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I'm looking for a yeast that's like WLP001, but with more pronounced fruity notes. Suggestions?

Go here: www.blackacrebrewing.com and select "under 21" :D

One of the bottles of my latest batch didn't carbonate so I decided to try just hooking it up to the TaD flat and leaving it in the fridge overnight to see what happens. Got a little bit of carbonation now but still needs a lot more. Anyone else tried this? Any luck?

Ever had a beer that had a "juicy" hop character to it? Wondering how to get that. Type of hop, additions, or both?

I've heard everything from that giving your fermenter a good shake for 30 seconds is good enough (what I currently do) to that you HAVE to use pure O2 thru an airation stone for at least 5 minutes. So, what says HBT?

Anyone else feel like freezing themselves 'till their homebrew's ready? Just put mine in the bottle last night, 3 more weeks ARGHHHHHHH

I was wondering about how it came to be that wine got this image/mystique about it whereas beer and all but the fanciest spirits got quite the opposite?

5 gallon batch. Distilled water (hince the minerals.) Hop Blend is equal parts chinook, amarillo and southern cross. Weird hop amounts so the total comes to exactly 3 oz (hate having leftover hops). Read about southern cross here: https://www.homebrewtalk.com/wiki/index.php/Southern_Cross...

...but should. Eye lasers that give you the power to restart a stuck fermentation or make it finish sooner just by staring at it really hard.

What does everyone think of a amarillo, chinook and southern cross hop combo in an american strong? Thinking amarillo for orangey flavors, chinook for grapefruit, and southern cross for lemon-lime. Kind of a citrus fest!

Hi, I'm looking for a low- or mid-alpha hop with a "fruity" flavor. Not picky about what kind of fruit it resembles, just don't want grassy/piney/"green" flavors. The only ones that I can think of are Crystal or Amarillo. Any suggestions?

This is for a 5-ish gallon batch. Should hit an OG somewhere around 1.075 and ferment it DRY down to about 1.013 (give or take a point). You could substitute cascade for the amarillo and/or magnum for the chinook, but I think amarillo's flavor goes better with belgian yeast and chinook's...

This is for a 5-ish gallon batch. Should hit an OG somewhere around 1.075 and ferment it DRY down to about 1.013 (give or take a point). You could substitute cascade for the amarillo and/or magnum for the chinook, but I think amarillo's flavor goes better with belgian yeast and chinook's...

Yeah, like quad but even bigger (15%-20% abv). Anyone try this?

Got this from averaging 25 IIPA recipes. Wondering if the hop profile would be balanced? Ingredients: ------------ Amount Item Type % or IBU 14.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.3 % 0.50 lb...

Hi, do they make canned mango puree for beer/wine making? Vintner's harvest or oregon doesn't seem to make mango specifically. I found some stuff called mango pulp on amazon: http://www.amazon.com/dp/B002XHFG1G/?tag=skimlinks_replacement-20 I wonder if it is suitable for beer making?

Okay blueberries were really cheap like a month ago (for OK, got 10lbs for $30). So I made a blueberry wheat. Long story short everything was going well and then one day a white film appeared on top! I panicked, kegged it, and threw it in the fridge to stop anything growing. Well it tastes...

I racked a honey wheat onto 5lbs of blueberries I half-smooshed about 2-3 weeks ago. I figured it'd be ready when they drop to the bottom but that doesn't seem to be happening.... Has anyone done a fruit beer and how did you know when it was done?

Hi I'm making a blueberry wheat. I already added 5 lbs of blueberries to the boil, and primary fermentation is over. It has a really strong sulphur/cheesy smell. I read this can happen with ciders, and since this beer has so much fruit in it I figure that's what it is. Yeast is some of the saved...

I'm doing prep work to keg some beer and I noticed that star-san smells like peanuts (at least to me.) Does it to anyone else?