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I found someone offering this on Craigslist and asking for an offer to be made. I am looking to get into kegging and have no clue what this would be worth. All the equipment is used. What would you offer if it was for you? Thanks Dual Gauge CO2 Regulator Steel CO2 Tank Soda Keg (2) Gas...

After 15 months of bottle conditioning my Oaked Bourbon Russian Imperial Stout is finally ready for consumption. It's been a long 15 months but well worth the wait. The only thing I would have done differently was wait longer to try and taste it. After splitting the batch and my trial bottles...

I am looking into brewing a Chocolate Cherry Stout. I found the recipe in Brewing Classic Styles. I was wondering if anyone could shed some light on a debate I am having with my other brewing buddies. How long can you bottle age/condition this type of beer before you lose the chocolate and/or...

I am looking on any opinions for the type of yeast to use on a coffee stout I am looking to brew. I have always used wyeast 1084 Irish Ale for all of my stouts, but thinking that there might be a better alternative out there.

I recently brewed a bourbon RIS that I am panning on bottle aging for a year. I have read things about sealing the caps with wax or parrafin to prevent any oxygen from entering the bottles. Has anyone used this method with luck? And, how easy is the wax removed to re-use the bottles again...

I know this is in the wrong section and should be in the cider forum, but I posted there and have not received any responses in a few days. I have kinda jumped right into making a hard cider before pulling my boots up. I used 5 gal of cider from local orchard with no preservatives in it. I...

I have kinda jumped right into making a hard cider before pulling my boots up. I used 5 gal of cider from local orchard with no preservatives in it. I added a pound of honey and cup of brown sugar to it and pitched my yeast before my packet was swollen. (to impatient to wait for it to swell)...

I am looking at converting a recipe from a 5 gallon batch to a 10 gallon batch. 1. would you just double your ingredients? 2. Could you do a 5 gallon boil and just top off the remaining 5 gallons to get to 10?

Been doing some reading/research on brewing a lambic at home and I have read numerous things about keeping it and the equipment you use away from your everyday brewing equipment. I understand this is due to the yeast and bacteria that is used in the fermentation process. The question is does...

What do you guys use as liquid where the tube is coming out of carboy? Star-san or just plain water?

2 of my last 3 batches seem to be overcarbed. After they have been in fridge for at least 48 hours those 2 batches are head heavy and beer light. My LHS guy said maybe I didn't leave the brew ferment long enough, but they were in the fermentation process for at least 3 weeks apiece and my FG...

Anyone every try spicing an IPA. Similar to adding spices to a xmas ale?

I recently cleaned some bottles with the generic Sun oxygen cleaner, free of perfumes and coloring. I have read on here that many prefer to use this type of cleaner for lable removal and such. I was very impressed with how easy the lables came off. But after rinsing and drying my bottles I...

I am making a Christmas Ale and last year I used Crystal Malt and a little Chocolate malt as specialty grains. My local homebrew shop guy didn't have either but suggested that I substitute Brown Malt for the crystal and coffee malt for the chocolate. Any opinions on that option? My thought...

Anyone know how much adding bourbon to a RIS would increase the ABV? Based on my readings, the russian imperial stout that I brewed came out with a 9.6% ABV. I soaked oak chips in about 6 oz of bourbon and added 1.5 oz of straight bourbon to the secondary. My guess is that maybe 0.5 oz...

I have heard that Great Lake Brewing Co bottles are not designed to be used again and again. I did a little overlook of the bottles and sure enough there is "no refill" printed on the bottom of these bottles. One of my buddies that I brew with said that their bottles are designed to be...

Any ideas on how long you leave a stout in the secondary?

I am looking for advice on the use of oak chips during secondary fermentation. I have read/seen many different opinions on this topic and can't decide on what to do. Bake vs. Boil the chips? Amount of chips to use in the secondary? I am more than likely going to brew an ESB and thought of...