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Got a black IPA in secondary dry hopping with 5oz of cascades. Been about 11 days now and I'm out of town with no idea when I can get back. How long is too long to dry hop?

So I get a call from the preadmission nurse regarding a procedure I have scheduled next month. One of the questions is "do you use alcohol and if so how much?" My answer is of course yes and I drink about 6 to 8 beers a week. There is a perceived gasp or at least a "hmmmm" on the other end...

Millennium Falcon Imperial Pale Ale 18 lbs Pale 2 row 1 lb. Vienna 12 oz CaraPils 12 oz Crystal 60 8 oz Crystal 120 8 oz table sugar 1.75 oz Millenium hops @ 60 min 1 oz Falconer's Flight 7C's @ 20 min 1 oz Falconer's Flight 7C's @ 10 min 1 oz Falconer's Flight 7C's @ 5 min 2...

Found this a couple of brews back when I was getting ready to aerate. Fortunately I had a clean spare.

How long can a dry hopped batch sit in carboy after cold crashing before packaging? Is a week OK?

Three days after racking my DIPA to secondary I added three oz hops in muslin bags. Now three days later I am seeing a scattering of small white floating objects resembling grits on the surface of the beer. My sanitation procedures border on ridiculous. I boiled the muslin bags and all utensils...

Just moved a batch of NB double IPA to the secondary to get ready for dry hopping. I scaled the recipe to 6 gallons and my usual 65% efficiency which brought the total grain bill to just under 20 pounds. The hop schedule was 1 oz summit at 60 2 oz centennial at 30 1.25 oz cascade at 10 2...

Just spent a couple hours a 12 South Taproom trying out Green Flash beers. Mighty good!

Got a double IPA now two and a half weeks in primary. OG 1.087, two packs of US05. I am getting a distinct apple smell in the ferm chamber. Early fermentation was strong with good blowoff. Had a little trouble keeping the temp above 62 degrees for a couple of days after the kraeusen started...

After a dozen batches I finally got big enough fermentation to actually need a blowoff tube. But I have to wonder as I watch this stout blow chocolate colored foam - is the foam in the tube remaining fluid? There is serious CO2 coming from this thing but I don't see the foam moving in the...

Where do you Nashvillians get your CO2 tanks filled?

Had this on tap at 12 South Tap Room in Nashville yesterday. Mighty good.

So far I've kegged six IPA's and one coffee stout. What I've noticed, particularly with the IPA's, is that the pints poured from the first half of the keg are somewhat cloudy and complex both in taste and texture. When I get into the last half of each keg, the beer becomes extremely clear and...

I was considering adding a sightglass to my sanke boil kettle but can't find any info on it. Any weldless options out there?

Does anybody have a recommendation. I tried GolfLogix and it stunk. Pop up spam every time you touch it plus the yardage was wrong about half the time.

The Feb 2012 issue of BYO had this recipe which I plugged into Beersmith with readily obtainable grains, my equipment, efficiency, and some slight rounding off of figures and came up with this. The questions are: Does this look OK and what, other than BYO's description, might this beer really...

Tonight, thinking all was right with the world, I figured I could just rack my Bell's Two Hearted Clone to my secondary, throw in some hops, kick back, RDWHAHB, and play maybe Rage on my XBox, not necessarily in that order and ... BOHICA! The little plastic plunger in my autosiphon decided to...

I know I'm going to lose it one of these days. Lip service, or worse, the cold shoulder, just drives me up the wall. This latest string of events started with Tule Duck Brewing. When they first showed up here in the Nashville area, I thought, yay, something new to try. I bought a 4 pack of...

Kegged a batch of coffee stout (BYO 250 Clones Lagunitas Cappuccino Stout) four days ago. I drew a small amount today and tossed it to get rid of the intial sediment. Then I drew a half glass to see how it was going. If this thing doesn't mellow out, I'll be calling it Espresso Stout. The...

The name alone made me want to try it. Just dropped in at 12 South Tap Room in Music City and whaddya know, they had it on tap. It lived up to its name. If you like big malty hoppy nasty sticky reds ... well, well well... So from the Sweetwater web site (you gotta read the description of...