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Does Chimay Grande Reserved tend to age well? I have two bottles that are roughly 7 years old. They were not really cellered properly so that aspect is questionable as they were just stored in a wine rack in a kitchen.

I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know...

I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know...

I brewed an IPA with wlp099 high gravity yeast last week with an OG of 1.064. I just pulled a reading and it's down to 1.000. I mashed at 158 hoping to create some unfermentable sugars but this was not the case. The taste is straight alcohol at 8.5%. What can I do to make this beer drinkable...

I was cooling my yeast starter down in an ice bath, grabbed what I thought was my StarSan bottle and sprayed down the probe of the thermometer. After setting my flask on the stir plate I looked down and I noticed the bottle was HydrOxy Pro, not StarSan. I can't imagine that more than 3-4 drops...

I just got back from my LHBS with ingredients for an imperial IPA. They didn't have any of the San Diego Super Yeast so I got WLP099 (high gravity) yeast. My anticipated SG is going to be around 1.088, FG around 1.010. After doing some research on the forum it seems that this stuff can go down...

I just got back from my LHBS with ingredients for an imperial IPA. They didn't have any of the San Diego Super Yeast so I got WLP099 (high gravity) yeast. My anticipated SG is going to be around 1.088, FG around 1.010. After doing some research on the forum it seems that this stuff can go down...

How does this recipe look for my Belgian Golden Strong? Do the sugar and Carafoam or CaraPils ratios look ok? Thanks for any input! 1.083OG 1.015FG 9.1% ABV 5* SRM Belgian Pilsner Malt – 84% - 16lbs Carafoam or CaraPils – 4% - 1lb Belgian Candi Sugar - Clear - 11% - 2lbs Mash at...

Is it really necessary to remove the dip tube and popits when cleaning a keg? I‘ve had my pin lock kegs for 2 years and have never removed them, mainly because I don’t have a socket to remove pin lock posts. I soak them in PBW for 24 hrs, then rinse with hot water. I then boil up...

I brewed an American wheat about a year ago. I still had a couple laying around so I decided to try one tonight. The beer was very carbonated and very tart. It had gone sour. But I actually enjoyed it. Has anyone else had a beer go sour and enjoyed it? any way to edit a title-----^

Brewed up an IPA about month ago with SG of 1.072. I just drew a sample right before I added my dry hops, FG is 1.010. Wow, simply amazed by this yeast. I was skeptical at first, especially since I only pitch one vial since I wasn't able to make a starter for this batch. Besides the low FG...

I'm thinking about picking up the Brewersedge Kettlevalve for my 10 gallon Igloo cooler. Do I need to be worried about the nickle plated ball valve as it is not stainless steel. Will anything leach into my mash?

I have a 2010 Sierra Nevada 30th Anniversary Barleywine that I've been sitting on. Do I want to store it up right or on its side?

I brewed a Leffe clone about 2 months ago and I kegged it 3 weeks ago. It tastes very cidery and thin and that hasn't changed since I've been tasting it. If I bottle the beer, is this something that may change over time? I hate to dump it but I don't want to put the time and energy into...

I brewed a Belgian blonde roughly 3 weeks ago. Normal brew day, pitched WLP530 (Abbey Ale) from a starter. Ferment started after about 12 hours at 64*F and began to notice a suplhery smell. No big deal, thought nothing of it really. After a week or so activity slowed so I upped the temp to...

I hear professional brewers saying they use a hot caustic rinse and then an acid to sanitize. When I clean with hot PBW and sanitize with StarSan, is this the same thing? Btw: meant to type breweries in the title. Stupid iPad auto correct.

I let my carboy sit with a water/pbw mixture for a few weeks. Apparently there was a lot of yeast still in the bottom of the carboy. When I was finally able to track down this awful smell, I realized that it was the carboy. I cleaned it again with pbw and hot water but I want to make sure...

Just took a sample of my Belgian Blonde and I forgot to spray down my wine thief with StarSan before pulling a sample. Has anyone done this? Hope it's not infected. This is my 2nd all grain and I hope I don't have to dump it.

I Brewed Revvy's Leffe clone recipe using WLP530 14 days ago. Made a 1.5 liter starter and fermented at 64* for 7 days. Days 2-4 were pretty active with krausen going into the airlock. Things seemed to calm down so I ramped to 68* on days 8 and 9. Things definetly slowed down with maybe 1...

I stmbled upon this video and thought I would share it. Not sure if this is in the right forum or not... 7min 10sec in is hilarious and also at 8min 5 sec.