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Got an odd one for you guys. I made a big IPA that dropped from 1.076 to 1.005, way more than I anticipated. Recipe was mostly Marris Otter, 2-row, and Pale. Tons of Simcoe and Amarillo, and I used 1056 yeast @ 68 degrees. It turned out quite estery, like what I would imagine a pear stem to...

'sup guys Just got a great deal on this today... but one question remains. Is it 15 lb or 20 lb? Previous owner didn't know, but it is still certified. It is next to a 5 gal ball-lock corny. Thanks in advance,

I am making a honey-nut brown ale shortly, and am currently tweaking the recipe. I am contemplating throwing a box of honey-nut cheerios into the mash. I am assuming it will convert, as it is simply starches, and there are a lot of simple sugars in it already. Have any HBTers ever done...

This is their "B grade" keg sale. Has anyone purchased any of these? It's a hell of a deal, but I don't want to get stuck with some kegs that look like they went over the falls.

So, a local restaurant called the Surly Girl makes all kinds of Cayenne-Chocolate desserts and I find them delicious. I thought it would be great in a stout. Here's my 5 gallon recipe: 17# 2-Row 1# Wheat 2.2L 1# Roasted Non-Malted Barley 300L 1# Chocolate Malt 350L 1# Flaked Oats Mash at...

Currently brewing a honey wheat - I have heard that boiling the honey can crystalize it... when have you all added honey? 5 min? Flameout? What are the advantages/disadvantages of boiling it? Thanks in advance,

Hi All, I have about 30 batches behind me and thought I had my procedures down - until now. In December I brewed a huge Scotch ale, about 1.102 OG. It finished at around 10%ABV and I bulk aged for 3 months. I then bottled, making sure to scrape up some of the yeast, and the beer has been in...

With all the fanfare over bacon vodka, I'd like to see how it fares as a beer ingredient. After all, I have yet to discover anything that bacon cannot do :rockin: I'm brewing a big (1.110) scotch ale next weekend to let it age all summer, and am considering adding the following (as well as...

I have a partial mash pale ale that has been in the secondary for almost two weeks. The gravity has remained constant at 1.016 for three days, but I still see movement in the carboy (yeast, bits of hops floating up or down). A bubble will blub every 2-3 minutes. Recipe is as such: 1 LB...