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Best trip to the home brew shop ever this week! I ran into town to get ingredients for a maibock to celebrate my dad’s 80th birthday. I was going to use WLP833 when the owner said they have Munich helles 860. And right there sitting next to the 860 was a vile of wlp006! Bedford British! I...

I feel like I see more people dry hopping at full krausen and I’m wondering why? Good, bad, or indifferent I’ve always dry hopped right before the beer drops bright. I remember reading an article that dry hopping during krausen runs the risk of losing all the delicious hopping oils along with...

I’m still pretty new to kegging. A pale ale I just kegged is getting some gas in the beer line. I’m thinking it may be the tap? To clean it I just ran PBW then star sans trough the lines. Should I take it a part and thoroughly clean it? could it also just need some time to settle and...

I have a pale ale that when I kegged I must have transferred more hops than I thought. I did cold crash after dry hopping but only for two days. I’m getting hops stuck in the poppet. It stuck right away, then I got almost two pours before stuck again. I’m new to kegging so I could use some...

i’m new to kegging. I have three kegs and room for two in my fridge. This weekend i’m planning to fill the third so it’s ready when one of the other two kicks. I understand stand I can prime it with sugar like bottling, maybe with less sugar. But could I also hit it with 25-30 pounds of...

I have a couple kolsches under my belt now and I’ve finally got this recipe dialed for me. It turns out nice, light, and malty although I do run a little over style guides for hops/bitter sometimes, but that’s the fun of home brew. You can make it how you want it. 6 gallon batch Grain bill...

I'm looking at brewing a saison. Shooting for a lighter, malt forward, peppery beer. Six gallon batch, for malts I'm planning about: 10# Belgian pils 1.5 # Rye malt 1# wheat malt 1/2# Munich light Then I'd like to use a little manderina Bavaria hops to get a subtle orange-ness. I've only...

i’d like to brew an English mild. I’m shooting for something a little darker than the style guide and I definitely want a fuller mouthfeel. And a smooth chocolate roastyness, but not dominating the beer. I’m thinking something that’s about: 80% Maris otter 10% midnight wheat 6% oats 3%...

I just brewed my first attempt at a braggot. Honey, ginger, pile of maris otter and a little bit of crystal. My mouth is watering typing this!!! Seriously the single nicest wort I've ever drank. I almost feel bad pitching yeast on it. I have no clue what to expect out of the final product...

I'm planning a California common, but I need a little help balancing the crystal malts and a lower attenuating yeast. Here's what I'm sort of planning for a six gallon batch: 9# 2 row 1# Munich light 3/4# 60 L crystal 1/10 roasted barley A little northern brewer and liberty hops...

Grain bill: 14# Maris Otter 10# German wheat malt 1# red wheat 1# honey malt 2# sugar Hops: 1 oz Citra (12.7%) @ 60 min 1 oz Citra. @ 10 min 1 oz Citra @ 0 min 2 oz Citra for dry hop. Yeast: WLP 090 Batch sparge it all at 148 to keep it dry and...

I'm not a huge saison fan but I'd like to make one quick while it's still summer. Since I don't drink a lot of them and I've never made one I'm hoping folks that do can help critique my game plan here. I'm shooting for something thirst quenching, maybe with a bit of pepper and or orange in...

I have an alt stuck at 1.020 for about two weeks now. I studied a pile of posts and my brewing notes to try to figure what caused the stuck ferment. I'm pretty sure mine is stuck because of general yeast health. I'm gonna try raising the temp for a week or so. If that doesn't work maybe...

I'm planing a wheat wine partigyle with a wit beer out of the second runnings. I'd love to hear what folks thing about this general recipe. Grain bill 16# wheat malt 8# either Maris otter or plain old 2 row 1# flaked wheat 1# honey malt 1 to 2# of cane sugar (to hit a OG around 1.100)...

I have a Kolsch that has been fermenting away for 8 days around 62 degrees. I used safale K-97. I haven't taken a second gravity reading but it still has a krausen and is still fermenting. I need the yeast from this batch for an alt I was going to brew today. When saved yeast like this...

So, I got my wife a wine kit for Christmas. It was a total Homer Simpson gift 'cause I wanted it plus it came with a super cheap glass carboy that I imediaty filled with beer. Anyway the instructions say if we plan to age the wine longer than 6 months we'll need to add aditional...

This is my first attempt at an actual lager. I've got a maibock that's been fermenting for about a week now. It spent the first 10 hours at about 60 f (I know that's high but I wanted to make sure it started activity). Then I dropped in down to 53ish ever since. I'm still bottling and I...

So, I'm still using my stove, but I'm starting to look at outdoor burners. There was a real good write up about a week ago on this forum's main page about the Blichmann burner. That was a great write up and said a lot of good things about the burner. In looking around Blichmann has a new...