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Hi all - I have had an issue lately that has confused the heck out of me - clear beer going very cloudy. By that I mean that batches that even looked good while cold-crashing are turning to mud. I have been lagering a barley wine since April and it is muddy. A red IPA went from wonderfully...

Critique needed for this NEIPA. It has a grain bill that I would consider appropriate for a saison but should work well in a NEIPA. The yeast (A43 Loki) does wonderful things when fermented in the 85°F range. let me know what you think and please provide frank and honest commentary.

Hi All, Looking for input on my most recent recipe for an American Barley Wine. - 5.75 gal batch, 1.104 gravity est 16 lb Maris Otter 3.5 Lb Rimrock Rye (Vienna) from Mecca Grade 1.25 lb Crystal 60L 1.0 lb Mealnoiden .375 lb Special B 1 lb invert sugar from Demerara sugar - caramelized to...

Hi all, Recently brewed a Saison - 5.75 gallon batch, 6.4% ABV 80% Pils, 17% red wheat, 3% flaked oat Saisonstein's monster yeast Went with American hops - .5 oz Strata@ 60, 1.0 oz Chinook at 2 Somehow, I came up with a root beer flavor. It is not unpleasant, but it is just so strange...

Back in December, I decided to give this strain a go. Sounded like it would chew through most stuff and by throttling the temps, one could greatly affect the outcome. I did an American strong - Tons of Maris Otter, A blend of Extra Special, Caraaroma, and a few other grains. Hopping was...

Good morning, Looking to build an American Rye with 50% Pale, 35% Rye and 15% White Wheat. I love rye and want to feature but build in the subtext of stone fruit - closer to apricot - with hop/yeast profile. (no adjuncts) At the moment, I am looking at a 40% citra, 40% Amarillo, 20% belma...

Good morning all, Looking for information on bottling a Saison. I am making my first attempt at this style and am curious about the carbonation level and capability of the bottle. This beer style seem s to be carbed to 2.8 – 3.0. I normally never go this high (on purpose) and was wondering...

Hi all, Looking to do my first saison. been milling about, reading things here and there and this is basically an omalgamation of a few recipes. If you have any constructive criticism, I would love to hear it. Any tips or tricks are most definitely

Well - mistakes don't always have to be bad. I made a few on Monday and so far I am flad they happened.... Monday night, I was brewing to get in a batch that was planned for the weekend, but was not able to get done. My plan was for a Honey Porter. A first for me so the recipe was diligently...

Hi All, Looking to make a light and flavorful IPA. Not chasing the juicy thing, nor do I want firmly bitter. My hope is to have somehting with a light orange citrusy flavor and body but still within the BJCP guidelines of an IPA. A nice summertime drinker if you will. If you have positive...

Hi all, Been brewing for a while, but have only hit a few big beers. Never hit a failure, but never tried anything this big. In any event, I an going after an American Barley Wine. (22c) I am going for big everything. ABV, IBU, dark, chewy and hoppy. First time throwing balance out the...

Well, seems that requesting a pale critique is a little anti climactic. Let's face it - just a pale. Tasty, easy and generally non-offensive. The chance of going "meh" as opposed to "bleh" is decent enough I guess. Easy to make a good one. Still, I am looking to use 4 oz of Belma given to...

Hi all, Last week, I cracked open a can of Lights On from tree house and enjoyed the hoppy goodness within. As I got near the bottom, I decided to see if I could collect the yeast and grow it to sufficient quantity to use it at home. Well, a week later and I am sitting on a number of mason...

Recipe matches a Baltic Porter, but the addition of nearly 15% rye will be noticed and I was wondering what category to enter the brew in. SHould I go with 9C, or is htere a better choice? Should I go ahead an enter into all categories that may fit?

Just had a Rye Amber at a local brew pub. Fantastic stuff. Never considered an amber before. Not sure why, guess I have bad memories of 1990's cloying ambers and one or two popular ambers that are entirely too sweet for my tastes. In any event, I started an AG Rye Amber. Target is decent...

I am looking into acids for water building and like what I see see so far with citric acid. In fact, I acquired some and tested against the Bru'n water spread sheet to see how well it did relative to predicted performance. Seemed to be spot on. I did tests at 4 gallons as that is close to...

Every year at this time, I start my adventure on a new brew style. I go for a year, build ffrom a base recipe and see how many true "keepers" I can get ( get about two a year that are real gems). This year, I want to work at Baltic Porters. I do not have lagering ability which is an obvous...

Brewed a pale this week with Golden Priomise 10.5 lbs in 5 gallons, 60 min boil, Hit volumes and beat OG a little Fermenter at 64F Took a small sample just to smell and taste. CORN Malt and corn ANyone ever get this with GP? Any other thing that could cause it?

Morning all - working on a pale and using hops in my freezer and decided to work with three in particular 5.5 gallon batch Beer to be a pale - 11lb 2-row, .5 lb caramunich and 25 lb carapils. Apollo for bittering and then Caliente (completely new hop to me) and Citra for flavor and aroma...

Hi all - I am getting ready to run my first porter using maple. My nephew started making Maple syrup this year and has done a simply amazing job if it. After tweaking grain bills on porters to get something that I think will do the trick, I am ready to go. The missing bit of information or...