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Forgive me if this question has been asked repeatedly - something tells me it has. Brewed a saison and overshot my starting gravity (used all pils malt and boiled extra hard). Pitched 3711 and it finished at 1.000. Now my plan is to make this more of a sipper. Thinking of adding orval...

Probably a pretty common question on this section of the forum, but here's my situation. My recent blonde ale is coming out of the keg as nothing but foam. My beer is carbed and my tap is set up at 10PSI and on a picnic tap. I tried purging the CO2, then dialing back the PSI to around 5...

This is not one of those "how do I avoid the catty character" posts. In fact, quite the opposite. I like the catty character in heavily hopped ales - I find it delightfully offensive, if that makes sense. I've got a bunch of citra on hand, and would like to know how I can get some of that...

I'm a little confused. In researching ideal flameout temperatures to maximize hop flavor/aroma, I read a recent article from beersmith on oils: http://beersmith.com/blog/2013/01/21/late-hop-additions-and-hop-oils-in-beer-brewing/ Here, it explains that myrcene oil will volatize at...

All: Would I notice any honey aroma and/or flavor with honey being only 4% of the fermentables? I've got an American Wheat fermenting right now (2 days in and going strong) and I'm considering adding honey to primary with it. It had an OG of 1.050, and I mashed at 152. I'm big on...

I'd like to throw together my first brett beer, and I'm leaning toward 100% Brett. Just want to make sure I'm sort of on the right track. I'd like it to have some funk to it ie leather, hay, barnyard character. For some reason that kinda sounds good to me. Given the current ambient...

I brewed an amber a while back and pitched US-05. It finished out at 1.020 for some reason that I haven't figured out yet, given that I mashed at 154*. Now, it's been in the bottles for about a month now with no noticeable carbonation other than what was left from fermentation. This has...

I'm building a stir plate using these instructions: [URL="https://www.homebrewtalk.com/f51/my-stirplate-cheap-easy-build-86252/"] I followed them to a tee and wired everything up before drilling into the project box. Once I did so, I rewired and now nothing is working. When I hit the...

I pulled a sample from my pumpkin ale in primary and the first thing I noticed when my face got close to the carboy was a distinct vomit smell. Seriously, it smelled like fermented beer, but that someone blew chunks nearby. Funny part is that the sample tasted perfectly fine. There were...

How much pumpkin spice do you use, and when in the brewing process do you use it? Everyone seems to have different techniques, so I'm hoping a few people can chime in on their process and results. I want pumpkin spice flavor but do not want it to be overwhelming, and as of now I'm thinking...

Disclaimer: I've looked around all over the web and can't seem to find a clear answer... I'd like to start clearing my beers a bit more, so I'm planning on using gelatin. At the same time, I'm working on chipping away at costs, so I'd like to wash and reuse my yeast. I'd like to avoid...

Has anyone experimented by using the same exact recipe with water treatment vs leaving their brewing water as is? And noted any of the differences? I'm curious. For me, and many others I've seen on here, it seems like water treatment is one of the last things to mess around with

Might sound like a funny question, but what hops can I use to get a fresh hay-like aroma? I love that, almost to the point of drinking a damn barnyard and I've been on a blonde ale kick lately. I'm thinking of some combination between saaz, hallertau, tettnang, either using us-05 or kolsch...

Sort of a funny question, but if I continue to do this through harvest, am I going to have "spicy" hops?? Background: As of last week, I had several known problems with my hop plants: slugs, whiteflies, and aphids. I read about and made a solution out of one chopped jalepeno soaked in warm...

I've narrowed down the section of my backyard that gets the most sun throughout the day, and it's only about 5 hours worth, from 9AM-2PM roughly. It's been painful, considering I love growing fresh herbs, tomatoes, etc. I plan on situating 2-3 mirrors in my garden to direct the sunlight to...

I'm brewing a very light blonde ale with Saaz hops and would like a slight honey flavor to come through. I understand you've got to be fairly delicate with it, and as of now I'm planning on honey malt making up 4% of the grist, along with 85% 2 row and 11% Vienna. Am I using enough to get...

Anyone had good success using any british yeasts without having good temperature control? If so, what yeast did you use? I've been craving a good ESB or bitter lately and would like to brew one, but I don't have temp control. A few months ago I made a brown with S-04---even with the wet...

What noticeable differences did you all experience in your beer after starting to use a wort chiller? I've been using an ice bath only since I started brewing last year and I'm ready to pull the trigger on some more equipment.

Brewing a brown this weekend and I want it to be fuller bodied and I'd prefer to use dry yeast if possible. If I mash at say 156, do you think the Notty will still chew through all of that? What's your experience? BTW my grain bill is: 77% MO 7% Crystal 60 3% Crystal 80 3%...

I'm brewing a brown ale for the fall this weekend and am trying to figure out what yeast to use. I'm going for a full bodied brown ale, using mostly english ingredients, but don't care too much about having it fit to style. I need something that won't over attentuate, so I'm thinking Notty...