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Hey everybody, I'm part of a homebrew club in the Atlanta area that's been floundering for a couple years now. When I first went last spring the guys that had been doing it for a while were looking to pass the torch. To keep it going, a couple other guys and I have been doing our best to...

And by that I mean the "egg drop soup" flakes everyone talks about. In 40 or so all grain batches, I've only gotten the flaky hot break one time, and I have no idea why. I think that beer was heavier on what so that could be the explanation, but I've had other wheat beers not "flake" too...

...and my boil is already underway. There's only one reasonable explanation for this. I must now officially be a Brewing Dad! My 6 week old woke up hungry around 5:30, so once mama had things under control, I was heating my strike water. The mission: Have the chiller going in my "No. 33...

So I brewed a hoppy amber that has previously won a medal with a 41, all judges agreed the hop flavor and aroma were on point. The bottles I entered were a few months old at least, although stored in the fridge. Flash forward a year and half, and I've graduated to kegging. Since that beer...

So I've just gotten into water chemistry in the last few batches. I've been using RO water built up with gypsum, calcium chloride, and (if necessary) baking soda to hit the proper ion concentrations and pH. Here's where I'm a bit confused, I'm about to do a Barleywine where I'll be doing a...

Alright folks, I've had a recurring contamination that I've dealt with 3 separate times now: Beers are great going into the bottle but at some point they start gushing and have this thin mouthfeel that, at its worst, has a bit of a hot feeling at the back of the throat. I've replaced plastic...

So my wife and I just bought our first house (hooray!). We close on November 6th and will be moving at some point in the following weeks. Right now I have a 2 year cascade in a half barrel planter. We're in a townhouse now so there's not anywhere I could have put it in the ground. Our new...

After much googling I can't come up with a good idea of what to do about an unknown creature gnawing away at my 2nd year Cascades. I did find a tiny spider today, the first of any bug I've seen on them. Could it all be him? What say you, what's doing this and what should I do about it?

So I have my first lager in the fermenter right now. I knew my biggest challenge to brewing a lager would be having the self control to leave the thing in my fermentation fridge long enough to finish the job. To help with that, I decided to brew something that I could ferment at room...

...is making a yeast starter for me (with my coaching) while I'm on the road for work so I can brew this weekend. I think I'll keep her. Sent from my iPad using Home Brew

I may have a trip to San Diego tomorrow. If we go, it'll be my first time on the west coast and I'll have, at most, 24 hours out there. I'm not gonna go on a brewery goose chase (the guy I'm traveling with gets enough of that with me, haha), but I at least wanna come home with plenty of beer I...

So I made Edwort'sOktoberfest Ale with the exception of using WY1007 instead of Kolsch yeast. My OG was 1.059, I made a 1.5L starter that gave me a pitch rate of just over the recommended rate, and I've been fermenting in a temp controlled fridge at 60F. My gravity seems to have given out at...

A search didn't show any results, so here's a new thread. Anybody brewed with it? Today I had a beer with blanc as its only hop at an upstart here in Atlanta. It's one of the best beers I've had lately. Comparisons with Sauvignon blanc are highly valid IMHO (full disclosure: I'm not a wine...

I've just had to dump another batch. I could just cry. I dumped a batch and a half a couple months ago. My theory was that I let my StarSan go too long (I was quickly blasted in the sanitation forum for having such a theory and sent home in shame) and it lost its effectiveness. I bought pH...

I just scored a fridge off CraigsList and modified (i.e. hacked at the inside of the door) it to fit a carboy. Now I need a temp controller. The problem is I am one of the least handy people on the planet, I barely know which end of the hammer to hold. I've done a lot of searching on here and...

DON'T DO IT!! Ok, that may be overkill, but do so with extreme caution. I'm still reeling from my first infection that sent 13 gallons (2 full batches and one half batch) down the drain. I posted a couple threads as I dealt with this, wondering if I had a bug, but here's what I was looking...

So a few days ago I posted this thread where I asked if you guys thought I had an infection. I'm now confident I have a systemic problem. My brown saisons, a few of which I really liked, have started to foam pretty badly and taste off. I also have an ESB that I just bottled a week ago. It's...

Hey folks, I'm afraid I have my first infection. This is a bottle (I know, it's clear, cut me some slack) from my batch of blackberry wheat I bottled on 5/5. I had it in primary for 18 days and secondary for 10 with pasteurized fresh black berries. I had the berries in 180*+ water for several...

Lately I've been a big fan of the various white IPAs that have started to become more common. Specifically, I really liked New Belgium's Accumulation and Sweetwater's Whiplash. Since it's still a fairly new style though, there's not a lot of recipes out there. I scoured the websites of the...

Conundrum: I have a raspberry wheat that I carbed to a pretty high level on purpose (recipe called for 4.0 volumes of CO2, I backed it off to 3.5 out of fear). My capper puts a small indentation in the center of the cap. On a few of these bottles, that indentation has swollen to a small dome...