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Have you ever bought a beer that tastes exactly like your own homebrew? Well I just did. Sweetwater's 2015 Happy Ending tastes just like my own black IPA recipe. That being said, here's a recipe for a very good, hoppy, smoky black ale. Vol: 5 gal. OG:1.057 IBU:65.0 SRM:25.8 ABV:6.3%...

Hey guys. Forgive me, but this is only tangentially a homebrew question. I have developed a great sour beer from a sourdough starter we've been using at work. However, we have not been able to make a truly sour bread out of the same starter. Do any of you scientists or otherwise have any insight...

Have any of you brewers and mad scientists out there tried dropping some sourdough starter into your fermentation? I've got about 20 gallons of a 6-month old starter at work that smells wonderful. Both the beer and the bread are soured from the same bacteria: lactobacillus. I'm thinking about...

What's your LHBS? Do you have one? Just curious. Thanks!

I've been looking to pick up a roll of siphon tubing, but it occurred to me that maybe there is food grade vinyl tubing (the roll at my LHBS comes from a company called BEVLEX). Is there something special about the tubing for siphoning that makes it "food grade"? There's nothing on the box at my...

I've got a question for some of you experienced partigylers out there. I did my first partigyle a month ago. Got 3 fermenters full of 5 gallons of the same beer (a stout) progressively lighter: 1st runnings = 1.090 OG (fermented with Wyeast Irish ale + White labs tennessee whiskey yeast) 2nd...

Ok guys, so I've put together a ginger ale that I like a lot. But it's missing one key element. Have you ever sipped, for example, a red rock ginger ale and coughed because of the strong bite that hits you right up front? Does anybody know how to make that happen? I've got a great tasting soda...

Sounds crazy, right? Well, I've recently heard of freezing yeast as a way to preserve it for future use. It seems to me that you would end up killing the living organisms instead of preserving them. Has anybody done this succesfully? Is there a particular method beyond throwing a jar of slurry...

Hey folks, Long story short: I'm wondering if force carbing takes several adjustments due to CO2 being progressively absorbed into solution, or if I have a systemic problem. Long story long: So i've been force carbonating my beers ever since I started kegging; about 3 months/4 brews ago...

Hey folks, Long story short: I'm wondering if force carbing takes several adjustments due to CO2 being progressively absorbed into solution, or if I have a systemic problem. Long story long: So i've been force carbonating my beers ever since I started kegging; about 3 months/4 brews ago...

Alright, so today's brew day has ended with an unexpected twist. If you have any ideas as to what might cause an unusually low OG I am all ears. Here's how it went down. I've attempted to do a twist on a personal favorite. I've brewed it before with excellent results. It's Vinnie Cilurzano's...

So I'm interested in the usefulness of Gambrinus honey malt. Is this kind of like chocolate malt, where you only need 1%-5% for a significant flavor contribution? I'm not concerned about the color, and honey itself is expensive. Does this stuff actually taste like honey? Would it be a fair...

I live in Georgia, and the temps for the last month or so have been sticking in the upper 80's lower 90's. And seeing how I brew outside I can't get them down to appropriate pitching temps with my immersion wort chiller. You guys know anything about pitching yeast at high temps? I'm also...