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But Captain, why should I label my beers when I’m the only one who drinks them? I’m glad you asked Jimmy. First off, you probably aren't really the only one who drinks them, and if you are, you shouldn't be. Sharing homebrew is one of the great joys of brewing! Even if you live alone, you...

I got 4 oz of Hop Steiner EXP 6300 from Farmhouse Brewing Supply. Put them in an APA for the aroma and dry hop additions (2 oz each). Not crazy about them. The most prominent character I get is that of unripe fruit. Others have noted tropical fruit, coconut and pineapple, but I don't get any of...

6 lbs pale malt 2 lbs brown malt 1 lb caramel/crystal 40L 8 oz caramel/crystal 130L (I used Briess Extra Special malt) 2 oz roasted wheat 380L 2 oz Willamette 4.7%AA 30 minutes (no traditional 60 minute bittering charge used) Wyeast 1469 West Yorkshire Mashed at 154F for 75 minutes.

Note: I found and read this thread today before posting this. For whatever reason, it didn't show up when I searched before starting this experiment. 98 days ago (1/27/2013) I brewed a beer and pitched my sourdough starter instead of a conventional brewing yeast. I'm posting now because I...

I'm planning on doing a 3 gallon brew tomorrow using 6 lbs of Munich and no other malts. The literature all says Munich will convert itself, but with a quick search I didn't see any all-Munich recipes. So I figured I'd double check. Is what I'm planning doable? Are there any other caveats re...

Ten weeks ago I racked a pale ale onto 48 oz of raspberry puree. The beer is still fermenting and apparently going sour. My expected FG (taking the sugar from the raspberries into account) was 1.011; it's currently at 1.004 and still going. The sour flavor isn't very pronounced yet but I don't...

I'm bottling a Belgian-ish beer this weekend that kind of over-attenuated. The samples taste pretty harsh and I'd like to backsweeten it a little bit before I bottle. What's the process for this? I'm thinking mix a pound of lactose in just-boiled water, add it to the beer in the bottling bucket...

Sorry, this is gonna be a bit long, but I’m looking for some expert advice/critique. I normally do partial mashes. Last week I did my first all-grain brew, an ordinary bitter BIAB, but my iodine tests seemed to show that I never achieved full starch conversion (saccharification). I read...

I've been doing partial mashes for the last ten batches. While designing an ordinary bitter recipe I realized I could hit my gravity without adding any extract. While my little apartment and anemic stove don't allow me to do full boils, I figured I could do an all-grain batch with a partial...

6 lbs Pale LME (late addition 15 mins) 3 lbs 2-row 8 oz crystal 40 1 oz cascade aa6.1 60 min 1 oz cascade aa6.1 20 min 1 oz cascade aa6.1 10 min 1 oz cascade aa6.1 5 min 1 oz cascade aa6.1 0 min 2 oz cascade aa6.1 dryhop 7 days Wyeast 1056 Mash grains at 154 for 60 minutes. Mash out...

Thinking of doing a partial mash oatmeal stout. I'll be using 1lb of quick oats in with Maris Otter and some dark grains. Should I just do a regular infusion mash or do I need to learn to cereal mash the oats? Recipe will probably be something like this: 3 lbs DME 3 lbs Maris Otter 1 lb...

This was inspired by one of my favorite commercial examples of this style, Wachusett Nut Brown Ale. 4 lbs Pale LME (late addition 15 min) 4 oz molasses (late addition 15 min) 2-1/2 lbs 2-row 8 oz crystal 60L 8 oz pale chocolate malt (250 srm) 8 oz victory malt (25 srm) 0.5 oz East Kent...

Someone on another forum mentioned this site. I thought people here might be interested. Lots of stuff that can be tasked for homebrewing!

6 lbs Briess wheat DME 2 oz shredded ginger root @ 60 min 2 oz shredded ginger root @ 20 min 2 oz shredded ginger root @ 5 min .25 oz Cascade (aa7.4) 60 min .25 oz Cascade (aa7.4) 30 min Ferment with Wyeast 1056 or White Labs 001. "Dryhop" with 2 oz ginger root shredded and soaked...

I got some flaked triticale (a hybrid cross of wheat and rye) I'd like to try including in a mash. Does anyone have any experience with this grain? They're unmalted of course, so I know I'll have to combine them with some 2-row or other diastatic grain. Since they're flaked I don't need a cereal...

I'm a giant geek. I'm one of those weirdos who dresses up like a Klingon at science fiction conventions, just for fun. With the exception of some beer I brewed and labeled for a Halloween party, I give all my beers Klingon-themed lables. Oh, and since know someone's going to ask, no, I have...

Last Sunday (10/3/10) I brewed an IPA with an OG of 1.062 and pitched it on the S-04 yeast cake left over from a batch of brown ale. I'd never pitched on the cake before this. I'd normally wait 3-4 weeks in primary before racking to dry hop this beer. But since the yeast is old(er) by now I was...

I'm thinking my next beer might be a Coconut Brown Ale. I've never brewed with coconut before. I've read that you need to use quite a lot to get a good flavor. The only other coconut beer I've heard of is Kona's porter, which I've never had. I won't have a primary free for a couple of weeks so...

Has anyone used this newish variety? What do/did you think? I'm currently tasting an early sample of a "leftovers" beer I made thatI hopped with Glacier to try it out (.75oz 60min, .25oz 5min). It's got me interested, but I'm not sure what to think of it. The only adjective that comes to mind...

I've started a small, 1/2 gallon batch using Fleishamn's baker's yeast. Just some extract and some hops. It's an experiment I have to go ahead and try for myself or it will become a brain parasite. Does anyone have any data re what kind of attenuation I can expect?