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Does anyone know (or know a way to calculate) how many points bourbon soaked oak chips would add to the ABV of a homebrew? It's a 5 gal. batch, 5% ABV Porter and I'm going to add 2 oz. of American Medium Toast chips/cubes, that have been soaking in Woodford Reserve Bourbon (42.3% ABV) for two...

OK here's the scenario: a work buddy and I have made it our goal in life right now to try every beer on Beer Advocate's top 100 popular beers list. Whenever we come across a beer on the list we always grab an extra one so the other guy can try it too. I was thinking about doing some light...

According to my calculations (I use the formulas in John Palmer's: How to Brew) the IBU's for a recipe I've been playing with are 135. When I use that recipe in BeerSmith the IBU's come out to 158. When I punch the recipe into ProMash it comes out to 248 IBU's. Does anybody know why this is or...

I'm planning a very high gravity beer. If I mashed for 90 minutes would the mash leech more sugars from the grain, as opposed to 60 minutes, or would the extra mash time be redundant?

When I see "2 oz. Centennial (Dry Hop - 5 days)" in a recipe does that mean I dry hop it 5 days after fermentation starts?

I've been reading alot lately that you should add LME/DME at flameout. Won't this method prevent the malt extract from having it's hot break?

First off, what is kettle caramelization? At what point during a boil does it happen? What styles of beer can benefit from it and what styles will suffer from it?

Is it possible/practical to make a high gravity wort (i.e. 1.090+) using purely only grain, or must sugar and/or malt extracts be used to achieve higher gravity worts? If possible, are there any tricks in doing so? If not possible/practical, why not? Thanks in advance for any answers and/or...

When pitching rehydrated yeast (especially if using more than one package) should I pitch the yeast AND the rehydrating water or dump the water off and just pitch yeast slurry itself?

OK it'll probably be awhile before I graduate to all-grain brewing but I have a question for future reference. How much water is a good amount to sparge with? I've read that 2 quarts of water per pound of grain is a good ratio to MASH with but the article didn't say how much to sparge with. I've...

I would like to hear from as many people as possible what kind of cleaners they use for their brewing equipment. I ask because I was in a hurry to brew my last batch so I didn't have time to wait 5 days for an internet order to come in. Also my local brew shop is only open from noon to 5 pm on...

OK I read John Palmer's book "How to Brew." He recommends "X" amount of yeast cells per "X" gravity wort. Obviously the higher the gravity, the more cells he recommends pitching. Unless I misunderstood, he seems to be talking about liquid yeast only when making a starter. My question is, can you...

Brewing my 2nd batch (extract). OK think I may have gotten too drunk during brewing. Brewing a 3 gallon batch. Wort got alot colder alot quicker in an ice bath than I thought it would. Before I realized it the wort was down to 56 F. Pitched my yeast. When I looked at it the next day I realized I...

I read somewhere that the hop harvest season is from the middle of August through the middle of September. Does anyone know if this is true? If so, when do the hops usually become available for sale? Is there a different harvest time for different kinds of hops? I would like to buy a pound or...

OK I'm new to home brewing. Just brewed my first batch (extract) and it didn't turn out. Smelled sweet but tasted sour (not bitter, sour, like lemon juice). Any thoughts on what I could have done wrong would be appreciated but that isn't my main question. I read that it's a good idea to make a...