Hi folks. I'm looking for a recipe that will give me a beer with the following characteristics: - a hint of sweetness - middle of the road IBU's (30ish?) - neither light and crisp nor heavy and thick - reasonably highly carbed (2.5 vols; this is the easy part to adjust) - ale, not lager - 5-5.5...

All other things being equal, does mashing at a higher temperature (e.g., 160f/71c vs 145f/63c) result in a higher final gravity? And does this higher FG generally result in a slightly sweeter beer?

Hi Folks. I'm brewing this apa tomorrow in my brand new kettle setup and am wondering if anyone sees any glaring problems with the recipe. I'm looking for something just a touch sweet and only slightly hop-bittered. Dry hopping is a possibility but I haven't given that much thought yet. This is...

I brewed an apa with Cascade hops for bittering and dry hopping. My boys don't like the clove flavor. What can I use that would be mildly citrusy without the clove notes?

Look what my (beer-drinking) kids got me for my birthday! I think it's a hint -- they're pretty fond of my homebrew

I wonder if any of you could offer an opinion on this APA recipe. I don't have the equipment for an all grain brew yet so this is what I came up with. I'm looking for something that's not citrusy but has decent hops and malt. I thought I'd cold crash to clear it up a little and then warm back up...

Quickie question: Do you ferment in a bucket with a spigot to make racking to secondary easier or do you use bucket without spigot and then siphon? Seems like there's pros/cons both ways.

In case you lost or broke your scale (or don't have one, like me), here's how I figure hops for small batches. Pretty crude, but effective.

Instead of putting hops in the primary or secondary, either by just chucking them in or using a bag (pellets in either case), how about I just dry-hop a quart of sterile water for a few days and pour this into the bottling bucket on bottling day? Would this give the same results or only be...

Can we use DME to bottle carb beer instead of priming sugar? I don't necessarily want to -- just wondering if it's possible and how it affects the beer. Also, if it only takes three or four days to ferment a batch, why does it take at least two weeks to bottle carb?

Brewed a batch of cream ale from concentrate in January. It tasted great for the first month or so but the flavor went downhill after five or six weeks. Not disgusting, but not nearly as good. This was my very first attempt ever, so maybe something bad crept into the process. I thought I was...

I made up a five gallon batch of American light from extract and bottled it three weeks ago. Followed the directions pretty closely but it's just barely carbonated. Mixed the priming sugar in the bottling pail, so I know I didn't forget it. It's pretty tasty so I sure don't want to toss it. Do...