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I just moved out of an apartment with a nice gas range to an apartment that has a glass electric range. Given my previous experience with electric stoves (I had to split boil to even get things to boil), I was thinking of going induction since it is supposed to be more efficient than standard...

I'd like to make a good hoppy APA. I brewed one (see below), but I didn't like how it came out. Too bitter and not quite the flavor profile I was shooting for. I have avout 4 lbs of hops and would like some help with hop combos to try. I was thinking maybe Goldings/Cascade or Cascade/Northdown...

I recently brewed a helles and got some nasty chill haze. Cloudy as all get out when cold and crystal clear at room temperature. I have since looked at my brewery and decided I want to make a few upgrades. I have a pretty disparate system: 1) I mash on a table with a 5 gallon round cooler...

I'm planning my first dry-hopped pale ale. Unfortunately, I haven't done really any hoppy ales (I've been enjoying German and British styles) so I'm a little out of my depth and was hoping to get some critiques on my recipe. I want it to have a strong hop flavor/aroma with a good malty backbone...

I'm looking to add a spigot to my fermenter bucket. However, I'm at a loss when it comes to the height of the install. I've seen people say to use a bottling bucket and to install 2" from the bottom. I'm looking for a good compromise between very little trub and little beer loss (I do 5.5 gallon...

Hey guys, So I had to sell my kegerator, the girlfriend said we didn't have room for it... So, I've had to modify my process. I'm still going to force carb in kegs, but do it at room temp and then bottle for storage and drinking. I've found that bottling makes for less consistent beer and...

Sorry for the lengthy post, skip to the end for my questions and midway for my plan. So, I have been kegging for around 2 years, and unfortunately I just don't drink enough beer or throw enough parties to get rid of the beer! The kegs typically sit at 1/4 to 1/2 filled waiting to be bottled...

But that's what I have you guys for! I need help with my next beer (mostly the hop schedule). I was originally thinking of an English IPA, then meandered towards the idea of modifying my ESB another time, and now I kinda want to try using some cascades (never done it). I am looking for a...

So I switched up my boiling method (1 pot instead of 2) and that has made life more difficult hitting OG's. For example, I just brewed a Maertzen striving for 1.054 and instead got 1.062. What does everyone do when they overshoot their OG? Should I top off, or just let it ride? I'm a bit worried...

I have always been confused by the notion of "lagering", compared to aging. A lot of it stems from people who say a lager is lagered because that's the only way to make one, usually with no proof that it does something special. Personally, I am inclined to believe that there is nothing special...

I currently boil in 2 pots because I am cheap and didn't want to buy a large pot and a gas stove. However, about 6 months ago I splurged and got what I needed to get off of the electric gas stove. Unfortunately, I didn't ask my apartment management until after I got the stuff whether or not they...

This probably should be two separate posts in two separate sections, but here goes. I have been on a British beer kick for a little while, and have come to the realization that I don't really know what a true ESB or Bitter tastes like! I make a darn tasty something, but I don't know how close...

A friend of mine wants me to make an Australian brew, and I figured I'd go for an APA using Australian hops. I am planning on using Super Pride (couldn't find any Pride of Ringwood and this seemed like a decent substitute) and Topaz, but I have no experience using these hops. Thoughts and...

I guess the best way to describe my attitude towards pilsner malt recently is: wary or afraid. Everyone says that you HAVE to boil it for 90 minutes in order to drive off DMS. As such, I have been just using american 2-row instead of pilsner malt (with decent results), but it seems to be...

I am currently getting into wine making and have a sauvignon blanc clarifying right now. I bought a kit for that wine, but I didn't follow the instructions because I wanted to do it right (following jack keller stuff). I bought my own sorbate and sulfites, and the only thing I used from the kit...

I posted the following thread about 9 months ago about pale ales I had last time I went to B.C. Canada. They were an awesomely malty style, almost no detectable hops and it tasted like liquid bread (only way to describe it). https://www.homebrewtalk.com/f14/canadian-pale-ales-298492/ Now...

So I did a batch of Edwort's Apfelwein (OG of 1.066), and I used Wyeast London ESB ale yeast. It was in the fermenter for about 2-3 months at room temperature (my AC turned on at 80, and the apartment got down to low 70's at night), and I stirred it whenever it looked like it was slowing. When I...

I am trying to wrap my head around sulfites. I understand that they are used to prevent oxidation and to retard wild yeast and bacteria growth, but if you follow good sanitation procedures and be aware of headspace, then is it really necessary? Maybe you don't have to worry with beer, but I...

So I have been working on a recipe for an Amber Ale. I think I got the grain bill to a workable place, but I can't decide on the hops. I was thinking of using Glacier hops for flavor/aroma, but now I am having second thoughts. I was thinking of subbing the Glacier for Crystal (Temporarily out of...

I have been designing my first black ale/lager and have a few questions. Here's the recipe: 1) I am worried about the California Lager yeast not getting to a decent FG. I'd like the FG to be around 1.015, which is what I would get if I used Bavarian Lager yeast (using hopville calc). I was...