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So I decided I wanted to try to brew what I call German IPA. The idea was to brew an IPA how I imagine a German brewer would if they brewed IPAs. I tried for a Pilsner style grain bill with a healthy helping of noble hops. Here's the recipe: 11 lbs. Pilsner Malt 1 lb. Munich Malt .5 lb...

I am trying to find a carrying case for beer that I can check in when I travel by plane. I once saw a picture of a hard case that you could remove the top from and had a foam insert with cutouts for bottles. I'm not sure if the bottle cutouts were originally intended for wine or beer. I have...

Has it ever occurred to any of you that if the police ever found themselves inside your homes they would be mighty suspicious? And I am not talking about cops who think it is illegal to brew beer. For me, I am pretty sure that some of the things in my house would look a lot like a drug...

So a local brewery is having a wort transformation competition, and I got one of the entries. This is the first time I've done one of these competitions and have some questions. First, they have not given any insight into what is in the wort, what the gravity is, what the mash temp was, etc...

I am noodling on building a fermentation temperature control systems that is an alternative to a chest freezer. Here is what I have in mind: Use a large Rubbermaid trashcan as an immersion chamber. I would create an immersion chiller with copper coils that will sit inside the trashcan...

So my last two batches of Irish Red have both had a weird off flavor and aroma that I would describe as sweet, sour, and fruity. The FG has been fine so it's not actually sweet, but that's how I perceive it. The frat time it happened, I thought I must've oxidized it and thought maybe this was a...

So I am about 18 pages into the yeast washing sticky and have not found my question answered. I will keep reading but thought maybe someone could give me a quick answer. I have no interest in making one batch of yeast last me for 50 bathes plus. I would just like to reuse my yeast without...

So I am in the process of upgrading all of my equipment to be able to brew 10 gallon batches. I am seeing conflicting things about how big of a boil kettle I need. I know that many people happily brew 10 gallon batches using converted kegs, and I see lots of listings for 16 gallon kettles. On...

One of my staple brews is what I call my German American Pale Ale. To put it simply, it is an American Pale Ale but I replaced the traditional American hopes with German hop varieties (often American grown) -- primarily Spalt Select. I am considering entering some of beers in a competition to...

I'm heading to Chicago for business. Not sure if I will have time, but what are some local Chicago brews that I should try?

So I am brewing what I am calling a wheat pale ale this weekend. One third of the grist will be wheat (the rest malt). I planned to get rice hulls, but completely spaced at the LHBS yesterday (I was too busy drooling over my 2 50 lb bags of grain and all the other specialty grain I was...

So I have a bunch of people coming over to my house for a BBQ (for my b-day) next weekend. I plan to filter some of my brews so that they will be clear (or at least clearish). I know, I know. . . I should have brewed these sooner so that they would have more time to drop clear on their own...

I would like suggestions from folks about what hops to use from my next attempt at an APA. To give some background and information, APAs are hit or miss for me because I often feel like the hop flavor (and sometimes bitterness level) is overpowering and offensive to my palate. I don't like...

On one of my kegs, the liquid out post leaks once I connect tubing to it. Does this just mean I need to replace the o-ring?

Grain 4 lbs. White Wheat Malt 3.5 lbs. Brewer's 2-Row .5 lbs. Munich 10L .5 lbs. Caramel 40L Single infusion mash. Mashed at 152 degrees for 60 minutes. Mashed out at 168 for 10 minutes. Fly sparged. Boiled for 75 minutes 1 oz. Saaz for 60 minutes .25 oz Saaz for 15 minutes .25 oz Saaz...

So I've recently gotten to the point that my latest Kolsch and Altbier are ready to drink. I noticed a common aroma for them that I can't describe. My last Altbier (which was a different recipe) had the same aroma. It seems that the common denominator is that these are the only three brews...

In a couple of weeks, I friend who is a big wheat beer drinker is brewing with me, so I am going to brew a hefeweizen (this will be my first wheat beer). Because I am not a huge wheat beer drinker, I was hoping to mellow the flavors from wheat yeast some. I was considering using equal parts...

I have a friend who is going to brew with me in a couple of weeks. He is a big wheat beer fan, so that is what we are going to brew. This will be my first foray into wheat beers, and I seem to remember that wheat can lead to stuck sparges. Am I remembering that right? If so, what quantity of...

I brew two 5 gallon batches in a weekend enough that I have been trying to figure out if I can simplify the process (and maybe leave some weekends free without killing my pipeline). Luckily, some of my brews have similar basic mash profiles (e.g., my German Altbier involves adding small amounts...

So I know the general wisdom is to just leave beer in primary for 3 weeks without thinking about it. And I pretty much follow that advice. My beers are all around 1.050 OG, and I have fallen into a rhythm that works -- 18 days in fermenter, 3 day cold crash, transfer to keg. My beer has...