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Tame the funk and dial it in. Great idea. It had more funk on the nose than anything so maybe blending with a cider that doesn’t finish dry will give it some apple flavor and retain a bit of the wild.

I had a glass of this at a restaurant and loved it. It is dry, tart, with a bit of funk and slightly cloudy. I’d love to make a batch but not sure where to start. Ferment with Brett? Type of apples?

I mix mine in a gallon glass jug that previously held apple cider and a 32oz spray bottle. I don't worry about the cloudiness, I check the ph before I use it if it's been sitting for awhile.

This is a flavor of ice cream made by a company called Jeni's. I'd like to make a beer that approximates this ice cream. If you've never had this flavor before its a milk chocolate base with cayenne and cinnnamon. I'm thinking a milk stout either brewed with cayenne in the boil or added with...

Yeah that's what I'll probably do. I was just trying to save a trip

Hadn't thought of that. How would you go about it...after fermentation in the keg, in primary, some other way?

I am looking to brew a Vienna lager and I want to add a dark grain for a color adjustment. I have plenty of black malt on hand because I brew stouts often. Can I "debitter" the black malt by simply grinding the grain and separating the husk from malt or should I just go out and buy some...

There is a Belgian beer festival that my homebrew club can pour at around the end of July here in St. Louis. Do you think a Belgian strong ale would be ready by then? I left the stout in the barrel for about 3 months before I packaged it.

Listen to the newest experimental brewing podcast. The topic is all about Reinheitsgebot

I have a 15 gallon bourbon barrel that I have used once to age a stout. It turned out well and I'd like to get opinions on what style of beer I should try next. I was thinking maybe a wheat wine. Of note, the barrel is empty but I did pour 3 liters of white rum inside and I roll the barrel every...

This is a timely set of posts for me. I'm formulating a recipe for a RIS as well. I think a couple pounds of victory would be nice; more nutty flavor than biscuit malts bread flavor.

I just brewed this today. Made my first starter and it kicked off 4 hours later. Looking forward to this one.

I just brewed a version of this today. Started up after 6 hours with us-04. I'm going to take the suggestion of soaking the nibs is vodka before going into secondary. Really looking forward to this one. Sent from my iPhone using Home Brew

Like many have said I fill the bottles with hot tap water and then the sink they are in. I wait about 30 minutes and then use a plastic food scraper and a scotch brite green scour pad to remove the label and then the glue.