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Looking for some beer recipes I can brew that are 10+ abv. I really like beers kind of like Prairie's Bomb!. Is there a good recipe database to go to for something like this?

As the title says, I'm curious as to what the best gravity post-back sweetening is for carving to prevent bottle bombs. I just ask because I'm doing a Dave's Carmel Apple Cider and the recipe is somewhat unclear on this.

So, I dropped the ball, and I haven't started the recipe for a buddy that comes back Dec. 20th. I want a good beer, but I'd like to make it seasonal, too. I normally do stouts and higher ABV beers, so I don't know how fast the turnaround is on a lower ABV beer. And even though I posted this in...

I'm trying to find a good dark beer to make and age for a while. I have a buddy in the Army, and I want to have some around for when he retires. I really like the thickness and full bodied flavor of Milk stouts, but I know that the lactose sugar used to create that mouthfeel will turn sour over...

I'd like to do a few of the recipes that we have listed here on Homebrew, but I don't know where to get the supplies. I don't have a brew store that's close enough to consider that option logically, and the site that I'm using doesn't seem like the best option.

This is probably not the right area for this, but I couldn't find a thread made for general discussion not involving beer (the aftershave IS alcohol based, though ;D). I wanted to know how often these growlers break. I wouldn't worry about it for a beer, but I am putting some Pinaud Clubman Bay...

I'd like to use the 5 gallon Deep Rock bottled water for brewing, as it's really convenient for me. Will it work, or is the mineral content too high? Does anyone have experience using it?

Is a fermentation chamber necessary? My house usually stays anywhere from 60 (in bad situations) and 72 degrees. I'd like to not have to buy another fridge for brew, but I will if I need to.

Someone told me that there are brewers that age their beers for years. To me, that sounds crazy for a low ABV that is common to beer. So what's your oldest beer? Is it still drinkable, or is it poison? Provide pictures if possible! :D

Does anyone here use a Corny Keg as their primary fermenting vessel? Is there a conversion process that you need to go through? Is there already a thread on this exact subject? Does it make bottling easier, or even obsolete? How long can beer be preserved in a keg?

I'm having trouble justifying buying a ten gallon stock pot for eighty big ones. Looked around in the selling section, and on ebay, and on craigslist, and still no luck. Does anyone have any recommendations? The only thing I can think of is going with aluminum, but I was told that the acidity of...

I know it sounds kind of weird, but does anyone feel there's a noticeable difference between reverse osmosis, distilled, mineral, etc...?

So I know that this is a topic that has been discussed in the past, but I would like the most recent support with my purchase. What is the best way to start brewing beer? What's the best kit? I would like to buy a kit that I can use right away, hops and all. Does such a thing exist? Would it...

I ADORE Dr. Pepper. If I were to go about making a mead flavored to taste like Dr. Pepper, how would I do it? I feel like the honey would be a problematic factor in flavor, so of there is any other way to make an alcoholic Dr. Pepper homebrew, I'm open to suggestion.

Has anyone ever freeze concentrated mead, such as the process of making apple jack? From what I understand, this isn't illegal.

Just a thought... Does this have the possibility of working, or is the crayon wax far too flakey? Maybe there's a chemical additive that could prevent this? I've got a lot of crayons over here from when my ex girlfriend went yard sale crazy and bought a five gallon bucket of crayons.

Is there a way? Will it not taste terrible? Has someone already attempted it? Was just wondering. Might help a new brewer fix a brew that's went wrong. Has anyone ever attempted something like it?

So, I've decided to give it another go with cider. This time, I plan to ferment five gallons of juice straight up, with no additions. I've found the task of picking a yeast, however, very taxing. I've decided that from what I've heard, Nottingham or WLP-775 would most likely be the best yeast to...

Sooooo... I have a few meads fermenting and aging..... I've got a couple ciders in primary.... My wine is shot..... And I want to start something new. I plan on aging everything I have on hand for a while, so I'm looking for a quick and easy fix of cider. I don't care if it's cloudy, I just...

Started a five gallon batch of JAOM on March 23rd. It's fermenting excellently, no complaints on anything really. The one thing I am worried about, though, is that instead of using 3 1/2 lbs honey/gallon, I used 3lbs/gal. Has anyone done this and had it turn out alright, or should I add 2...