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This is a recipe I've been tweaking for years now, and I've gotten it to a place worth sharing. It has a nice clove-y flavor from the Belgian yeast, balanced with a solid bitterness and bright citrus flavor from the hops. While hard to fit into a particular style, this beer is definitely...

I picked up some Nectaron from YVH last week. I grabbed it without any recipe planned because I figured it would sell out soon, which it did. So now I'm trying to design something to showcase Nectaron, but I've never brewed with it, so I am hoping that you all could help me narrow things down...

I'm planning my spring brews, and I have a Baltic porter and an Italian pilsner on the list. I'd like to get just one yeast that I can use for both. I was thinking 34/70. Anyone have any thoughts on whether that would work for both? Or is there a better option out there? In terms of mechanics...

I'm planning my next few brews and am thinking of doing a Czech pils, and I could use some advice on the yeast, as I'm not nearly as familiar with lager yeasts as I am with ales. I tend to brew new styles, rather than repeat recipes. And for the past year or so, I've been keeping a yeast bank...

I keep one of the kegs in my kegerator full of kombucha for my kids. This morning, one of them asked me to pour some for them. When nothing came out of the tap, I realized that the keg was clogged (this one had peaches in it so there's still some peach strings floating around). My two-year-old...

Does anyone have any idea when this might be available to homebrewers? Or has anyone successfully been able to buy any off a local brewery? I just got home from a tap room that had a beer using Phantasm powder and Cosmic Punch yeast. (At least, I'm quite sure it was cosmic punch. The...

I brewed a New Zealand Pils this morning. It's a single malt recipe, and I was using some pilsner malt I buy in bulk. I have no idea how it happened, but I somehow measured out double the amount of grain I intended. I swear the scale had the right numbers on it, but it did take longer than...

I'm starting to plan my late summer/early fall brews, and I'm thinking of doing a pumpkin ale. I've only brewed one and it was about seven years ago, so I don't remember much about it. I've been reading old threads about brewing them, and I've seen conflicting advice about whether pumpkin ales...

I am trying to get my hands on some posters from Jolly Pumpkin brewery in Michigan. The Ann Arbor brewery sells them through their curbside pickup, but they don't ship them, and I no longer live in Michigan. Is there any fellow homebrewer in Ann Arbor who might be willing to pick up my poster...

Pretty frequently on here, I see people reference methods of getting their yeast to scavenge oxygen when dry hopping or bottling. It usually involves dry hopping when fermentation is still active or adding a bit of extra sugar, if fermentation is finished. The theory is that the yeast will...

I brew 2.5 gallon batches in a 5 gallon pot with a mesh bag. I'm looking to upgrade to something with a stainless steel basket, rather than the bag. I'd like to be able to directly heat the kettle without fear of scorching or splitting my bag. I really love the look of Clawhammer's basic...

Selling some glass fermenters: -5 Gallon Big Mouth Bubbler with harness ($25) -5 Gallon glass carboy ($20) -3 gallon glass carboy ($15) All in great condition. I've only used the bubbler once. Cleaned with a pbw soak and starsan rinse after every brew.

Hey all, I have been brewing beer for a decade, and after switching to kegs this year, I decided I wanted some kombucha on tap. I made my first batch last month. The place I got my scoby from didn't send quite enough starter tea, so it took a few weeks for the batch to ferment out. I finally...

For those who brew less than 5 gallons, how long do you oxygenate your wort? I brew 2.5 gal batches and recently got an oxygen wand. I see the recommendations to oxygenate for 60 seconds to two minutes, but that seems geared toward a 5 gal batch. Should I halve that and go with 30 seconds to 60...

Does anyone know if White Labs Clarity Ferm denatures at any specific temperature? I use it in every beer I make because my wife has a gluten sensitivity. In the batch I made today, I'm using Imperial POG Kveik and planning to ferment in the 90s. I've never fermented that high, and it...

I am just getting into kegging and today was my first attempt at a closed-loop transfer. I ferment in glass carboys, so to make a closed loop, I got an orange carboy cap and fit it with a carbonator cap and a stainless racking cane. I hooked the carbonator cap to the gas post of my keg and the...

I am finally making the switch to kegs, after getting frustrated with oxygen issues with my bottled batches. As part of this, I'm building a kegerator using this fridge: https://www.bestbuy.com/site/insignia-4-4-cu-ft-glass-door-compact-fridge-graphite/6407011.p?skuId=6407011 There are some...

Has anyone tried either of Omega's new yeasts, Bananza and Sundew? I got an email this morning from my HBS advertising some new recipe kits using these yeasts. They both sound really interesting. I was hoping to hear if anyone has experience with these yet before I pick which one to try. Here...

I am brewing a Brooklyn Sorachi Ace clone using their recipe from BYO in 2011 It's basically a simple smash with 2-row and Sorachi. (The recipe calls for pilsner, but I accidentally got American 2-row.) It's a 2.5 gallon batch with 6 lbs of 2-row and a half pound of sugar added to the boil. The...

Last month, I got some fresh/wet Columbus hops from my LHBS. I decided to make a single-hop red rye beer, hoping that the Columbus and the rye would play well together. Here's the recipe (note, it's for a small batch because I only got 4 oz of Columbus): Columbus Red Rye 1.5 Gallons OG: 1.051...