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Every batch of beer I bottle is turning out overcarbed. I typically ferment for 3-4 weeks and then take multiple gravity readings to make sure fermentation has stopped before I bottle. I then use a "priming calculator" to determine the amount of sugar I need, (I'm using plain table sugar) boil...

I'm planning to brew a porter soon and I recently read that DC's water is not so good for dark beers. I've never done any chemistry adjustments before. Is there anything simple I could add to my water to help out? Here is the water report: Ca: 40 Mg: 8.8 Na: 20 SO4: 54 Cl: 38 HCO3: 76

I was just reading through the article on beersmith posted in January about proper yeast starters and it basically states that unless you're making a huge starter (like 3 gallons) you need to use multiple packs/vials of yeast AND a starter. This seems like a very cost prohibitive method for home...

I am planning to do a partial mash of a rye pale ale, and I read that half of the grain bill should be base malt. Does my rye malt count as a base malt or should I consider it specialty? From what I've read, I think it does, I just want to be sure. Thanks in advance.

I just brewed a batch of oatmeal stout and it's ready to be transferred to the priming bucket. I have it fermenting in a bucket with the bottom spigot siphon. When I opened the siphon it immediately clogged up. Any tips on how to unclog this without damaging the beer?