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Am I the only one that feels like IPA and Pale Ale need to be broken out in the style guidelines? The reason I bring this up is I knew that the IPA style had "hazy" in it. I had no idea Pale Ale did as well. I got bit by that last night when I bought a six pack of a pale ale. I bought it...

So my mash dropped to 146 by accident. I was shooting for 148. I added some hot water and now it is at 148. I have already mashed at the lower temp for an hour. The original plan was to mash at 148 for an hour then do 155 for 10 minutes. Should I start the hour over since it is at 148 now...

I am just getting back into the hobby after a 6 or 7 year break. I wanted to brew something simple since I was having off flavor issues with all my batches when I stopped. My off flavor issue tasted like too warm fermentation flavor. Any way here is the recipe I used to make a come back... 5...

First off this is more of a rant. There may be some questions within but I'm so frustrated. When I started brewing I learned real quick what off fermentation flavors tasted like. I brewed several Mr Beer kits and non tasted good. I went to 5 gal batches and the first one was horrid. I...

The past couple beers I've made have had a sick sweet taste I've attributing to yeast. So I started doing starters to make sure the yeast were not stressed. This last beer has me stumped. It's an amber ale. All fresh ingredients with a 1 L yeast starter. 1.054 OG. Two weeks in primary and...

I have brewed a pumpkin ale for the last two or three years. Every year I miss my initial gravity by almost 10 points. My other all grain batches are nearly spot on. What gives? Any thoughts?

I'd like to add more roasty flavors and darken it up a little. Plus up the alcohol and oak it. Here's the original recipe: I was thinking about adding a pound or half pound of chocolate malt to give it the roasty, chocolaty, coffee, etc flavors. Would just the chocolate malt alone give...

I've made an easy belgian wit before. 6 lbs wheat dme, enough hops to give some bitter, bitter orange peel, and obliterated coriander. Usually finishes at 1.014 with Wy3944. I was thinking about making a modification...Drop 1 lb of the dme and substitute 1 lb of orange blossom honey...

I'm getting ready to dump this thing so I thought I'd check in here to see if anyone has any different ideas. My keezer worked fine all winter. I went outside into the garage and the garage had a funny "wet metal" smell to it. I didn't think anything of it until I checked the keezer and it was...

How does the hop pairing look below? I'm hoping to brew this weekend. Would you change anything? Anything stand out as a bad pairing? Here is the recipe: 1 lbs Caramel Malt - 60L Steeped 3 lbs DME Golden Light 60 m 0.25 oz Simcoe 60 m 0.40 oz...

So I have the ingredients to brew the Holly(Christmas Ale) in the specialty beer recipes section. https://www.homebrewtalk.com/f78/holly-christmas-ale-145580/ I am not going to get to brew this until after the holidays so I'd like to make it a hoppier (IIPA?) type beer. I tend to like...

This is my first year growing hops. I planted one sizable cascade rhizome, and several Tettenanger. All of the rhizomes sprouted and grew like weeds. I have no cones though. They're nice and green. I've fertilized them, watered them, they look happy. No cones. I don't see any major spots...

So I brewed a pilsner today (Saturday). I did the starter Thursday night. I put the starter on a stir plate and let it go downstairs in the basement (~63F). Friday night I put the starter in the fridge knowing I was brewing today. I got my wort together and put it in the fermentation chamber...

I made a belgian blonde. It is at 11 days in primary right now. Fermented like crazy between 65 and 70 degrees. It was my first blow ferment needing a blow of tube. It was an extract beer around 1.074 fermented with two smack packs of Wyeast Belgian Abby Ale II. It looks like it finished...

I bought this extract kit the other day. I'm going to be making it soon and had a few opinion questions from those who have made the kit. First, when you made it did it come out too bitter? I plugged the ingredients in to beer calculus and it said it would be bitter. Second, would you...

I'm pretty sure I have a stuck fermentation. I had a 1.5 hour drive today and was thinking about my stuck ferment. I had an idea for handling it without having to buy more of the same yeast I used or use a yeast I just had lying around to get it going again. What if I rack the unfinished...

I hear that all the time. Has anyone ever had a good seal on their ale pale, not seen bubbling in the airlock, and had a beer ferment out? Now I ask because I'm mildly concerned about a stout I have going right now. It is my first all grain batch. My mash temp was a little high (157 F) but...

That had to aerate the beer. I think I'm going to dump it. Just kidding. :D

Well...Had my first blown lid on the fermenter. Nice healthy amber blew it's top and Christened the inside of my fermentation chamber. The problem is I had not checked on it for a day or two. So I have no idea how long it had been there with it's lid half blown off. I could see the krausen...

After I steeped my grains in an extract brew I put a little of the extract in at the start. I put it down on a patio table and turned back around to stir. When I turned back around I had extract dripping on the deck and all over the table. Lesson learned. Don't turn your back on the extract...