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I'm thinking of entering a black rye IPA recipe I have in an upcoming homebrew competition. This competition uses the BJCP style guidelines and I'm having trouble thinking of what category I should enter it in. 34 C Experimental seems like the only fit, but I'm worried about it getting lost in...

Last year I tried something similar. I split a single 5 gallon batch of RIS into three separate batches. I then aged one on oak, one on cocoa nibs and added coffee to. One of them I left in the original fermentor with the original yeast cake. That was the only one that ever carbonated. I...

I just noticed that Chinook hops are really expensive right now. Don't know if they've always been, but on my last brew I noticed they were at least twice as expensive per ounce as other popular favorites like centennial, citra, cascade. I'm going to start saving money by using other...

I've done a few coffee beers using the cold brew method and it adds a ton of rich coffee flavor without any coffee bitterness or acidity. It's pretty much perfect. But...if you're looking for something with even more coffee character, why not try a combination of all the methods the original...

Thanks for the responses, folks. I should have mentioned, I bottle. No kegging equipment.

Hey folks - so a friend of mine who owns a food truck/restaurant is doing an event on the 28th and was wondering if I'd be willing to contribute some beer. Today is the 1st. I have nothing currently ready and I'm worried that doing something in ~3.5 weeks would be pushing it. Has anyone ever...

Not all that remarkable but everything in it is good. I assume you've had their PA and tumbler, which are both good. The Vienna lager is nice, but not that different from the Sam Adams lager. The Oktoberfest is the best thing in the pack

Sierra Nevada just started putting out an Oktoberfest in their fall mix packs that I like. It's definitely way too hoppy to be really true to the style, but that also makes it tasty.

For me it was going from just steeping grains to doing partial mashes. I still don't have the setup to do all grain (and probably won't until I buy a house or something). But I feel that doing an actual mash has helped me eliminate a lot of unfermentable starches, which makes for much cleaner...

I remember a couple months ago when that video of Sierra Nevada's Bigfoot open fermentation was going around reading something where one of the brewers says that once fermentation gets going there's very little chance of infection because the yeast are going to thrive in that environment more...

Hi - I'm thinking of doing a small 2.5 gallon brew soon, but all my fermenters are the full-size 6 gallon variety. Is there any reason doing a small batch in a full-size bucket would be bad? Only thing I can think of is that maybe more air in the fermenter initially could mean greater risk...

True. It is in a PET carboy, so I can see into pretty well. I do expect a smaller volume to look lighter. But I mean, this is brown. Hard to imagine it will end up the light corn color, even once it's bottled. But we'll see. I know at least from the gravity sample I took yesterday that it has...

One more question -- would adding some corn sugar lighten in up or dry it out at all? At this point I'm not as concerned about the color as I am the taste. I don't want it to be too sweet or malty. Should I consider adding some sugar to dry it out?

Good to know. Thanks Yooper. Frustrating because I was kind of aware of some of this (though not in this much detail) before brewing. I just didn't think of it at the time!

Hi everyone - I brewed an IPA this weekend and it came out much darker than I expected it to. My recipe calculator said I should have an SRM of 7.25...a nice light corn color. But once it was all said and done it looked more like an amber or brown ale. It's much darker than expected. Grain bill...

Earlier today I saw that someone had started a thread about over-hyped beers. It got me wondering, what does everyone think is an under-hyped beer? Any favorites that you never hear anyone talk about? One of my favorite under-the-radar beers is Kiwi Rising by Jack's Abbey. Do yourself a favor...

I'd dry hop sooner than that. For a beer like this with lots of hop flavor and aroma that might fade quickly, I'd try to get it into bottles ASAP. In general I'd want to give it one week in primary, one week in secondary with dry hop additions, then maybe two weeks in bottles. But still, go by...

This had occurred to me. I actually do have a stopper that would fit. I may do that. Thanks, folks

I have a small batch of mead that's just about done fermenting. I'm wondering if I can let it age in a growler I have. I know growlers don't hold carbonation in beer for long with just the plastic screw-on top, so I'm guessing they aren't really air-tight. This makes me think it's an oxidization...

I like Peet's Italian roast. It generally gives you a lot of the deeper roasty flavors without any of the burnt taste a lot people complain about with Starbucks. Nicely balanced.