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hello! I've brewed over 100 batches of beer, and I've never had one turn out like this before. It smells like a DELICIOUS pale ale / IPA, and tastes great, but it also has this sharply citric/malic/acidic bite at the front of the palate - exactly like orange juice - and it's not at all...

I am planning a 1.055ish oatmeal stout, and I want to add coffee - enough that it is noticeable, but not so much that it doesn't integrate well with the other flavors. A balanced amount of coffee flavor. I've looked through dozens of threads and saw no conclusive recommendation for how much...

I am in the process of dialing in my light (4%) hoppy summer pale recipe. My goal with this recipe is 'light', 'floral, and 'highly drinkable on a hot day'. It's basically just some Maris Otter and a tiny bit of light crystal. I've made it a few times with WY1056 / WLP001 / Chico / whatever...

Hi - I use the brew-in-a-bag / deathbrewer method of stovetop all grain brewing. I am about to brew a beer that I want to have a "chewier" mouthfeel, so I want to mash higher (around 156). I typically raise water to about my desired temp plus 15 degrees to make up for loss due to...

I would like to brew a beer using a clean yeast as the primary yeast, and then pitch some sort of fruit puree and brettanomyces (Wyeast Lambic Blend). In doing so, what should the sequence of events be? I am thinking that I can let the primary ferment ride out for about two weeks...

I brewed a slightly modified (hoppier) version of Jamil's saison recipe last Saturday (6/12). As a little experiment, I also pitched smack packs of Wyeast 3711 (French Saison) and 3724 (Belgian Saison). I did this knowing that 3724 dies out around 1.035, hoping that 3711 would pick up at the...

I know the typical suggestion is around 3/4ths a cup... but I want mine to be a really effervescent Saison Dupont/Jolly Pumpkin style saison. I was thinking maybe a full cup of dextrose...should I go higher?

We're approaching May. The weather has warmed a bit. For the drinker in me, this is Saison Season. I have been brewing off and on for a while, and have brewed many "normal" beers. However, I am now planning to brew my first saison. As an aside, let me define "The Perfect Saison" as...