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Say that three times fast... Anyway, my first year hallertau's are only half the size of my cascades, is that normal?

I have a porter recipe that includes molassis and unsweetened chocolate. I really enjoy it, but this time around I'd like it to be a little dryer and pack a little more punch. Rather then mess with the other ingredients, I thought I'd toss in a packet of champage yeast about midway through...

OK, so the other morning swmbo and I went out for brunch (a rare luxury) and while enjoying the hell out of a mimosa, I started wondering if anyone has tryed fermenting orange juice. So how about it? Any of you intrepid souls tryed it? Or should I wait for the apfelwein to wear off and just make...

I am going to keg a batch of apfelwein this weekend, which I do routinely. This time I'd like to bottle a six pack or so to get my freinds off my back. How well do you think coopers cabonation drops would work for this? My concern is that the stuff ferments so thoroughly that their may not be...

Anyone know when to plant hops in the Milwaukee, Wisconsin area? Thanks

Last month I womped up a batch of Edwort's apfelwein. Unsure about the viability of the yeast I used ( a pack of Nottingham I had in the fridge for months) I dumped in a packet of safeAle the following day. As of today, it's been 4 weeks, and it's still bubbling away! I'm assuming it's going...

Wahoo!! My first batch is in bottles, Thanks to all for the helping hands, especially the Yoop. The sample I took back in March scared me a little, but patience pays, it has improved tremendously. Should be a great holiday gift, well worth the year and a half wait. :ban: Hell, I'm gonna set...

I'm about to try brewing a Kolsch for the first time. The recipe says it will benefit from a long, cold secondary. Imho, pretty much all beer does. Does Kolsch require this more than other styles? And since I don't have a lagering fridge, is it worth lugging the carboy into the basement (@ 63...

Womped up a batch Saturday substituting 3068 weisen yeast and added a few cinnamon sticks. (hoping for something a little exotic) This morning I had must/ foam frothing out the airlock so I quickly rigged a blow off hose. Anyone else experience this? I assume it's the yeast, it didn't happen...

Hi, What do you think, should I dry hop my double IPA in the secondary or in the keg? The keg would be easier than stuffing 2 oz of leaf hops into a glass carboy, but will there be a flavor difference?

Being relatively new to kegging, I'm wondering if my line cleaning regimen is up to snuff. Here's what I'm doing. When I finish off a keg, I clean it and then fill it with idophor solution. After it sits for a while I pressurize it and dispense a half gallon or so through the tap. Then I pop the...

Hi, My first ever batch of mead is ready to bottle (I think) It's a traditional dry mead that I pitched last december, secondary in february, tertiary the end of march. Question: Is there any advantage to leaving it there, as opposed to bottling? I plan to give most of it away next Christmas...

Big day at the brewery! Kegged the Belgian whit and just pitched a porter. Now I'm having a glass of my Anchor steam clone. Just gratuitously tooting my horn. Life is good. :tank:

So I go to activate my Wyeast smack pack, something I've done a hundred times over the years, and the damn thing splits open and gives me a nice yeasty shower. I was in the process of trying a belgian ale for the first time, lemon peel, coriander, etc. So I was forced to substitute Nottingham...

Just finished my 4912 kegerator, man is it sweet! Thanks to you folks that pioneered the process, it went off without a hitch. You can almost smell the testosterone coming off that thing. TODAY I AM A MAN. :ban:

At the risk of sounding exquisitly stupid, What is EAC? :confused:

Wadaya think? Should I top off the secondary to try and stave off the negative effects of too much head space? Or Would I be putting the batch in harms way. I would of course use boiled/cooled water. Thanks, John :tank:

Hi, I just began collecting ingredients for my first batch of mead. Since it's my first, I opted to use a very simple recipe. Problem is the recipe is a bit short on details, so I'm hoping you fine folks can help fill in some blanks. The recipe calls for yeast nutrient, but doesn't specify how...

Hi folks, I need to make a starter for tomorrows brewing of an Irish red. Would using the dark dme I have on hand have a big impact on color/ flavor? In other words, do I need to drag my lazy a*s to the hbs for some light dme? Thanks:rockin:

In response to SWMBO's never ending battle cry, "ITS TOO DARK AND HEAVY!" I formulated the following light lager recipe. I am new to lagering, so I tried to keep it simple. My gut tells me this concoction should come out looking and tasting like a 50/50 mix of Hamms light and water. That might...