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Okay, I've concluded that I need to do a cold crash on my honey amber ale. It's been in primary for about 3 weeks, 5 days ago I used Super Kleer finings I got from Amazon (the reviews were all good) and it still looks like ****. I'm not talking yeast haze, I'm talking giant chunks of floating...

Howdy y'all. I'm currently having fun planning some distant-future batches while my fermenters are tied up. Real Ale Co. out of Blanco, TX recently finished their Brewer's Cut (special edition beers) run of an oyster stout, and it quickly became one of my favorite beers. The roast, briny stout...

If you're still doing this, I'll bite. I call my little operation "Factory Brewing Co." and I want to design a logo for my whole operation. I have a really rough one I made with my rudimentary photoshop skills. I'll email the .jpg and .psd files to you. It's basically three side-by-side bottles...

Okay, folks. I'm trying to design a logo for my home brewing efforts. This is my first attempt, using my (incredibly) rudimentary Photoshop skills, and I'd like some feedback. My roommates, friends, and I call my house "The Factory," hence the name and the bottles as smokestacks. Any and all...

Would it be weird to do a Bock-ish grain bill, a touch of smoked malt, and a Scottish ale yeast? I guess there's no better way to know than to try it.

Good to know. Pardon my ignorance - what's a Bird's Nest Brown Ale? A quick search was fruitless.

Why is that the crazy part? Because of the layering process? I would buy a chest freezer/temp regulator by that point.

Howdy y'all, I just finished bottling my second batch: an oaked Scottish Fraoch Ale that I'm calling "Stirling, 1297." My dad is not knowledgeable about beer in the slightest, but he is otherwise very intelligent and clever, and he suggested I brew up a "Bannockburn Bock" to make another beer...

Roger. I think I'll give it a VERY gentle swirl rousing, then cold crash in a week or so.

Good advice, both. I do have a large tub that I could use to dunk the fermenter in ice water. Would it be a horrible idea to thoroughly sanitize a spoon, and use it to sloooooowly stir the fermented wort to help the CO2 dissipate?

Howdy y'all, My Texas Red Amber Ale w/ Honey (to be augmented with chipotles before bottling) has been in primary for two weeks now. When I took a tasting sample last week, it was filled with suspended yeast sediment, as well as what looked to be hop particles from the Cascade hop pellets I...

Well, I've only done one batch this way so far (including bottling directly from the spigot) and I didn't have any problems with infection. I thoroughly cleaned and sanitized all parts of the spigot separately before reusing it. If I run into any issues with it, then I'll modify my procedures...

Thanks for all the tips, y'all. For the record, I'm fermenting in a bucket with a spigot, so I don't have to expose the beer as much to take a sample. Yes, the krausen just dropped yesterday, but there's still some slow airlock activity, and a think layer of froth on the surface of the...

Howdy y'all, I'm currently fermenting my third batch (first two have gone well) and something's a bit different with this one. With the first two, the fermentation finished and the yeast flocculated within 6 days. On this one (an amber ale with honey, OG = 1.070 and expected FG = 1.017) it's...

Thanks for that link, d3track. Exceptionally helpful video. I was worried I'd have to buy a lot of new equipment to do any sort of mini-mash, but I already have another pot and just need to buy a strainer and mesh bag.

So, theoretically, I could do a mini-mash of pale malt and flaked oats, and then add that to the boil of extract + steeped specialty grain wort, then proceed as normal? I'd like to do it in such a manner that I minimize necessary new equipment (college budget....).

Howdy y'all, I'm currently in the process of planning some future brews, and one I'd like to try a crack at is a melding of an Oyster Stout and an Oatmeal Stout, for both the earth, nutty bitterness as well as the subtly briny qualities of an oyster stout. I'd basically like it to be similar...

Howdy y'all, I'm making an amber ale for my roommate's wedding reception in June. I'm using AHS's Texas Red kit with WLP007 Dry English Ale yeast, and I added 1.5 lbs. of local raw honey with 5 minutes left in the boil. I'd like to add a smoky heat to complement the earthy sweetness of the...

Howdy y'all, newbie here with a question on my second batch. I currently have a Scottish Ale in primary (AHS's 70 Shilling/Heavy Ale kit) that I modified by adding a tea brewed from 16 oz. of heather tips and will oak with heavy toast chips soaked in a cheap Scotch. My question is about...