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Judging by what I've read on here I get the feeling that the Mr Malty pitching rate website gives different answers than the Mr Malty iPhone app. I haven't had a chance to verify this. For a 1.070 5 gallon ale on a stir plate with 95% viability and a growth factor of 3 I get a 1.17L starter. I...

This past weekend my friend and I made a 10 gallon batch of an Imperial Stout. Every thing went just fine except for a few problems with our brand new first time used Bayou Classic burner. If we turned the gas up to high the flames up top would go out and fire would start shooting out the vents...

i dont know about everyone else but i like to carbonate my beers to style. ive found plenty of calculators online to help figure out how much priming sugar/psi to use. my favorite is Tasty Brew. but when i look at the BJCP guidelines for level of carbonation they use terms like "Medium to Medium...

i know you can homebrew beer, wine, cider, mead, and sake. a friend and i have a pulque in the primary right now. i was wondering what else can be brewed at home.

I made a starter with some yeast i harvested out of some bottles. everything went well till i looked at it today. guess what, there is a very definite mold infection floating on top of the beer. the yeast on the bottom looks ok. my initial idea is to pour off the moldy layer. unfortunately when...

I dont know about anyone else but I usually have at least 1 beer every day. this got me thinking. i vaguely remembered hearing about a beer a day being good for you so i did some quick googling. this is what i found... conflicting information a beer a day is good for you a beer a day is...

I'm looking for unusual beer recipes. preferably recipes that you have actually made yourself or at least drank and liked. :tank::mug:

i know lactose and splenda are unfermentable. sugars derived from crystal malt aren't as well. what else will the yeasties not eat? i got curious about this because just about every brewing software out there i've seen never takes the fermentability of a grain/adjunct into account.

i dont know about anyone else but i like to have a case of homebrew. something about a 24 pack that seems just right for bringing to a party. but over time the boxes get some ware and tare and need to be replaced. the lid or sides rip or the bottle dividers come lose and don't work any more. in...

i plan on making a Dunkelweizen and i want to carb to style. the thing is that wheat beers should be carb to 4 volumes of CO2. for a 5 gallon batch at 62F the recommended amount of corn sugar to reach that level of carbonation is 8.1 oz. this is about twice the normal amount of sugar that i add...

i have read that alpha acids can aid in head retention. the more AA in a brew the better its head retention is supposed to be. assuming this to be true my question is, if i substitute a hop like EKG with an average of 5%AA for a smaller amount of Target with an average of 11%AA, will i have more...

late last week I ordered a heating system for my brewing. it consists of a ferm wrap, a thermowell cap, and a two stage Ronco temperature control. now I know I have to tape the wrap to the carboy and plug it into the controller. but when I go to connect the controller's temp sensor to the...

the other day i was in BevMo and saw some cider. well i like cider so i bought some. being a home brewer i couldn't help but think of possible uses for the empty bottles. of course i don't want the labels on the bottles advertising the cider so i decided to take the labels off. well after an...

a friend got a new kegerator for Christmas. luck bastard. we have it all set up with a nice keg inside. we have the CO2 set to 12psi. when we try to pour a beer it comes out almost all head. what are we missing?

im thinking of making a halloween wine. i thought it would be cool if it had a spooky tingly/numbing affect on the drinker's lips and tongue. of course i want this to be harmless and just for show. any ideas on what i could add?

which do you guys think is better? offers a better seal with caps?

DIY Fermentation Chambers plans are very easy to find on the internet and some are easer to follow than others. while i applaud those of you who have the equipment, know how, and inclination to build your own, i sadly do not. you would think with all the home brewers all over the world some...

im probably still early to even be thinking about this but. i brewed my first batch of mead on 2/01/09 so I'm rapidly approaching month 11 of aging. the top half of the brew is clear enough to see through. but the bottom half is still cloudy. i was planning on waiting till the end of this year...

i know this is normal so I'm not even remotely worried. i am making a blueberry melomel and this past Saturday i racked my 5 gallons of mead onto 6lb. of blueberry puree with a teaspoon of pectic enzyme. there was evidence of renewed fermentation within minutes of racking and placing of airlock...

I know there are many many sites out there with thousands of user submitted recipies on them. ( this site included) what I was wondering was if there where any sites that had standard traditional recipites for the various beer styles.