IBU and the IBU that hopville come up with are quite different. My recipe is: http://hopville.com/recipe/1452819/home-brew/honey-brown I used 1...

Hi everyone. My name is Tony and I live in south central Ohio, about an hour east of Cincinnati. I started brewing late in 2011 and really enjoy it. I started by visiting my local HBS and asking lots of questions and they were very helpful. I finally jumped in, purchased a 5 gallon starter...

I am a new brewer and have been having fun with this since last November. On my current recipe, I wanted a malty brown ale so I only used 1 ounce German Hallertau pellets at 30 minutes and 1 ounce German Hallertau at the last 5 minutes. Now the way I figure the AAU to IBU conversion, I should...