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Okay folks, looking to do a simple, clean, drinkable beer for a wedding coming up as a gift to the bride. I am looking to do an amped up APA/IPA. shooting for something drinkable, not overwhelmingly bitter but still aromatic. I don't like cutting and pasting recipes (hate it, actually) so I tend...

Brewed a Quad/Strong Dark this past weekend and hit great numbers; 6 good gallons at 1.094. Pitched a three liter starter of WY3522 and the thing went off like a rocket. After 24 hours of blowing off in my 65 degree apartment, I moved it to the basement to try and calm things down...

I'm not sure this is the right place to post this but I need help kegging in a sankey keg. I am planning to condition my brew in a corny but in order to serve it on New Years, it has to go into a sixtel. Is anyone in the cincy area who can walk me through this? I am a visual learner so written...

Brewing a saison with Wyeast 3724 and having the classic challenge of a stuck/slow primary. This morning, I was hovering around 1.018 after two weeks in the primary. So should I let it go or can I pitch champagne yeast to help finish her off? Any help is appreciated.

I currently mash in a converted cooler with what I think are very acceptable results. My brewing partner has a 20 gallon mash tun, maybe Blichman? I find that our results are not as consistent with that and for the life of me, I can't figure out why unless it is a matter of heat loss. In any...

Anyone have any thoughts on this? Have a bug in my brain to do an Imperial Wit and I thought that the addition of grapefruit peel along with coriander is worth a shot. I wondered if adding peel at the end of boil and again at knockout could be supplemented by the use of a citrus syrup for...

Finishing up a pumpkin porter that ended up slightly dry. Wondering what the options are for, for lack of a better word, sweetening the beer. Anyone ever add malto or lactose in the secondary or while bottling to add some body/sweetness to the brew? What is the concensus on this? Any ideas...

Pitched 3522 in a low gravity "table beer" brewed over the weekend. Grain bill was nothing fancy, pale and some crystal 60 with 5% oats added for reasons I can't really justify. OG was 1.037 and fermentation stopped after 24 hours or so of solid activity. I pulled a sample and don't really...

Hey all, Brewing a straight saison (1.055) w. a French yeast. once it finishes in the primary, I wanted to add brett in the secondary before bottling to give it a slight funk over time. So some questions. Please chime in to help me with any or all; 1. Throwing off a lot of banana...

Found date sugar and boiled 4 oz in a quart of water to get a gravity reading. Reading was 1.035. Does that sound right? There was a ton of sediment which I decanted. So would you just add to the boil and let it drop out or try to clarify beforehand? Any tips or insight would be great. Thanks.

Ronald Pattinson (the fellow behind the "Shut Up About Barclay Perkins" blog) has a series of books focused on British Beer styles that he has released as a series. I am considering buying a few and wonder whether anyone has given them a read-through. Seen them? Like them? Hate them...

Or neither? Couldn't find my Thames Valley (WY1275?) and need a sub. Either of these good for a Bitter? Neither? Thanks for any insight. Starting gravity will be around 1.040, temp anywhere from 68-72.

Looking to do a sessionable, low gravity Scotch Ale with a "suspicion" of smoke. Used BeerAlchemy to put a recipe together. Anyone have any comments? Done a similar version? OG: 1.031 FG: 1.008 ABV: 3.2% Volume: 5.02 Gal Grain Bill: 6.25 lb Pale UK 5.68 oz White Sugar 3 oz UK...

What is the order from boil kettle to fermentor using a march pump and therminator? Is it kettle, therm, pump or kettle, pump, therm? Anything in particular i need to watch out for the first time?

my brewing partner uses an old GE "coffin style" fridge with a latch handle as a kegerator. Well, the handle broke off. I know that this has happened to others and that there is no more determined repairman than a brewer with ten gallons of Kolsch stuck inside one of these rediculous devices...

Brewing a ten gallon Marzen soon and need to make a starter. Any tips on yeast, size and method? Do i need to create a starter as i would the beer, ie lager it? If so, how long does that process take and what size batch is suitable? Many thanks.

So I am thinking of putting a saison together with the addition of ginger and lemongrass for a Vietnamese friend. My base recipe has the addition of coriander, which I will probably still include and has a nice dry finish. Anyone out there able to help me incorporate these two ingredients in...

Just brewed an AG saison with a big dose of Wyeast 1388 leftover from a Belgian Holiday that we just moved from the primary. When I pitched the yeast, I got action inside of an hour and a thick head of globby krausen inside five. 24 hours later, there is nothing. I still have lots of action in...

Just brewed a bitter based on a favorite from the UK and I think that I nailed it. It has about another five days in the secondary before racking to a keg. However, I have not done a real ale in a corny before. I don't want to build an engine at this point, nor do I want to buy cask breathers...

have been reading up on Gravity Units (finally!) and I wonder if someone can help me with a source for the gravity values of adjuncts such as candi syrup/sugar, white sugar, malto dexterin, etc. I know for example that DME adds 45 points per gallon, per pound and LME about 35. Can someone...