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So... I’m about 5 brews in , pumpkin ale, vanilla coffee porter, 2 IPA’s (1 peach, 1 triple dry hopped), and recently a tester Xmas ale. All of them save the porter are dark red! I can’t get a clear light colored beer. I use LME and specialty grains to brew. Normally at a 5g batch. I stir the...

I brewed a Xmas ale and moved to my secondary. Used wyeast 1028 at OG .018. This is an extract recipe/special grains. I added cinnamon and ginger at 10 min of boil and honey as well. When I tested after getting my reading I wanted a little more honey and cinnamon flavor. I made a tincture with...

So... I brewed an ipa that turned out great. The odd thing is half way through the bottle it goes from hoppy floral goodness to just sweet ibu with no floral notes. Any reason this is happening? It’s like 2 different beers in one bottle.

Put half my batch over peach purée never saw these little bubbles in previous batches. Thoughts?

First from scratch recipe and my brew got a little big for its britches. My yeast didn’t eat up as much as I wanted so it came out a bit sweet. I have it racked on vanilla for the 3 weeks and planning to add some coffee at bottling. Any suggestions on what kind of coffee and how much? I have...

OG FG Does this seem right or do I need more time/yeast? I wanna rack today if I can

So I still have a heavy froth on top of my beer (in primary) and not much trub. Is that an indication it needs more time before I rack or is the only true way to know by taking a gravity reading?

Pitched yeast yesterday around 6p. Used WLP-007 @ around 65-67 degrees. Aerated and set fermenter in basement at solid 64 degrees. No activity. I think OG is around .07 correct me if I’m wrong Any advice?

This is my second brew and I’m trying to DIY it. Any constructive suggestions on the recipe? Malts 1lb Black patent 1lb crystal .5 dark crystal .5 wheat malt .5 lbs brown sugar 6 lb amber liquid 2 lb dark liquid Hops .5oz cascade 60min 1 oz Kent Goldings 60 min .5 fuggle last 10 Yeast...

Making a coffee porter wondering what would be best for flavor. Rack over dry beans, strap course grounds in wort, or add cold brew into secondary and let it sit? Any suggestions I want a stronger coffee taste with (obviously) least chance of contamination

I had a frame after gutting original bar. Before After

What is my FG reading here? I’m still trying to get the hang of it. Is that 1.05?

Next week is bottling week! Question what’s the average sugar to water ratio? I can’t find much on it when web searching. Using corn sugar to carb up around 3.5 gal of an amber pumpkin ale. I used the calculator to find out how much sugar but no clue on how much water to boil with it.

Found this app while looking for advice on process and equipment. Glad I did! I’m from Cleveland, obsessed with 2 things... beer and my dog. On week 3 of my first batch! A spiced amber pumpkin ale. So look out for bottling questions soon. Favorites are beers with bite Ipa, stouts, porters...

Hey guys! Think my first round went well so far. Made my high spiced pumpkin Amber ale. Tasted some when transferring to my secondary. Tasted like sweet flat beer but the hop bite was missing. Will that develop over next 2 weeks?

Working on my first brew (heavy spiced pumpkin ale) brew dropped 5degrees below optimal fermentation temp (60 f)but was bubbling savagely for 5-6 days prior. Now it slowed. Do I need to heat up or is this just natural slowing due to lack of food for yeast? Also when I put in secondary...