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I'm brewing beer for a good friend's wedding. I'm planning on bottling about 14 gals, which would only provide about 1/2 the beer. Brewing more would be the easy part, but I'm looking for an inexpensive alternative to more bottling (which would take a lot of time and bottles) or kegging (which...

I'm planning on brewing this Saturday and will make a starter in the next few days. It's my first lager and I want to make sure I pitch the right amount. The yeast I will use came from a friend who works at a local brewery. They brewed back in December - so it's about 1.5 months old. When I...

I've been dreaming up a way to determine the gravity of my beer throughout fermentation witout sampling 8 oz at time and exposing it to oxygen and potentially infections. I'm thinking the ways I can do this would be to either accurately measure the weight of the carboy and beer and monitor it's...

My grandfather grew up in near the old Oconto Brewery and was reminiscing with me this past Christmas about him drinking this beer when he was younger. I have been home brewing for a while and would love to brew a batch of this for a gift for him. Has anyone here tasted that beer? If so...

I've been itching to do a little brewing experiment and finally got the time over the Thanksgiving weekend. I wanted to push the limits of 6-row's diastatic power in a mash with mostly potatoes. One source I found put potatoes at 20% starch by weight with a gelantization tempurature of about...

I'm working towards a house beer recipe I plan to keep stocked with. My target is a quasi-European Pilsner (akin to Bitburger) that I'd like to produce using ale yeast at lower ale temps (60F) and local grain (Briess 2-row). I'm fine with flavor characteristics that are different than a...

Theoretically, what would result from someone taking milled grain, dumping in a sanitized bucket with strike water, let it convert for a few hours until cooled to 70F, then just pitch some yeast with all the grain bits and all? Assuming someone got lucky and didn't get infection from anthing...

Just brewed a 6 gal batch last night using all base malt (8 lb of 2-row and 2 lb of 6-row). This is my second all-grain attempt. It's experiemental - I'd like to know the flavor that comes from just the base malt (1.050 OG) and moderate hopping (30 IBU). The wort is much darker than I...

I have access to some locally home-grown hops and am brainstorming ideas for preserving them between harvests. I've seen the drying and freezing option, but does anyone know (or have heard of the results) from preserving by first creating a strongly bitter hop-tea (water only) and freezing that...

I love what comes across to me as if I was tasting the barley itself in some beers like Bitburger and Stella - what I'd call a very "grainy" taste. Not sure how much of what I like in there is a hops or other characteristic - but I'd like to experiment towards those flavors I like in a session...

I love what comes across to me as if I was tasting the barley itself in some beers like Bitburger and Stella - what I'd call a very "grainy" taste. Not sure how much of what I like in there is a hops or other characteristic - but I'd like to experiment towards those flavors I like in a session...

Hello all. I'm a beginner home brewer. Engineer by trade, thrifty at heart. I'm making or borrowing what I can to brew beer. Just borrowed (3) 5 gallon glass carboys, one of which a mouse had climbed in and died. I can get over the gross factor as long as I'd be able to get that thing...