Had to reduce the amount of crystal and adjuncts due to the problems I encountered trying to get this recipe to its proper final gravity. I also reduced the temp from 154°F to 149°F, in the hopes that there would be more fermentable sugars and less tannins. Please check it out and let me know if...

I recently put together a recipe for an ESB and wanted to use Target at 60 minutes, with EKG and Northdown at 10 and 0 minutes for aroma. My supplier was nearly wiped out of everything the day I was there so I found some Celeia from Yakima. I never tried it before but read that it was sort of...

I recently found my water report of my well water. I have a ph tester so I knew what that was, but I don't know what the rest of these numbers means as far as brewing goes. I found Palmer's book a bit confusing. Can someone please shed light on this for me?

Seriously. This is the first time I've used it. I hydrated it, per instructions, and poured it into my double IPA at about 80°F and it went from 1.068 to 1.018 in 22 hours, fermenting at 86°F. They ate like piranhas for the first few hours and then slowed down to what looked like normal...

Ugh. What a drag it is getting old. I brewed my first batch in almost six years on Sunday. Everything was going to plan. Hit my starting gravity at 1.065 with both hydrometer and refractometer. Then I had the bright idea of pulling some wort to mix with my 2lb jar of PB2, and left it to cool...