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I brewed 6 gallons of saison last weekend and split the batch into 4 gallons and 2 gallons. The 4 gallons will be straight up saison and the 2 gallons will get 2 pounds of cherries. I also wanted to do some wine soaked oak chips on the 2 gallons. Assuming I should let the cherries ferment out...

IPA is one of my favorite styles but for some reason it's the only style I haven't been able to brew with good results except for one time. I'm not sure if it has to do with the water profile or fermentation but all the wasted money, time and effort is getting old. Here's the recipe I brewed...

So I picked some nice little plums last weekend from Grandma's garden and was thinking of doing a simple/ spontaneously fermented beer with them. My plan is to just make a simple low gravity wort, chill it to pitching temp and just rack the wort on to the plums and let the wild yeast on them do...

I recently brewed a table saison and would like to let the yeast do the carbonating then just put the beer on serving pressure. Anyone have experience with this? I've heard you don't want to use as much priming sugar as you would with bottling but I really want this one to carb properly. I'm...

Fermenting an IPA using my new Johnson controls temperature controller. This device is suppose to override the temperature of any refrigerator you hook it up to. At first it seemed to be working fine right after pitching yeast. As the beer got to be very active, the controller didn't seem to be...

Planning on a consecration clone this Saturday and would appreciate some opinions on when to pitch the bugs. At primary along with primary yeast? Or in the secondary when primary yeast is finished? I've heard pitching together at primary you get more/ quicker sourness but it can get too sour...

I've been working on my Pale Ale game lately and am planning on brewing a Dales Pale Ale clone soon. I've noticed when using beersmith that IBU's quickly climb when adding hops to a recipe but then when I taste the beer the IBU is nowhere near what it was projected. Here's a recipe I recently...

I brewed a Belgian Dubbel about twelve days ago with a 1.084 OG and I'm only down to about 1.040. I also transferred the beer into secondary tonight because I'm going to need my big mouth fermentor for a dry hopped IPA. Even at the peak of fermentation it wasn't a vigorous one which is what I...

Has anyone used inland island yeast yet? I brewed a Belgian Dubbel almost two weeks ago and I'm only about 50% attenuated and fermentation is inactive. I was told I could pitch this yeast without a starter and it would do fine, should've used a starter. I used the Belgian monk yeast. I'm...

I've attempted brewing a few IPA's since I started brewing and I'm not satisfied with the results so I'm thinking I need a better water profile to get it right. I've followed IPA recipes verbatim and still turn out beers that are too malty even for an English style pale, along the lines of ESB...

I made a black ale that turned out ok but it isn't very carbonated. I'm wondering if I can kinda make it a double black ale, hoping to re-carbonate it. Think it'll work? Or what might be the best option?

I brewed a stout last weekend and fermentation started slow a seemed to stop after aday and a half. Any suggestions? I thought maybe the yeast wasn't oxygenated enough. Not sure