Search results

Probably freaking out over nothing but a few drops of water from the tap dropped into my starter growler when I poured the wort in. Any worries of contamination in my yeast starter?

I realize taste is subjective so there are no wrong answers here, just trying to gauge your input. I'm going to be making a raspberry wheat which will be essentially me adding raspberry extract to the keg at packaging. I really want a nice shot of raspberry flavor, not just a hint because my...

Hey all, I'm going to be brewing a saison in a few weeks and I was initially wanting to do a jalapeno and cilantro saison. I really like those flavors and I think a saison would be a good vehicle to incorporate them into a beer. I brewed an habanero saison a few years back and it had a...

I apologize for how stupid this question may seem to some of you. I just don't want to mess my beer up. I'm going to be attempting my first 90 minute boil for a saison recipe with pilsner malt. I'm assuming the hops would go in at the 60 minute mark after 30 minutes of boiling correct? You...

I'm on day 3 of fermentation on my pale ale. The beer has decided it would be a good idea to overflow the airlock. Should I leave it be at this point or sanitize another airlock to swap the other one out with? This happened a few years back and everything was fine but wasn't sure if I...

My question is two fold: 1) I completely flaked on the water for my started today. I had my bottled spring water right there and for some reason measured out 2 pints of tap water which I boiled with my DME. Is that going to have any effect on the flavor of the beer? Should I go out and buy...

We recently moved and I finally decided to dig out my kegging equipment. I just noticed that during the move the "out" post on my corny keg has a slight dent in it. Based on this photo, can you tell whether or not this is damaged beyond use? I need to buy a new conversion kit so I'm not sure...

Can anyone recommend a good keggerator system? I'm looking for a fridge with two tap handles built for corny kegs? Any brands that are better than others?

My old homebrew shop only sold White Labs so I've always been used to that brand. We moved and my new HBS sells Wyeast. Do you all use the smack pack when making starters or is that only used if you're not making a starter? Thanks!

Has anyone ever put chocolate extract in their secondary? I'm going to be brewing a stout and wanted to give this a shot. Last time I used cocoa nibs that were soaked in vodka. It turned out good but I thought maybe chocolate extract might give it more of the chocolaty flavor I'm looking for...

How do new breweries make it in today's brewing market? Anytime I'm at the liquor store there are more and more brands on the shelf. I think the market is over-saturated with craft beer. I don't know if this is a good thing or bad thing. There are honestly too many brands to try out there...

I used to be an all grain brewer but it's been about a year since I've brewed anything. Time and space available have put a damper on all grain brewing so I thought I would go partial mash. I am a bit confused on volume of boil. I have read some instructions where people do a full boil and...

Always used Whitelabs and when I moved my new HBS only carries Wyeast. Question I have is do I have to activate the smack pack in order to make a starter or does it matter? I need to do a better job of relaxing and not worrying.

Just moved to STL from Chicago. Can anyone from the area suggest some good breweries/brewpubs to check out in the St Louis county and St Charles county areas? Happy to be down here but really missing Revolution

Has anyone tried this? I recently moved to St Louis so maybe they are just testing it in this market. I had my doubts but it was really good. Tasted like an amber and a salty pretzel all in one. Not sure how they got the buttery pretzel flavor in there. Guessing some salt in the secondary with...

I have come to two conclusions: 1) It did not convert. It should have since it was 30 minutes at 157. Should have been an hour but I accidentally raised the temp to 200. 2) I pitched the yeast when the wort was too hot. Brew kettle thermometer said 80 and it was cool to the touch. I am...

So I am about halfway trough my mash. I notice he temp start to drop. I turn he heat back on and the dog starts clawing at the door. I take him out and come back to find I am at 200. I am now letting it cool down and when I hit mash temps I plan on resting another 1/2 hour. Will I get the same...

I read that there are over 2,300 craft breweries in the US right now and another 1,500 in planning. If someone was thinking of too going pro at what point do you start getting concerned that the market for craft beer is over saturated? I would think that people will start having to come up with...

My next batch is going to be a stout with cocoa nibs and a touch of cayenne. Has anyone used the nibs in the secondary? If so, what were your results? Did you have to soak them in vodka to kill any bacteria or OK to just toss them as is into the secondary?

I Am interested in making a stout with coffee and a touch of cayenne pepper. Everything I have read suggests that cold extraction added to the secondary is the best method. My only concern is that without boiling the water for cold extraction wouldn't there be potential for contamination in the...