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Just picked up a bottle of this two days ago, and I just cracked her open. Pretty good stuff. Not for every occasion. But damned tasty! I've never had a four year old beer before. I was going to save it, but the store that I bought it from still has a couple, so I figured I would try it...

I am making a coffee stout. In the secondary I wanted to add 4 cups cold brewed coffee and 2.5 tablespoons of vanilla extract. I have been reading that a lot of people put in vanilla beans soaked in bourbon or vodka instead of extract. Should I really go with the beans or would the extract...

I'm going to go with the Oregon brand cherry puree in the 3 LB can. Is one can sufficient enough to flavor 5 gallons of beer? I plan on adding this to my secondary and racking on top of it. I expect fermentation to start up again, due to the sugars in the fruit. How long should I let it sit in...

Oh man, just tried my first Steel Reserve (Hmm) after quite a while, and I was wondering "how do they get such a high abv beer (8.1%) and sell it for such a cheap price? ($1.19/ 24 oz)" Are there a ton of cheap adjucts in this? Are they selling at cost? Will this make me go blind? I really have...

I want to make a partial mash stout, but I'm not exactly sure of some of the amounts that I should use for some of the grains. I picked up some smoked malt, and I'm really not sure how much to use for a slightly smoked flavor. I've never even had a smoked beer, but I would like to try one...

My main brew kettle is a 5 gallon canning pot. It is made of enamel coated steel. I don't know what happened, but the bottom corner of the pot got slightly dented and some of the enamel came off of the inside of the pot. It's starting to rust where the steel is now exposed. :mad: Is ok to brew...

I have been wondering about a couple of things for a while now, so I'm just going to go ahead and ask. 1.) What exactly is cold crashing, and how is it done? What exactly does it do? 2.) When steeping the specialty grains for an extract batch, does this contribute to the fermentable sugars...

Just found a six pack of Sierra Nevada Torpedo Extra IPA at the local beer store, and it is delicious! Never seen this before, but I was a big fan of the Harvest wet hopped ale. The best part is that it costs the same as the pale ale @ $8.99, and this is hoppy as hell with a 7.2% abv rating...

Hi everyone, I have had two different kinds of Rogue beers so far, and I can't bring myself to buy anything but Deadguy ale. It's just too good! It wasn't until about a month ago that a friend bought the Imperial Stout, and he was nice enough to share it with me. Delicious, but expensive...

Hey everyone, My extract beers have had an almost astringent aftertaste to them, but its been hard to place a finger on. Some are worse than others, and sometimes its barely noticeable, but it has been getting better. It is usually something I do not notice until I take a chug of my beer...

Another thread in this forum sparked my interest, so I have a few questions about adding liquor to beer... 1) I'm assuming that you add this in a secondary fermenter. Is this correct? Should I stir after adding this? 2) If I were to attempt this for the first time, what combination of beer...

Hey everyone, My friend and I are thinking of doing this kit this weekend. Is there anything that we can do to make this a little better than the kit provides? Is this brewed the same way that other kits are? I have seen a couple other recipes that recommend aging Russian Imperial Stouts for up...

What is the best way to rack to either a secondary fermenter or a bottling bucket? I know that oxygen is bad at this stage, but when I siphon the beer and pass it through a funnel with a filter on it, I notice that the beer is getting a little aerated. Is this usually fine or should I use a...

Hello everyone, I have been lurking for the last few weeks, but finally decided to post. A friend recently gave me and my buddy a glass carboy which we are currently using as our primary for our third batch of beer. When we added the wort to the water in the carboy, we realized that the...