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A friend of mine moved out to Memphis, TN last year for his wife's new job. Can anyone recommend any particularly good stores and/or local breweries that I could pass along to him?

I don't know if such a thing has been studied in any scientific way, but even from anecdotal experience, for every amount X of boil hops, what amount Y of dry hops would you use? I'm making a bunch of gallon batches of single-hop beers, particularly newer varieties like Citra, and I'd like to...

Does anyone else in Jersey have any good sources for cider apples in the area? I've found plenty of pick-your-own type places with a wide variety of cooking or sweet cider apples, etc, but no hard cider varieties. I'd really like to make a batch or two of cider this fall, though...

One of the things I want to do this year is start making more session beers. I figured I'd start with a dry stout, and use Chinook to get to know the hop. So, first question, since I've never brewed one of these before, is "how's my recipe look?" Batch Size: 10gal Est Efficiency: 75% Est...

I recently acquired a chest freezer and temp controller, and was thinking about turning one of my next brews into a lager. I was planning a vienna/warrior SMaSH: 9# vienna .4oz warrior FWH .25oz warrior 10min .25oz warrior 5min ...with US-05, but then I recalled that I have a tube of...

I brewed a sour blonde using ECY Bugfarm a while back; it's been in bottles for a little under a month now, and is currently the most underwhelming beer I've ever made. It's sour, but that's it. There's no brett flavor or aroma. There's barely any malt flavor left, due to an FG of 1.000. It's...

I have the idea firmly stuck in my head that a wheat IPA could be really, really good. I tried making one years ago while I was still doing extract brewing, but it was mediocre at best. This is the recipe I came up with for my second try. What do you all think? Batch size: 5gal Est OG: 1.057...

I posted a couple weeks ago about a dandelion honey mead with a bitter aftertaste; since then, I've transferred it to secondary, added campden and sorbate and sparkalloid, and damned if it isn't still growing a pellicle. So I was trying to think of ways to salvage it, and it occurred to me...

I have a gallon each of Jack Keller's canned pineapple wine and cherry juice wine that are about ready to bottle. I'll probably stabilize them today, and then I need to decide whether or how much to back sweeten. I know that the standard answer to "how much should I back sweeten" is "to...

I fermented a varietal honey show mead with dandelion honey; it fermented out completely. As I've heard is typical with dandelion honey, it still has a sweet taste to it, but unfortunately, it also has an unpleasantly bitter aftertaste. I did not add anything to this mead other than dandelion...

Would it be best to add metabisulfate and sorbate to a batch of Skeeter Pee at the same time that I add the sugar for backsweetening, or should I stabiize, wait, then backsweeten? Or could I go with either option as convenient?

I have a batch of sour blonde with ECY Bugfarm. Obviously, having gotten my hands on some Bugfarm, I don't want to give it up; I want to save as much of it as possible. I had been planning to do a mini-solera, bottle half the batch, refill, wait till sour, and repeat, but I'm having some...

Does anyone have any good rules of thumb for estimating how full a 6gal Better Bottle is, in the absence of actual measurement markings?

Last night, I was preparing to make cheese for the first time: a batch of paneer. I was laying out my ingredients, milk, lime juice, my stock pot, colander, cheesecloth, listening while I did so to the steady hiss of the batch of Skeeter Pee in a bucket next to me, covered with a tshirt because...

I started a gallon of wine last weekend with the intention of using the slurry to make some Skeeter Pee. However, looking at the recipe, I see I need yeast energizer in addition to yeast nutrient. My question, therefore, is: It seems like a waste to drive all the way to a LHBS just for a...

Brewed a hopless rosemary ale a while back, and added some Jolly Pumpkin dregs to a gallon of it. Those JP dregs are vicious little bastards, and that gallon is now almost undrinkably sour. Still, I'm going through a rough financial patch, so I thought I might bottle it anyway, and make some...

I just mashed in on a berliner weisse, and am idly wondering: Beersmith is telling me to batch sparge in two steps, 2.5gal and 3.5gal. Couldn't I just batch sparge once with 6gal total? Or would that be too thin a sparge with only 6# of grain? It would certainly be easier to sparge jst once...

We should all have such problems. My LHBS gave me 4oz of tettnang instead of .4oz of tettnang. Obviously, I need to build a batch around these extra hops. But what? I think I'd like to brew something that highlights the hop; I haven't done that yet with tettnang. Could anyone give me some...

I have a lambic and a tripel that I'd like to put into Belgian bottles. I have the bottles, corks, cages, but I realized when I test-corked an empty bottle that my Portugese double-lever corker pushes the cork all the way into the bottle. This is the type of corker I have...

I brewed a bitter last night, and by the time I got done, I was so tired, and the wort was so foamy from splashing into the carboy, that I didn't aerate, just pitched the yeast (S-04) and went to sleep, at about 11:45pm last night. It's now almost 10am the next morning, and the yeast has not...