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just brewed a version of this, transferred to secondary and added 2 vanilla beans (chopped and seeded) and 10 ounces of bourbon (buffalo trace). question, how will this affect alcohol content? I have 5 gallons (80 cups) of 95 alcohol beer and added 1.25 cups of 45% alcohol bourbon, does it...

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just ppicked up some dried ghost chili peppers from india and am planning on maling an IPA. How did this trun out? What was the concensus on how much to use for a 5 gallon b atch? should i chop it up or just drop a whole pepper into secondary? thanks all! E

Bump!

Great reply, thanks!

25 gallons. I want to make a a high gravity beer. How do I mash it.

New kettle I understand. I want a now solution.

So I have a 5gal mash tun, but a 25 gallon brewpot. I would like to 1) make high gravity beers like a barleywine, 2) make large batches of some of my beers. So to make a large batch I could just buy more grain and mash half at a time to make a 10 gallon batch I assume. How would I mash for a...

Well its is hot as hell here in Tampa (stupid Al Gore) and I am not stopping my brewing for the summer. My chest freezer is occupied for the next month or so with a Pilsener that I am lagering. So, I am looking for ideas on what to brew for the next couple months. maybe I should post a poll...

5/22 OG was 1.060, 5/28 1.030, 6/4 1.012. How far do you think it will go? should I stop it by cold crashing at any point to maintain body?

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I am kegging and that is the plan. Problem is the 3724 I used seems to attenuate very slowly. I may let it drop till it sucks at 1035 and pitch souring yeast

would adding yeast nutrient at stall increase the speed of fermentation? if so which would you use?

Raising a dead thread here... I brewed a Citra saison today (should be similar to a St Somewhere Caitlen) 5 gal batch, added 1oz orange peel at 10 min to boil, then about 8 medium sized basil leaves from my plant at 5 min. You think that will even come through? I was thinking orange basil saison...

So I am tasting the first pint of this now, FG got to 1.022, i dry hopped for a week with 1 ounce Pacific Jade and 1 ounce Matueka. Cold crashed 5 days or so. Force Carbed starting 3 days ago and today it is pretty well carbed. I know it is young, but I am impatient. It is a little cloudy, but I...

can anyone answer?

right, like I said, I am not surprised by cloudyness, just wondering what made it cloudy. I should add that I keg carbonated and not bottle conditioned it and it is a take off the sorachi ace. I substituted honey malt for wheat and used pacific jade hops instead.

I know I am resurrecting an old thread, but i didn't want to start a new one for a simple question. I have brewed 3 saisons, each of which were a little cloudy. Never thought much of it until the other night when I my girlfriend and I adjourned to the bedroom and I left a nearly full saison in a...

another gravity*reading today and it reads at 1.028, what should I do?

5 gallon mash tun, and beer smith told me to.