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I think the most important element in New England IPA is appearance. I love that orange juice-like appearnce of top tier IPAs from Monkish, Tree House, etc... So I studied. I found out that the haziness comes from polyphenols from protein rich malts and dry hopping. I made ipas with lots of...

I'm brewing neipa, and keep suffering from oxidation. These are my steps with brewing ipa. Brew a beer. Move to my plastic fermenter with a splash. Dry Hop after 2~3 days, open the plastic lid and pour the hops. After the fermentation is done, cold crash for 5~7 days. Move it to a bottling...

I brewed a saison few days ago, and I tasted it yesterday. It was saison-y as hell! Well I like those spicy, fruity ester, I wonder if I can keep them low. I'm planning to brew a fruit saison, and I want the fruit to shine, and the saison-y character to be subtle, like most of today's "farmhouse...

Hi. I'm brewing a imperial stout tomorrow, and when I input my recipe at brewersfriend, I get a decently high ph (5.37). I think I'm doing it wrong somehow... if that's correct why someone want to use chalk? Thoughts?

Hi guys. I'm living in a small house, so I brew my beer at a homebrew store (it's common in my country). They have nice equipments and I'm always happy with it, but the problem is the fermentation room. They set the ambient to 21"C(70F) degrees all the time and they say because it's the most...

I'm trying to brew a nice, juicy IPA. I set the water chemical, got a nice FG, but still my beer is bland and boring. I want that sweet juicy flavor when the beer touches my tongue. Here's my brewing schedule. 15% wheat and a bit of crystal 10L. 8oz hops. 0.5 oz for bittering, 2oz whirlpool...

So, I recently read that mashing high or low really doesn't affect the beer's taste. Since the dextrine is not sweet, it doesn't add any body or sweetness. Now I think that if I can use some unfermentable that's sweet, I can add that and mash low to get my desired sweetness & fullness & high...

My brewing friend and I want to get more serious about brewing, so we came up with ordering a brewing book from Amazon and study it together. He has been brewing for 3 years and read most of the conventional brewing books, I'm a newbie but read lots of articles or experiments on brewing. We want...

Hi. My primary fermenter has a spigot at the bottom, so I was using it to bottle beer right after the fermentation has finished (added sugar to each bottles). I didn't have any problem, till last night. I was bottling my 3rd batch, and it was stout w/ vanilla and cacao. When I opened the lid, I...

I'm ordering few hop bags from online brewing shop, and found out the shipping cost > hop bags. So I'm just gonna order a flask for yeast starter that I will eventually use one day, but not sure if I have to purchase the stopper(or lid) too. It cost few bucks, not a big deal, but want to spend...

I'm using EZ water calculator, and I'm always confused if I should look at the Mash Water Profile, or Mash + Sparge Water Profile. I'm trying to brew a NEIPA and I'm looking for 100~150 Cl : 50 SO4. I added 2 gram of Gypsum and 4 gram of CaCl2, and I've already got tons of Chloride and Sulfate...

Hi. I'm new to brewing, and just brewed my second (4th if I include experience with my brew teachers) batch. What comes to my mind is that getting my mash temperature stable is one of the hardest part of brewing, and last time my mash temperature was 149 to 165, I just couldn't control it...

Last time I've brewed my first beer and I've never thought getting my mash temp consistent was that pain in the ass. So this time, I've looked up few articles, threads and experiments and prepared a strategy. It would be really appreciated if you guys can give me some advices and critiques...

10# 2-row 0.8# RB(300) 0.8# Lactose 0.8# C60 0.8# White Wheat 0.8# Chocolate 0.8# Flaked Oats 0.6# C120 0.6# Munich 0.3# Blackprinz + Vanilla & Cacao I'm trying to brew a adjunct stout with creamy, thick mouthfeel. FG 1.028 and IBU 30. Added lactose, wheat and oats for nice mouthfeel. Layered...

Hi. I'm planning to brew a adjunct stout, and it's my second time with this style. Last time, I racked my RIS to secondary fermentation loaded with chocolate, cinnamon, and coffee. Even thought the beer didn't had any serious oxidation problems, I wonder if I can add them at my primary fermenter...

So... not even sure if anybody enjoy this style. Well, I thought I hate DIPA / TIPA because of the booziness, or the sweet malt backbone. I couldn't understand why people love PtE and Enjoy By. However, tried few Trillium / Monkish DIPA / TIPA, and they were freakin' amazing. So smooth but big...

I'm trying to come out of a recipe, a 5~6% stout with huge mouthfeel. I want my beer's FG to be 1.030, but if I do, my ABV go up to 8~9% at least. I don't have many yeast selection, so I'm going with S-04. I want my attenuation to be 60% rather than 70%, can I do that? I know low-pitching...

So, I prepared a ton but screwed up hard. Never thought brewing by myself would be this difficult! :) Few questions came along while brewing... Do I have to mill my acidulated malts? Do you put water chemicals with main mash? Or do you split it and add another half at the sparging water? If...

Hi guys! Trying to brew an IPA for the first time and I'm really studying a lot to brew a nice brew (I know I can't be satisfied with the first brew tho). I've chosen my mash temp, water chemical, malt bill, hop schedule, etc... but what I'm concerning the most is my fermentation temperature...

Hi. I just bottled my first batch, which is an imperial stout clocking at 8.5% (a bit low for imperial though). I've aged it in primary for 2 weeks, then moved to secondary and aged it with adjuncts for 5 days, then bottled it yesterday. I tasted the beer (un-carbed), and it was really...