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Thanks so much for all this. I guess I should've known nothing is that simple and easy. THis is great information. I'm a lawyer so I can figure out the legal aspects of it, and armed with the common sense above maybe I can get somewhere with him. Thanks very much!!

Howdy folks I've been home brewing all grain 5 gallon batches of my own recipes for years and a unique potential opportunity has arisen -- a local restaurant/brew pub 2 miles from my house was sold and the new owner has opened a restaurant but is doing NOTHING with the brewery!?! I'd love to go...

Howdy, I have a stout fermenting, OG was 1.17 or so. It's been 2 weeks fermenting at about 62 degrees ambient, and it dropped to 1.048, but activity really slowed so I brought the beer upstairs ambient temp 69 degrees and now I'm getting a bubble in the airlock every 5 seconds again. Using...

Yep it's Chimay Blue, my og was 1.070 and it's at 1.008 now. I think I'm actually going to keg it, give it a month and then start drinking it, brew another without the screw up for bottling. I forgot to mention I cold crashed this beer with some gelatin as well, another impediment to more...

I hear ya, I'm sure it will be good, I just doubt it will be my annual Chimay quality and so I don't know I want to invest all that time in bottling and aging.

I don't know what I was thinking, but in my Belgian Chimay clonish beer, I just forgot to add it. I chalked up the lower OG to a difficult mash equating to poor efficiency and just went ahead and fermented it, cold crashed, and now I realize I forgot the candi syrup. This is such a fantastic...

Sorry I am not so clear -- I'm saying I don't want to keg for precisely that reason, I want it to last and to have bottles long down the road, see how it ages.

Hi all -- I have a RIS (11%) bulk aging now for about 5 months, and was planning to let it go another 6 or so. Easy enough to keg, but this is a beer I think will just get better over time and once in the keg, soon in the belly :mug: I'm worried if I bottle after a year, I won't have...

2 1/2 months on cubes. Oak flavor just starting to shine through.

Howdy folks -- I brewed a big stout, 11% back in January and have it secondary on oak. I've been taking samples to gauge when to get it off the oak, it tastes fantastic but there is a really noticeable alcohol burn to it that I am hoping will mellow out. I've had the same experience with big...

Thanks -- I pulled two pints last night and each was successively clearer, the second one fine to drink (though this beer definitely needs some time) I think your right I was just pulling sediment off the bottom. It just freaked me out when I was racking to the keg all these little yeast or...

So I had focused for about a year on brewing New England IPA's ala the Treehouse style, with great success, so much so that I'm totally sick of NEIPA and going back to my black beer roots. But I thought I'd try out an idea and apply NEIPA hopping techniques to a smoked porter I was making --...

I brewed this beautiful recipe 2 weeks ago, about to secondary. I have been debating whether to bottle or keg. Any experience on this recipe kegging? And if keg, what to do with the beet sugar? Ferment in secondary? thanks

I'm doing a version of the Dragon's Milk stout this weekend, I use Bru'nwater. Any thoughts? Much appreciated all

Hi all - I'm experimenting with a recipe for Christmas, I brewed a porter that has maybe a week left in the primary that I want to be hinting of the flavors of eggnog. For that reason I added some lactose in the end of the boil (borrowing from my favorite cream stout recipe) and I already have...

I would love to brew this beer this weekend. Can anyone tell me what the efficiency is on the original recipe? I only get 65% so usually have to adjust Thanks

Looks fantastic, how long did you age it?

I don't worry too much about oxidation by adding hop pellets. Co2 is heavier than o2, so in theory dropping the pellets in might stir up the co2 blanket a little but the gas getting splashed is still co2, so who cares? (I do ferment in a bucket, but I don't see much difference in carboy). My...

I brewed this in February and it has been bulk aging in a car boy since (8 months so far). How long should I let it go? I was planning maybe just after Xmas but I'm getting antsy!!

I've been experimenting with the style since January, and watching the methods and results of probably 50 home brewers doing the same along the way. I have made probably 10 batches so far. Not saying any of this is "right," but from my experience, I think most folks well versed in the style...