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In April I brewed a 1.114 American barleywine with 2.5 packets of US-05. Four weeks later (5/27) I racked it to secondary. The gravity had been stable for two weeks at 1.023, for an ABV of 12.2%. It's now been aging for a total of 6+ months and I want to bottle it. It sounds like I should pitch...

Looking for an answer to a question that's been bugging me. I brew 5.5 gallon AG batches so I can leave some gunk in the kettle and some trub in the fermenter and still keg 5 gallons. But to get to 5.5 gallons at the end of the boil, I collect 8 gallons of runnings from my MLT. I take it from...

Dear Collected Wisdom of HBT, I'm currently chilling with an IC and then draining my wort through a 1/2" ball valve and straining on the fermenter side. I have to tilt the kettle to get the last gallon or so of wort. Sometime between now and next summer, I'm going to upgrade to a Duda...

OK, I'm in Texas but I'm brewing a beer for a special occasion for a friend from Maine ... and I'm wondering if anyone can point me in the direction of a homebrew supplier who sells Maine-grown barley or hops? Any leads would be appreciated. Thanks!

I'd like some feedback on this American barleywine recipe. I've never made a barleywine before, and although I've drunk a few, I'm not exactly an expert on the style. I just know what I want: something with bready/caramel flavor, a balanced hop presence, and that will age well for several...

So my wife is having our first baby soon. The due date is April 22. To commemorate my son's birth (and my wife's triumphant return to alcoholic beverage consumption), I've got a saison bottled and conditioned, ready to open when we get back from the hospital. I also have a mead in a carboy ready...

On Saturday I made a dry stout from Jamil Zainasheff's "Cerveza de Malto Seca" recipe in Brewing Classic Styles. I'm fermenting in my chest freezer with an ambient temperature range of 62-65°F per JZ's instruction to ferment at 65°F. My question is, JZ recommends a diacetyl rest at 71°F for...

Can anyone help me understand exactly why it's recommended to step up a yeast starter for bigger beers? What is the difference between, say, pitching yeast into a 2-liter starter and then stepping up to a 4-liter starter ... as opposed to just pitching the yeast directly into a 4-liter...

Anyone ever used these for dry hopping? I searched the forum but couldn't find anything. I usually keep a muslin bag around but it looks like I forgot to pick one up last time I went to LHBS. I have these filter bags for loose leaf tea and am wondering if they would work or if the weave is...

Hi All - I posted this in the wrong subcategory yesterday, sorry for the double post. I'm looking for some feedback on my "clean-out-the-freezer" winter IPA. I'm using all my open hop packets from the past year for bittering - AAs for each hop listed below have been adjusted for age by...

Hi All - Looking for some feedback on my "clean-out-the-freezer" winter IPA. I'm using all my open hop packets from the past year for bittering - AAs for each hop listed below have been adjusted for age by BeerSmith. For flavor and aroma I'm going to buy some fresh Willamette & Cascade. The...

I made a batch of Galena single-hop pale ale a few months ago, an experiment to see how this bittering hop would work for flavor and aroma. It was decent when fresh, but not my favorite thing I had on tap. Right around the time I kegged it, we found out my wife was pregnant. Ever since then...

Anyone ever used WLP008 in an English bitter? I'm putting together a session beer from stuff I've got around the house (I only need to buy grain) and decided on an English bitter for the winter. Here's my recipe so far: 8 lb Optic Malt (or Maris Otter) 4 oz Crystal 40L 4 oz Crystal 120L...

The home office of my employer is in Minneapolis and I travel there several times a year. I've gotten hooked on Lift Bridge's Farm Girl Saison, but it's not available anywhere around my home in Austin, Texas. Anyone have any idea how I can clone my farm girl and enjoy her year round - maybe...

Hey HBTers, I'm going to be in Philadelphia for a few days on business and would love recommendations for any beers I should try while I'm up there. I assume Yeungling is one, but looking for less well-known breweries as well. I probably won't get a chance to visit a brewery, but what...

My wife and I got the idea to make a coffee stout with New Orleans coffee and chicory. I decided to up the ante by adding lactose and making it a "café au lait" stout. I appreciate feedback on the recipe. I guess if I had to pick a BJCP style, it's more of a Foreign Extra Stout than anything...

Any thoughts on this recipe for a Special Bitter / Best Bitter? I'm looking for a nice session beer for the kegerator that the wife and I can sip on all day long, like we did in pubs when we visited the UK last summer. I realize the hops in this recipe are a little odd for the style. But part...

I'd like some feedback on this planned recipe for a Rye IPA featuring Warrior and Falconer's Flight hops. Thanks! The recipe is based on Drew Beechum's "Falcons Gyre Rye IPA" from the Nov/Dec 2011 issue of Zymurgy, but I've diversified the grain bill a bit and spread out smaller hop...

I've got a 36-qt Bayou Classic pot that I've been using for AG full boils. I use an immersion chiller to cool and have been using 1/2" autosiphon to transfer wort to the fermenter after cooling. But I've never been able to whirlpool very effectively and I'm tired of my siphon getting clogged...

I've got a juniper rye that I've had in bottles for a couple of months. The beer got a bit overcarbonated, which is not necessarily a problem in and of itself because the high carbonation really carries the juniper aroma and makes the whole thing pretty delicious. The problem is that when I...