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I have never really cared for stouts or porters but my brother has asked me several times this year to make one, even said he will buy the ingredients and help with brew day and bottling. I have been browsing the posted recipes but would really appreciate if someone could help point me in the...

I would always toss the packet of priming sugar in the last 10 of the boil honestly. When it comes time to bottle figure your volume and temp and go to http://www.thescrewybrewer.com/p/brewing-tools-formulas.html#abv to figure how much sugar to use to carb to style and use regular table sugar...

While it could be an infection my bet would be that you either bottled too soon or used too much priming sugar. How long did you ferment before bottling? Did you take gravity readings before bottling? How much priming sugar was in the kit? Did you end up with the correct volume of beer or...

If I'm in an unfamiliar restaurant or bar I always order bottles. I have had terrible pours and I still can't drink Rogue's dead guy after a flat stale pint I had in vegas this past fall.

You sir are a genius, I had given up and have been ignoring the time on posts until now. Now it's set it fixed it on the android app as well. Cheers

I'm certainly no expert here but I can say from experience that every beer will behave differently, even if the same yeast is used. I mainly use dry yeast, us05 or s04 and never get the same krausen (sp?). I have had them drop in a few days or even had one stay up for the entire primary (4...

10,086+ 5.5 centennial american wheat 5.5 amarillo citra apa 5.5 williamette amber 10,101.5

I've been searching the forums and feel like this answered my question but would like some input from someone that has done it. I have been making 5 gal batches for the last 3 years but want to make a few test 2.5 gal using my same setup. In a 5 gallon batch I am always at 1.25 gal/hr so in a...