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i was curious to what other people thought about my beer, so i entered my fisrt two all grain batches into a bjcp homebrew competition. i entered a belgian wit and a french saison. and what do you know my saison won third place out of eleven entries ha. that was my second AG batch, third batch...

so i recently bought champagne bottles and found out that they wont take a 26 mm bottle cap. so off to the homebrew shop. there they dont have 29 mm caps or bells, but what he did offer me was "plastic champagne stoppers" the little guys get just pushed in and caged. my queastion is, has anyone...

1. i have empty never had labels on them bottles in a solution of oxyclean for about three weeks now. and they have white deposits all over them whats the story there are they ruined, dont worry about it sanitize as usuall they wont hurt the beer?? 2. i have a saison that im going to bottle...

so the recipe is 2 row-11.50 crystal 20 1.00 light munich.75 carapils.75 wheat flakes .25 mashed for an hour at 154 for 60 sparge with 170 for 60+ min boil 90 min took a gravity reading in my "test tube" with about two and a half gallons in the the brew pot and got 1.052 then...

so i brewed a saison exactly ten days ago. The color of the beer was a golden color a little darker than a saison should be but i was okay with it. Now i looked at the carboy last night and this morning at it is a dark dark brown?? what could this be?? i was going to rack to a secondary today...

im sure once again im just freaking out but i made a starter today and after everything was said and done i opened the wyeast package and notice that there were two little baggies on the inside and only one of them was popped so i guess my question is the yeast in the smaller poppable bag that...

just wanted to see if anyone had some insight for me on my first saison recipe thoughts on what to change or what has worked for them in the past times temp anything thanks pilsner malt 9 lbs munich .75lbs wheat malt .75 lbs belgian aromatic .75lbs clover honey 1lbs (ten min)? table...

just wanted to see if anyone had some insight for me on my first saison recipe thoughts on what to change or what has worked for them in the past times temp anything thanks pilsner malt 9 lbs munich .75lbs wheat malt .75 lbs belgian aromatic .75lbs clover honey...

i have a recipe for a saison that i would like to get going and i was thinking about adding orange zest to it. my question is do i need to sanitize the zest and how would i do that thanks

did my first AG brew today everything went "ok" hit the OG that the recipe called for so now im just wondering how do i find out my effeciency? step by step? i understand that its how well your "operation" works and how much sugar you extract from the grain i believe? i really dont know so...