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I just transferred my first barleywine to a secondary after about 3 weeks in the primary. OG was 1.110, Gravity at transfer was 1.030. I plan on aging it for a while; will it condition faster in bulk in the secondary, or in bottles? Any suggestions on temperature? Finally, I've heard mixed...

One of my friends was talking about a local brewery that produced beers that occasionally produced a strange off-flavor. Usually they were fine, but occasionally some of their batches had a strange off flavor; coppery, like putting a penny in your mouth. Any idea what the cause might be?

So I'm headed to Amsterdam for a few days. I like a lot of the Belgian beers, especially some of the strong golden fellows. I've heard of Cafe Gollum and Wildemans; anywhere else I should do some drinking? Does anyone have beer recommendations for fantastic things that would be...

I'm starting with a recipe for Summit's Great Northern Porter (extract with specialty grains): 8oz pale malt 8 oz black malt 8 oz choc malt 12 oz dark crystal 4lb amber DME 6 AAU Styrian Goldings 60m 3 AAU Styrian Goldings 5m Pitch Swedish Ale Yeast How does this sound for a tinkering...

Has anyone tried to culture yeast from a bottle of Great Divide's Hades Ale? It's a Belgian, with a pretty complex flavor. It's also very, very clear. They mention on the bottle that it's a fairly rare strain of yeast, so I wonder if they left any in there. Thoughts?

So I have a 5 gallon (I think) stainless steel milk pail laying around. Any thoughts on using it as a secondary? It has a lid that seals fairly tightly, but not airtight. Is it worth the trouble mucking about with it? Would I need to make it seal tight and drill it for an airlock? Inquiring...

I have my first 2 batches humming away in their fermenters, and learned today that Denver has about 4 ppm of chloramine in the municipal water. I've been boiling my top-off water and then cooling it, and have now learned that I need campden tablets to neutralize the chloramines. In the...