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So I'm looking for a little help, because just searching for pilsner recipes I'm afraid isn't giving me the exact style I'm looking for. I'm looking to make one of these super clean pilsners with more of a hop presence post swallow. They are still malt forward, have the same light bitterness as...

I've seen lots of posts before on air in people beverage lines, and I'm having the same issue. I have ever since I built the keezer with varying levels of carbonation and serving pressure. Some details I have two kegs, one for sours/saisons with a 14' line and my regular keg with a 10' line...

I feel like I should put this in the beginners sections because it was such a novice move. I completely broke down and cleaned my keg before transferring and naturally carbing a saison. I just went and took the dry hops out and realized I was a dunce and when I replaced the posts/poppits/QDs, I...

I just had this one for the first time and I love the uniqueness. I can only assume this a brett fermented NEIPA. Does anyone have any suggestions on a clone? I don't see much online in regards of this brew.

So I just found out last night that there was a leak in my keezer that's been going on for quite a while and the sprayed beer got on the top of two kegs, all my lines and the inside of the keezer itself. Couple that with the condensation in the keezer and we're talking a decent amount of liquid...

I'm afraid I already know the answer to the question, I need to verify fast so maybe I can salvage my yeast. I had a thermometer issue where I thought I mashed into 165 water but it turns out it was 185. After storing for about a minute or two I checked to see if I was at 155 as expected but...

I don't know if this is the best forum section for this question, but I'm looking for some answers as to what the heck these black specks in my yeast cake are. Pictures are attached. I received my shipment form Bootleg Biology in Aug. and brewed up a starter immediately to up the cell count and...

I have a decent amount of leftover grain from a recently brewed pale ale, and wanted to use it in a saison. I'm think about doing the following as its what I have on hand, but I'm unsure what to expect. 6# Golden Promise 4# 2-Row 4 oz Honey Malt 4 oz Caramel Munich (80L) Hops: 5-8IBUs of...

This topic has probably been talked about ad nauseum, but I had the most horrible time the first time I attempted to do a closed transfer. Nothing moved. It could have been the hop debris or the pressure of the keg vs lack thereof in the fermenter, or some combo of both. Either way I'm kegging...

So I'm about to keg a sour that's been sitting about a year now. The beer itself is a bit lacking in complexity and really quite sour (recent pH reading was 3.05pH). I've been thinking of ways to experiment with this one and was about to add 16-24oz of tart cherry concentrate to a keg and rack...

I've had a lot of great brown sours, and I thought, hey, I make great berliners and goses, I'm going to try my hand at something different. I did research on grain bills and came up with a halfway decent looking recipe and decided to use the second runnings from an APA to do a partial partigyle...

So I'm going to attempt a clone of a great Red Rye Pale Ale. 4# out of the 13# grain bill is going to be coming from rye or flaked grains, so this should provide a decent amount of sweetness and body you normally would see in an IPA. this is being paired with 35 IBUs of FWH and then a massive...

So I know I want to brew a hop heavy beer. Whether it be a DIPA or a NEIPA or even a regular IPA with a crap ton of dry hops...I could go any of these routes. But I finally have a kegging setup and I'm so excited to finally brew an IPA with low O2 pickup (and before people say oxidation is a...

We unfortunately got some water in our basement a little while back. None of my brewing equipment was directly exposed, but the high humidity caused some areas to start developing mildew. I was having a look at my equipment and the only thing that appears to have a potential issue is the wooden...

I've posted on the main forums before that I have an issue with my hoppy pale ales and I'm stating to wonder if its all oxygenation issues. I bottle condition and have actually enjoyed bottle conditioning for 7 years (although I'm certain I'll keg sometime in the future). But now after reading...

I feel like its always been hard for me to put my finger on off flavors and how they are derived within my beers. All I know is that something isn't quite right with certain batches. However, I realize now that all of my past 6 batches have one very similar problem...a strange astringency post...

My next brew will be done in about a month and I'm going to attempt my version of Derek Dillenger's Goatpants: http://www.bear-flavored.com/2014/06/dry-hopped-sour-farmhouse-ale-recipe.html This is going to be a light, dry, sour and fruity (citrus) farmhouse sour (0 IBU in boil, 4 oz Citra...

I harvested a nice little cake of brett from the secondary of a farmhouse ale I did with the dregs from Night Shift Vesuvius (supposedly a multi-brett blend). It went into a sanitized ball jar, I fed it some apple juice, loosely attached the top for off gassing and it has been sitting in my...

I brewed a patersbier that never came together the way I wanted, so I ended up turning it into a brett experiment. I pitched the stepped up dregs of a really good brett saison (Night Shift Vesuvius) and pitched that into a secondary and let it ride to eat the final 10 points (1.016 to 1.006)...

So I just did a batch of a heavily hopped Rye Ale with a lot of rye, wheat and flaked (33% of grain bill), and ended up getting lower efficiency than desired. I didn't realize I had run out of rice hulls, so its understandable for this sticky mash. After mashing in my cooler tun, with a brew bag...