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Confession time, I'm having difficulties to find a Belgian ale I do appreciate. It's something with character the yeast strains produce I guess. However, last week I had a bottle of Brother Thelonius from North Coast Brewing and it was a game changer for me, a beer I enjoyed a LOT, Belgian...

Some time ago I bought a smack pack of Wyeast 9097 Old Ale blend. Never used it before but wanted to try something different in an old ale I was planning, a split batch (2 x 7 liter), one with 9097 and one with my trusty old WLP013. The pack of 9097 was a bit old, but not expired, so I made a 1...

I brewed a "märzen" kind of beer earlier this morning... wrong season but I don't mind :) Anyway, somethin just occurred to me and I checked my notes and my recipe, and yes... for some reason I wasn't fully paying attention to my recipe. Instead of 60 minute addition 6 grams Hallertauer Magnum...

Out of curiosity, and an actual problem I'm sometimes struggling with, I thought I would try doing a forced diacetyl test, as explained on various places on the internet: take two samples from the brew, heat sample 1 to 70-ish degree (celsius) for 20-30 mins, let it cool, then compare the two...

I can't remember I've reused slurry before, but thinking about doing it on my next brew. I've read that it's not good practice to go from a higher ABV beer to a lower ABV beer, but is this a total no no or are there room for interpretations? My next brew will be the same beer/recipe that's...

After getting tired of onion taste popping up now and then my hoppy IPAs I decided to google it, and it seems like it mostly have to do with late harvesting of hops, and less to do with hop varieties. But, is there any kind of information available if some varieties are more prone to this and...

I bought an CFC not so long ago but we haven't really become on speaking terms with each other yet, although I've only used 2 times so I'm guessing it's a learning curve. I've had the impression a CFC would cool my wort pretty quickly but so far I've been struggling to get it down to a...

I'm about to brew a porter and have a pack of WLP028 Edinburgh ale yeast for this. Anyone have any recommendations on temperature etc. for this yeast?

I'm often a bit confused about how long I should let my homebrew condition before I drink it. I know it differs by things like the strength of the brew, colour, hoppiness etc. Does anyone have any good guidelines regarding conditioning time? Be it by ABV, style or anything else. (I usually keg btw)

Just a thought, I've noticed this a couple of times and wonder if there's an explanation to it or if it's a sign of something bad. I know about yeast "at work" produces "heat" and warms up the fermenting wort. This is probably different for every yeast strains, some more able than others. But...

Can anyone give me an good explanation about how to deal with the hops that I... add in the boil; when do I remove these additions? At flameout? When chilling is completed? add at "flameout"; do I let these sit in the wort for just a minute? Or all the way down to pitching temp? add in...

I'm about to brew a strong ale (an english IPA ~8%) where recipe states a maturation period of at least 6 months. Is there an optimal temperature for this? Is it necessary to mature cold? I would prefer not to occupy my "kegerator" for this long period if possible with a beer I'm not drinking.

I think I'm in need of some help and advice here. I've been brewing for a little more than a year and have this, almost, constant off flavour in most of my beers. Maybe 75% of what I brew is British ales (bitters, milds, browns, IPA), and rest is hoppy American IPAs. I think I've brewed about 30...

I've got a brew of a dark mild going and I'm noticing that the FG are going to be lower than expected, I.e. yeast will attenuate more than calculated. Reason for this is most likely my mash schedule. Anyway, I will let this one ride out but it got me thinking how I should act, if it's possible...

I like to brew some session beers, that is low in alcohol but with quite some body and mouthfeel. Reading up on this I see, amongst others, suggestions of higher mash temperatures and choosing less attenuative yeasts. But I suppose there is a collaboration between those two, what's the best...

This is a question that probably have been answered a hundred times or so, but still... I need to get my head around this... The usual recommendation I'm reading/seeing says to leave the beer in the fermentor for 2-3 weeks before bottling/kegging, and I suppose that's what most people do (?)...

lets say my brew reaches FG in 3 days (my last did more or less). ive read that yeast usualy does it "clean up" in 1 day, so ... what would a reason be to not cold crash after say 5 days? and keg/bottle after that?

if I want to sweeten my cider with lactose and also for possible increase in mouthfeel, would it matter if i add lactose directly when i start fermentation or if i add when bottle/keg? any pros/cons doing either or does it not matter at all?

ive been brewing for about a year now mainly british ales and american IPA. Up to now ive been bottling my beers and with various success. im on the verge of kegging and tryin to read up on things. when i bottle it take atleast 2 weeks for the beers to be ready, that is both getting carbonated...

I've tried make a few turbo/hard cider brewings during some months now but I'm not so pleased with them. It ferments well, down to 1.002 or there about, making it something like 5% ABV, dry as I want it. But, there is this yeast smell/flavor of the cider that makes it less enjoyable to drink...