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I have 8oz of galaxy hops I'd like to use in my next batch. Given the current temps in many basement I'd like to brew something with the ambient temp being any mostly 55. I'm obviously not going to do a saison that low, but what styles should I consider? Thought about an IPL.

Interested in getting any Russian River Sours or Pliny, 3 Floyds Zombie Dust, or Heady Topper. Up for trade Dogfish 120 (or any Dogfish releases), Goose Island Bourbon County, or anything else I can find around greater Boston. Will also throw in anything from the best brewery you've never...

How valuable is it doing a three tiered mash verses just one? Ie. If I'm making a partial mash maibock (6# of grain, 4# dme) is it worth having a schedule of 122 - 10 minutes 149- 20 min 155- 20 minutes Or 152 -60 minutes Thoughts?

Thinking ahead a few brews and I'm thinking of an IPA with a lot of tropical and citrus hops. I have been thinking about ways to make the base a bit sour (tart and lactic instead of barnyard). Given I don't want this to be a traditional sour, could using .75# of acid malt or 3oz lactic acid...

So it is the time of year when my (poorly insulated) basement stays a steady 48-50 degrees. For my next few batches I'm planning to use lager yeast to accommodate the cool temps. That said I don't have any means to truly later after fermentation is complete. With that in mind if I try for...

I have 3oz of 2011 Citra, and 2 oz of Amarillo Leaf. Both are in original sealed packaging. Just made two beers in a row and have had my fix for a while (also LHBS seem to be well stocked). I am interested in either Galaxy or Belma hops. Galaxy I would be more than happy with an even...

Have an IPA in primary that has a pretty noticeable aspirin flavor. It was there when I took my OG reading pre-yeast which makes me think it isn't a chlorophenol issue. Searching for culprits for the flavor i have seen amarillo being described as having this flavor. My only thought is that it...

My dad just got a Green Egg this summer. He is enjoying it, but outside of The Egg has no extra gear or accessories. What are some must have for him that I could get him for X-Mas?

Just wrapped up my third brew day. Completed my first partial mash (Zombie Dust clone), bottled my Wit, cleaned up, and hit all my numbers in 4.5 hours. I was worried about feeling rushed or forgetting a critical step, but I managed to time things well and did not even annoy SWMBO. Also the...

Ok so I am going to brew the following on Saturday or Sunday. My grain bill is pretty much set (although the specialty grains could be adjusted). I had planned on following a hop schedule similar to the Zombie Dust clones on this board, but also have other stuff in the fridge that I could use...

Brewed an Orange/Cascade Pale Ale with S-04. It had an OG of 1.06, after 7 days of fermenting at a consistent 59-60 degrees (air temp not fermentation), I took a gravity reading and it tasted amazing. 3 days later I took another to see if fermentation had stopped and the taste was remarkably...

Since I have recently started brewing my wife knows there are only two rules when picking up beer; 1. bottles 2. no twist offs Shipyard had to go and bottle twist offs, with no indicator of being a twist off.

So I am brewing an extract hefeweisen, and am about 4 days from bottling. Using several online brewing calculators I am sing told to use between 7.5 and 8 oz of priming sugar. My kit only came with 5. Additionally most threads and opinion in these board says between 2/3-3/4 of a cup. Any...

FML- getting ready to mix up a bucket of Starsan and in squeezing to get to 1/2 oz shot the lid off. This created a fountain of sanitizer that went across the kitchen and into the dinning room onto my 7-month old daughter (and everything in between). So now her and I have Starsan on us. Wife...

Getting ready to brew my first batch this weekend (hefeweizen). Knowing how critical the yeast is in a wheat beer, I would prefer to use a liquid yeast over dry. That said how great is the risk in shipping liquid yeast this time of year (given current heat waves). I do have dry yeast here as...