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I have an extract recipe that is asking me to steep Flaked Oats, Munich Malt, Roasted Barley, and Chocolate Malt for an hour at 150f. That seems like overkill to me. Normally I only steep for about 10 minutes at 165f. Any advice? -Tyler

I brewed a wheat beer (supposed to be a hefe) on January 18th. It fermented pretty good for the first 3 days. It's still putting out about one bubble every few minutes. I imagine that most of the fermentation is done, but I'm a little hesitant on bottling yet. If I bottle it now do I run the...

I'm wanting to start my Hefeweizen today, but I don't know how much yeast to use. I plan on using dry yeast. I have read to use half a pack. I have also heard to use 2 packs. I'm making a 5 gallon batch. Who is right? -Tyler

The next beer I'm wanting to brew is a wheat beer. I love Hefe! I would like it to have a little citrus flavor. The hops that it calls for is Northern brewer or Perle. Should I change the hops to something else, or should I just add some lemon zest / lemon peel? Thanks for the help! -Tyler

I keep hearing people talk about wort chillers, to cool it down as fast as possible (I assume to help prevent infection, and help clarifying). When I made my batch of beer, my boil was about 2.5 gallons, I then added another 2.5 gallons of cold water to bring the temp down. Is there something...

Hey Guys! This is Tyler from Oregon. I'm new to brewing beer, but having fun learning. I did some distilling years ago, but gave that up. Luckily, I still had all the fermenting equipment. Just hoping to get a few batches done before I head off to bootcamp.

Hey all. I'm new to home brewing and just made my first batch of beer. But it left me with a few questions. First off, my OG was 1.060, and FG is about 1.024. Does this sound right? I kind of assumed that it would be a little lower, like 1.014? It only took about 4 days to finish fermenting...