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if you don't like too much bitterness in the beer you should try first wort hopping. as an extreme version of this you could add the whole amount to the first wort and leave out the bitter hopping addition (10-15 min after the start of the boil). for most beers i make i give a first wort hop...

i either make 20 l or 40 l batches (pure all-grain) and always have approx. 2 liters more so that i can fill 2 (or 4) kegs + 4 bottles. these bottles are very usefull because i can survey the development of the beer and needn't tap it before it's ready.

hi centex99, i see - you are one that thinks everything over meticulously and wants to buy the accurate equipment once even if it is more expensive. This i absolutely right, and eventually you will save the money for all the "cheaper" trials. fortunately, i could buy some 10 l kegs - 10 l...

hi, i would never move with a beer in a fermenter (be it primary or secondary fermentation). this could end up with much trouble such as soaked clothes and furniture etc ... which skidaddytn has circumscribed as a pain. i always keg my beers during primary fermentation, so that there is still...

hello pm5k00, i have one question: what is your reason to make lately hopped beers - is your aim to get a beer with a pleasent (= not aggressive and very tasty) hop bitterness? best

hi butter, well, i'm an all-grain brewer, but i can't imagine at all that there could be any difference in flavor when adding one of the malt extract compounds later than the other. extract is extract, no matter if it is a powder or a syrup. but there is a difference concerning the hop...

hi mike2008, a good decision to get back to homebrewing after such a long time. but it's like riding bicycle or like swimming, once you have learnt it you will never forget how it works. anyhow, why do you think it's "only" possible to make a bad beer by using the all-grain method? I am...

hi cd 2448, i've to admit to be an all-grain brewer (my nick may have already revealed that). i'm german and i'm lucky to have the possibility to get the real weihenstephan yeast from our local brewery. i think a hefeweizen mainly depends on the yeast (hefe) you add. so, it won't make a big...

hi boston brewer, lucky you, living next to a brewery. you like kellerbier ("cellar beer" in english?), me, too. can you describe the color of it and the flavor a bit more detailled? I am having one at the moment, my own all-grain brew with which I tried to copy the mönchshof kellerbier from...