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I accidentally bought wine yeast nutrient when at the LHBS a while back. I am now out of beer yeast nutrient, so the wine yeast nutrient is all I got left. Any difference or reason not to use it for beer?

I know the general rule of thumb is, "if you can taste it, list it" when filling out entry forms. Is this true for abv? I have a 12.5% abv Imperial Rye Smoked Porter aged in a rye barrel. For a beer that big, should I let the judges know they are going to taste that? It's not hot or solventy...

I brewed a saison with WLP 565 and after 4-5 weeks it is down from 1.065 to 1.008. My plan was to add both Brett C and about 7 pounds of frozen peaches to secondary. My question is when to add them? Should I add the Brett and let age for months and then the fruit? Or, add the fruit in a...

What size batch can this make?

I have brewed this twice. The second year, I substituted the real honey for 1% Honey Malt. I liked the first year with the real honey better. Not because I could taste it, but because the beer with the honey malt didn't dry out enough. The honey malt made the beer seem sweeter. I suppose that's...

I would really appreciate any input on the recipe below whether you have had this beer or not. I am going for the beer in the description linked, not necessarily a clone, but a big, earthy porter, in which the smoke is in the background with the character of the barrel and the rye from the grain...

I disagree. I used Conan on an all Citra IPA with nothing but 2 row and a little wheat that I have brewed with 001 at least a dozen times and have loved with 001. While the beer was definitely not the same, it was still very good. I would like to hear how that beer tastes once you have tried...

I need an update. I have a 5.5 gallon barrel I aged a beer in for two months after it had been emptied by the distillery and I was thinking of adding an FR to it. So, original poster, what did you do? What has happened to this beer? I am very interested to hear.

Not sure about the whole "smaller barrel=less time" thing after aging two beers in 5 gallon Journeyman Silver Cross barrels. I went 8 weeks. I tasted every week for the first few weeks, then decided to let it ride a couple more after each subsequent taste, as it wasn't where I wanted it quite...

Kegged on April 2 and primed with corn sugar. I tried it today and I really like these hops. I'd say the description was pretty close. Smells great and tastes great. Not as fruity as say Citra, though definitely citrusy. More rounded to my tastes. Haven't yet tried it side by side with the Citra...

Thanks for asking! Finishing primary fermentation now. Did the same grist and two separate boils. All Citra in one and EXP 5256 in the other. I have made the Citra many times with this grist. The EXP 5256 smells great in fermentation. I am not worried about these hops anymore. Can't wait to dry...

I bought these hops from Farmhouse Brewing Supply. Here was the description: EXP 5256 Current AA__17.0%more info... Beta: 5-6% CoH 27% Total Oil 3.1 Ml/100g Experimental variety from Hop Steiner. Bred form Apollo and Merkur. Light Grapefruit, Citrus, Pine, and Mint notes. Also has dark...

As for the hop additions, I understand that there are four over the course of 12 days. So am I correct with this schedule? 1st DH=Days 1-3 2nd DH=Days 4-6 3rd DH=Days 7-9 4th DH=Daus 10-12

I was part of a big brew on Saturday and took home 5 gallons of Helles bock at 1.070 and 5 of Schwarzbier at 1.052. I chilled them down to 47F and got my big slurry of second gen WLP 833 (Bock Lager) ready to pitch. Thinking the Helles would need more, I eyeballed it and accidentally poured...

Hi all. Made this a year ago and it was a huge hit. The only differences in my recipe was that I used London Ale III (it was all they had, but i liked it so I am going to use it again). And the honey. I added it at 10 minutes and I don't think I could taste it at all. Though, I do know that it...

Thanks for the replies. The water has an alkalinity of 97. Is that considered low? I found that the first time I brewed the beer that the flavors from the darker grains were just right, I just wish I could remember how much I added/when. According the the EZ Water Caluculator, my mash pH...

I am brewing a 12 gallon batch of robust porter using 1 1/2# Chocolate malt and 12 oz. of Black malt. I have brewed this batch before, in September, and failed to take detailed notes. I added about 8g of baking soda to the grist before doughing in in order to raise mash ph, but how I did it...

Thanks to all for the replies! Yes, I was aiming for something along the lines of 3F's Gumballhead, but I have since changed my hops to use something I already have. Willamette and Centennial. I had another question about the yeast, though. What temp should I ferment an American Wheat with...

I know that this beer would work well with CalAle or 1056, but I want to build up my yeast to repitch on an actual Kolsch after this brew. The recipe is a standard American Wheat. 50/50 wheat malt and 2-row, with a little Caravienne. Single hopped with Amarillo to 27 ibus, but most of the...

I am about to foray into brewing with Brett. I use a kegging system to keep 3 kegs on pressure in my kegerator. I have been warned to keep soft tube and plastics for brewing with Brett separate from my other brew materials for regular sacc fermentations. My question has to do with the gas line I...