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Just wondering if anyone has added spiced rum at bottling and if so how did you account for the sugars in the rum, dont need any bottle bombs. Thanks

I used the seasonal yeast 3726 Farmhouse for a saison. Their website doesnt say anything about brett or anything but should I be worried about my plastics with this stuff? I have never made a saison so not quite sure if it can infect other stuff like wild strains would. Thanks, Greg

I am entering a coconut porter into a competition soon and cant quite figure out where to enter it. Spectialty??, Fruit???, Spice/Vegetable??? has anyone entered one before?

I am using pellet hops for the first time in my secondary for dry hopping, how many days can I expect until they settle to the bottom?

I have been brewing Hefeweizens for about a year now, started with extract and specialty grain(turned out great) but the last 4 batches of hefe have been all grain and have been getting what I think is a fusel or high alcohol taste, I am using White wheat malt, german pils, crystal 10. Mashing...

I just built myself a wort chiller as per Bobby M's video on youtube, turned out great, just wondering the best way to get the soldier flux off the copper? I want to make sure its all gone, probably not the best stuff to be dissolving in beer... Thanks

I have been trying to replicate konig ludwig hefeweizen but just cannot get the same " creamyness". Has anyone used a little oats in a hefe before or any other suggestions? I usually use about 50% wheat malt 50% 2 row with about .5lb crystal 10. use wyeast 3068 and ferment about 68. Just...

I am new to kegging and have been reading alot on here about proper ways of building a system and have came up with an idea and would like any input. First off I have 5 Corny kegs, a fridge that will be the kegerator and still need to purchase the rest of the equiptment. I brew mostly Wheat...

I just acquired some used kegs and am a little confused since this is my first time using kegs. I have search HBT to help me but have ran into a roadblock. The kegs are Firestone Spartanburg (according to stamp on bottom ) I need some poppet valves but the pictures I have found on here say that...

I just brewed my first AG wheat beer and have a few questions for some more experienced AG brewers. I brewed a Hefe today with 60 % wheat malt and 40 % 2 row. Did a protein rest at 124 F for 15 mintutes and Sac. at 152 for 60 min, cooled as usual, took about 30 min to get to 75 F. I realize...

I have read some threads on here and have tried to make sense of a few things. I am planning a Witbier and usually use some honey in the brew, this time I bought some ( I know, i can make this at home but just want to see how this turns out) Belgian Candi Syrup (Clear). I have never used any...

I use a partial mash method that I learned on here (boil pot on burner) for the last few batches I have made but have a question about my next Wheat beer. Is it possible to do a protein rest mash with just the Wheat and appropriate amount of water? Once that is done, add the rest of my grains...

Are there any problems besides possible rusting from using a scratch pad to clean s.s boil pot. I know you clean with that but acquired a used pot that had been cleaned that way..

I just looked at my carboy after 2 weeks in primary and the small marks that you can sometimes see after using a brush in the carboy right at the neck from the metal on the brush are a lot blacker than usual, could this be black mold? Iron oxide? Would this be harmfull to drink if it was iron...

I am planning to brew an American Wheat with Apricot puree. Cannot decide whether to use Wyeast 1007(German Ale) for more of the wheat side of the beer or to use 1056(American Ale) more of the fruit beer side of things.Anybody have experience with these strains for a american wheat with fruit?

Most of the beer that I brew are German style Hefeweizens or Dunkleweizens. I have only used White Wheat or Pale wheat. Has anyone used Red wheat and actually been able to tell the difference in taste?

Has anyone ever used any Toasted Munich malt in a Hefeweizen or Dunkleweizen? Kind of interested in trying it..

5.5 lbs Breiss Bavarian Wheat DME 0.75 lbs Caracrystal Wheat 0.50 lbs Crystal 10 1.5 oz German Hallertau (3%) 60 minutes 0.3 oz Tettnager (3.5% ) 10 minutes (friend borrowed my large boil pot, this was only a 7 liter boil, you may need to adjust hop amounts for larger boil pot) 1 smack...

Has anyone ever added any amount of wheat DME to an Irish Red recipe before?? The other day my buddy accidently topped up my current irish red cup with some hefeweizen out of the keg, it was actually damn good, just wondering if there are any hybrid recipes? have looked but cannot find any where...

These hops are growing in my backyard, does anyone know what species they are??? Thanks