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Any suggestions on methods. Do you chop or smash the fruit or add it whole? Amounts for 1 gallon? Just looking for tips

Ive been using it on my IPA's lately and I have become quite a fan. If you buy hops in bulk it can can a great way to get more out of your hops.

It almost completely takes over what ever beer you do. I have tried it a few times and I am not a fan. Especially for pales. Just putting the warning out there.

I want to try doing it in a recipe. Any thoughts from your collective expierences

Doing a stout with a OG of 1.72. Will one packet of wyeast irish ale yeast and 4 tsp of yeast nutrient be enough to get proper fermentation

I love that hop. I love the taste of IPA made out of just that hop. All hail centennial

I have been picking at recipe ideas for this for months now. I want a very this and roasty coco-y stout.

Its one of my battle buddies favorites and he comes home in a couple months. I need a recipe for it

After doing a few dozen ales I finally did my first lager. 24 hours into primary right now. Cant wait to try it

I love the rush of prepping things while the wort is cooling. Setting up hop additions. All of it, except cleaning and sanitizing

I have never used it before as my base malt. I want to set up a grain bill using 6 row I would like to hear from people that have used it and what they took away from the experience. What compliments it well, what should I know going into this. I would love the chance to hear from the...

Im wondering your thoughts. I am setting up my next all grain recipe. IM tempted to use either one

I had a 1 gallon batch of honey ale with british ale yeast finish in 2 days. I say visible sign of fermentation one hour after pitching, and in two days it finished. Is this unusual?

I have a false bottom 10 gallon igloo cooler. Even after taking runnings about 4 or 5 runnings I was still getting stuff in the wort. I want to find a way to filter it with out getting a stuck sparge. I was thinking of laying a screen over my false bottom. What has worked for you guys

Let the real vacation begin. I brewed like crazy but I have to bottle a lot of it early before we hit the beach for a week. Now its time ti fill my pipeline and get the real work started

I use whirfloc and irish moss sometimes to help. But I really dont care if it comes out clear. Is that wrong. And I mostly brew dark beers and imperials that will have haze to them anyway. But even if I brewed a lot of standard pales and ambers I dont think I would care too much. Sue me

I have heard people say that certain beers are or are not true oktoberfest. What is it that makes it so.

4/5 of a gallon of apple juice 1 lb of table sugar 1/3 cup smashed blueberries 1 teaspoon cinnamon Its in the fermentor right now. We will see how it turns out

I hear people say "they made a session IPA." What does that mean?

I even tried switching out the caps and airlock in case the seal was bad. What could be causing this? Is it a issue