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Let it stay in primary for at least 2 weeks, toss your hops in and give it 4-7 more days, cold crash and rack into a bottling bucket! I stopped using secondary a year ago and only look back when using fruit or other additions. I've found leaving it on the yeast cake longer cleans up any off...

Every time I brew, I let friends know. Especially friends who at any time showed an interest in brewing. I enjoy teaching others how to brew and I've found that I have spread this great hobby throughout my work place like a virus! The best part is that now I have buddies to make bulk buys with...

I loved loved loved San Diego! It is a brewers city! I think I caught Ballast Point on a bad day because I was not impressed and they only had about half of the beers listed above. I will say that they have a nice LHBS attached though! Ale Smith and Stone are no brainers (prepare to drink too...

This doesn't really help, but I found it in Maryland a few years back. I'm not sure if they still make it... I used to work at a bar (almost 5 years ago) that had it on draft for 2 years because it was so expensive ($9 for 6 oz) that no one ever bought it, and the staff (me) were the only one's...

I brewed a Berlinerweisse using the "quick sour" meathod in Zymurgy. I usually like big malty beers, but this 3.2% ABV quencher was amazing!

+1 to yeast samples! If you find yourself having to explain, you don't have to lie;). There is live yeast and the person your sending them to could culture that yeast to grow more. It's not your fault that their byproduct contains alcohol!

Glad to hear its going well! What exactly dots it mean to have the same strain, but different characteristics? Wouldn't it be the same?

Plain old knox geletin works best for me!

I'm not sure if they bottle with their primary strain, but if they do one bottle would be fine. I always only use one bottle. Just make sure to be patient and super sterile and you will be fine!

Because it has been warmer than average, the ground water has already started to heat up and it took about 30 minutes where it usually takes about 15-20 this time of year. I'm sure it will be fine, but I may throw some more peels into the primary after another week or so.

Agreed with above. You're probably fine! 24 hours is no where near long enough for primary. Make sure to give at least 10 days. Most of us skip secondary and do a longer primary. I usually ferment for 3 weeks before keg or bottling. This isn't unusual for newcomers though because you (like me)...

I brewed a wit the other day and added blood orange peel and meyer lemon peel at flame out. After chilling, I siphoned to my carboy leaving the peel and coriander behind. I'm worried that the peel and coriander didn't have enough contact to really impart flavor. Thoughts?

I'm thinking water may be my issue. I usually mash at about 153-155 for my stouts, so I don't really see an issue there. I have never mashed as high as 158, that seems too high! I think I need to do a little research into my water and get to the bottom of this! I love stout too much to be making...

I usually use low AA hops in my stouts and I've used WL california V, s-05, and nottingham. All with the same issue. I've heard that it may be my water. I really don't have a very good grasp of PH issues and how it affects beer. I have never tested it and have no idea if it may be the issue. I...

I've used it in some, but not all of my stouts. I'm most concerned about the lack of the flavors that I should be getting from these grains!

Hey everyone! Here lately, I've noticed that I've been making fantastic IPA's and pale ales, but my stouts are far from great! In several stout's I've brewed, I have gotten no roasted flavor, but a very unpleasant taste that can only be described as "twang"n or harsh. What is going on here? I...

Hey everyone! Here lately, I've noticed that I've been making fantastic IPA's and pale ales, but my stouts are far from great! In several stout's I've brewed, I have gotten no roasted flavor, but a very unpleasant taste that can only be described as "twang"n or harsh. What is going on here? I...

I brewed a berlinerweisse using the method in Zymurgy. Turned out fantastic! I really can't imagine a better beer in the summer heat while mowing the lawn. Slightly sour while crisp and totally sessionable (3.5%). No matter what you brew, it will be delicious because it's yours!

Police officer! Yes,we brew/drink beer too!!!!

How has no one mentioned the pain Relievaz? THE PAIN RELIEVAZ "Pinchin' Pennies" - YouTube