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This is my Brett Pale Ale 9 lbs 2-row 1 lb Munich 1 lb Wheat .25 40L 1 0z Amarillo 60' 1 0z Simcoe 10' 1 Oz Simcoe 5' 1 oz Simcoe 0' Dry Hop 1 OZ each Amarillo and Simcoe Yeast: Bring on Da Funk ( Omega Blend #1) Brett C I brewed it yesterday. First all Brett American...

Should I dry hop in secondary or in the barrel. This is my first bourbon barrel aged beer.

How does this recipe sound? I have been wanting to make it but am worried the BJCP judges will dock it for its High alpha American hops. 5.5 gallon batch 60min boil 5lbs 2-row 5lbs White Wheat .5 oz 5% Cascade (60) .5 oz 5% Cascade (20) .5 oz 8.5% Amarillo (15) .5 oz 8.5% Amarillo...

Going to do a Quick sour to hold me over while I age my closet full of real deal sours. Hod does this recipe sound? Hops: 1oz(60) Grains: 4lbs pilsner 4lbs wheat .25lbs Acid Malt Going to mash and collect wort, then kettle sour with Wyeast Lacto After a couple days going to boil...

I have a 5 gal. Flanders Brown recipe in secondary right now. It is in a 6.5 gallon carboy because that is all I had. In your experiences will this much head space affect the beer a lot? If so do I need to rush and get a 5 gal. carboy or is it to late.

Anybody make this yet? Do you know the ingredients to recipe?

I have a big nose ipa clone.that should be 7.2% how long should I ferment