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I just tried the APA recipe from Brew Better Beer, and came way, way below target OG. I had some concerns as I read the recipe, but figured for a 2 gallon trial batch, I would follow it - first time I have tried a recipe from this book. I followed the 1 gallon recipe, not the 5 gallon recipe...

I have access to more fresh Willamette hops than I can effectively use, so I am looking for recipe suggestions for fresh hops - I am thinking along the lines of a harvest IPA. Thanks in advance for any ideas.

Just opened the first bottle of a small batch of honey ale. After a couple of undercarbonated batches, I was a little surprised to hit my first overcarbonated batch. My guess is that the honey amount was off (either by calculations or by measure), with the result that the bottle basically...

I tried a 1 gallon batch of wheat beer (using the Brooklyn Beer Shop 'Cranberry Wheat' as a template) over the weekend. One of the oddities as I now look at other raspberry beer recipes (fruit in general) is that the most common approach is putting the fruit into secondary fermentation. The...

Looking at one of these for my smaller trial batches, particularly for the yeast harvesting. I am finding I like doing smaller batches for the variety, but 1 gallon is just a little too small. Looking at reviews, it appears that at least at first each of the FastFerment units had some quality...

Making a batch of 'Hennepin Avenue' from Methods of Modern Homebrewing by Chris Colby. Apart from a little bit of burn at some point late in the mash or very early in the boil, all seemed good. Cooling was slow, moved it into the fermenter, took OG. Hoping I did decently well on the grain...

Wondering if anyone has ever tried to clone the Festa West Coast IPA? Still probably my favourite batch, but I'd like to get there myself.

I was given a Brooklyn Beer Shop recipe book (2nd, I think, first recipe is Everyday IPA) this week, and I am wondering what the general view is on their recipes. Are most of them pretty good? I was a little surprised to see that a lot of them are a little, for want of a better word, gimmicky...

I have a first batch of cider that has been in the secondary for three weeks, and I figure it is time to bottle. I'd like to carbonate it, but as I am using plastic bottles I am not particularly confident of the pasteurization approach. I am leaning to sweetening with xylitol, and priming it...

Doing a perry for the first time, and I am sort of surprised at what I am seeing in the carboy. There is no krausen at all, no buildup of any evidence of yeast activity on the top or the bottom. I would be worried but for the fact that it is bubbling furiously, it looks for all the world like...

Just wondering if there is any reason to rush to bottle. I have racked a couple of batches from primary fermenter to a carboy, and I am starting into the range where they could be bottled. But I am in no rush, and have a lot more carboy storage available than I do bottle volume. Am I better...

I was given a can of Brewmaker Original Lager as a gift, and I think it is time to make it for summer availability. Anyone have any experience with this one? Wondering if I should upgrade it somehow (dryhopping maybe) or just brew it as-is.

I moved a batch of IPA to a carboy yesterday, everything seemed fine. I had tried to keep temperature in the 20-22 deg C range for the first 4 days, then let it drift - it went to around 19 C for the rest of the week it spent in the primary. Temperature reading was on an externally mounted...