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I've been looking through and brewing some of Randy Mosher's Radical Brewing recipes. There is one I'm planning to brew, from the 12 beers of Christmas, Spiced Bourbon Stout. It's suggested to use your favorite stout recipe, which I have one I've made multiple times with success and enjoyment...

I've read about, and even experimented a little regarding raising beer fermentation temperature after three to four days. I've tried raising 1 degree per day, and have read everything from 0.5-2 or even free rising to room temp. I'm using S-04,which I pitched a bit warm then dropped the temp to...

I recently watched a Basic Brewing Video where they brewed up a basic beer as a base for "pie crust," and it got me thinking about combining with a sweet potato beer I had a while back, to make a sweet potato pie beer. I've roughed out a recipe based on the video, combined with a sweet potato...

Well, actually most. Brewed a 7 gal Old Ale yesterday, with two additions: 2.7oz Fuggles at 90min, and 2.9oz Fuggles at 10min. When going to the freezer this morning, I found 4oz Fuggles still there,and realized I measured out the fractional parts of the additions, forgetting to pull out the...

Hi all, I'm trying to decide if I can bottle a 5gal batch of beer, recipe below. It's a Golden Strong Ale with an OG of 1.099, which fermented out to 1.005. I racked to secondary onto 1.5lb of honey mixed with a small amount of water, which brought the gravity up to 1.011. It has been 5 days...

I have some Omega yeast that has a package date of about a year ago, and doing a test starter it is showing viable. I'm looking to make a 1-2L starter, can I just make a 1-2L starter, or do I need to make a bigger one to compensate for the age of the packet/dead yeast?

I found a few flip top glass growlers I forgot I had, and I'm wondering if anyone has bottle conditioned in similar ones before? I've seen general consensus for growlers is a no for bottling, however most seem to be looking to use screw top bottles. Thoughts on using these? They seem to be...

I going to be visiting the city late next week/end, and would like to stop by some of the breweries, time permitting. Can anyone suggest some must-try breweries? I'm not certain how much time we will be spending in the city, vs a couple of surrounding areas, such as Raytown, but I'm hoping to...

I've wanted to make my own stout recipe for a while, and happen to have a handful of ingredients on hand, which I'm thinking of using together. I'd like some input on the recipe I have put together: Pale 2-Row - 55% Maris Otter Caramel Malt - 10% Flaked Oats - 10% Flaked Barley - 8% Triticale...

I got my hands on some malted corn, and intended on using it in a cream Ale in place of flaked. I remember seeing somewhere that it shouldn't be. Run through a grain mill because it's too hard, however cannot find info again, now that I have some. Has anyone used malted corn before, and how did...

My current process is to chill my wort to 150-160°, then add my hips and stir. I wrap my kettle up to help keep the temp up, but still loose 15-20° (1gal batches) over a 30min stand, and storing 1-2 times over that period. Do I/should I insulate/try to try and keep the temp up during this, or...

I decided to try Omega's OYL-217, C2C American Farmhouse, in a 1gal recipe (BIAB, and used some grains/hops I had laying around/extra). Sofar it has been fermenting for over four weeks (going into fifth now), and still has not reached a final gravity. When tasting a gravity sample, it tastes...

I'm still new to brewing, and have been doing some 1 gallon beer hop tests to see what I like, and which ones bring what to the table. I was thinking of doing something similar with grains. My initial thought was to try different base malts, then expand to specialty malts. I've been debating on...

I started two one gallon batches of cider on 2/10, and they appear to still be fermenting. I initally used an older pack of yeast (Omega Yeast OLY-016 British Ale VIII) and ended up under pitching by a lot, but thought fermentation would just be slow to start. After about two weeks there was...

I just pitched this yest yesterday and it is going crazy, with an ambient temp of 67-68°. I've read a couple places of some issues of the yeast stalling out when at ~68°, and was talking to someone at a LHBS, where they said the fermented it around 86° and got some interesting fruit/citrus...

I'm working on a 1gal SMaSH recipe to try out different hops, and looking around most recipes appear to have bittering hops at 60min. My initial thought was to skip the 60min hops and add at 10min, whirlpool, and dry hop. Is it a bad idea, or at least ill-advised to skip the bittering hops?

I know it is best to boil w/o a lid on at all, however, testing a new pot on my stove to do 1gal batches I running into an issue with the vent dripping condensation back into the pot, and a weak boil. If I were to cover the pot about 1/3 to 1/2, with a lid or foil, would this have any negative...

Hi all, I got a Ginger Bread Brown Ale kit from AHS for Christmas, and brewed it up over the weekend. It has a packet of ground spices, which I'm not entire sure of how to best add it. I read up on adding spices and most use whole spices and I've seen recommendations of making a tincture with...

I have been reading up on carboys and decided to go with a plastic one. It appears quite a few people go with the Fermonster, which I'm leaning towards for cost and size options. I'm also considering the Speidel, BrewDemon, and Catalyst. Anyone have experience with multiple of these that could...

My father has an old (we're guessing 45-55 yo) CO2 tank and regulator he is giving me. I know the tank will not be good to use anymore, and will need replacing. We just dug this out and it needs a cleaning, but should the regulator still be usable, or do they need rebuilding?