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We brewed a Saison a couple of weeks ago...Recipe can be found here, if you care to see it. Everything went pretty well, but we had a couple of issues. When we sampled this beer at racking time, we noticed that it had a savory/meaty/smoke-like character that is pretty out of balance for the...

We brewed our third batch last night, opting to move away from extracts, over to the Boil in a Bag Mash/Sparge method. Things, generally, went well. We mashed at around 152-155 degrees, pouring 3 gallons in and getting about 1.67 gallons out. The sparge water went in at around 170-172, again...

We pitched yeast (White Labs Trappist) about 18 hours ago, and I'm seeing no change at all inside the carboy. The sediment settled to the bottom, and it looks like a big glass container full of tea, or maybe flat cola. We pitched at approx 68-70 degrees, after boiling and chilling our wort...

For our second batch, we took a Belgian recipe and added some spices to it...curious how this one is going to turn out. Really hoping for a 'Winter' type feel from this one. Not quite sure how long we'll go in the secondary, after racking it. Recipe: 3 lbs of Traditional Dark DME (LD...

So, we're debating over the pros/cons of using DME vs Corn Sugar for our priming sugar... Does it really make a difference? Most things I read suggest that corn sugar doesn't impart any flavors. Obviously expense factors into this discussion, but our main concern is getting good, solid...

Hi guys, this site looks great (and informative). I just got started with the first batch, with a couple of friends of mine (we're blogging it at http://greenvillebeerbrothers.blogspot.com, if you care)...we're excited to jump headfirst into the hobby. We bought a recipe kit for the first...

Hi guys. First post! Friends and I bought a kit, and launched our brewing adventure, the other day. So far, everything is going pretty well. I've got a roiling fermentation going, and I am confident that we kept things clean throughout. We did, however, screw up our Original Specific...