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I've been reading the pet peeves thread and saw the part about the Perlick EKS Coupler. I'm curious to learn how this works. I'm a bottler and have never really worked with kegs before. My questions are: 1) Why does air in the line cause foam in the beer (I have theories but would love...

I recently started thinking about participating in a beer investment opportunity. In the end, I chose not to, partially because my personality is risk-averse, partially because the min investment was more than I wanted to risk, but mostly because I realized that I had absolutely no idea if it...

Thinking about creating a chocolate-cherry stout recipe for xmas. I've seen a lot of threads on here about that style... but thought I'd start a new one and ask if anyone has advice on using chocolate liqueur at bottling to add chocolate flavor. Brands? How much to add? Thanks. Maybe I'll...

I'm brewing a Düsseldorf Altbier today for our local Oktoberfest competition this year. It's only my second brew day this year so far... been too busy to brew :( Anyway, was reading up on the style a lot, and was wondering if anyone had thoughts on these two questions: It seems that alt is a...

Curious if anyone had thoughts on this: Would it be more effective to pitch 2 vials into a 1L starter, or to make a starter with 1 vial and just pitch the second vial as-is? I know it is a weird question, but I need a lot of yeast and don't have the time/equipment to properly step up a...

Made my first homebrew mustard today. Found a simple English garlic ale mustard recipe online and used a pale ale I made... Will test it in two weeks. I made mustard once awhile back and it wasn't great. I hope this one is better.

Why is it that my xmas ales are always cursed! This year, I decided to try the famous vanilla bourbon porter recipe. I did a partial mash, had a ~1.080 OG, used 1.5 packs of us-05, pitched and fermented at 62+2 degrees. 10 days later, it's at 1.030. I bumped up the temp to 64+2. 6 days after...

I had to buy a gallon of distilled water to use 6 Tbps... how long will it last? I rarely make cheese, so not sure if I should bother keeping it or not.

I recently received a chocolate set designed for pairing with beer - each of the three chocolates paired to either an IPA, stout, or bitter. I'm a big believer in food beverage pairing, but also a big believer that 90% of pairings are unmemorable, not worth it, or just made up. So I was...

I was bottling today and this question popped in my mind: Does the temperature of the beer affect how well the priming sugar mixes with the beer while racking on top of the priming sugar? For example, maybe cold beer would move more slowly and thus not whirlpool well and not mix well (just an...

I'm going this year. Which beer(s) should I definitely try? http://www.oregonbrewfest.com/index2.php?p=beers

I ended up with around 1/2 gallon more wort than normal, causing my OG to be too light today... Though I'm not sure why. It's much hotter today than it is when I normally brew. Wondering if weather has anything to do with it. (I brew indoor stove top). Thanks.

I went to the Maui Brewing Co brewery/tasting room last week (not the brew-pub... after reading enough mediocre reviews of the food, and not wanting to waste a vacation meal on mediocre food, and having a personal pet peeve about breweries that serve great beer and crappy food, I decided to hit...

The typical story about what to do a D-rest is: wait until fermentation is 75% done, then d-rest for 2-3 days, then rack to secondary. But the general philosophy here is that your fermentation isn't done until you've got the same hydrometer reading 3 days apart. So what do you usually do...

What does it mean that DFH's Hellhound hits 100 IBU "in the brewhouse", but then they list 58 IBU as the final IBU? http://www.dogfish.com/brews-spirits/the-brews/occasional-rarities/hellhound-on-my-ale.htm

This is my second lager, and I'm still scared by the way the fermentation looks. With an ale, a nice krausen forms on top, and it's very exciting. With a lager... there's a clump here or there on top, which makes it look much more like mold. Plus you get clumps of yeast suspended and floating...

According to BJCP style guidelines, many light lagers can have DMS (and how to brew says this can be a characteristic of certain styles). I'm trying to decide if I should boil my belgian pilsner for my lager 60 min (like kit says to) or 90 min (like most instructions say for using pilsner...

I'm considering using an AHS clone kit for my next brew and taking a break from coming up with my own recipes, but I really only want to do it if it comes with a complete grain/hop bill, so I can tweak it to my liking the next time I brew... Most of the kits from other places don't tell me...

I recently brewed a tripel, and it came out dark, sort of like an amber ale... probably around 15 SRM (style for tripel is 4.5-7). Should I bother entering it in a competition, or will it just get ripped on? I'm bummed. I'm only going to get to brew 3-5 times this year, and I really like...

So I made the pilgrimage to russian river today... :mug: I had the full sampler, which was around 16-18 2oz samples of their California and Belgian beers. I'm sure there's a few other breweries like Russian River, but other than maybe New Belgium, I'm not that familiar with anyone like them...