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Long story short, I got a boil over a few minutes after adding the first hop addition. There was a lot of hop residue on the stove after, at boil over the hops had broken up but were mostly floating at the top. I added a half addition to make up for the loss. Was that the right move?

I've heard that higher gravity beers will see a lower efficiency, but my understanding for the cause is a reduced amount of sparge water with a standard all grain brewing process. Since BIAB doesn't require a sparge, would this phenomenon still exist? The reason I ask, I did my third all grain...

I bottled the Orange Pale Ale from this recipe database a little over a week ago. I checked them today, and found some strange things suspended in the beer. Nothing is collecting at the top like most infections seem to, everything is at the bottom. It's translucent too. The yeast is caked at the...

I just made the jump to all grain, but when buying my grain at the LHBS, they had no crystal 10, and said to just use 20. How will this affect a brew? If this happens again should I adjust the amount of the 20? Seems like most of the recipes I look at in the recipe section want crystal 10.

Caldera is a small brewery outside of Medford, OR. I've only has their amber a few times while in the area on business, but I've got real fond memories of the stuff. Anyway, their menu has a pretty detailed description of the beer: "A crisp, well balanced, refreshing amber. Simplicity is the key...

I live in a house that stays at about 75* in the summer (No AC). I also travel quite a bit for work. I'm only two kits deep into my brewing career, and so far have been employing the wet towel and fan method to keep the fermenter cool. I know that temp control is most important during the first...