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Happy to share that I now have friends who are getting into brewing and their eagerness to try a dry hopped IPA made me move past my concerns of oxidation. For the first hoppy we've ever made, we leaned towards a West Coast IPA since some of those are browner than the NEIPA style. We ended up...

has anyone ever washed and sanitized their bottles on Friday night and then bottled the beer on Saturday morning? If so, did the beer turn out fine?

I bottled my beer this morning and when I went to put the equipment away, I noticed this under where my fermenter was sitting. Do you think there is any chance the mold spores got into my fermonster's spigot? Seems like my fermonster had a slow leak... Do you think my beer is safe to drink?

As the title suggests, is there any way to get the yeast to eat all of the sugar in the wort?

I typically store my grains in an air tight container, however, I forgot about 2 5lbs bags of biscuit rice that were unopened but left in a box in my basement. I believe they are 18 months old, could be 2 years old. Is it worth brewing with them or are they shot?

Has anyone been able to try the Pilsner millet or the new rice base malts? Any feedback would be highly appreciated. https://glutenfreehomebrewing.com/store/show_cat.php?page=1

I've had work consume my life for over a year and haven't brewed as a result. As a result, I've had grains in a air sealed container for 12 months now and I plan on brewing soon. Will these grains work or be a waste of time and effort?

Hey everyone, I'm planning what to make for the upcoming fall season and i've never made a rauchbier. Has anyone here ever done so? I am trying to visual the process described here - link - and am having a hard time doing so. Any experiences shared would be welcomed.

Given how happy I was with the Human Condition clone I made, I want to try and make another TH stout I fondly remember. Here is how TH describes the flavor: https://www.beeradvocate.com/beer/profile/28743/335837/ On youtube, while not a gluten free brewer, i like the way this guy describes...

While we are still in the middle of winter in the mid Atlantic, my mind is looking forward to spring and to that end, I want to brew something like this. It basically looks like a pale ale fermented with crushed grapes but id really appreciate how the folks here would tackle making this a GF...

I've wanted to try brewing a cream ale for sometime and decided that a Kentucky Common Ale is going to be my first foray into this style. I want to also try Grouse's new Pale Oat malt as I've heard oats add creaminess to beer so I'm hoping it will compliment the cream ale style. Here is my...

For my next brew, I'm taking advantage of my cooler basement to make a California Common Lager. I learned this summer that 34/70 yeast makes fantastic ales so I'm really excited to see how this CCL turns out. Below is my proposed grain bill, looking for suggestions! #'s are from brewers friend...

Here is the inspiration for my brew - Tired Hands - Sir Dudley Banana French Toast This was simply the greatest beer I've ever had in my life. They served it at cask temperatures and was basically like drinking beer for breakfast. I'm going to use the Newcastle Brown Ale recipe as my base and...

Is this way of sterilizing bottles legit? Does anyone do it? https://boomchugalug.com/pages/baking-beer-bottles

Before my basement gets too hot, I am going to do a test batch of a dessert stout I recall fondly before I was diagnosed with celiac. Based on how this turns out, I plan on brewing it again in September so that I can give it out as holiday gifts. The beer I am going to try and clone is this...

Over the weekend I brewed what I'm calling a Sapporo Inspired Ale. The grain bill is below. After a lot reading, there seems to be consensus that 34/70 can ferment at ale temperatures so I am going to try that out and see how it goes. I also F'd and didn't realize I had zero yeast nutrient...

Hello all. Recently I bought a Milwaukee 56 PH meter and am very happy with it. One thing I am wondering is, how does everyone store theirs? Do you have dedicated glasses used to put the meter in? I filled the rubber cap with storage solution and placed it back on.

For my next beer, I want to make my own custom grain bill. I like english ales and already have a delicious brown ale recipe so I decided that a pale ale is in order. Using this traditional grain recipe as the base, here is my proposed grain bill: 10# Pale Millet (73%) 2# Corn (14.6%) 0.5#...

Happy Sunday everyone. For my latest round I wanted to try a new style and decided that this ESB recipe would be the one to try. This beer marked a number of firsts - actively manage the ph, use of Ceremix & Ondea Pro as well as using a Tilt Hydrometer (credit to Silly Yak for the suggestion)...

I've found this page to be invaluable in my experience brewing GF - GF Malt Table - however, there are no references to Pilsner or Marris Otter like malts. What has anyone used, or heard of using to replicate Pilsner and Marris Otter malts?