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It seems like the only reason to add plain sugar is to boost ABV without changing flavor. If I want a lighter beer, can I just leave out the sugar? Or will that affect the flavor? I'm not talking about dark candi syrups or raw sugar like turbinado. I know they contribute unique flavors...

I brewed a 3gal batch of Drew Beechum's Springtime in Amarillo. It fermented down to 1.003, but it still tastes strangely sweet. I can't tell what it is, but I don't really like it. I was expecting it to taste dry and spicy. The grapefruit of the Amarillo hops comes through clearly, and that...

I brewed a batch of English Bitter using Safale S-04. When I tasted a sample before bottling, it was nice and fruity. After a week of carbonation, it still had good fruity esters. But then over the next 2-3 weeks the esters seemed to get progressively less and less. Is this normal, or am I...

I'm planning to start using starters, but one thing still confuses me. If one pack of liquid yeast is ~1/2 as much as a beer needs, and you make a starter, how do you know whether your starter then has the right amount of yeast? If the yeast grows as much as it does in a batch of beer, wouldn't...

I love this recipe for a Best Bitter: https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-im-not-bitter-im-thirsty-esb/ It calls for English LME, so I've used Munton's Maris Otter with great results. But at my LHBS those cans of Muntons are 2X the cost of bulk...

Type: Partial Mash Batch Size: 3.00 gal Boil Time: 45 min Date: September 4, 2016 Ingredients 5.5 lb Pilsner DME 12 oz chocolate malt 8 oz Pilsner malt 8 oz flaked oats 8 oz Special B 4 oz roasted barley 4 oz black malt 1/4 tsp yeast nutrient 1 oz Northern Brewer [9 %] -...

I brewed a quick batch of cider with honeycrisp juice and a packet of Fermentis T-58 that I had left over. It tasted fine, but there was no "Belgian" character at all. I fermented around 66 degrees F, which gave me a great Belgian character in the ale I brewed the month before. Any ideas why...