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I went through my bottle collection today, and found a 2002 bottle of Bigfoot Barleywine that I had forgotten about. IIRC, a friend who originally introduced me to craft/microbrews gave me a couple of bottles of Bigfoot. I couldn't finish the first bottle, and so stuck the second bottle up...

I don' wanna grow up, I'm a BIAB kid! OK, so maybe I DO wanna grow up, at least a little bit. I have brewed somewhere around 35-40 batches, over probably the last two years. The first several were extract, with a PM batch or two thrown in. Long story short, I "graduated" to all grain...

I am planning on brewing a strong porter, something that will approach 10% ABV. I have a couple of yeast strains that I really enjoy the results in middle of the road porters, namely S-04 and Munton's Gold, but I don't know if they will be the best choice for something like this. What...

I have seen it posted that washing yeast from a yeast cake will net you the more flocculant, less attenuative yeast. This does seem to me make sense. But now, if you bottle harvest the same strain of yeast, you should get a less fkocculant, more attenuative yeast, no? If my thinking is...

I have a Kolsch that has reached FG after one week, and the instructions indicate that I should keep it really cool for the last part of the fermentation. The question I have is, how cool? I could probably keep it down somewhere in the low to mid 40's if I had to. Edit Yeast is Wyeast 2565

I am just curious as to what everyone is using to weigh out their ingredients. I am looking to start buying in bulk, and obviously I will need a scale. EBay has several different digital scales that I think should serve the purpose, for as little as $22. Supposed to weigh down to 1/10 oz...

Last week I brewed my first "real" allgrain beer, a porter kit from Midwest that was supposed to have a OG of 1.042. The grains were 9 lbs of domestic 2 row, 8 oz Carapils, 12 oz Black Patent, plus I threw in ~about 1 lb of Maris Otter that I have on hand and am trying to use up. I thought that...

I plan on brewing a mild porter this weekend, and I have two yeasts to choose from. I have several jars of S-04 that I washed a couple of weeks ago that I could make a starter from and use, and I also have a brew that is ready for bottling fermented with Munton's Gold that I could wash and...

No, I am not going to ask if I should bottle because the airlock has stopped bubbling.:) I am asking if I should bottle even though the airlock is STILL bubbling. I brewed a Kolsch 3 weeks ago, and pitched a starter of some Munton's ale yeast that I had prepared the evening before. It was an...

I have been, literally, spending hours cooling the wort in tapwater baths. I have been in serious need of a wort chiller, but copper tubing is expensive, and I am cheap. The ingredients for multiple batchs would cost less than the tubing and fittings to manufacture one, says my stingy self Last...

I have got a turkey fryer, aluminum pot and burner, that have been used to fry turkeys in the past. I have used these to boil rinse water in the past, but I am wondering what people's experience has been doing wort boils in used turkey fryer pots. I am concerned that the pores of the metal...

I am finishing a batch of bitter that I really like, so much so that I want to brew this beer up on a regular basis. What I would like to do is to convert this recipe to a partial mash so as to make it cheaper. While I do have a hazy idea of what is needed to do this, I most certainly don't...