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This is a beer swap for members of the continental US to allow you to try some beers from outside your region. Every participant picks a few beers as their offer and then we devise a draw order and go down the list until everyone has picked an offer to receive. Fellowship of the Drink XX: The...

Looking to trade for Tree House fresh hoppy beers. Never had anything from them, so looking for a variety of whatever they have out currently. I've got a couple bottles of Pliny & Beatification. I'm a Bruery RS member. Rare Barrel is nearby. My local bottle shop has a good selection of Modern...

I have a few extra bottles of Lost Abbey Duck Duck Gooze and Russian River Beatification & Framboise for a Cure. I'm also a Bruery Reserve Society member with bottles of Black Tuesday & Grey Monday on the way in the next shipment. Not sure if I want to give up my extra bottles, but willing to...

I'll be in Colorado for GABF Thu-Sat if anyone wants to set up a trade in person. I just went to the Russian River Beatification release & stocked up on RR beers. FT: RR Beatification, Supplication, Consecration, Sanctification, Pliny, Cascade Sours, Jackie O's, Hoppin Frog ISO: Heady...

Hey everyone. I've always been shut out of DLD & Hunaphu Day to this point. I'm moving to CA in March, so I feel like if I don't try to trade for some of this now, I may never get to try them. Those 2 are my main interests, but I'm also interested in anything sour from Wicked Weed, Rare Barrel...

How do you guys calculate accurate gravity readings on Beersmith when adding corn sugar to the recipe? I put in my DFH 120 Minute recipe that has 8.5 lbs sugar & my estimated OG is 1.151 which sounds right, but my estimated FG is .995. According to the Brew Pal app I'm transferring from, it...

Just did a protein rest at 130 F for 20 min. Took out 30% grain & boiled on stove for 10 min. Added it back for target temp of 154 F. Only rose to 135 F. What do I do now to get temp up to 154 F for my starch conversion? Already added 1 gallon of 195 F water and only got it to 140 F. Almost to...

I found a nice port wine at a wine festival I went to a few months ago. If I were to soak an ounce of oak cubes in a few ounces of this port & left it sit for an extended period of time (say a year), would it simulate the effect of using an actual wine barrel for oaking if I added it to a brew...

I currently have 36 recipes in my database. I brew 5.5 gallon batches & now have my own mill so I can get a consistent crush every time I brew. However, my recipes range from a 4.2% 8 lb grain bill (Southern English Brown) to a 12.9% 27 lb grain bill (Belgian Imperial Stout). I've only used...

Does the temperature of the keg change as the volume of beer goes down & the volume of dead space increases? Yesterday I noticed the stick-on temperature strips I have on my 2 kegs were reading about 2-3 F higher than usual. They usually remain at a constant 39 F (have never saw a different...

So I have a dilemma... My wife bought me a dual tap kegerator for Christmas. I brewed 2 beers & kegged them last Saturday so I could test out the kegerator. I hooked everything up & after 36 hours, the temp didn't drop at all. I found a pinhole leak in the filter dryer which means all of the...

Long story short...I made two 2L starters for my x-mas ale last night. I will be pitching in about 30 hrs & need about 400 billion cells. My issue...I just realized I looked at the wrong quantity from my recipe sheet & only used half of the required DME for my starters. I'm afraid I'll be...

So I just bottled my Smoked Rye two weeks ago...3 gallons of the regular version & 2 gallons that sat on dried Thai peppers. My brother opened one up yesterday & said it was completely flat...not even a hint of carbonation after sitting at around 75 F for two weeks. Today, I realized there...

I've decided my next brew is going to be a smoked rye ale. I'd like it to be moderately hoppy (some neutral bitterness & spice/earthy hop flavor), without clashing with the smoky aroma from the cherrywood smoked malt...basically bacon in a glass. Here's what I have so far for a 5 gallon batch...

I'm gearing up to brew my first all grain batch in a couple weeks & feel like I have the process down, except for sparging. I've read about 3 different methods & I'm not sure which is most effective for my set up. I have my boil kettle doubling as a HLT during the mash/sparge, 10 gallon...

I'm thinking about jumping over to PM/all grain now that I have 4 solid extract w/steeping grain batches under my belt. I currently can only do 5 gallon boils on my electric stovetop (with the lid on to get to a boil-with all grain I'd now be a little more concerned about dms), so I'll need to...

I've been doing some research on this, but haven't found a definitive answer. Basically, are there any standard times for when you would add more yeast at bottling?... 1) Is there a certain OG that once you're over, the yeast remaining after fermentation will be too stressed to carbonate...

I'm brewing an IPA this Saturday & I have a few goals with it... 1) I'm aiming for something in between an American IPA & Imperial IPA...7.5% ABV & 85 IBUs 2) For the flavor profile, I'm looking for a slightly bitter bite at the beginning of the taste, followed by some citrus but mostly...

I'm planning on brewing a Barleywine in a month or so somewhat based on the Northern Brewer Lord Fatbottom kit. They suggest pitching on the yeast cake left over from an IPA or pale. This Saturday, I'll be brewing up an IPA with an OG of 1.077. My plan is on the day I rack the IPA to my...

I've been researching on these boards for the better part of a year now & figured it was about time to introduce myself... I'm actually from Berea & have two brews under my belt already. It would be more, but I just got married in June so the budget is kinda tight right now. In the meantime...