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I’m brewing a coffee oatmeal stout tomorrow. I’m steeping my specialty grains and have my mash pH at 5.28 so I wasn’t going to add any salts to the mash. Should I add anything to the boil? What are the harms of not reaching my target water profile for the style?

Has anyone tried filtering an IPA prior to dry hopping? I believe the beer would have a protein haze after dry hopping, but filtering prior to would get rid of yeast and unwanted bitter proteins for a more clean beer and leave the wanted hop oils. Also, drinking unfiltered yeasty beers...

Has anyone added da Vinci fruit syrup to a beer? I was thinking about adding it to the secondary and letting the sugar ferment out leaving the fruit flavor. Has anyone tried this? I’m worried adding the syrup to the keg will be too sweet.

I brewed a strawberry blonde. The recipe for the blonde is simple and basic and I puréed 3 lbs of strawberries and added to the secondary. It tastes like strawberry wine. How do I prevent this in future batches?

I had some thermometer issues and my mash temp got to 170, but I got this down to 148 within 10 min by running it through my plate wort chiller. Should this be OK? Now I have run the pump slowly throughout the boil to keep the extra wort in my lines boiling. Has anyone else had this problem?

I’m brewing a 5 gallon strawberry blonde. I’ve tried in the past adding 3 lbs of puréed strawberry to secondary and had a vigorous fermentation. The result was a beer that tasted like strawberry wine. I hate wine. I used safali US-05. How can I add strawberry without the wine taste? Can I cold...

Has anyone ever used this yeast? What temperature did you ferment? I tried and fermented at 80 degrees, which is in the recommended range (75-85) and I did get a fruity flavor, but something is off. I was wondering if 75 would be better? Or, would I get poor attenuation going to the extreme of...

Has anyone tried to put a hefe on nitro? I do enjoy a good hefe, but I really like my hefes to be thick, creamy, and as much banana aroma as possible. Thoughts?

My uncle asked me to recreate his grandfather's old beer recipe. It looks gross, but weren't they all in the 1940s? It calls for " 2 cake yeast". I'm assuming that is the red star bakers cake yeast packets that are 2 oz each. Does anyone know what would be the best temp to ferment at with this...

I brewed a strawberry blonde for the ole lady and added strawberries to secondary and it was on the verge of explosive fermentation. it tastes like strawberry wine, which is not what I was going for. Has anyone tried cold crashing, then adding fruit at 36 degrees or adding the fruit at the same...

I going to try to brew a Pineapple IPA, but I would like it to be a New England style "Juicy IPA". I have added large amounts of wheat and a lb of flaked oats to the grain bill and I have a yeast strain that is less flocculant and should leave plenty of haziness to the beer. I am using a Cl/SO4...

I'm planning an east coast IPA. I'm reading that these are less bitter and "juicy". I was wondering what the water chemistry should look like? If it is less bitter I should probably use less SO4 and more Cl and Na. I cant seem to find any literature on this.

I was cleaning out my cabinet and have a few leftovers to use. Any suggestions? Simcoe pellet hop 0.5oz Cascade leaf hops 2oz Amarillo pellet hops 0.5oz Columbus pellet hops 0.5oz Fuggles pellet hops 0.5oz Sweet orange peel 1oz Coriander 0.5oz I was thinking a citrus witbier. The ole lady...

I recently brewed a strawberry ale. I added strawberries to the primary, then also to the secondary. It is very tart. Any suggestions to make it sweeter?

I have what looks like several quarter sized mold growing on my brew. What do I do about this? Do I have to start over?

What are suggestions on these two? I ordered the hopped malt extract thinking I won't have to add hops in later. Was I right?