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So, I got a new 10gal pot and wilserbrewer bag. I got a weekend as a geographical bachelor, and a gift certificate for my LHBS. I have 2 empty 3gal carboys. I would like to brew once and split it, putting different yeast in each. 2.75 gal in each is my goal. Is there anything I could do...

Yes Please!

I no-chill so mine sits in the pot overnight. Use Irish Moss inthe last 10 minutes of the boil. I sanitize some aluminum foil and the lid and just let it cool naturally. Then I rack it into the fermenter with a good bunch of the trub/sludge. Cold crashing to 40* for a couple days after...

READ everything you can. Just got batch # 10 into bottles. 1. Everyhting glass is FRAGILE 2. Sanitize everything 3. Control your temps 4. Pitch enough yeast 5. Patience is your friend. 6. Don't drink too many while brewing! 7. & most importantly, enjoy the process

I did the "Raging Irish Red" mentioned above. Added 2 tsp cinnamon, 1.5 tsp cloves, .5 tsp ginger and .5 tsp nutmeg. All at the end of the boil. Just bottled it and the sample tasted awesome. I had brewed this once before and the color was perfect for a Christmas beer. It may not be mature...

+3, drinking around Thanksgiving with family if it turned out good. Seems very dry. = 28119

I got to try Spencer, the only trappist beer made in the U.S. They called it a "pater's bier" or father's beer. It was lower alcohol and described as more of something the monks would have with dinner. Looking at the BJCP Style guidelines, it seems pretty flexible with the main statistic...

Whats the difference? I know I prefer trippels most of the time, but whats the difference in the brewing process?

What if you put the bottles in an air tight container filled with CO2? Might be hard to maintain pressure for 25 years, but I would think it would eliminate the flavor destroying oxygenation. Sort of like a time capsule.

So in this particular case, go with 68*. Thank you. That makes sense to me.

I am about to bottle a Christmas beer. Reached FG, 1.011 twice, 3 days apart. Its been sitting at 67* and I am going to cold crash for 3 days down to 45* Which temp do I use to calculate quantity of priming sugar? I've read conflicting views here and need some clarification. I get that...

http://nextglass.co/ https://www.facebook.com/NextGlass1?fref=nf These guys are buying up one of every beer in the USA to scientifically categorize them and make a sort of "genome" listing to help people figure out if they'll like a beer before they try it. Nice idea, thought I'd give...

I have been doing no-chill for my last few brews. Seems like it's gaining popularity. I just sanitize some aluminum foil and put that over the kettle then put the lid on top. Let it sit overnight, and when the temp is about 70* F I pour through a funnel into my carboy and pitch the yeast. No...

in!

I had great luck with the "Raging Irish Red" recipe here, and wanted something unassuming to add some spices to. For a 2.5 gal batch I added 1tsp Cinnamon, 0.75tsp cloves, 0.5 tsp ginger, and 0.25 tsp nutmeg. The wife doesn't like much nutmeg. Brewed this weekend. I figure on 2 weeks...

2ND for Jester King. Just read an article in BYO mag about their wild harvested yeast.

Me! I'm brewing this weekend. Making a regular 'ol brown ale, but going to add some Christmas spices to it. Anybody got advice on how to bling out my beer for the holidays?

What are some good Christmas spices? What ammounts do you use? When do you add them? Mash? Boil? Secondary?

Great! Looks like I'll be bottling & brewing on Friday. Just need to find a nice Christmas beer recipe...

I have a Barleywine, OG of 1.080, sitting in a carboy in my fermentation chamber. It's been almost 2 months since I brewed it and I'd like to make something else and use that carboy. If it has reached FG, can I bottle and let it age in the bottles or would it be better to leave it alone for a...