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A few years ago, I tried homebrewing an ESB and a stout to use in making black & tan drinks but they ended up too similar and kept mixing together. Thus, I'd like to try again but be a little more deliberate in trying to end up with beers that have a different density. At first, I thought I...

Just wondering, has anyone tried the recipes in this book? I've made a few simple dairy cheeses (ricotta, marscapone and mozzarella) but I've got a couple friends who are really lactose intolerant (and the pill doesn't work on them, sadly) who miss their cheese. At first glance, I like that...

Here's something I've been trying to figure out but with no success on the Google-fu -- is there something about wheat that calls for a particular type of yeast strain? I know to make a hefewiesen or a witbier I need a yeast that will create the right flavors, but what I'm wondering is: 1. If...

Since it's been in the high 40s in my garage, I decided to try making my first lagers a couple months ago. To start, I made a small (1.5 gal) batch of Octoberfest lager to function like a starter. Since I used to like the Gordon Biersch Marzen, my second 3 gallon batch was the same, just in a...

I've tried searching for this but haven't had much success. I read an article that wasn't about mead (an article about rice wine, perhaps?) that made a mention of a mead making technique where you slowly add more honey as the must ferments, that way the yeast has time to multiply and can...

So yesterday I needed to move a carboy of Belgian Golden Strong ale that has been fermening for about four weeks and I slipped and dropped it. Nothing broke but the ale made a big splash, which leaves me worried that I gave it a big dose of oxygen to a batch I'm hoping to let age. Is there...

I'm lucky enough to have access to an amazing international grocery store that has hard-to-find ingredients from around the world (though they're oddly terrible when it comes to Japanese products and food from Hawaii). For homebrewing, that includes a wide variety of sugars that includes jaggery...

So far, I've had two batches of homebrew that got an infection. One I'm waiting on but the other tasted okay and surprisingly complex. However, every time I mention that the sour flavor comes from a bacterial infection, my partner winces a little because that sounds bad. Is there a...

I've got a carboy of the Old Ale recipe from Brewing Classic Styles fermenting. The book mentions, "I like my old ales to have some beer in them that has been around for a few years." Based on that I was thinking I would put aside a half-gallon (a full gallon?) of the beer to add to future...

I'm new to homebrewing and my partner mostly enjoys the beer I've made but he says drinking my homebrew makes him sleepy in a way other alcoholic drinks don't, including commercial beers. Has anyone heard of anything like this? Is there something I can do so that he doesn't feel the need to...

I'm still new to homebrewing but I've come to learn that one element I really enjoy in a beer is the aromatic hops, especially something that adds a bit of tropical fruit flavor to a beer. A couple months ago, in anticipation of spring, I picked up a Witbeer kit. I think I opened it sooner...

I'm a newbie who has made about four batches of beer and, with my cherry tree blossoming, I'm tempted to expand to attempting a secondary fermentation and to make something using some of my harvest of tart cherries. Does anyone have recommendations on what kind of beer I should flavor with my...