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I'm going to make something of a light Belgian ale tomorrow. The recipe calls for brewers gold as the main bitter, followed by tettnang a little further along the boil. I have no brewers gold or anything near that kind of alpha % besides the bold chinook, which I've never used before. I've...

What could I add to a beer that isn't bitter enough that's safe for secondary? Souring agents? spices?

I had just finished converting a 5 gallon cooler to a mash tun. All worked out very well for my first batch, only there was a slight problem with getting all the sugar out of my grain. I mashed 4 gallons at 145F for 60 min. Drained and sparged around 3 gallons at 160F for 30 min. Grain...

I've bought all the parts to convert a cooler to a mash tun. Well, all except the cooler. Are there any specific brands that I should or shouldn't get? I'm worried about my beer tasting like plastic or plastic actually coming off in my beer. many thanks.

I'm about to embark on my first partial mash. And when I say partial, I mean very little. I'll be using about 1 to 1.5 lbs of grains. A mix of 2 row, crystal, munich, and wheat. Now, I'm not at all against the idea of adding a bunch sugar to a brew. I think it makes it quite nice and not so...

Hey all, I happen to live in Canada, and lately I've been wanting to pick up some brewferm cans. There is none here locally so I would have to get one of the shops in town to order some. Unfortunately, the middle man my local brewshop guy was ordering from doesn't carry brewferm anymore. What...

Greetings fellow brewers. I have just acquired a ginger beer plant culture, i mean the real stuff. I began making a small batch of ginger beer. I haven't tasted it yet, but it's smelling great, there's something iambic about it. Seems like a perfect marriage. Would anybody know how much...