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The brewer for Trinity brewing co indicated during an interview that it was important to include the pits and all of the cherry when making a kriek, apparently this is based on comments Michael Jackson made at some point, indicating that the pits would create some amaretto notes. Furthermore...

Anyone have a source or is interested in selling me a recently used 30-55gal wine or port barrel? Thanks in advance.

In the process of developing a house saison that I can reliably produce, I've tried just about every saison yeast strain I can find. All 3 white labs strains as well as the french strain from Wyeast have been attempted. With only slight variations all produced similar results, namely a strong...

Just got a CO2 cylinder and need help reading the markings on the cylinder. First Line: DOT3AA2015 SPUN Second Line:SPW-816700C 9 symbol (like a C and L) 80+ star () Third Line: OT11 Got this tank on ebay trying to figure out more about it and would appreciate any help you all...

Sorry guys, hate to do this, but could use some input. So I have had my version of the Bee Cave Robust porter in secondary for a month now. When I would take samples the taste was decidedly roasty and porter like. I primed with munton's creamy-x and mini-keg'ed the beer last saturday. I tried...

So I'm planning to do a big christmas beer, something with an OG around 1.070 or so. I know these beers require a few months of conditioning so here is my question. At some point I plan on racking to a secondary over sour cherries, but when would be best to do that and how long should the beer...

So the handle on the cooler I use for my partial mash broke today as I was transferring it to my brew kettle and spilling lots of lovely porter wort all over the kitchen floor and underneath the refrigerator. How's everyone else's brew day going?

So I was looking to make a high gravity Saison, I don't know the particular OG because I have yet to really use my hydrometer. Nonetheless, made my wort, racked into my primary and pitched WLP565 Belgian Saison I Yeast into the wort. Fermentation started quickly and I maintained my temp at...