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I've been brewing with RO water for years without issue, but my source of cheap RO water is no more and I've always wanted to try lime softening. As such, I recently treated 3 batches of my very hard well water and have seen a reduction in alkalinity, but I'm sure I could be doing things better...

On a whim I picked up a vial of WLP700 (Sherry Flor) yesterday, thinking I might be able to use it in some type of sour beer. However, it seems sherry flor may have a somewhat limited use in brewing due to the oxidative nature of the yeast. Therefore, has anyone used sherry flor in a beer...

I've spent the last two hours scouring the web and a stack of old brewing books for a tried and true water profile for this beer and I still haven't found anything that seems remotely applicable. Most of what I've found is just the standard Munich profile, though I can't imagine it could be...

I got a new water source and sent a sample to ward labs to see how it compared to my old one. I was pretty shocked when I saw this: pH 7.5 Sodium, Na 11 Calcium, Ca 81 Magnesium, Mg 26 Total Hardness, CaCO3 311 Sulfate, SO4-S 5 Chloride, Cl 22 Bicarbonate, HCO3 360 Total Alkalinity, CaCO3 295...

Admittedly, I am not much of a hop head and rarely brew IPA's. However, I have a bunch of hops I would like to get rid of and was thinking of brewing up a light, citrusy IPA for the summer. The invert syrup will add some honey sweetness and help dry the beer out. However, I am a little unsure of...

Are there any IPA/APA brewers out there can tell me a bit more about this yeast strain (Northwest Ale)? I know it is a popular strain for highly hopped American styles, though I was thinking it would make a pretty good low gravity Scottish ale, since it is supposedly a low ester, high flocc, and...

I've been searching for a proper recipe for this beer for years - and it seems it was hanging out on the Brewers Association website since November. As such, I thought I would share this for those who might be interested in brewing this amazing beer. For those of you who have not encountered...

Stop by Empire Brewing Co. and try my English Pale Ale on tap - and support the local brewpub! I recently won their homebrew contest and they graciously let me brew my recipe on their system. If you try it, let me know what you think! :D

I know this has been discussed before, but I am curious to see how other people try to achieve the best hop aroma from their flameout (0 min) additions. I was always under the impression that you get the best hop aroma by rapidly chilling your wort to pitching temps right after adding your...

I find myself buying Ommegang a lot more than Allagash, though both make some really superb stuff. Allagash gets points for their Wit, Tripel, Black, and Curieux though Ommegang has some heavy hitters with Rare Vos, Hennepin, Dubbel, and Three Philosophers. What do you prefer?

Problem: I recently got a hold of the dregs of about 15 sour ales (everything from brett, lambic blend, pedio...) and dumped it into a batch of a medium gravity Belgian Pale Ale that I had hopped at 15ibu. It has formed a large pellicle and is already pretty sour/funky, though it's only been...

Seriously, what's up with the lack of love for mild's these days? I understand it doesn't have the tooth enamel stripping qualities of a hoppy IPA or smash you over the head with flavor like a RIS, but you'd think that more people would sticking up for this little gem of English beer styles...

Foremost, this is not a manly beer. It does not go well with smoked meat or football games, and should not under any circumstances be shared with your snobbish BMC drinking co-workers. As my friend said, if this beer could talk, it would ramble on about minivans, shopping at Pier 1, and...

My original intention was to create an ordinary/special bitter that best represented the cask bitters I had while traveling around England. Something that was complex, full flavored and malty, yet light enough to have three or four pints and still be able to play darts. Well, after three years...

I have used wy1968 for a lot of my darker English style ales but I recently started using it for my bitters, in place of Thames Valley. However, the last three bitters I have brewed with it have developed a very cidery-tart (sorta like apple juice) flavor about a month into the bottle. The beer...

Going to be there for a week and would appreciate any advice on where to find good beer in the area, both for drinking and taking home. In addition, I will be in San Francisco for two days so any suggestions on where and what to drink would be great. Also, I would like to make it up to Santa...

//RANT// Maybe I'm just an unfriendly jackass, but I sorta miss the days when I could tell a group of people I was a homebrewer and get nothing but a bunch of half disgusted stares. Now it seems like every fratboy and hipster either homebrews or claims to know enough about it to tout himself...

I recently signed up for a 6-pack competition (you brew a 6 pack/1 gallon of something unique), and I would like to do an oaked IIPA using some of my leftover hops from last year. However, I was wondering if using so many oz's of hops in such a small batch will result in a grassy tasting beer...

Get this, I am at the gym today doing my usual workout and this girl comes up to me and starts chitchatting. I was like ok, your good looking, continue... Well, she starts talking about getting a boob job and I started saying something like, "well you dont need one" and BAM! she shows me the...

I just went to add my hop addition to Kaiser's Alt (currently boiling) and I noticed that my 2oz of spalter hops in the freezer have become VERY cheesy. I should have checked them earlier, but I forgot. Now the big problem - all I have for hops are Willamette, Cascade, Centennial, and...