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Crushing, cracking, whole seed, or powder. It is all an option. I have yet to try it, but I am curious as I am getting to make a BGSA and maybe a witbier soon. I have seen 0.4oz/5 gallons. Any advice?

For me hitting above expectation is always a good brew day. How about you, what makes you giddy with joy on your BIAB brew days?

What recipes have you tried with this newer variety? What are your thoughts? I have used it in my first recipe - a pre-prohibition cream ale

You dream about brewing while your boss yells at you at your day job.

So I had a recently acquainted homebrewer stop by to hang out with me during a brew day.* I already got my mash started as he came strolling up, and he thinks my recipe is crap.* "Not what a Baltic porter is, if you were in the ball park I wouldn't say anything but you are in the parking lot not...

So pretty straight forward question - How do you hop your beers? Trying to survey the field looking for better hopping schedules for these styles. #1 - APA #2 - English IPA #3 - American IPA #4 - Stout #5 - Tripel #6 - BDSA This is what I have been doing - comments questions concerns...

I just ordered 20# and I am trying to get some recipe ideas. I want to make atleast 1 100% redX ale, of some quantity to really get the feel of the malt. Suggestions? Ideas, Experiences?

Big Questions because I need to impress the wife with this brew. I have fallen flat on my face in the last 4 red ales I have made. So how does the Final water profile look? How does the recipe look? LHBS is out of Kent Goldings and does not carry Red X (if they did I would just go 100% Red X)...

I would love nothing more than seeing BMC to become a part of the past. Those old hunting dogs need put down. In a next to inhumane way...

So looking for a little help. No experience with Marzen/Oktoberfest/leichtbier the IDEA was a 4 gallon batch as means for a starter for a 1st/2nd running for 8 gallon batch that would take a 2nd/3rd running for a 4-5 gallon batch 4 Gallon - Leichtbier 83.3% Pils 4.04# 16.7% Vienna .81# 1oz...

Experiences? Opinions? Concerns? Love it or hate it? Thinking about using it on a batch of American Amber Ale. Getting the "Amber" from heavy Vienna and caramunich iii

Recipe I put together for a Rye Porter Brown Porter Brown Balanced Water Profile 75% efficiency 8 Gal 1.052 OG ~35-40 IBU ~5.0% ABV Cali V 051 or London Ale 013 GB 69% Maris Otter 18% Brown 10% Rye 2% Black 1% Special Roast Hops I have been considering... Brewers Gold and...

He is hardly "Old" school. But the man is a lager drinker. Not BMC, but Yuengling, Becks, Heineken, Pilsner Urquell, and Bohemian Pils junky. All decent to great pilsners, but his words need to be eaten a little bit. I am ready to blow him away with an amazing ALE. If I hear, "All them...

I am on vacation in Orlando. Where is the best brewery/pub to go to near Orlando... looking for a guide, any suggestions?

So a German makes "steam beer" dampfbier with Weissbier yeast. But a Cali-Common steam beer is a lager yeast. Now a Bavarian steam beer is all barley with different color ranges. I am cooking up some ideas, but having never tried one I need to ask around. A bubblegum barley beer with...

So I am seeing a slight difference in my carbonation/flavor/aroma/mouthfeel of my blonde ale. They are all bottled, capped, primed, and stored in the exact same way. But one bottle to the next have different flavors. And after trying 12, none seem to taste the same. They are 21+ days in the...

Anyone familiar? Pros? Cons? I like the homebrewer can get >200B packages :ban: And I have my eye on gy003 Achouffe Belgian Ale for my spicy Belgian PA that I am almost out of :(

I recently read this in an article and I think I recall hearing it in the past as well. Pitch rates are just as damaging overpitching as under pitching. I hear using dry yeast and weighing grams is very direct method of controlling the exact pitch rate but as a science there is so many...

Title says it all. My grains highly modified, I still do the enzyme work with a multistep mash. My thoughts was putting the enzymes to work regardless of the malting company's work. I would assume just like anything else, the more work you put into it, the better the products. Single...

So I have this idea, be cheep, pragmatic, awesome, straight up home microbiologist brew industry standards of QA out of my very own mini fridge. Why because that is me and I am qwerky and weird. So I want to dive in and see if I can improve my sanitation, my general skills, and make the best...