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My dad has a wood shop, in which fresh oak is aplenty....must I really buy wood chips from the store, or can fresh oak chips be charred appropriately over a bbq, or broiler...toaster oven...then bourbon-ated? how does one put fresh oak to use?

Hey guys, just wondering how long I should expect a barley wine to start fermenting...with a 2 liter starter og at 1.050 36 hours in advance, I thought this would have been a quicker start. This vial is newish, but it was exposed to heat in the 80s at times for 5 straight days, so I'm slightly...

Can anyone give me some input on how different kinds of molasses affect a beer? I know how molasses is procurred at a somewhat basic level...but my inspiration to use this inegredient actually comes from a bread recipe that my mom always makes; Molasses Oatmeal bread: a sliced brown loaf that...

I want to make a saison, but don't know exactly what to use. Here's everything I've got: Belgian Pils for the base Special B (maybe too raisony...BUT, maybe in a small quantity? 2-4 oz?) Aromatic malt (might over accentuate the malt, but maybe a small amount?) Belgian Caramunich...

I'm planning on fermenting a beer to a similar schedule to that of Orval (I wouldn't call it a clone attempt, though the target gravities will be similar) and I'm looking for a primary yeast. Orval uses wlp510, but that is seasonal. I would use an orval bottle, but it only has the secondary...

I just brewed a wit today, and didn't realize that the orange zest I wanted was bitter orange zest, or something like marmalade. I used the zest of 1 very fresh, and incidentally very tasty orange in this 21 qt batch. Will it taste like an orange beer now? Is it doomed to be a beer that only...