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Most frequently I make beers "to style". That is, I pick or design recipes based on historic beer styles. My focus is generally on brews rarely available in my area. The last such beer was a Belgian Triple and the next one will be Düsseldorf Altbier. Researching styles and their individual...

This beer is delicious. Previously I made it without the crystal 120, but that malt adds great body and plum/raisin notes to the Hallertau spice. While it is full-bodied it isn't a heavy beer. As difficult as it is, an extra few weeks conditioning will do wonders. When I tapped it the dried...

I am trying to understand the water chemistry in my area. My water has two annoying problems. Soduim: 200 ppm Bicarbonate: 459 ppm The rest of it is quite low in minearals: Calcium: 3 ppm Chloride: 54 ppm Hardness (Ca/Mg): 8.14 ppm pH: 7.8 Magnesium: 0.7 ppm Sulfate: 9 ppm Total Alkalinity...

Hia folks, Have any of you tested your sanitary technique? I've been getting pretty consistent infections in my fermenter and rather than wasting 10 gallons of beer just to find out that I cultured some lacto. My thought is to boil 10 gallons of water with enough DME to make a 1.050 wort and...

Hello from Bryan, Texas, USA. I moved here in January, 2008 from San Jose, CA where I was a member of the Silicon Valley Sudzers. It surprised me to find there was no club in Bryan since it is a college town so I started looking for homebrewers in the area. So far we have about ten core people...

I have a MiniBrew 15-gallon plastic conical and my beer keeps getting infected in the fermenter. Could you help me figure out the source? Before each batch I disassemble the fittings and boil them for 10 minutes. I wrap the fittings with fresh teflon tape and soak in idophor. After assembling I...