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An old friend of mine that I really only keep in contact with over Facebook started homebrewing I think in the winter sometime this past year. Like many others, he wants to open his own brewery now. Which is fine. His setup is still simple (like I said, he's new), and he bottles. He, to date...

I'm doing a small experiment. I made 3 gallons of a relatively low ABV mead (around 7% if memory serves) that I fermented dry. I plan on splitting it into three different 1 gallon batches, and I'm infusing each one with a different tea (or "tea" as the case may be), in an effort to find the...

Today I put together my first mead that I'm trying to do relatively "properly" (got lucky with the other mead batches I did... normally a beer brewer). I did 5 lbs. of honey in 3 gallons of spring water. Used Nottingham yeast from a previous low ABV beer batch that I'd harvested. Plenty of...

I'm working on planning a 2 gal batch of hefeweisen to brew up for my wife. It's her favorite style, but she doesn't drink much beer, and I've never brewed a hefe before, thus 2 gallons. Was thinking the following: 3lbs pale wheat malt 2lbs pilsener malt .25oz tettnang - FWH Mash at 150F for...

This will be my third mead, but I sort of Forrest Gumped my way into making the first two decent. This one will be more delicate I think, though (first was a roasted malt braggot, second was a melomel), and I want to do it right. So I have some questions. Ok, it seems like there have been some...

I have a low alcohol (low IBU) blonde currently sitting in primary on a Nottingham yeast cake. It's a 3 gallon batch. Going to bottle probably next weekend. I have plans to make a 2 gallon batch of mead (planned OG of 1.087) in a couple weeks, and I'd like to harvest and wash some of the yeast...

Ok, so I know what I did wrong, I know why it happened, I know how to prevent for next time... my question is, can it be fixed or hidden? A couple weeks back I brewed a simple SMaSH. I tried an overnight mash in my cooler mash tun for the first time, as I've read some folks here do...

So I brewed a SMaSH blonde this past weekend. Mashed overnight in my cooler MLT. Only weird thing I can think of is I mashed to thin and couldn't vorlauf clear for the life of me, so I just ran it through a small filter to take the grain out of the runnings. Refractometer gave a post boil...

I brewed up a 3 gallon batch of an RIS on 4/29. Did 3 gallons because its all the grain I could afford at the time, and wanted to do an RIS because, well, I like them. Now's the time to make one for winter. At any rate, I didn't do a great job of planning ahead. I had planned to bottle (no keg...

Just thought I'd post this up. Very bizarre. I had this Scottish 80/- in my temp controlled chest freezer for secondary at lager temps for a couple weeks. Determined the brew is ruined by chlorophenols, but that's a different discussion. Need to dump it - that's the point. Anyway I rebrewed...

Trying to put together a holiday ale that I'll brew probably next month, need some advice on what I've put together. Please let me know your thoughts. 5 gallons 14lbs. Maris Otter 1lbs. Biscuit Malt 1lbs. Flaked Wheat 8oz. Special B 4oz. Roasted Barley 8 each whole cloves 2 each...

Well, not all, but a lot. My question - what about chlorophenolic beer? If I give it time, is it still gonna taste like a bandaid?

Did a collaboration with some other homebrewers and other friends, made an RIS. It's not totally die yet, and it has some flaws that we are working through/dealing with, and the causes are known. There was one that is boggling my mind, though. The beer has a mild astringency, which is very odd...

Need some input on an imperial stout done friends and I are brewing. We have access to a bourbon barrel, so we are getting together to brew 12 gallons in two brew sessions of 6 gallons each. Using iBrew to plan, and I'm having concern about what the FG calculated out to be. I know for big brews...

So long before I joined the forum I made a 1 gallon batch of spiced cyser (my first). I used half a gallon of orchard cider, a pint of raw honey, and used a couple cloves, some raisins, and a bit of tangerine zest in the cider while it was hot, before adding the honey, but never boiled. Topped...

So a real life hypothetical here... Let's say you have 3 bottles remaining of an imperial stout that everybody pretty much said was your best beer to date (currently nearly at 2 years of age since brew date). Let's also say that there is a reasonably sized and fairly respectable local...

So I'm putting this up here partly for the purpose of documenting what I know will be a rather long process, and partly to be able to ask questions, for suggestions, etc. while I move this one along. Back story: Having a few BIAB batches under my belt and limited funding, time, etc. but an...

A couple weeks back (1/5) I brewed a 5gal batch of English Barleywine (first time using recipe): 17lb M.O. 1lb Munich 8oz Crystal 60L 8oz Special B 1lb cane sugar 2oz Kent Goldings 60min 1oz Kent Goldings 45min 1oz Kent Goldings 30min 1oz Kent Goldings 15min Yeast - yeast cake of...

I've already posted a bit elsewhere, but an intro would be fair game. I've lurked in threads here, both old and new, for some time. There's so much knowledge here, it's outstanding. Figured I'd join in and actually do some posting. Also had a question I couldn't find an answer to anywhere (re...

Hi there. I've read many a helpful thing on these forums just coming in via Google, and until now, I don't think I've had a question for which I couldn't find a definitive answer. So here goes. Looking for help from anybody with experience using the TAD system.. I just transferred an ordinary...