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Ok. My brain hurts. Here's what I've got going: I want: 5.5 gal of Quad at 1.090 (495 points) 4.5 gal of Flanders at 1.050 (225 points) That's a total of 720 points in 10 gal. But, I'm going to add 2 lbs of candi sugar to the quad (about 2x36 = 72 points) So I need to get 648...

My second attempt at an Oktoberfest (Named Oztoberfest after my son Oz). I was really happy with how it turned out. It took gold in Euro Amber Lagers at the Rocky Mountain Homebrew Club Challenge last night with a score of 43 (scored 41 by a National rank judge). I did a beta rest and alpha...

Here's a dubbel recipe I got down after a couple shots. I prefer a more mild raisin flavor in my dubbel and keep the overall beer simple and easily drinkable (first recipe had 0.75# of Special B and that was all I tasted in the beer). Homemade sugar using the infamous DAP technique found on...

I have a full 60-gal former Russian River Temptation barrel in my basement that has been aging a Flanders Red for over 2 years. I wonder if anyone has made a homemade pressurized transfer device for getting the beer easily out of the barrel? We (group of homebrewers who bought the barrels) have...

Anyone tried fermenting out a higher gravity beer with Kolsch yeast? I'm thinking about making a basic beer (Amer. Wheat) with Kolsch yeast, then when it's done, dropping a Imperial IPA on top of the lees. I'm not thinking super huge, but still 1.085-1.090 OG. White labs lists WLP029 as "medium"...

I brewed a simple Irish red and pitched WL Burton Ale yeast. After about 2 or 3 days, the sucker took off and foamed out of my 6.5gal carboy (I can't remember the last time I had a foam-over) for about 2 full days. The small half-bath it was sitting in smelled strongly of yeast. The foam...

There's a local stout-only homebrew competition for a local brewpub coming up and I'm trying to come up with a different (and good) stout recipe. I'm thinking a ginger stout might do the trick. Perhaps a pale-chocolate heavy stout to go for the ginger-chocolate flavor? Any thoughts on how much...

Hi HBTalkers, For the past few years, my homebrew club (KROC out of Westminster, CO) has put on the World Brewer's Forum (WBF) during the GABF in Denver. Ever year we have speakers, food, LOTS of homebrew, and a raffle! General Info: This year we have Patrick Rue of The Bruery and Chris...

Went down to The Falling Rock tap house last night in Denver for some of their Xmas beers (a choice of 16 different ones). My favorite was the Scaldis Noel '08. I think the extra year really mellowed it. It was smooth and delicious. Dangerously deceptive at 12%. Second was the Delirium...

I've got 2.5 lbs of Sorghum syrup from North Carolina that I've set aside for brewing. I'm not going for gluten-free (I don't have enough for that anyway), but want to get some of that molassesy taste in my beer. I imagine it would be best for a brown, porter, stout, or other generally darker...

Hi folks. I have a Saison I brewed recently (first AG batch :rockin:), and it ended up sweeter than I was hoping for (FG 1.013), partially due to impatience on my part. I'm thinking about pulling off half of it from the keg and dumping some brett in to drive it down further. Is there enough...

I'm a big fan our sour beers, and am trying to spread the love to other less adventurous friends. When people hear words like "farmhouse" and "horse blanket", it makes it even less likely they'll try it. Inspired by this article http://www.chow.com/stories/11603 (as a friend said "if I wanted to...