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Not sure if this is the right forum or not, please advise if anyone thinks i'll get a better response someplace else. Included it here as barrel aging can be considered part of recipe development and type of barrel is sort of like an ingrediant. We have a spent bourbon barrel that is ~6gals...

3 days ago I added Cherry Juice and Maple Syrup to a Porter that is in a secondary and fermtation has been completed for weeks (details below) and have not yet seen signs of active fermentation. How long would you expect before signs of fermentation begin? OG 1.083, FG 1.020 Wyeast 1056...

I'm looking at adding Cherry juice to a batch that has already completed fermentation (1.083 to 1.020). How do I figure out the ABV change after this ferments out? The batch is currently 4gal. I'm looking at adding 64oz of cherry juice...

I've been getting into sours and think i'm finally ready to make my own, where do I start? I'm I have once used 5.5gal whiskey barrel that I would like to include and I'm thinking blueberrys as my fruit. For the base beer something of an old ale @ ~10%. Once I have my cooled wort, what next?

I read somewhere on here (can't find it now) that some have experienced that it takes longer for bigger bottles to carb. The theory makes sense to me. That said, is there a general rule on length of time for bigger bottle? I would assume that it is not a linear relationship with bottle...

We just sampled a bottle of our bourbon barrel aged imperial stout and it was still flat after 6wks after filling. Any suggestions on how we should proceed? Here are our thoughts thus far. Be patient and wait another month open each bottle and add some carb tabs open each bottle and add...

I recently brewed a PA/IPA I'm not happy with and am trying to figure specifically what I did wrong, there are a number of options. The batch in question is the 2nd running's of a partigyle brew on 7/4/12. I batch sparge, so the Barleywine was actually 1st & 2nd running's and the PA/IPA was...

Does anyone know of beer tasting classes in Chicago? I'm looking to really learn how to breakdown a bear and take proper notes etc... Right now I just know what I like and can pull a few flavors out and sometimes identify specific hops, but I would really like to hone this skill significantly...

I'm really not sure what I need/want, so I'm putting it out there to the HBTers to help me figure it out. There are a few target items (see list below), hopefully there is something out there for me. 1) Fermentation chamber - Would like to control temp to ~65F, capacity for 2x 6.5gal glass...

I'm planning on adding an oak spindle to a RIS in the secondary and am not sure what type of prep work i need to do. Here is a link to the spindle (http://www.midwestsupplies.com/american-oak-infusion-spirals-medium-toast.html). Do I need to sand them at all? Rinse with hot water? Soak in...

Last night at 7:30 i took my vial of WL005 out of the fridge and put it on the counter. My plan was to make a 2L starter and pitch @ 10:30. One thing led to another and I completely forgot about it until 8:30 this morning. I quickly mixed up a starter and pitched @ ~9:30 this morning. 2...

Made my first RIS in late April and is now carbonated. We are getting a funky aroma, but a good overall flavor. Basically everything is good, but the aroma is pretty off-putting. Any ideas on how this can be improved for next round? We are thinking of aging on oak chips or bourbon oak chips...

Scored a 52qt igloo cooler and its going to become my first mash tun very soon. i've been researching and think i have the hardware figured out for getting the ball valve in place (attached image). Am i missing anything? Also, still need to figure out how to do the false bottom / manifold...

I've seen the scale (below), but want to know what typical scores are. We just started brewing in March of 2010 and would like to understand how we did in this years AHA contest. 45-50 = Outstanding 38-44 = Excellent 30-37 = Very Good 21-29 = Good 14-20 = Fair 0-13 = Problematic

I'm brewing up a 3gal RIS this weekend thats projected at 10.9% ABV. The recipe includes 9lbs grain (5lbs base) + 2lbs DME + 1lb Turbinado sugar. My original plan was to add the sugar late boil with the DME, but have been reading some 120min clone threads and I'm thinking it might be better to...

I use the priming sugar calculator at TastyBrew (http://www.tastybrew.com/calculators/priming.html) to determine how much to add. My question is what temperature do I use when entering fermentation temperature? I generally keep the primary in the mid low 60's for the first week or 2, then let...

I have an over carbonation issue with a recent batch and I can't figure out why. I open a bottle (12oz), wait a moment, then foam comes flowing out of the bottle. When foaming finally stops, I have about 1/3 of a beer left. FG was steady at 1.022 for over a week before racking to secondary...

Been coming around for a few months, but just found this introduction area. It all started in March of 2010 when my brewing buddy got a starter kit for his birthday. Less than 2 months later my wife got me a starter kit for my birthday and we have been non-stop since then. Eventhough we are...

I've been using 005 in my stouts and have been really happy with it while using a 2L starter. I've made up to 8.4% ABV with good results. My question is, how will thus strain fare in a RIS projected at 10-12%?

My buddy and I have been brewing for close to a year, but quickly got hooked. We just brewed batches 10 & 11 last weekend (1/22), and the krausen hasn't fallen yet. Both are in 6.5gal glass carboys in the 2nd bathroom shower with a cold wet towel wrapped around them. Temp has been...