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I feel like I’m starting to understand the old “fool me once, shame on me, fool me twice, shame on you” saying. I picked up a 4-pack of canned IPA from a very respected brewery here in Southern California. Packaged on 2/4/24 printed on the bottom. I crack one of these cans open and pour it into...

This may sound a little weird, and quite possibly its just me, but there is a particular flavor that I feel like I've noticed in a handful of newer IPAs lately that I'm curious if anyone else has gotten. For those who are old enough to remember these, the flavor reminds me of the old chewable...

With most extract producers suggesting that extracts are about 75% fermentable, do we know much as to the composition of the remaining unfermentables? In particular, could what's remaining potentially be a concern when it comes to hop creep when dry hopping extract batches? FWIU, brewers...

I’m curious to know if anyone else has experienced this… I’ve been brewing for about the last three years on an Anvil Foundry. I’ve got the pump so I can both recirculate the mash as well as recirculate to whirlpool or while chilling. But for some reason lately I’ve been feeling less inclined to...

I’ve always been curious about how beers would age in cans vs bottles now that cans have become so ubiquitous. I have my first data point tonight. Picked up a 4pk of Allagash North Sky from a local shop. Didn’t realize it was over 2 years old until I cracked my second one and was commenting on...

I want to brew a batch of BYO’s Stone Imperial Russian Stout Clone. Most Stone recipes call for something like WLP007. But lately I’m only using dry yeast, plus I don’t wanna pay an arm and a leg to have liquid yeast shipped in the summer time with ice packs and risk it still not surviving. So...

I recently got myself a pack of Lalbrew Verdant IPA. I’m wondering however if anyone has a suggested non-IPA style that they’ve either had good experience with this yeast or just suspect might be enjoyable. Cheers!

I’ve been considering doing a few smaller experimental batches and I’ve been wondering, would force carbonating 3 gallons of beer in a 5 gallon corny keg be a waste of CO2? In particular I’m trying to decide wether or not it would justify purchasing a 3 gallon keg specifically for these batches...

https://www.morebeer.com/products/nitrogen-cartridge-18.html?gclid=Cj0KCQjwz8emBhDrARIsANNJjS7rSs7-bkuM5wEkzAgkKy16URCHhR9wbg8U4njjnsHk_Q2oARN9suIaAg-zEALw_wcB Has anyone had any experience with these? I've been toying with the idea of getting a small 1.5 gallon torpedo keg for some small batch...

Sorry if this is a dumb question, but I just need some clarification... Does the "Shaken Not Stirred" starter method effect the need for wort aeration/oxygenation? That is, do you pitch an active SNS starter a kind of the way you would pitch a pack of dry yeast?

I feel like beer is in a weird place right now. Not just home brewing but craft beer in general. I don’t want go full old man (late 30’s) yells at cloud here so I’ll try and stay focused. I read something earlier today about Barleywine. In particular about “black Barleywine” and how it’s a new...

This might be a dumb question, but is the Ardennes strain a saison strain or somewhat saison adjacent? I’m sitting here enjoying a wonderful glass of La Chouffe and I can’t help but make saison-like comparisons with this beer. Particularly a nice fresh pink peppercorn aroma I pick up from this...

I've been in the process of putting together a little stovetop system as I transition from primarily all-grain back to extract. I have been thinking about what to brew first on this new setup, and I remembered that I actually have a hodge-podge of leftover ingredients in my garage that I could...

I tend to see a lot of extract based recipes online (BYO, Craft Beer & Brewing, etc.) that will call for Munich DME. From what I can tell, Briess currently only makes their Munich LME, and the closest DME they have on their website is Sparkling Amber. I have however still seen some online...

I'm about to use BRY-97 for the first time. Going to direct-pitch 2 packets into a 4gal batch of a pseudo clone of Sierra Nevada Bigfoot Barleywine. Typically when I've used WLP001 or A07 Flagship in the past I would pitch around 65-66F (temp measured with probe taped to side of fermenter...

It's been a long time since I've bottle conditioned beer. I typically primary in a corny keg with floating dip tube, transfer to a serving keg, and use a Blichmann Beergun for any bottles that I've needed to fill. Hence that's always been pre-carbonated beer by the time it's in the bottle...

I'm curious as to whether anyone is successfully fermenting, carbonating, and serving from a single vessel without the ability to dump yeast. I've been fermenting in corny kegs for a couple years now and like it very much. I recently picked up a Clear Beer Draught System (floating dip tube), and...

I had a thought the other day and figured I’d see if this is even a thing… I’ve read on a few other past threads how S-04 can often produce a decent amount of acid in fermentation and push finished beer pH a bit lower than ideal for some styles. However I also understand that a hefty dry hop...

I have been playing around with the idea of doing an all extract beer, which I have not done in quite a long time. I thought it might be fun to do a sort of modern hoppy wheat in the vein of Modern Times Fortunate Islands, but a tad higher abv. Here is the basic recipe I had in mind along with...

So, I have a bunch of random bits of ingredients leftover from the past 6 months or so that I was thinking would be fun to throw together in one Frankenstein's monster of a beer. Here's what I have: - 1/2 lb. each of Golden Naked Oats, Chocolate Rye, and Midnight Wheat - 2 lbs of Golden Promise...