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I had been trying to figure out what to do with my 1 gallon carboy, as it has been empty for some time. I like to do specialty stuff in there, thinking that if I screw it up - it's only one gallon. Anyway, I read on the mead forums here about a guy who did a butterscotch mead. I thought...

So I posted a while back about my frustrations with my second attempt at a dubbel. I drank the first one after a month in the bottles and it actually wasn't bad. Definitely a good, very drinkable beer - but still not exactly what I am looking for. Every trappiste style beer I drink has that...

Kind of a two part question, curiosity and practicality. One - why does sunlight skunk your beer? Why won't other kinds of light do it to the beer? This is basically out of curiosity, I just don't understand it. Two - Does anyone have any experience with skunking their beer by accident...

So I am not exactly blessed with the greatest equipment, and at least for now I'd like to hold back from buying much more. I have heard that you can do a concentrated batch if you are using a somewhat smaller pot to boil in. So for example, I would mash the exact same amount of grains, with...

I'm looking to the boards to help me decide what my next batch would be. Now, instead of having folks take a shot in the dark, I'll give some info. I have a belgian dubbel bottle conditioning right now - I'd rather not do another belgian of any kind. I'm also not in the mood for anything...

I apologize if this has already been asked, but I couldn't find it on the first couple pages so I figured I'd risk it. This is my first time making cider. I was wondering if I have to prime for bottling using sugar like I would when I make beer? Or does the cider have enough sugar to...

So I hesitate, now, to call myself a newbie. I'm no veteran, but I've brewed around 10 batches or so - so I have a fairly good idea of what I am doing. So far I've only had a few speed bumps. One carbonating issue with a stout that was fixed with temperature and time, and two with Belgians...

So I'm thinking about using the malts that I have collected as extras from my past batches to make an Irish red ale. I have enough Marris Otter, Crystal 60, and Aromatic malt to make a very basic one. My question is, since this is kind of an economy-"use up the extras" type brew, is there...

Has anyone tried this style? I guess you can ferment your beer at ale temperatures while using lager yeast. The result is kind of a hybrid beer, that takes characteristics from both ales and lagers. I'm thinking about trying it out on kind of a hoppy, almost Boston Lager type brew. Is it...