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I was scraping out my mash tun today, just as I started my boil, and took a bite of the spent grain. It was tart, because apparently all of my acid malt went to one spot. This wouldn't have happened if the brew store employee had listened to me, and put all my crushed grain in one bag. But no...

I just used my new Edelmetall burner yesterday, and I was pretty impressed with how quickly it got a boil going. However, something weird kept happening. About every ten minutes or so, I'd lose the rolling boil and the wort went to a simmer. I'd increase the flame, but the same thing would...

I want to make a traditional kriek, and I am aware that these can take up to 3 years to mature. However, I can't dedicate my fermentation chamber for that entire time. Would it get undrinkably funky/sour if the bulk aging happened at room temperature (~75 F)? I live in a warm place with no cold...

Along with my wort chiller suddenly leaking and spraying scalding hot water all over my kitchen, I overshot my OG by 20 points. It was supposed to be a helles with an OG of 1.050, and instead I got 1.070. Not sure if it was the decoction mashing or my new heat stick for the boil, but I ended up...

I understand that I need to unplug my heat stick before removing it from the water, but does it need to cool down at all before removal as well? Is there any risk of damage? There were no instructions in the box it came in.

I am planning to do a double decoction mash for my upcoming munich helles. I have never done a decoction mash, and want to make sure I have the right idea. I use a cooler MLT and will use a propane burner to heat the decoctions. Total grain weight: 10.33 lb Add 4.5 gal 134F water for dough...

I'm planning on brewing a Munich Helles in a couple of weeks. My LHBS has Weyermann pilsner malt, but not the floor malted kind. Does that really make a difference? I've heard that floor malting does something special to the grain and is supposed to be really good. Should I order it online, or...

I've been doing 3 gallon batches only since I live in a small apartment with a wimpy little gas stove. I have tried doing five gallons and it takes forever to get a very weak boil going. Anyway, my SO bought me a heat stick for my birthday :rockin: however it seems that USPS lost it :( The...

http://www.iflscience.com/plants-and-animals/you-have-flies-thank-pleasing-beer-smell No wonder fruit flies always try to get in my fermentation chamber! I just wonder what role temperature has in this...aside from thermally increasing enzyme activity for ester production, could warm...

Yesterday I attempted to collect some wild yeast from wild raspberries. I mashed a few berries up from a couple different locations and left them to sit out for a couple hours on a Petri dish. I then added them to two small starters. Today, there is definitely some activity. This one seems to...

I froze some yeast (blend of US-05 and whatever Odell uses) a few months ago, and followed the instructions in the article on HBT exactly. The day before brewing, I made a starter with the yeast, and it didn't seem very active. Nonetheless, there was a layer of yeast at the bottom of the jug the...

I have an 11% American barleywine that's been bulk aging for a little over two months. Today I tasted it, and it's really good! It's smooth and has very little alcohol bite. I know the typical aging time is 3+ months, but it tastes great and I was wondering if I could dry hop and bottle it soon...

This barleywine has been aging for almost two months. Today I noticed this: What is it? Is it anything I should be concerned about?

I recently malted my own wheat, and was planning on using it this weekend. Today when I opened the container, it smelled like corn. Should I use it? I'm worried I'll just be making a big DMS bomb.

I just received a few pounds of freshly picked wheat from a friend, and I want to try malting it. Unfortunately, it's all still intact on the stalk and hasn't been hulled. I've been rubbing the kernels in my hands to hull them, but it's very tedious and slow-going. Any idea on how to speed up...

I recently made an amber, but overdid the crystal malt. It ended up being far too cloying. I'd like some critique on my new recipe, just so I know I'm not doing something dumb this time! :drunk: For 3 gallons: 5.75# two row 6 oz crystal 60L 6 oz crystal 80L 4 oz special B 4 oz white...

I want to try making a mesquite smoked porter, and use mesquite wood from a tree in my yard. I have found a couple threads about using mesquite wood, but not a lot of info on the flavors it imparts. Does anyone have any experience with it? Any suggestions as far as toasting the wood? Just to be...

I brewed a pale ale, and it is like biting into a tropical fruit salad. I am getting pineapple, melon, peach, and a little citrus when I drink this beer. This might be good in a small dose, but this is almost overpowering. I am blaming the hops at this point. Fermentation temperature was not...

I just got a new chest freezer that actually works (unlike my Craigslist find :cross:) and the temperature controller I have made the temp go down to 47 F when I have it set at 60 F! Is there a setting I can adjust to keep this from happening?

My homebrew club is having an event this weekend at a park, and glass bottles aren't allowed. I only bottle condition in glass right now, so I'm wondering if there's a solution that would allow me to bring beer to share. Would it be worth it for me to try pouring bottles into a PET bottle and...