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I intended to order 21lbs of light munich and somehow (drinking may have been involved) mistakenly ordered CaraMunich I. Damnit. Any suggestions as to recipes that use a good portion of that malt?

Has anyone ever attempted to boil using a 20 gallon kettle on their stovetop? The 20gal megapot measures 21" in diameter and 17" tall so it would fit nicely over two burners, but I'm still wondering if that's going to be enough to get ~15gal of wort to a nice rolling boil. Another...

Hi All, Cal you tell me when you are crafting a recipe how do you decide how much hops you will add for your 30 minute/flavor addition? Is there a general rule to follow here? I know it's dependent upon the style being brewed and the particular hop variety, but in general terms how would...

Hi All, I'm interested in making some of my favorite recipes more "sessionable" and was wondering how this might be best accomplished. Would you suggest simply scaling all the grist down (maintaining the same percentages) to get a lower OG? Or, is it best to only reduce the base malt...

I was wondering if anyone could help clarify the relationship between ester production and cell growth/Acetyl CoA availability. Acetate ester production requires Acetyl CoA and Acetyl CoA is also involved in/required for cell growth. I've read, from various sources, that Acetyl CoA is...

Quick question: I'm assuming once you rack into a keg and then force carbonate it your beer is basically done. All that CO2 and pressure I imagine wouldn't allow any residual yeast to do much aside from flocculate out, right? Or, is there still some degree of conditioning that goes on...

Flickr: PistyPete's Photostream This beer is the product of the worst brew day ever! Everything that could go wrong did. Including a blowoff. It's been in the fermenter for two weeks now and these milky bubbles have formed on the surface. It's an American Rye with 6# of 2-row, 3.75#...

I've had a few batches of beer go south after bottling. Everything tastes good (albeit flat) on bottling day, but after the carbonation comes up so does something else.... It's hard to describe the off flavor, but it might be oxidation. Wet cardboard doesn't sound quite right, but closer...

Hi All, I just bottled my first partial mash and was shocked and dismayed (very nearly squeezed out a few man tears even) to discover an astringent off flavor pervading. Seems pretty certain tannins are the culprit. My question is, is there any way this batch can be salvaged? Will the...

A lil' help please... My first batch of beer seems to have developed a strong sour taste. It's a True Brew Nut Brown Ale extract kit. I let it sit in the fermentation vessel for two weeks before bottling. Then cracked the first one for a quick taste after just one week in the bottle and it...

I live in Brooklyn, NY and, surprisingly, there's not much in the way of homebrew suppliers out here (just a small time operation in Queens and that's it). I was wondering if anyone might recommend a good online source for supplies in the east coast area? Thanks! Pete...

Hi All, I'm a noob and just brewed my first partial mash, which is a 34 IBU oatmeal stout with 1 cup of jaggery palm sugar as an adjunct. The OG was 1.055 and I was wondering how long one might recommend leaving it in primary (and in secondary) to get the best results? Thanks! p

Hi All, I'm new to this hobby (don't know why I didn't start years ago!) and would like to step it up to a partial mash brew. I'm just a lil' confused as to how to read the recipes I'm finding on the web. They're so minimal. In particular, do all of these grains (aside from the Dark LME)...

Hi All, I'm a newbie and have found this website a great source of information. Glad to have joined the home brew talk community and look forward to getting more involved and years of tasty home brew! Best, p