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I am wondering if this is possible or if anyone has done it. I am leaning towards yes since it is done on the commercial scale mostly in bottles, but some in kegs. I ask specifically as I have a few stronger styles in the pipeline that will need aging, but I want them carbonated as this way I...

I know a lot of you do not look at our hobby as something to get awards for, but there are some that do. So I have been wondering: If you were going to stage a homebrewer of the year award for your city, club, state, etc. What would your suggestions be for awarding points and such...

What category would a Belgian Table beer (3.5%) fit into in the new guidelines? The only one I would think it is close to is Trappist single, 26A.

So a friend pitched me an idea to make a Huckleberry IPA, goes with the love of hops and outdoors in the NW. I started to think of revipe formulation and this is what I have so far: Malt bill would be similar to my regular IPA. 66% - Two Row 22% - Pilsner 7.35% - Wheat 3.9% - Carapils...

Brewed up a variation of Biermunchers three crops https://www.homebrewtalk.com/showthread.php?t=66503 I added carrots. Process was to boil 8.5 cut up carrots in 2 gallons of water, later to be added to the mash, both water and the carrots. After close to an hour, boil the carrots until soft...

I have a Gose I made that I am going to enter in a competition and was wondering where everyone else put theirs for competition. It will be under the 2008 guidelines and I have added Rose hips, Hibiscus, and a special salt. I was thinking of doing it under fruit beer and Spice, Herb...

So for a few years now I have been doing a "family series" of beers that started when my grandfather passed. I aim for a beer that embodies the person and then name it by their first name usually. So I am planning the next one in the series to be named Rose. It started out as a simple clean beer...

So this x-mas eve I am brewing up a larger version of my RIS. Batch size - 4.5 gallon OG - 1.141 FG - 1.025 (approx.) Alcohol - 15.6% IBU - 107 11 lbs. - Pale Malt 2 lbs. - Flaked Barely 2 lbs. - Choc. Malt 2 lbs. - Pilsner 12 oz. - Crystal 20 12 oz. - Crystal 120 12 oz. -...

For this year’s Oregon vs Oregon State civil war in college football, I made a beer for each team for my party: Bennie’s Beaver Dam Black Saison OSU feature beer, It features hops developed at OSU in 1983 and is 8.3% to commemorate the last scoreless tie in NCAA Div 1, The 1983 Civil...

First a little background: I have been brewing for 13 years and started getting pretty serious about it a few years back in 2010. I have brewed almost every style over the years, but always come back to the ones I do very well. This year I have been very successful in competitions and even made...

So I have done overnight mashing before with good results, but it only saves me about an hour the next day. I always only do my dry beers, saisons, Belgians, etc. so I am thinking of doing a lower alcohol saison for camping and doing the overnight mash with no sparge so all I have tomorrow is to...

I have two beers I am not sure where to put in the categories. I have an imperial wit, higher alcohol and more spice to match. It melds very well just like a wit only a big version of one. And the other is a barrel aged porter. Recipe is my normal robust porter recipe aged in my 5 gallon barrel...

So I boil in a half barrel converted keg and I always seem to have trouble with potential boil overs. I have seen ten gallon batches done in these and want to go from five to ten gallon batches. Am I over boiling? What intensity should the boil be?