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I've been making all grain beer for a while now, and have been coming up with my own recipes. However I realized I need to get better at understanding the tastes that differant malts, hops, and even yeasts add to the beer. I've got tons of different malts and hops to try, so I want to make it as...

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I believe the serving hose is about 6 feet and I always make sure to open the tap all the way. I don't think it is the equipment though because when I get the carbonation leveled out right it comes out perfect. Also I carbonate the beer at 35 psi for a day or two then bleed off all the...

Hi Everyone, I've been looking for the answer to this question for a while now but can't seem to find it. When force carbonating my kegged beer I always seem to over carbonate it. It foams like crazy before it ever tastes carbonated. I'm running it off extremly slow when I first taste it...

Hi Everyone, I've been looking for the answer to this question for a while now but can't seem to find it. When force carbonating my kegged beer I always seem to over carbonate it. It foams like crazy before it ever tastes carbonated. I'm running it off extremly slow when I first taste it...

The Bitterness is on the back of the tongue, but again I don't know if I should really call it a bitterness. The OG was 1.07 with a FG of 1.018. I'm not sure what stones is. But I would say theirs still has a bolder flavor even though it is much smoother.

The ibu's are at about 85 and the fg is at 1.018. I thought the IBUs seemed a little high but Stone has an a bitterness of over 90. Plus tasting it I can tell its not a hope bitterness. Its more of an metalic harshness. Its hard to describe But I could see it getting worse as I added more...

Ok. Ill Try that. Thanks a lot. Also Do you Think it would make a differance using debittered Black malt as well

I was hoping someone could give me some pointers here. I have been working on a recipe for a Russian Imperial Stout. First I should tell you I have been using Stones Russian Imperial stout as kind of an example of what I want my beer to be like. Very Very Dark/ Strong But Still pretty smooth...

Ok thanks. But do you know if the AA of the plant will stay the same over time, or will I have to change my recipe when i harvest more hops? Thanks again

I couldn't find anything on this anywhere so sorry if it has already been answered. But if i were to grow my own hops how would I determine the alpha acid percentage. I assume this is something you have to find out from supplier. But would this stay the same every year. I am very interested in...

Is a protein rest really necessary other than trying to prevent chill haze.

I am interested in making my own black patent malt and was wondering if anyone could give me a little incite on the process. I read somewhere that the grains needed to be sprayed with water during the process. But I have also heard that the only difference between black malt and chocolate is...

I was wondering what most of you do to determine the amount of beer left in your keg. The only accurate method I have found is to simply open the keg and look. But should I be concerned about how sanitary this is? Thanks for any input in advance. Dan

I have not been able to find any information as to weather or not kegging unfiltered beer would cause me any problems or not. Any help would be greatly appreciated. My main concern is, won't the keg suck the beer of the bottom where the yeast has settled. If so is there any way around this...