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Hi, My friend is a great Italian cook and he makes a red sauce that is out of this world. He asked me to make him a beer that would compliment his strong red sauce. I did a little research and haven't found much for pairing beer with Italian food. He mentioned to me that he hates the...

Hi guys, I have been trying to research information regarding how much priming sugar to use for bottle conditioning at different stages of final gravity. What I mean is that if you have a beer with a final gravity of 1.012 vs. another with a final gravity of 1.005, what amount of priming...

Hi, I have never noticed a problem with my beer oxidizing after aging in a bottle for a while but I am curious if eventually the O2 in the bottle neck will change the beer profile. I always knew there would be a little oxygen in the bottle neck just before capping but as the CO2 pressure...

We have a stubborn Strong Belgian Ale fighting us and we need some advice. My buddy Chris and I made two 5gal batches of Strong Belgian Ale using the exact same grain bill, same yeast, same hops with a single infusion Saac temperature of 150degF. The only difference is that for one batch...

Hi, I understand that this rest will help beak down cell walls and make the starches more available for conversion. What I don't understand is how long can the grain can safely remain at this temperature (40C). Also, is there that much of an advantage by doing this rest? Thanks for any...

Hi, I need some suggestions from my fellow brewers about how to get that great burst of tangerine aroma and flavor that you get from the Lost Coast Tangerine Wheat beer made by Lost Coast Brewery in Eureka, CA. I am on my forth experimental batch but yet to be successful. Let me start out...

Hello fellow brewers and brewdetts... I have been wondering about something that I would like some advice or info. It is in regards to bottling beer according to SG without a primer. Most of the time I will ferment beer until the target FSG and add a sugar primer solution before bottling...

Hi, I wanted to share what I call a Matilda Morphed Belgian Strong Dubbel recipe with the group. This post is quite long since I included how I came up with this recipe and the grain bill and process. I had made a post earlier about what a Belgian Strong Ale should taste like and didn't...

Hello fellow brewers... I was curious if my Belgian Strong Golden ale is tasting like it should so I thought I would ask you guys. This is the first Belgian ale for me and I haven’t had a Belgian ale since I visited Europe in 1993 and can’t remember how they taste. I researched...

Hi, I am curious if my fermentation is moving along normally or to slow. I am making a Belgian Strong Ale with a Starting SG of 1.068. I used 2 vials of WLP570 and fermentation started within 36hours of pitching yeast. 7 day SG check was @ 1.040. Temperature has been constant at 64deg...

Hi, I am new to this site and this is my first post. I have 2 cornys on a 5gal Co2 system. I wanted ask the members what is the most efficient way to remove the oxygen from kegs before adding the beer. Thanks,