Search results

My admittedly stupid question is this: wha does a stuck ferment look like? At the moment I have two fermenters going, both of which for a very long time. One is a medium gravity beer I ferment with Safale WB-06, the other a slightly higher gravity ale I fermet with S-04. While I have little...

I have a hard time getting ahold of sweet gale or marsh rosemary. I read a lot about it being citrus-scented, so I was wondering whether kaffir leaves would be a good sub?

During a recent tasting session, it occurred to me to brew a sessionable belgian style ale with a healthy proportion (= at least 50%) of munich malt. Now I gotta ask people who know better than I do: Good idea or pub idea? Any suggestions on a grain bill?

I'm planning on doing a Munich/Saaz or Spalt Select SMaSH. Since I've never used the T-58 before, I wondered what your thoughts were on using it in that ale? Alternatively, I'd use S-04.

As a result of a tragic mistake I deep froze most of my yeast cultures. So, hoping against all odds, I gotta ask: could they still be viable or is it a lost cause?

What kind of hops would you use for an all-Munich SMaSH, OG should be around 1.045, I'm planning on using S-04.? Thanks in advance for your help!

Where I come from, soft wheat semolina is dirt cheap, so I was thinking of using it instead of flaked wheat in a Wit. Since there are a bunch of enterprising people on here, I figured I'd take my questions here. - I figure pre-cooking is mandatory, but do you think I would have to do this whole...

So I have a few pounds of grain left from this year's brew season that I need to use up. Unfortunately, I can only buy in bulk, and with a relocation in the near future it doesn't seem smart to buy another year's supply of malt just yet. My problem is, I don't have enough malt to brew my usual...

Uring my last couple batches I decided I'd use the second runnings for more experimental beer, read: gruit. I didn't have access to sweet gale or labrador tea, which is why I had to omit them (that may well be my problem). My other ingredients were yarrow (handful of leaves) and sage (5-10...

I'm planning on doing an ale with a half pound of oatmeal in it, half of which I toasted to medium brown color and let sit for a week. My plan was to pre-gelatinize them and add them after the maltose rest to get mostly dextrines out of them. Thoughts?

About two months ago I spontaneously decided to use the second runnings of a dark bock to make a gruit. Not having a second carboy, I figured I'd let it ferment in my auxiliary boil kettle. While the bock fermented without issue, it seems as though a fruit fly or two found their way into my...