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I was wondering what some of the homebrew community do on a small scale to filter out ingredients. I use a lot of puréed fruits and still have clarity expectations for myself.

If your personality were a beer style, what style would it be and why?

Brewing this Sunday and I plan to brew an imperial stout flavored with pumpkin and vanilla. In the boil I play to use cinnamon (1 stick) nutmeg (1 teaspoon) and allspice (1 teaspoon) 15 mins left in boil. I was thinking of using half a vanilla bean with some pumpkin meat soaking in a mason jar...

I am familiar home brewing and have made some great IPAs; that being said, I have a friend from Sweden graduating college and I'd like to brew up something special to celebrate. I'm thinking of brewing a German style Pilsner with some Swedish fruit. I have two main issues: 1. I live in souther...

I have a nice spring time blonde ale I would like to impart some fruit flavored into; but I am hesitant on how the best way to add the flavor. I was thinking adding dried orange peels to a secondary. Is there any tips or techniques that will help?

I've been toying with this idea for some time, if drug dealers get "high" on their own "supply"; what would the catchy rhyme for home brewers be?

I'm very excited about the brew day this weekend I'm planning a high ABV beer to experiment with different aging times. Because of this I have a large grain bill about 20lbs. I only have a 10 gallon iglo mash tun. Will I be able to fit all my grain and mash water (about 7.5 gallons based on some...

I will be brewing a 5 gallon all grain imperial red this weekend and I would like to split the batch in half and add bourbon to about 2 gallons and leave the rest alone. I've read others use around 2oz of oak chips into 16oz bourbon for 48hrs per 5 gallon batch. Any advice how to break down this...