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I feel like a complete noob here but I've never heard of Tasty until tonight while I was watching GABF. A seminal homebrew recipe of Tasty was mentioned but I'm not sure what it was. Does anyone know what it is? I feel like brewing it is a right of passage for homebrewers and I really want to...

Thank you for your responses! I have been erring on the side of a little less priming sugar because I have been consistently overcarbing my beer (I'm still new to this). Also I let the beer ferment for a month and the gravity readings were stable and around 1.008 or 1.009.

I bottled my beer 3 days ago. The air conditioning is getting fixed at my place right now so it's HOT. I didn't want the bottles to explode so I moved them to my friend's house the same day I bottled them. The AC will be fixed tomorrow so I wanted to pick them up from my friend but I also don't...

I just have it in a closet at room temp (usually around 72-74 degrees, which I know is a bit warm..) and I don't think there has been a spike in temperature. The thing is this has happened just about every time so if it was a temperature spike it would have to spike in temperature in a similar...

So this has happened now almost every time I've brewed, including the current batch I have going - I'll pitch the yeast and I'll get very nice and very active fermentation that slows down in about 4 days. Then after about 10 days I start to see little bubbles that come up from the trub (I use a...

I think taking a biochem class would be great for getting a better grasp on fermentation and the reasons for byproducts. Plus on a business standpoint I feel like there is a lot of untapped potential in the biochemistry involved to make beer.

Yeah that's true. I guess the only thing is the actual brew day (pots, actual kitchen space, etc.) not being able to accomodate a 5 gallon brew. I thought that homebrewers were very decidedly against refractometers because everyone uses a hydrometer so I didn't really consider it. If that's not...

Hi all! I've posted a few times here and I feel like I should go ahead and introduce myself. I'm a newer brewer in the Philadelphia suburbs. I've brewed a bunch of 1 gallon kits and I'm trying to take brewing to the next level of recipe development. Like I mentioned, I asked a couple questions...

I'm currently brewing one gallon batches. I really want to delve a bit deeper into homebrewing and I'm finding that one gallon is kinda difficult logistically. I currently don't take hydrometer readings primarily because hydrometer readings take a fair amount of product per reading. The more I'm...

Thank you for the replies! Yeah I was going to add the tapioca starch and taro root to the mash. I have been trying to figure out if tapioca starch has any other purpose other than increasing gravity. I was thinking of maybe keeping the temperature of the mash at 155 or 156 to give the beer a...

Hi all! I've brewed 5 or 6 1-gallon batches of beer now and they all turned out decently well. The thing is they were all pre-packaged all grain mixes so everything was already thought out and all I had to do was follow the directions. I really enjoyed the experiences but I'm really trying to...