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I'm not quite a beer snob yet, but I'm working on it. I don't really know how to describe the taste, but there is just something wrong with it to me. Normally I love New Belgium's beers. I love Inversion IPA, Red Chair IPA, Total Domination IPA, but Ranger IPA has an off note to it that I...

So I tried Ranger IPA from New Belgium in Ft collins, CO. I don't think I really enjoy the particular hops used. Maybe someone knows which hops are used. It has a kind of pungent, maybe overbitter hop in it. I'd like to know what hop it is so I can avoid using it in any future brews.

I solve that problem by brewing a new one each weekend. This weekend is my fourth in a row, so I have IPA, Porter, Amber coming up and I will brew a blond ale this weekend in anticipation of Fourth of July. I figure I can't drink two cases of beer per week so my supply will only grow...

Brewer's Best Robust Porter just hit target FG of 1.012 today, 11 days after brewing. Of course, I had to sample the beer and it has excellent potential. Looking forward to 3 weeks after bottling, I will crack open one and see how much it has matured.

thanks Revvy. It foamed over at first like you are saying, but wasn't really carbonated once I started drinking it. Looks like my first batch won't be a bunch of time-bombs after all. And to respond to a question above, I used about 3/4 cup of dextrose to prime a 5 gallon batch, which is what...

I bottled my first batch Saturday. It's Thomas Cooper's IPA. Today is monday and I took one bottle out to sample and it already was carbonated. Isn't that kind of early? Should I worry about bursting bottles the next couple weeks of conditioning? I used a priming sugar calculator to...

Welcome to homebrewing. I just started two weeks ago myself, and I just brewed my third batch. I did one Thomas Cooper extract, and two Brewer's best kits. I have learned a TON just by starting on these kits. I am also looking forward to going all-grain, but I think it was wise to start on...

I am about to bottle a batch of Cooper's IPA. The instructions say to use 8 grams of sugar per bottle. Are they referring to corn sugar? That's what I bought to use. Should I just figure 52 bottles times 8 grams and mix that into the bucket all at once and then bottle? sounds like a pain to...

How do you know which types of grain to use with all-grain brewing? There are so many types, for example: 2 Row, 6 Row, Amber, Carafa 1, Biscuit Malt, Munich, etc. Does it matter which ones you use?

I'm not on a tight budget, I just want to get the best bang for my buck in a 5gallon capacity. I'm looking for an efficient, easy to use setup. Are the Rubbermaid cooler kits from Northern Brewer a good way to go? Should I get the fancy kettle with the built in thermometer? Which burner is...

Ok, I've got a couple extracts under my belt plus a partial mash and so it is that I am getting curious about all grain brewing next. I want to know what you all think about what kind of setup I should get. I don't think I want to do batches bigger than 5 gallons. I've checked out Northern...

title says it all really. Just want to know what strategies others use for extract beers.

I accidentally let about half the pellet hop muck slide into my fermenter when I transferred wort from the pot. Is this going to affect or damage the beer?

I did my gravity reading at 75 degrees F ( I know that's a little high, but I don't have a wort chiller yet and had to use the bath method and I really wanted to get the bucket sealed up) and the reading said 1.044. Since my hydrometer is calibrated for readings at 60 degrees, how do I figure...

Cooper's IPA last weekend and I just set the airlock on a batch of Brewer's Best Robust Porter now. The question is, what shall I brew next weekend? Suggestions welcome.

I like the way you roll! I get the feeling that I will also acquire lots of cool beer making gear. I am pretty sure an all grain setup is next.

that makes sense. should I bring the beer back into the kitchen so the yeast will be more active or should I leave it where it is at 63-65 degrees?

I brewed a 5 gal batch of Thomas Cooper's IPA extract kit. I used the yeast that came with it. My equipment is a Brewer's Best startup kit. I pitched yeast at 74 degrees F...and it is sitting in my spare room at 63-65 right now. Just wondering why it started to bubble then quit.

I started my brew on Sunday and it started bubbling within 24 hours, at a rate of about 3-4 bubbles per minute. But last night it was no longer bubbling. I put a different airlock on it but still nothing. Is this normal? FYI, ambient temp is 63-65 F, the bucket feels cool to the touch...

I know that, but I've got to convince my wife that I NEED an all-grain setup so that it's cheaper.