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This one seems to have stumped readers on another forum so I figured I'd ask here. I brewed a Vienna lager last Sunday and pitched 2 packs of rehydrated 34/70 at about 48-49F. By Thursday the temp had risen to 50-51F and there were still no bubbles in the airlock so I opened it up and saw a...

I have a barleywine in primary right now that I think I want to add some bourbon soaked oak to. About 6 months ago I threw an ounce of French oak cubes into a mason jar with 4oz of bourbon (Larceny) and forgot about it. I just pulled the jar out and what was once a medium-light colored bourbon...

Grain: 14 lbs Maris Otter 2.5 lbs Chocolate Malt 350L 2.5 lbs Roasted Barley 500L 1 lb Crystal 120L 20lbs total grain Additional fermentables: 2 lbs Briess Wheat DME .5 lb Lactose Hops: 60: 1.5oz Northern Brewer 10.2AA 31.4IBU 30: 2oz Kent Goldings 5.8AA 18.3IBU 15: 2.5oz Northern Brewer...

Getting ready to brew my first double IPA and I'm looking for a critique on my recipe. Recipe Type: Partial Mash Yeast: US-05 Yeast Starter: 11.5gm packet rehydrated, no starter Batch Size (Gallons): 3.0 Est. Original Gravity: 1.093 Est. Final Gravity: Hoping for around 1.010 - 1.013 IBU...

After 5-6 weeks in secondary, my Oktoberfest still has a prominent diacetyl flavor. I did a diacetyl rest at 68 degrees for 3 days at the end of primary but I guess it wasn't long enough since this beer tastes like malty popcorn right now. I've read that you can do a diacetyl rest after...