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The WL website says 400 has a "medium" alcohol tolerance. I'd like to try for 8%. Anyone have any luck with a higher ABV for WL400. Thanks in advance, Rich :tank:

Do yourself a favor and add two pounds of black strap molasses and a pound of dark brown sugar to your next imperial stout or barley wine. You will thank me later. --Superness --

Homebrew Heaven sells "brewer's" brown sugar and "brewer's" honey. I needed both for a barleywine so I bought them (at a premium price). The consistency of both were unlike what you would expect of honey and brown sugar you would find at the grocery store. I want to make the barley wine again...

I need to add enough granulated sugar to a five gallon batch of lemonade to arrive at 20% ABV. Any guesses as to how much sugar I would need? Thanks, Rich

Two weeks ago I brewed a belgian extract with WL530. Fermentation went as normal for the first week. Then the airlock went completely dead. No big deal - I've had fermentation complete in shorter periods. The strange occurrence came when I transferred to the secondary. When I took the lid off...

An IPA. An extract version of Bier Muncher's Tits Up. I am very satisfied. Very tasty.

I made an imperial stout from 6# light LME, 1# dark DME, and 3# corn sugar. OG = 1.082, FG = 1.022. After 2 weeks in primary, 2 weeks in secondary, and two weeks in the bottle, it's so tangy that it's almost undrinkable. This is going to get better with some age, I hope. I should also...

I brewed a honey wheat last night and used 2.5 lbs of honey in a 6 gallon batch. I tasted my gravity sample (1.062) and the honey taste was overwhelming. I assume this will mellow over time, right? Anyone else have this problem?

This beer is like me - out of control. I wasn't sure if I would like it until I tried my first gravity sample. Me thinks Me is going to enjoy this. 6 Gallon Batch: Steeping grains: 1lbs American Crystal 40L 1lbs Cara-Pils 8oz American Chocolate 1lbs American Victory 1lbs American...

I'm going to Detroit tomorrow, and I'm going to bring my favorite beer mug. Anyone else travel with a favorite mug or stein? You can't just drink beer out of anything, right?

Love Belgian brews and I want to get one in the queue. What are your favorite Belgian ale extract recipes? Any suggestions? PS: I'd prefer a high gravity recipe Thanks! Rich

Ok, I wanted to make a BIG barley wine, so these were the fermentables I used in a 6 gallon batch: 7lbs Amber ME 3lbs DME 1.5lbs honey 2lbs brown sugar 2lbs molasses My OG is 1.32 WTF? This can't be right. According to The Beer Recipator, I would have had to use 30lbs of extract...

I just can't do lagers. I don't have the extra space. But it pisses me off that this precludes me from making all the great lager styles. Can't I just make the lager styles with an ale method? How would this affect the flavor? Thanks, Rich

Most of you are probably not aware that mescaline can be obtained legally by purchasing certain cacti which contain the drug but are legal. One of such cacti is the San Pedro cactus (Trichocereus pachanoi) The drug needs to be extracted from the plant, and this is typically accomplished by...

The only way I can do a full boil is to do two pots. I bought irish moss tablets, and on my last brew I added one to each pot. Do I need to add one to each pot, or will putting a tab in just one pot give me the same effect? Thanks, Rich

This weekend was my second batch. I improvised an imperial stout, a 5 gal. batch in a 6.5 gallon plastic bucket primary. The fermentables: 6.6# LME syrup 2# DME dry 1# Amber ME dry 3# Corn sugar OG = 1.082. Because of the high gravity, I used WL099, the super-high gravity yeast. I made...

I've been thinking of doing a hard lemonade, and after reading up on the threads on the topic I see the 2 biggest problems are: 1) getting the yeast to work under the acidic environment of the lemon juice; 2) given that you can get fermentation going, ending up enough residual sweetness to make...

I know the rule of thumb is 3/4 cup corn sugar to carb a 5 gal batch. does this mean that I'll need 9/10 cup for a 6 gal batch? The calculation being: (3/4 x 1/5) + 3/4 Where the 1/5 is the extra gallon on top of the 5 gal batch. Does this sound right? Does anyone know what 9/10 cup of...

I know I'm supposed to figure this out on my own, but I screwed up the recipe and then added LME while it was ferementing. I had an OG of 1.030, and to up the gravity I added a 3.3 pound container of LME syrup while fermenting. My FG is 1.010 There looks to be about six gallons of beer. Any...

My airlock was bubbling away yesterday, and today it's totally dead, less than 60 hours after pitching the yeast. Is this normal? There is a strong alcohol smell coming from the airlock. Yesterday it got quite warm in the part house where the fermenter was (80+F) so I moved it to a cooler place...