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I have noticed in Brewing classic styles that the recommended levels of priming sugar go up for the really big beers. Do I need to plan for more priming sugar when bottling an RIS or Barleywine? why is this? thanks.

I have been cold crashing an IPA for the last 2 days (48hrs), and I'm planning to bottle it tomorrow (w/ a yeast repitch)....my question is: how much residual carbonation should I account for at 50F degrees cold crash if it was fermented at 64f.....AKA, what should I plug into beersmith to...

Fuggle (UK) Pellet Hops: 1 lb. $ 13.75 Northern Brewer (GR) Pellet Hops 1 lb. $ 13.75 Hallertau Pellets (GR) 1 lb. $ 10.75 Chinook Pellet Hops 1 lb. $ 9.75 Amarillo Pellet Hops: 1 lb. $ 11.25 + leaf hops below 1lb target 1lb golding 1/3 lb cascade (leftover from a full...

I was drinking a northern brown that I brewed up last October, and I in a brief flash of inspiration I "saw" with my palette a beer with a similar flavor profile, but pushed way up in terms of body and alcohol and oaked......mmmmm Here's what I arrived at: Out of Bounds Brown Type...

These look good to me. I'd like to have something to ferment 10 gallon batches in (all together). Does anybody use these here? any comments? http://www.eckraus.com/WINEMAKING/Wine_Making_Equipment/Fermentation_Vessels/Screw-Lid_Tanks_-and-_Pails/14_GAL_TUFF/Page_1/TT140.html

For those who haven't had this beer, I can't describe exactly whats so great about it, but it's delicious. The hops work really well with the spice from the yeast, and give it a nice refreshing bite....emminently drinkable for almost 6% alcohol..... in typical fasion, New Glarus give very...

Willamette Valley Stout American Stout Amount Item Type % or IBU 10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.6 % 1.50 lb Roasted Barley (300.0 SRM) Grain 9.8 % 1.00 lb CHocolate Rye (200.0 SRM) Grain 6.6 % 1.00 lb Caramel/Crystal Malt - 90L (90.0 SRM) Grain 6.6 % 1.00 lb...

....I know I know, this sounds a tad bit "fruity" (oranges aside), but here's what I'm thinking: an middle weight american brown, moderately bittered and late-hopped with the most citrus/mango american hops available (Cascade/Amarillo), a bit of orange zest at the end of the boil and, as Jamil...

I would love to get my American Brown into the secondary for dry-hopping today. However, I was planning to brew a barleywine and pitch that onto the S-05 cake from the brown.... ...is it possible to make a clean siphon of the beer and then just re-cap the trub/yeast cake, airlock and all, to...

Please bare with my questions - I've never approached a barleywine before this week..... I had Sierra Nevada's Bigfoot Barleywine for the first time this week, and I am inspired to brew up a big barleywine for next winter. I have a pound of cascade and a pound each of target and EKG, but I...

I brewed a double Wit ("double" because my efficiency apparently shot up and I ended up at 1.063, nearly 20 points over what I was shooting for...weird) recipe yesterday, and pitched a healthy starter into the stuff at 5PM, it's fermenting like crazy less than 24 hours later. My question is...

My brother in law just picked up the ingredients as listed below to make an orange vanilla porter. I just plugged the grain bill into beersmith and came up with a gravity of 1.084. That seems pretty big for a flavored porter to me. The recipe he had doesn't even list an OG to shoot for...

....to brewing, but I'm dying to. We finally got into our new house and I have slowly begun to gather and clean my brew equipment so's I can get back in the game. There's obviously a healthy beer culture here in the PNW, and I'm excited. I have a question for the Eugene brewers out...

I am preparing to brew my first truly BIG beer, an RIS at 1.100 or thereabouts, and I am thinking about trying the 'doble'doble' approach outlined in Radical Brewing. Essentially you split the grainbill in two, mash the first half, and then use the resulting wort as the liquor for the second...

Is there a certain style that you come back to over and over again no matter where your beer exploration takes you? What is it and why do you think it is your beer baseline? I know that's a goofy question, but I literally can't get away from APA's even though I pretty much started brewing...

I am shooting for 1.100 here and roughly 100 IBU's or more, something I can age for a couple years in the bottle. I am considering oaking with bourbon soaked cubes and a vanilla bean in secondary, but I haven't decided on that yet. what do you think of the recipe? Am I going to end up...

It's time for a new english "pale"! I've 6 oz of fuggle, 2 oz northern brewer, 2-3 oz Williamette and 1 oz EKG.....that said, what do you all think of going all Fuggles. I haven't used it enough to get a good bead on it's properties, so going all fuggles would be a great way to get to know the...

I want to make a full-bodied, low to moderate gravity oatmeal-coffee stout and here's what I came up with. my main questions and uncertainty's are regarding the roast/sweet levels. I want some roastiness there, but is 1 full lb of roasted barley too much for this beer? Will this be...

The two beers I have made via all-grain and with higher levels of hops have come out with a hop flavor that is very similar to chlorophenols. When I first open the IPA my first impression is always that I somehow got some chlorine or cloramine in there, but if I let it sit and warm up for 10...

We're moving to Oregon in a few months, so I need to clear out my supplies. I was originally going to brew up an Imperial Stout for winter, but I have so many hops sitting here and I've been enjoying hoppy beers more and more lately, so I've settled on a lupulin fueled, sleep inducing IIPA...