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Tomorrow, I am hoping to brew a gose. I am just realizing that I do not have sea salt. My choices are iodized table salt or epsom salt. Does anyone have any advice on which would be better to use? This is my recipe

Does anyone know where I can buy a bottle of Krieky Bones around the San Francisco Bay Area? Sounds great. http://www.firestonebeer.com/beers/products/krieky-bones

I've recently been thinking about brewing a black IPA. I am looking for a few popular black IPAs I should taste to get some inspiration, figure out what I like and want to imitate. What's your favorite black IPA, and what do you like about it?

Hey folks, I have a cider that I'm very happy with it it's current sweetness and carbonation level. I would like to kill all the yeast currently living in the bottle, what temperature is the right temperature to kill the yeast? I seem to remember 160 degrees will stop all fermentation. Is that...

I am trying to figure out if it is possible to buy Kingfisher Strong beer in the US. Does anyone have experience with sites that may specialize in imports?

I am on my second time brewing a Scottish strong ale and each time my OG has been much lower than I expected. I am hoping someone can give me a little advice on what may be going wrong. Here is my recipe: https://www.brewtoad.com/recipes/scottish-ale-97ed79 First round was a 1 gallon...

Hello All, For Christmas, my Wife bought me a one gallon new oak barrel. I have never used a barrel before and hoping for some advice around how to use it properly. I haven't decided on a recipe yet, but right now I'm thinking more about technique. How to sanitize the barrel, and how long...

On 11/29/15 I brewed four 1 gallon batches of EdWort's Apfelwein, and three went clear at almost the same time, but there is one that still hasn't settled, weeks after the first three have. I thought maybe it was a fermentation issue, I had my slowcooker near the batch that didn't clear and...

Last week I brewed the Buzz’ard Double Chocolate Espresso Stout from this site: https://byo.com/mead/item/315-brewing-with-coffee With the way Wyeast bags work, I am positive that I poured viable yeast into my primary, and I was seeing regular bubbles from my airlock within the first 24...

Well I think it's finally happened, I must not have sanitized well enough. I have what looks to me like mold covering my secondary and am hoping for some opinions on what, if anything I can do or if the only answer is to dump it. Thanks in advance for your help!