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Really love the tests this fella does. http://brulosophy.com/2016/05/02/hop-stand-vs-20-minute-boil-addition-exbeeriment-results/ http://brulosophy.com/2016/02/29/hop-stand-vs-dry-hop-exbeeriment-results/...

Initially I was helped by a fellow on another forum making a jalapeño beer. It began as a cream ale but became a blonde (Smokin' Hot Blonde) over time. I was told to roast the jalapenos at 350* for 30 mins and slice them thin, using half at the end of the boil and making an extract in...

I'm wanting to make a fairly traditional style Porter trying out the S-04 yeast I have. How is this? 19.9 Liters 3.52 kg Maris Otter 227 g brown malt 227 g black patent 227 g carafoam 113 g light DME 35.4 g EKG @ 70 mins 21.3 g EKG @ 14 mins S-04 1.051/1.013 5% ABV 32 IBUs 25 SRM

So I'm about settled on Thames Valley for my ESB, which also will likely handle a stout and porter, and northern brown ale well. It doesn't list the others I want to brew, which are a mild, IPA, old ale, and barleywine. And maybe it would. Anyone do so? I've washed and saved S-04, but I...

I've washed and saved some S-04 but want a good ESB that will be similar enough to Old Speckled Hen. I'm also wanting to brew up a British IPA and barleywine, as well as a stout, including outmeal, and porter, and may well make a northern brown and dark mild. I'm uncertain as to what styles...

I had tried two test batches to see if I could brew beers that were ready in 31 days for those times when you get short notice of get togethers and want variety of mass appeal beers. I tried two simple recipes of low gravity (blonde and honey wheat). The blonde was good, but the honey wheat...

I wanted to make an all Cascade pale ale that nestles in the crossover of an American IPA as well (>5.5% ABV and 40-45 IBUs). This is what I did for my ~19.9L batch: 3.63 kg of pale ale malt 340 g of crystal 40 227 g of flaked barley 113 g of light DME (starter) 14 g Cascade (6.8%) @ 70...

I actually like Foster's ESB. I've tried a couple of times to recreate it using S-04 yeast. It tasted like unsweetened tea to me so I decided to try an American amber with US-05 yeast instead. This one didn't have any sort of biscuit flavor at first (I ferment cold for a week followed by two...

This is one of the house favorites. It began as a cream ale, but was somewhat bastardized when I moved on to partial mash BIAB by using Pilsner extract. I've now gone to all grain but don't want to mess with Pilsner malts and DMS as I have issues getting a full boil and use the tamale steamer...

After making an old ale I felt I wanted something with a plum-like flavor is something a bit more drinkable. My first attempt wasn't quite red enough and was only vaguely plum-like. I'm brewing the revision now. This is what I have: (5.25 gals) mashed @ 153* 7.5 lbs 2-row 1 lb Special B...

Figured you guys may get a kick out of this video: https://m.youtube.com/watch?v=g09b17V4NWQ

I've read how several people here prefer to use nothing but bittering additions for their projected IBUs and use the remainder as whirlpool and dry hopping for their flavor and aroma I'm curious how others perceive the bitterness added at the flavoring/aroma addition times in comparison. I...

I was a bit intrigued with the British mild and began looking into what it took to make one, and intended on amping it up a bit as I'm not a fan of beer under about 4.7%, which is mild to me as I just don't drink fast, but do appreciate the buzz too. I was a bit pressed on my hobby funding...

I had a fellow help me create a jalapeño recipe back in November of 2013. He felt a cream ale made one of the best backbones as it's something like an ale version of an American lager, something almost "tasteless" to allow the jalapeño to be the star. My recipe wasn't ever truly a cream...

I brewed a revised ESB with Lyle's Golden Syrup as it was in a clone recipe I had seen for Old Speckled Hen, my favorite by far. Being very anxious I shaved a few days off of conditioning and carbonation as I just couldn't wait (2.5 weeks cond and 3 days carb). What I poured tasted like...

Maris Otter is well known and what I use when making an ESB (I use Crisp). But I also see several grains by Fawcett, including MO (which is preferred?), Pearl, Optic, and Halcyon. Are these special to anything? Why choose these?

I was reading through the BJCP guidelines for beers that sounded interesting. This beer, in a darker (brownish) form sounds like a good thing to try out. I've been attempting to find out what exactly makes a mild but what I've found is fairly vague. Would anyone mind sharing a recipe? What mash...

I've had 4 oz of cacao nibs soaking in vodka for about 4 months now. I'll be ordering brewing ingredients in a little over a week. I've had a great beer by Boulevard called Chocolat that's amber in color but chocolate in taste. But I've been working towards a brown that has a nice semisweet...

I really like the jalapeño blonde's spiciness. It's upfront without being overbearing enough that you couldn't/wouldn't want to drink several of them unless you just didn't tolerate spice. I've thought about upping the heat to something more inline with how I like my fresh jalapeños...

Check this out: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/