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So I have realized my lighter beer styles (although rare) always suck and have some weird off flavor that is very upfront. Mainly my Cream (Common) Ales and and American Wheat I tried. Pretty sure it is my water, since I have pretty hard water (no wonder my darker beers are great). The Pilsen...

So I've read a bunch about oak chips and bourbon, but I got to thinking, bourbon barrels are charred on the inside. Wouldn't it be more realistic to char the oak chips? There has to be some way to recreate this without leaving a burnt flavor. Anyone have any input?

So I had a stuck fermentation I couldn't get going again. It was my fault. Big beer and I forgot to make a starter. It's my FES, and the OG was 1.080. FG is 1.032. I added yeast and yeast nutrient and nothing happened. It was obviously a very weak fermentation. No krausen on the side of the...

When would I add it? Mash? Boil? Should it be ground/crushed? I plan to do a couple stouts with some nice coffee in them in the near future. Thanks for any help.

Are they the exact same, except different colors? I got 2 picnic tap lines and the end is threaded. The LHBS was out of liquid disconnects, but had gas, and the threaded part screwed on to the disconnect. Is there any difference other than color? I'm in Louisville now and going to check the...

So lately I've been pretty interested in pre-prohibition beers. The big two around here back then were Dark (Cream) Common Beer and regular Cream Common Beer, the dark being what is now called Kentucky Common. I was wondering if anyone has any info on the CC/CACA. I have been searching for...

So I heard about this then went to their site for more info. Holy hell that's a lot of beers! I cannot wait to go there. Hopefully they have decent prices. Beer list (too long to post here): PDF

I searched but couldn't find anything. With Pilsner malts you need to boil for 90min to avoid DMS, correct? What about 6-row? Is 60min fine or would it be better to boil for 90? If it doesn't matter I'd rather do 60 to save money on propane, but if I should do 90 I'll do 90. I try to keep costs...

I bet this has been posted before as this is quite old, but I searched Guinness Health on here and didn't find it. I wonder what specifically makes Guinness better - what the antioxidants come from. Maybe it's barley, since Guinness has a lot of it, and the lagers they probably used were...

Upon researching the Kentucky Common, I read that it used to be kegged/barrled shortly before fermentation was finished, and I guess it carbonated itself like that? I also read on the barrels they had to put special iron bungs sometimes due to the high pressure. Now, could this work with...

So I mashed my Kentucky Common yesterday like normal for an hour and let it sit for 24 hours with the lid upside down to let it vent (don't know if that was a bad idea or not). Earlier today it seemed fine. Slightly soured and bad smell, and still looked yellow. I just got back home and I am...

I searched some but still don't know what I should do. So I brewed my modified Foreign Extra Stout. I used White Labs Irish Ale yeast (with a 1000ml starter using 2 cups DME 24hrs prior) and mashed at 156. Was that too high of a mash temp? I did the same for the old recipe that turned out...

Are there any differences between Black Patent and dark Roasted Barley (500L)? Are the dark Roasted Barley and Black Barley the same? The Wiki says Black Patent is malted, and Roasted Barley is unmalted? Is that the difference? Do they all impart slightly different flavors, or the same? I'm all...

So I decided to try something that's kind of historic (pre-prohibition style) and not brewed much anymore. I really want to do this as a Lager, but will not be able to for a long time. Would an Ale yeast like Safale US-05 work instead? Would something else be better? I want it to be as close to...

So I just got my ingredients for my Imperial Stout, 22lbs worth of grains, and I am wondering what would be the best way to go about Mashing and Sparging. It would obviously be a very small grain/water ratio. I am kind of thinking about just fly sparging slow and long, like 90 minutes. How long...

Can big Stouts be pushed through a Stout faucet well? If so, is it a good or bad idea, and would any taste be lost, or would it be better? I'm mainly thinking about my Foreign Extra Stout (1.072 OG), but also curious about an Imperial Stout. I got a good deal on 2 Guinness faucets with Guinness...

I am thinking about brewing a Blonde Ale for a cheap beer, however, I cannot stand BMC Light Beers. I had a Kentucky Ale Light which is a Kolsch (sp?) and it was nasty too. Regular KY Ale is fine though. Budweiser is tolerable. I hate beers that taste watered down, which is how all the light...

Cliffs are bolded. Before I say anything else, I am open to sharing my beer. Not a problem. However, I live with 4 girls and I only know some of their friends. We all randomly have people over and have parties sometimes, and I don't want all my kegs getting drained. I don't have space in my...

So I need to do about a 90 minute mash and was wondering how I could kept the temp close the whole time. Is there any good way to heat a cooler MLT without adding more water (and not melting it)? Of course keeping the lid screwed on the whole time, but I imagine it will cool a fair amount after...

So I have been looking around for Stout faucets for when I get the money (and fridge) to put together a kegerator, and have come across 2 main faucets, and I usually find one or the other on each website. However, BeverageFactory has them both, and labels one as "Economy" and the other as...