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I have 3 plants, 2nd year, all in 16" dia pots. The plan was to put them in the ground this spring, however we're now moving across country so I left them in the pots. The various vines are 4-6ft long so far, and growing quickly... any suggestions on how to move with these guys without...

Brewed 7/19/13 with an OG of 1.12, racked after 6 months and then just again last night (kinda forgot about it in a corner of the basement...). Anyways FG is sitting at 1.023, which is about 12.75%. I was expecting it to have spoiled as the airlock was just about dry but to my surprise its...

Was initially hoping to just rack on top of a cake of 3711 from the previous batch, however after bottling yesterday there just wasnt much left...made a starter of the tiny bit that was left, however definitely not enough for 5 gal's. Plan: Pitch WLP500 at 67F, raise to 72F over the course...

This is only my third mead, and the first where I haven't pretty strictly followed a recipe I've found here or on gotmead...here's what I have, for a 5 gal batch: 14# clover honey 8# sweet cherries 3# cherry puree 4 Madagascar vanilla beans 2 packets of KV1116 (rehydrated & made a...

Brewed up a Belgian IPA - 1.07 OG, 1.015 FG, 65 IBU's After 4 weeks I pitched 2 bottles of Orval dregs into the carboy because it seemed like a good idea at the time. Dry hopped 2 weeks later, then bottled with 1/2 cup sugar about 2 weeks after that. It's been about 4 weeks since I...

Looking for a critique/suggestions/thoughts on this recipe...hoping to brew this weekend 5.00 lb Pilsner DME (3.0 SRM) 2.00 lb Pale Malt (2 Row) Bel (3.0 SRM) 0.50 lb Victory Malt (25.0 SRM) 0.50 lb Aromatic Malt (26.0 SRM) 0.50 lb Wheat, Flaked (1.6 SRM) 1.00 lb Caramunich Malt...

Ya ya ya not the best planning on my part, brewed Sat afternoon & pitched my yeast starter, pitched at 67/68F, now up to 70F. About 5.5 gal total volume, in an 8 gal fermenter. Leaving tomorrow (Wed) to head home for the holidays. Think this is safe? I am used to huge blowoffs with this...

Have searched here (couple threads) and the rest of the interwebz, doesn't seem like theres really alot of information on this yeast strain. From what I have found it seems to finish quite dry and have alot of fruity - plum like flavors. Anyone have any first hand experience with this...

Got 6 bags full of rhubarb from a friend, any idea how much rhubarb it would take for a rhubarb based mead? I was thinking I would also add strawberrys or raspberrys, or go a different route & make a cyser with lots of cinnamon - kind of an apple-rhubarb pie flavor. Any ideas...

This is my modified Dunkelweizen/Bock recipe, have brewed it 5-6 times now and seems to be one of my craft beer drinking friends favorites. A good bit hoppier than the style should be, but still predominantly malty. Fermented at 70F or so. Good summer beer and an easy alternative if you can't...

I'm a noob when it comes to mead, just started my first batch a few months ago (a raspberry sweet mead) that per the recipe will take a few more months to really turn into something great. Is there a mead recipe that would be ready to drink in under 6 weeks or so? I have some friends getting...

This is an attempt at a partial mash version of the Wheat Porter in Radical Brewing by Randy Mosher...brewing tomorrow and just looking for a quick recipe review...let me know what you guys think!! Batch Size: 5.00 gal Boil Size: 4.29 gal Estimated OG: 1.065 SG Estimated Color: 25.0 SRM...

I am not that familiar with beer guidelines and am curious what you more experienced folks might call this brew...kind of a basic dunkel recipe with me tossing in some random stuff I had. Basic dunkel malts, with some extra DME & brown sugar tossed in (OG is 1.084), and extra hops (2oz...

Did a maple nut brown recipe from the local brew store & put 2 quarts of maple syrup in the wort as soon as I turned the heat off. aged 2 weeks in a primary, 3.5 weeks in a secondary and I just bottled tonight. so sweet! almost too sweet... anyone have experience with using maple syrup...