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Greetings! I have a tasty passion fruit sour beer that I want to enter into a local competition. The beer has a very lambic-like base, but the non-traditional fruit addition has me thinking it might do better in category 28c. (American Wild > Wild Specialty Beer) rather than 23f. (European Sour...

Never thought of myself as a long-term project guy, but just recently finished up a blended Gueuze (style) beer that incorporated three annual batches of Lambic (style) beer. Each year's batch was split with three different cultures, so I ended up with 9 different beers to choose blending stock...

I'm in a dilema. The online shop that I've supported for years and years has seriously started to drop the ball. They used to be great, but now orders are taking well over a week to even leave their warehouse, and I am frequently greeted with messages saying the items I've purchased are not in...

I've been using a pretty simple brewsheet for years which allows me to quickly and easily adjust my recipe and process on the fly based on pre-boil gravity in order to hit my target gravity. My Brewsheet I also use it to track a variety of measurements that I take both on brewday and when...

I took the time to write-up a little article (with photos) of the all-grain brewing process that I do in my kitchen. I think this may be of some interest to new brewers who are weighing options of brewing with extract or all-grain. I'd be also interested in hearing about what other folks are...

Hey everyone. I have a couple sour beers that have been going for 1 year plus that I plan on bottle conditioning with fresh champagne yeast and corn sugar. Before I do this, I want to get a sanity check on the process I'm planning. Basically the idea is that I should be able to re-yeast a...

...beer brewing humbles you. For my 30th batch of beer I was doing JZ's oatmeal stout from Brewing Classic Styles (with the tweak of adding naked oats to see what they're like). Brewday went great...everything was smooth, day passed quick, missed my OG by a few points... no biggie. That...

Hi Everyone, Recently I brewed a fantastic beer that will be getting entered into competitions. I am calling it 'RedRum'. It is a super malty red ale with rye that has been aged on rum soaked oak. It has a very nice rummy character with some huge vanilla notes from the oak I used. It is...

Hi Everyone, I have a huge barley wine (1.134 OG) that has hit about 63% attenuation with US-05 and is starting to poop out (it's slightly above 12% ABV right now). This is pretty much what I expected, and am now in the process of building a massive champagne yeast starter which will be...

So, last night I watch Brewmasters where they were making a 'wild' beer from Egypt called Ta Henket When I saw it last night I was a bit confused by the 'wild' yeast they used. Were they actually going to do a pseudo wild brew capturing different yeasts / bacterias? When watching their...

...but why not? Okay, well maybe I'm being a bit fictitious. Before I get yelled at... I get the fact that it is probably a bad indicator of fermentation being complete since CO2 production can slow quite a bit towards the end and become so slight that the CO2 that is evolving goes...

I'm looking to take a stab at cloning New Glarus Dancing Man Wheat. Its a strong hefeweizen @ 7.2% ABV with a really interesting esther / phenol profile. I'm thinking that a lot of the success will hinge on properly culturing the yeast from bottle and then matching their fermentation schedule...

I am getting ready to brew a decent sized double IPA this weekend (OG=1.080) which gets about 10% of its fermentables from table sugar. Has anyone attempted to create their starters with the same sugar composition as their target wort? My starter has been stepped once with DME, and in the...

Hey Everyone, I'm venturing out next week for 2.5 weeks of touring around Taiwan and am curious if anyone has found any interesting beers there? I know that 'Taiwan Beer' is pretty much ubiquitous in the country, but am interested in sampling other local brews. Not really interested in...

Hey Everyone. I've noticed that I pretty consistently overshoot my mash temp by 1.5-2* F using Beer Tools. Does anyone know of an easy way to 'tune' Beer Tools to my system so that I can consistently hit my mash temps with my system? I've calibrated my mash tun (setting the heat transfer and...

I brewed an export style stout that I aged on cocao nibs for two weeks. Came out with the most chocolatey aroma and flavor I've ever experienced in a beer. It has a very distinct aroma and flavor that is almost exactly like chocolate covered espresso beans. Freaking awesome!

So, I have a awesome barley wine that unfortunately never bottle carbed. At times I've poured the flat beer into a 2L bottle and force carbed with a carbonator cap with excellent results. I'd like to be able to transfer the beer from 2L bottle to 12oz. bottle for competitions, but can't really...

Hey All, I'm trying to avoid paying $100+ to ship a kegerator to my home in Seattle. Does anyone know of any retailers in the greater Seattle area that sell new kegerators? Thanks!

Hi everyone. I have a bottle of Cascade's Sang Rouge staring me down and was thinking of culturing the bugs for an upcoming soured beer. The bottle says it is bottle conditioned, but was wondering if anyone has had luck culturing the bugs from a bottle? Thanks!

Hi Everyone, Below is a rough draft for a honey nut brown I'm planning on brewing in a few weeks. I'm looking to make a malt bomb that has a distinct honey / nuttyness to it and some smoothness from oats. I've never used Special Roast or Honey Malt, so I'm a bit concerned about the amounts...