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Our club is making a braggot for a club only competition and I'm getting all sorts of different information on how to do it. We have an outstanding mead maker in our club, and his belief, along with a few others, is to blend a pre-made mead with an already fermented beer. (One sight that I read...

After too long of a break, I am finally able to brew again. I recently brewed a Belgian Chocolate Stout, using the Belgian Abbey yeast, which I have had very good success with in the past, that stopped fermenting at 1.040. I have tried rousing the yeast, pitching a dry yeast on top of the beer...

http://illianamayfest.com/ This is the 3rd annual Mayfest. It is a great time, with a lot of breweries bringing beers that they made specially for this festival. Our home brew club will also be represented (although they won't let us serve OUR beers) and volunteering.

http://illianamayfest.com/ This is the 3rd annual Mayfest. It is a great time, with a lot of breweries bringing beers that they made specially for this festival. Our home brew club will also be represented (although they won't let us serve OUR beers) and volunteering.

We have a club here that's about to celebrate it's 2nd anniversary, and we are just (finally!) getting to the point where we are going to start collecting mandatory dues (up until now, we've been on the honor system). How does your club handle dues? We're looking at an annual fee, and then a...

Does anyone have any experience with bottle conditioning a Belgian Dark Strong (aka a Quadruple)? I have a one that is in the secondary right now (at about 10 1/2% ABV), and I'm going to bottle condition for at least 3-6 months. It'll be in the secondary for a month by bottling time. I read...

Is it strange that I'm getting bubbles in my airlock on a brew that's been in the secondary for three months?

I just racked a KBS clone to the secondary, and despite fermenting 5 full gallons, I wound up with much less in the carboy due to trub loss and yeast sediment. (The carboy is barely filled to where the carboy starts to bevel at the top...about 8 inches below the neck.) My concern is oxidizing...

I'm working on a recipe for an Ofest Ale that I plan on brewing for a party in early Sept. I don't have lagering capabilities, and I need it too soon to lager even if I did. The question that I'm battling now is which yeast to use. Do I use an Ofest ale, and ferment it at a slightly higher...

After brewing for the past four years, and always within a couple of points on my OG, suddenly I'm missing by a lot more. My last two brews have missed by 7 and 6 points, respectively. What could I be doing to suddenly cause this?

I've noticed that when I put recipes into B.S., the numbers seem to be a bit...questionable. I put a couple of recipes from Jamil's "Classic Styles" book, and his numbers are always different from what B.S. gives. I also have a Kolsch recipe that B.S. says is 6.1 SRM, but I'm only using 2oz. of...

In advance, I apologize if this has been done before. When mashing, do you add the grain to the hot liquor, or the hot liquor to the grain? I have always added the hot liquor to the mash tun first, and then mixed in the grain (I don't remember where I read that was the proper procedure)...

Yesterday, after SWMBO, her daughter (19) and I looked out the windows (those that we could see out of!) at the results of the blizzard, SWMBO and I headed outside and started digging out our driveway, during which time, her daughter stayed in. Three-and-a-half hours later, as we limped back...

I'm working on a recipe for a brew that I'm going to make on the solstice, during the full moon. It'll be my first AG high-gravity beer, and would appreciate any input from people who've done anything similiar. I'm loosely basing the recipe off of a few Old Ale recipes, with the obvious...

SWMBO wanted the biggest bird we could find this year, so I found one at just under 22 lbs. Yesterday, I realized that it'll take THIRTY hours +/- on the smoker!!! :eek: I'm putting it in the brine late this afternoon, and starting the smoker tomorrow morning.

I'm planning on a high gravity brew, and I want to do an extended (3 hour) boil. My problem is that my brew pot is only 8 gal. For a three hour boil, I'm going to need about 8 1/4 gal of wort to start. I'm going to ask around at the next club meeting, to see if I can borrow a 10 gal. pot from...

I'm putting together my first AG Oatmeal Stout recipe, and could use a little help. In addition to about 8 lbs. of M.O. and 1 lb. each of Flaked Oats and C120, I've got 14oz. of Roasted Barley, and 4 oz. ea. of Chocolate Malt and Black Patent. I'm also tossing 1 1/2 oak spirals and 2 vanilla...

Opening tomorrow, 11:00A.M., in Highland, In., just 10 minutes from the Illinois state line, Beer Geeks Pub. NOTHING but craft and micro beers! http://beergeekspub.com/Default.aspx

I am finalizing the recipe for my pumkin ale, and I'm down to one last decision. I have a pound of caramel wheat malt that I'm using, but I also have a pound of flaked wheat. Do I add the flaked, or save it for another recipe? BTW, I'm using 7lb. of M.O., 1lb. of Vienna, a 1/2 lb. ea. of...

I made my starter yesterday, for a brew today. As I poured the smack pack into the vial, I noticed that the yeast was coming out in clumps, which I've never seen before. Checking the starter today before I start crushing the grain, I see no krausen on the side of the vial, and the starter looks...