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Without much of a starting point, I knew that this stout had to have maple syrup in it, coffee, and had to be 12%. My base imperial pastry stout was a great starting point. Another thing I know is that Great Notion backsweeten this beer with real maple syrup. Andy Miller mentioned this in Craft...

I have tried pretty much all of the methods to try to get maple flavor in my beers. I've done a maple as priming sugar, maple-aged oak staves, fenugreek seed beer, maple extract beer, maple in primary, maple in secondary, maple soup, maple gumbo... just kidding about the last two. You get the...

Greetings! I maxed out my yeast with a 1.107 OG beer. I used WY1318 which only has a tolerance of 10% ABV, so instead of finishing at 1.031, it finished at 1.034. At this point, can I add fermentable sugars like honey and not have the yeast ferment them? More info: I mashed this stout at 149...

There's a fair amount of skepticism on various online platforms surrounding NEIPA and being able to bottle it without having a kegging setup. With a little caution and a good process, I've been able to successfully bottle my NEIPA's. I have been able to drink these 2 months after bottling with...

I had a leak in my regulator so I grabbed a new one from Amazon. I sealed off end of regulator and set to 10 psi before turning off CO2 overnight then went to bed to see how much of that pressure is leftover the best day. In the morning I'm at 5 psi so there's a tiny leak somewhere, right? Would...