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I'll be taking a shot at brewing my first Imperial Stout this weekend and was looking for some recipe critiques on the grain bill: 76% Maris Otter 7.5% Chocolate 5% CaraPils 5% Crystal 120 5% Roasted Barley 1.5% Black malt I don't want any harsh or burnt like flavors from the dark...

I usually carbonate my kegs at 34 psi for 48 hours at around 68 F with good results. I just kegged this morning and want the beer ready (and cold) to drink in 2 days' time so i popped the room temp keg and CO2 in the fridge. Now my question - I know cold beer absorbs CO2 more quickly, so set at...

I'm going to brew Jamil's Hop Hammer Imperial IPA (his Pliny clone) this weekend and have never added corn sugar to a recipe before to help it attenuate fully. It calls for 1.5 lbs corn sugar but does not state when it should be added. I've read it's to be added at the beginning, middle, or end...

Just brewed Classic Styles' Russian Imperial Stout and intend on bottling it and aging for about 6 months per Jamil's recommendation. Would it be best to age the bottles at room temperature (~70 F) or in the fridge (~38 F)? Do I have to worry about staling or oxidation if left at room temp for 6...

Just brewed Classic Styles' Russian Imperial Stout and intend on bottling it and aging for about 6 months per Jamil's recommendation. Would it be best to age the bottles at room temperature (~70 F) or in the fridge (~38 F)? Do I have to worry about staling or oxidation if left at room temp for 6...

Hi all, I brewed an American Pale Ale 2 weeks ago in a plastic bucket fermenter and just added my dry hops to the primary today. I intend on dry hopping for 5 -7 days then racking to a keg and cold crashing. My question is would it be okay/effective to add gelatin when I rack to my keg and...