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Anyone with a lot of experiences? I have two beers that will receive it today, each getting 800ML via an overnight starter. Barleywine @ 1.110 OG w/ 1098 British Ale Yeast + Starter. Two Months later, it's sitting at 1.035 and VERY sweet. Stout @ 1.129 OG w/ 2 packs of US05 + Starter. One...

Total Grain - 28 pounds Mash tun - 10 Gallon igloo w/ false bottom Mashed in at 165 with 8 gallons of water (beersmith said I needed 10 gallons) Mash details - 152F for 120 Minutes First runnings were around 1.100 @ 148 F As I sparged and continued the extraction, I ended up coming in at...

I have an issue. We have a half base-ment at my house and I want to keep beer stored down there in the dark at 55F. Sadly, the room is 64F when I check the thermometer I've installed. But, if I turn off teh furnace (which also creates our hot water), the temp drops to 55 within an hour. Any way...

Truthfully, I need a pro to sample these for me. The one on the left is the result of completely overshooting my grain bill and, when I took the original gravity reading on brew-day in January, BeerSmith told me I’d probably end up with a 13% Saison (Wyeast French Saison + Brettanomyces...

I'm using Beersmith and there are tons of mash options, fly sparge, batch sparge, something about stepping, etc.... Here's my process and I'm hitting my efficiencies within .1-.3% ABV so I'm going to keep doing it this way unless someone says I'm just doing it in the most effed up way possible...

My biggest problem in the summer isn't that I don't have enough beer, it's that I don't have enough beer ready to drink when kegs kick at my big summer parties here in New Hampshire. I have a 4-tap kegerator right now...usually, there are 2 IPAs on tap, a sour or saison and finally something...

Expected OG @ 60% efficiency is 1.084 with US-05 so an expected ABV of 8.7 Percent. My hop schedule below is coming out to an expected 149 IBUs 60 - 1oz Simcoe 45 - 2oz Galaxy 30 - 2oz Galaxy 45 - 1oz Citra 10 - 1oz Citra Dry Hop - 2oz of Cascade & 1 oz Amarillo I was thinking of...

I bought some Galaxy hops about 4 ounces of them a year ago from an LHBS who just gave them to me in a sandwich bag. I put them in 3 bags so I'd get triple insulation and I am going to brew a beer today and know the alpha acids in April were 14%. The nose on these things is nothing like they...

I'm too cheap for a wort chiller..this works pretty well since we remain below freezing 6 months out of the year ..guest appearance by my dog, Goomba playing in the snow.

A buddy and I are doing a Saison with blueberries tomorrow..might do another brew day on Sunday and do an All galaxy IPA. Hopefully we don't have to use our generator to keep the lights on

I think this recipe will turn out okay. My two concerns are What should I expect from this Brett strain? Will it compliment the dry wit yeast? How many blueberries should I use? Plan is to boil them and add right to the primary and do a 30 day primary fermentation Ingredients: Schedule:

Guy on Craigslist...$25 he wants for this. Says it's from the 70s. Should I get it?

I've brewed nearly 20 beers since starting in June. Sunday I brewed a Surly Furious Clone and pitched with a vial of WLP007. 5 gallon carboy, OG was spot on at 1.068. Attached blow off tube as usual and put it in a room at exactly 67 degrees F and a fluctuation of 60-70 degrees every 24...

Recently, a commercial brewer told me that they used 5 litres of grapefruit juice for 1 hectolitre of wort..about .05 hectoliters being the grapefruit juice. Sounded like a good idea and the beer that came out was very juicy. actually I asked, what kind of hop they used to get such a citrus...

I see a lot of simple and complex hops addition schedules on HBT and elsewhere. What is the real benefit of a 60,50, 40, 25, 20, 15, 10, 5, 0 hop addition schedule? Can someone post or explain exactly what happens to the alpha acids at each schedule? Meaning, why do a 0 minute versus 15...

My water at the new house tastes minerally and hard. It's well water like the old house but a bit closer to town. Here's my old well water untreated: New House: Everything looks a lot weaker except for Calcium which tripled. Guess I'll have to start doing some additions because...

Here's the order of events: 5 Gallon Carboy + Airlock...explosion covering my ceiling 5 Gallon Carboy + Blow off tube to bucket, lose 1.5 gallons of beer in the first 24 hours 5 Gallon Carboy + under-pitched yeast (hoping to reduce the vigorous fermentation start…nope, 24 hours later I...

Boulevard Brewing Saison Brett Clone Wyeast 3724 White Labs Brett C Hill Farmstead Anna Dregs (5 yeast types with some Brett B) Orvan Dregs (they condition with brett) Is that too much kitchen sink? I plan on keeping this one in the primary for 21 days then secondary for 3 months.

I think I may have just done this so I'm curious if anyone has done it and if the results were okay?

I've always used pellet hops but, in trying to get some Citra, the whole cones were all that were available so I had to buy those. Is there anything I should keep in mind when brewing with whole hops? Why do people use one or the other? Is one cheaper?