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My favorite myth: People on homebrew forums are experts on brewing.

Ok, but the most important thing - what actually turns maltose water into beer -is fermentation. A person new to brewing should learn proper fermentation: proper pitch rate and temperature. "Green" flavors are off flavors from bad brewing, typically fermentation. Funny how my 1.150 RIS tasted...

Where is all the research to backup all your statements? You seem to know very little about Brettanomyces yet you have a firm belief that what you are saying is true. Wyeast and White Labs package it for secondary fermentation simply because they contain significantly less cells than their...

You need a low carbonation if using a nitrogen setup. Carbing normally will result in a lot of foam. Remember you are forcing beer through tiny holes at 30psi. There is going to be some turbulence. Shoot for like 1.5 volumes CO2. Hopefully your beergas is 75% Nitrogen and 25% CO2, or close to...

I haven't noticed off flavors until about 8 months. I'd say 6 to be safe. 5 gallon batches.

At 3 weeks in, the 2 5gal batches (Jar 6 and 9) are down to 1.010 from 1.050, 80% attentuation. They smell good but I did not sample. Going to let them go a little longer and then sample and probably bottle, then brew 10gal more and split between the other 2 jars. I'm pretty surprised on the...

I wasn't able to make it, but there is a beer store called Growlers that looked great.

My plan exactly. I have a bunch of brett beers going, and bottled one after 3 months primary (I pitched brett with the sacc). I'm always needing more fermenters. I've also heard the beer really starts to develop when bottle conditioned, not so much when bulk aging with no pressure.

I brewed a different kind of Imperial Stout, with cocoa, Flaked Corn and 6lbs of Honey. 1.117 corrected OG. I heated the honey to 180*F for a few minutes, then cooled and pitched in primary (most of it, not all). It was brewed late December. By March it seemed to have settled at 1.022, 12.5%. It...

No, but I did everything in the house on the property I set it out. No one in recent history has brewed there. I used his pot to boil in, and my new sanitized jars. Is it possible someone a hundred years ago fermented something down there? Sure. It's all an experiment to see what I get. I...

I don't believe I had a question.. and yes, I know - all of that. I am more than familiar with wild beers. That is the point of this experiment. I am stepping them up into quart jars now, then I am going to brew a batch and split into 1gal jugs after they ferment and settle. Those will sit...

Yea I've heard it tore through a BW to 17+%. I'll be making a big english barleywine soon, so I will be using WLP099.

For the first use I would brew something big and flavorful. Big stout, barleywine, old ale, bdsa, something along those lines. The 2nd run could be a medium flavored beer. I've had a bourbon barrel helles that was awesome. I think it was the barrels 3rd beer. After that they're pretty much done...

Use GOOD vanilla beans. Don't use Brewers Best Vanilla beans. There's a reason they're so cheap. Do like above, slice them open longways.

**** I've drank an Imperial Stout on the beach in the middle of summer, and enjoyed every bit of it. I will never buy cheap beer, unless I'm broke and out of homebrew. Usually ends up being in the summer too. Last year I bought a case of PBR to drink at the rock quarry swimming hole. As for...

Yea all I care about is capturing some from the air that makes damn good beer. That's my goal. I don't really care what it is at this point. I do find it odd that the 2 jars from the basement turned out to be the best smelling ones that fermented, and were less prone to mold. Part of the...

Yes I know, which is why I only set 2 out of 9 jars in the cellar. The rest of the jars were around trees, raspberry bushes, gardens, etc. It was partially the novelty, partially because I happen to be there already, and partially experimentation and curiosity. As for the other farmhouse, I...

It may sound great, but a lot of people don't realize it's not that glamorous. If a cool job to you is carrying around sacks of grain, cleaning crap, and maybe some other oddball jobs - for typically under $10/hour - then go for it. If not, you may want to reconsider.

There's been a lot of these popping up lately. If you can't do you own legwork/research, I don't think you can run a brewpub ("you" meaning anyone). Also, I hope you have around $500,000 lined up. If not, you better form an awesome business plan and find some investors.

1.00oz EK Goldings 60min 0.50oz EKG 30min (not really necessary at 30min but I do it anyway) I also use a pound of biscuit, or anything for a subtle toasted malt character. I like that in my Irish Reds (think Great Lakes Conway Irish Ale). Looking into it further, I'd drop the caraaroma to 2oz...