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We plan on doing an imperial stout with fruit (sour cherry maybe and raspberry - not decided yet). This beer will be barrel aged. Should the fruit be added in the barrel while racking into it? Or into the secondary?

I found at most of the forums and blogs about cider that adding Campden and sorbate potassium is mandatory before, if I want a carbed cider with my keg. But how long to wait after that before adding the sweetener (grape and cranberry juice, in my case)? I heard it's better waiting a couple...

Bottled my IPA brett done with amalgation yeast (only one yeast - no secondary). Added dextrose on bottling.. Will I be experiencing high ABV increase and taste change over time?

Heard is was not optimal to carbonate cider by adding sugar/dextrose/apple juice in the bottle. Why so?

Would like to make PBW using Oxyclean. I can't find the Red Devil TSP/90 in Quebec (Canada).

I have a couple questions about how you do it.. After cold crashing, do you let the beer comes to room temp before bottling? Do you transfer to a bottling bucket? Do you put dextrose boiled in water directly in the beer, stir and then bottle? What temp do you account for the dextrose amount...

Is there some good place in the USA to buy old wine barrels - 5 gallons or so size?

I am thinking of using it for a 100% brett. How much? When? What effect does it have and what can I expect? What else should I know

Hey. It's gonna be my first try with Brett, and I want to go 100% brett IPA for this one. 1. What should I change compared to standard IPA techniques (pitch, mash and fermentaiton temperature)? 2. Is a 100% brett gonna a propension to bottle bomb and secondary fermentation brett? 3. Does a...

I pitched in a cooled wort at 58-59f but the beer as been immediatly store in a 64f room. Yeast is London Ale 1318. Will that be ok?

All is in the title. ;) A picture would be fine!

The keg was pour with a hand pump. There is still beer but the party over :( Lol. and the beer is flat. I was thinking of quickly bottling the beer before it oxide and then add dextrose. But I down how how much dextrose. I am just not sure it's a good idea at all. What do you guys think?

Do you guys do that? It would be nice saving a step and avoid exposing the beer to oxygen and potential infection risk. I wonder if I can mix priming sugar, stir, how long can I wait until the trub settle at the bottom again before bottling..

I want a full body, arrogant imperial porter for Christmas. Here my first draft. Grains Amount Fermentable Maltster Use PPG Color 10.0 lb Maris Otter Pale (UK) Any Mash 38 3 °L 1.0 lb Crystal 60L (CA) Any Mash 34 60 °L 12.0 oz Black Malt (US) Any Mash 28 500 °L 8.0 oz Carafa Special III...

The immersion heater come with a standard US/Canada 120v plug. Is it safe to plug in any outlet? Is two at the same time an option?

Any idea how to make a cheap attachment for this immersion heater so the plastic part wont slip into it or touch the kettle? It's about 2-3 inch shorter than my kettle so it wont touch the bottom.

I would like to do this : Convert my dryer plug to : A dryer plug A standard 220v plug for immersion heater Any good tutorial.. altought I would prefer to buy a complete assembled kit.

I am looking to buy a range. Some have 1800w, 2500w and 3200w. I have a deal on this KitchenAid YKESS907SS but unfortunately it does not have 3200w powerboil but only 2500w. What do you think? Specs: Element #1 Size (Inches): 5-in/9-in Element #1 Type: Dual Element #1 Wattage...

I want to do both. Fruit is 3 lbs of froozen mango. I am short on schedule. I know good practice would be to rack secondary on fruit for about 1 week and the transfert in another vessel and dry hop. But could I simplify and add fruits in primary and the dry hop in secondary?

Brewing this recipe (BIAB style, 60 min mash no sparge but with 170F mashout) got me to 1.046 instead of the calculated 1.064. Efficiency in Brewtoad was set to 60%. 1.046 means i go about 46% efficiency (according to Brewtoad). Is is just me? I think I executed the recipe very well...