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I am planning a Dusseldorf alt bier and in my research found it is traditionally stored in barrels. The idea of oaking a beer is quite appealing - more because it sounds good than expected impact on taste! My LHBS stocks chunks of bourbon barrel. Has anyone tried adding this to the fermenter/...

Problem: The first third of my kegs are cloudy from sucking up sediment from the bottom. Once a clear spot is created at the bottom of the draught tube the beer runs clear. I try an minimize sediment by leaving brew in the fermenter for 4 weeks including conditioning for 2 however there is...

It seems to me that in the planning of a lager (23L batch) that unless a liquid yeast is brand new the only way to achieve the required number of cells to pitch is with at least 2 smackpacks in a 2.5 - 3 L starter. In contrast I can simply hydrate 2-3 dry yeast packets at a third the cost. Is...

Of all myriad of options I've seen in recipes I've decided to use Saaz (Motueka) and Styrian Goldings but can't decide which to bitter and which to aroma. I am thinking to phase in the Saaz from FWH to 15 mins and add the Styrian at 2 min. Thoughts?