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I have been reading about IPA'a and Barleywines, and that is what peaked my interest to get into AG brewing. I am thinking I can make a small batch of IPA, around 2 to 2.5 gallons. Then make a 1 to 1.5 gallon of barleywine wort and pour it directly onto the IPA yeast cake. I know some brewers...

I have recently been given a 3 gallon cooler. I was excited since I am interested to expand out of extract brewing. I am fine with doing smaller batches and working to perfect the craft before going for anything over 5 gallons. So the question is what is the biggest batch I can do with a 3...

My first three turned out decent for the first go around. I made basic rookie mistakes that didn't ruin the beer with off tastes. My Irish Red turned out well but I need to be more patient with chilling the wort and my Mild ale I needed to more throughly steep the grains. So the mouth feel on my...

I am new to brewing, just bottled my third batch. I love looking at recipes on here but am still a novice when it comes to pairing fruit flavors and with what style of beers they go best with. I am a huge fan of figs and apricots. so what beer styles would go best with the two lesser known...

Here is the picture of the GF Witbier. pretty darn cloudy but has a great aroma. i understand what people have been saying bout the sorghum after taste though. I am hoping that age will help mellow that out. but not a bad tasting beer thus far. my FG is 1.010 which is around what it should be...

Thanks for the info

I am currently doing a small batch and was wondering if the size of the batch affects how long the beer should be in the primary fermentation. I did my first starter yeast and it seemed to kick the fermentation off right way. The beer is is a GF witbier made from sorghum, orange and lemon peel...

Thanks for the help guys, it is just about done fermenting but it smells wonderful.

Thanks for the help guys. That is why i come to these forums.

at what point during brewing would I add each of those, and how much should I add if i am brewing a 2 gallon batch? I have never used an additive like that before

I was gifted some ingredients for a gluten free beer recipe. I currently have 3.3 lbs- White sorghum syrup 45de 1 oz- Crystal hops pellets and a yeast intended for wit and wheat beers. My question is what should i add to make this a decent beer. I am new to brewing so I do want to keep it...

I want to do a one or two gallon batch for my next beer, but my primary fermenter is a 5 gallon tube. Will this ruin my beer? If it will what is the most cost effective way to get a smaller fermenter.

Thanks for the help. I will tell you how it turns out.

Thanks guys. Very new to this so I definitely needed the help.

What is the best way to go about cloning a beer. I have a few I want to try but I do not know the first step to take?

I am one, but I don't know any others. If a club forms I am in.

What is the best and closest Homebrew store near Fayetteville?

My first brew was extract plus steeping grains so I think that wont be two hard. I am just worried because it seems from what I have been reading on the forums that GF beers can be a little tricky to get a crisp taste. Thanks for the article, I have always loved seasonal beer the trick is...

I am pretty new to brewing. I bottled my first batch, an Irish Red, and it turned out well. I have more experience moonshining than I do brewing. I don't know if summer ale is a standard term. Something like Samuel Adams Summer Ale would be ideal. But the main thing i am looking for is a lighter...

I am looking to surprise my Father-in-law and his wife, who is glutton intolerant , with a GF beer. I am very new to home brewing and dont want to screw this up. So i am looking for a the best combo of, good tasting, simple recipe, and a summer style ale. New to homebrewtalk but it is awesome...