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Sounds like oxidation to me also. Beer turns darker and develops a cardboard like or even slightly sour taste once oxidized.

Look into no chill brewing. That way you don't have to lug that hot wort downstairs. You can bring the fermenter to the wort- if the wife let's a kettle hang out on the stove for around 24 hours. Just remove the kettle from the hot stove and put a lid on it and around 24 hours later itll be good...

Squeezed in a late night brew day and did a milk chocolate Stout and a party guyle that turned into a 1.037 whoppers (the candy) brown ale. We have a ton of Halloween candy, and I love to do experimental stuff with party guyles, so I decided to crush up 14 or so packages and toss them in...

Brown ales can be very complex and very tasty. Same with a light dry Irish Stout. Theres a great recipe I came across that used flaked rye instead of flaked barley in a dry Irish Stout. Or its also fun to get into historical beer styles and recipes. There are many out there and its fun to try...

A spruce tip spiced beer sounds pretty awesome. There's probably several spruce tip recipes on here to get you started. Then just add the spices you want.

I just made a Belgian dubbel for Christmas this year. I usually do a dark English style ale with cinnamon and ginger root and I've also done a scotch ale with cranberries and other spices. What base style were you going for? High abv or more of a sessionable beer?

Yea, for 5 gallons, I'd start with 1 oz of shredded fresh ginger root and add it late in the boil, almost at flame out. I find that carbonation brings out a lot of the ginger character. Once you get that ginger smell it'll come through the pallet more.

Would crowd the staircase too much and make it harder to bring the gear up and down.

No problem! The more sun the better, of course. One of mine is a 4th year Chinook plant growing in partial shade and it gives me enough to brew a harvest ale. Definitely check out the hops growing section. There's a lot of great info about growing in there. Good luck!

If you have the same type of weather as Yunnan then you should give it a try. You should be good. They're pretty resilient and grow like weeds if you provide what they need and if your climate supports that then you're already halfway there. Have you looked at the growing hops forum here? Lots...

I usually make a Christmas beer that has a half oz of fresh grated ginger root in a 2.5 gallon batch. I put in cinnamon sticks too but the ginger isn't too pronounced yet it's there. I put it all in with 5 minutes left in the boil.

Brewed it today!

Brewed a half batch Christmas Belgian dubbel today.

Homebrewing is definitely a labor of love. I brew 5 gallon batches mostly in the kitchen, and all my stuff is in the basement (kettles mlt, mill, tools for brew day, mash paddle, etc..., so I get it. Been doing it for about a decade. I have to lug a few things at a time up and down stairs as I...

Doing some research for a future brew. Left hand nitro milk stout. So tasty.

I came up with this recipe that I'm going with for a 3 gallon batch sort of based on a dubbel 5 lbs 10 oz - German Pils 1 lb 6 oz- american 2 row 2.5 oz - caramunich III 3 oz - aromatic 2 oz - special b 2 oz - chocolate malt 8 oz - belgian dark candi sugar .32 oz Laurel hops @ FWH for ~26 ibu...

I think I'm just going to go with the Belgian Abby ale from Chop and Brew as my inspiration. The spices are sort of like what I use in my traditional english christmas beer. I might just use cinnamon and orange peel though and call it a day...

It's about that time of year when I brew my Christmas beer. I have some Belgian debittered black malt, some dark candy sugar, some Belgian yeast, and about 11 lbs of pilsner so I'm thinking about making it a dark Belgian Christmas beer this year. I've looked at several different Belgian dark...

scored some SN Summer Fest 2020 at the store tonight. One of my faves.

Exactly what I've been doing to get my bottles built up for Christmas gifts!