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I have a Hefeweizen fermenting that seems to have stalled out on me. I did a triple decoction with rests at 130, 145, 157, and 169. My OG was 1.052. I put in my tilt which read the OG as 1.048, it always seems to read a little lower than my hydrometer for some reason. One pure pitch pouch of...

I found some discoloring in my taps, the tower where the taps connect, and the barbs where my beer lines connect. Is this beer stone or corrosion and does it need to be replaced? The picture inside the tower where the taps connect is after a 1.5 hr PBW soak

I’m not trying to debate the merits of decoction in general but is decoction character something that would be beneficial in a Baltic Porter? If you are someone who is anti decoction, would you put melanoidin malt in a recipe to make up for it or does the style not need those flavors?

I like to add tinctures of adjuncts post fermentation so I can get the exact intensity I want. Is there any way to do this for smoke character? Could I make a tincture of smoke malt without extracting undesirable unfermented malt components? Could I use the “liquid smoke” product used in cooking?

Starting a series of Belgian beers and I want to use the Belgian 375 ml bottles so that I can bottle condition to high CO2 volumes. I saw some things on line saying those work best with bench cappers. Is this true? If so which bench capper is the best value? I’m seeing some pretty expensive ones...

I have a bunch of Ella that I haven’t used yet. Sounds like lower doses it’s more noble and higher doses it’s more fruity. How do you use this hop? Could I pull off an Ella saison?

I have access to plums and was wondering what beer I should use them in. My thoughts were Belgian dubbel and Berliner. What do you think? Also I know little about plums, are only certain varieties good for brewing?

I just made a chili pepper tincture to add to a beer using fresh finely diced peppers and vodka. How long until this is ready to use in your experience? Does the flavor extraction plateau after a week or so or does it take significantly longer? If you’re using a tincture before the flavor has...

I’m making a dunkelweizen using WLP300 and I’m not sure if I should make a starter or not. I used the yeast before on a normal weissbier and I just pitched the pack directly without a starter because people had said that underpitching enhances ester production. That beer ended up with some...

I’m going to make a mango wheat that I will add habanero to via tincture. I’ve heard that mango is a difficult flavor to preserve in a beer, especially if you add it in a way that allows it to ferment. I have a 3 lb can of purée that I was planning to use but I have some questions: 1: is 3 lbs...

I’m going to make a Doppelbock this weekend. To get enough yeast I made an international Amber lager using WLP833 German Bock yeast and I was planning on just racking onto the yeast cake/slurry after kegging the Amber. If I hit an OG of 1.090 for the Doppelbock then I’m going to need about 900...

I want to make a Doppelbock and age it for the next 6-8 months but I’m not sure the best way to do this. Options I’m considering are: 1: bottle conditioning after primary ferm and then aging/lagering in the bottle 2: bulk aging and then doing option 1 3: keg conditioning and then bulk aging in...

My father in law loves this beer so I want to make an international Amber lager that is at least close. I found the brewstock clone but I have no idea if it’ll turn out “right.” This is their recipe for a 5 gallon batch: 8 lbs 2 row 0.5 lbs Crystal 60 0.25 lbs Munich II 0.125 lbs chocolate 0.5...

I have a 3.5 liter starter going in a 4 liter flask and it’s is foaming out really bad, even with the stir plate off. Is this normal? Next time I guess I’ll need to oversized the flask to the volume or add defoamer or both. What do you do to control this?

I’m going to try to make a cream ale with jalapeño peppers and I thought adding some honey sweetness to it would compliment the flavor. Hoping to resemble something like honey jalapeño corn bread. What’s is the best way to achieve this? ~2-3% honey malt or should I add some actual honey to the...

I’m planning on doing a series of Belgian beers later this year, likely Wit, saison, single, triple, and golden strong. I usually have Weyermann barke Pilsner on hand but I’m wondering if getting a sack of Dingemans Pilsner would elevate these beers. With all the character from the yeast and/or...

I wanted to bottle condition a series of begins beers I’m going to make later in the year and i figured I should get some real 375 ml Belgian bottles to do it. Anyone have a good source on these? It looks like they’re about twice as expensive as standard 12oz bottles where I saw them for sale...

These new hops seem really interesting but I can’t find a supplier that will have them for Homebrewers in the states, anyone know of a source of these hops?

I’d like to be able to put something on the outside of my vittles vaults to keep track of what is what, some sort of label or something. Anyone have a solution that looks good and works well? I’d rather not just sharpie them lol

I’ve never used amoretti anything so I’m sort of at a loss on this. It says it’s purée not extract but it’s so thin that it seems more like an extract. How do you normally dose this in a beer/cider? Also, watermelon is such a delicate flavor, I don’t really know what this would be good in, what...