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I would add champagne yeast if the alcohol content exceeded 10% since American Ale Yeast, according to Wyeast's website, are at best, capable of tolerating an alcohol content of 11%. I'm looking for a dryer, hoppier, barleywine without residual sweetness or maltiness. I'd rather be safe than...

So I did it. And I probably could have fit it all in my cooler, but it was too late once I started. The final product was the right color and seemed to work. I broke my hygrometer the other day and the new one hasn't arrived yet, so I was unable to take a measurement. I added to packs of...

Well, not too much input from the group. I plan on trying this method today and I'll let you know how it comes out.

Gents, A small dilemma to solve... I plan on doing a monster USA Barleywine this weekend similar to the awesome Bigfoot Brew. It calls for 22lbs grain bill, and by my calculations (22lbs x 1.3 qt water) approximately 7.15 gallons of water. The problem is, my converted cooler mash tun is...

I just sent a note to Heather Matz, WoB Special Events Coordinator, asking for October 21st, 28th or November 4th from 12-2. Let's see what she says...

Harvest is one of my all-time favorites. Southern Tier make a LOT of great beers in fact. Your recipe falls just barely in the "American IPA" category. I think upping the hops a little (.5 oz more of the Goldings) would round out the the maltiness. I think Harvest, a lot like Sierra Nevada's...

So, I started my quintessential Sunday brew time head strong with the Northern Brewers Caribou Slobber recipe loaded on my tiny iPhone screen. I proceeded to build my grain bill, 9 pounds here, half pound there. All seemed perfect, until, the English Black Malt. I saw 1.25lbs. I'll give you...

Question... I am looking for those within the Arlington/Ballston area who are interested in a Home Brewer's Day. I am in talks with their management to do some fun events. The first being a day for home brewers in the area to bring their product and share/meet/drink. The second idea is...

Give it some time. When I bottled, I typically had to wait 3-4 weeks, especially at that temp. If you won't a faster product, put your bottles in a warmer area (75ish) and it will shave off a week. Or your can start kegging like I did last year. Pm me and I will give you my kegging advice. Tank

I used this recipe as a guide and used comparable hops I had on hand. After one week in primary and one week in secondary with dry hops, I legged the batch. One week later I am now drinking what is arguably, the best IPA I've ever had. I'm also quasi choking on a piece of popcorn kernel...

I think it's a great idea. I live in North Arlington, down the street from Westover Village. Lets see if we can get a few more people. Tank

GoP are pretty strong and they will make beer bitter if you add too much from my experience. I like this recipe and will give it a try next weekend. I may add .5 oz of flavor hops like cascade at 10 min. I am a hop freak! Oh, BTW, you can find GoP at your LHBS or usually at Whole Foods or...

The only one I could really taste the sugar in was the Belgian Ale (Golden Dragon) brew. The other two were minimally different. I'm trying to look more like your avatar and less like homer simpson right now, so I think I'll give it a week. Thanks for the advice.

So, for father's day I went and started kegging and built my own keezer. My problem started with over excitement. I know there are few mistakes that cant be corrected so here it goes. I wanted to naturally carb my kegs and proceeded to add 2.5 oz corn sugar solution (half the bottle amount)...

I took the plunge this weekend for Father's Day and built a Keezer of my very own. I almost started drilling through the walls of the freezer before doing some research. I quickly found out about the wood collar idea, something I would never had thought of on my own. Anyways, two days of...

Can you post the recipe? I'm dying to make an AG Irish Red. Thanks.

I'm on my 3rd batch after a year of extract brewing. I enjoy the all-grain process a little more since I feel like I am actually making the beer; however, I haven't bottled any of the three yet (tomorrow maybe). It is pretty rewarding either way. Cheers.

Funny, I'm drinking an imperial IPA I dry hopped with two-ounces of whole Citra. This is the best beer I have ever made. Enjoy!

Agreed. You will be fine. The sign of a good home brew is a thin film of yeast staring back at you. Just make sure to use a glass and not drink from the bottle. The constant back-and-forth of taking sips will stir the yeast into solution...not a good idea.

Nothing is visible during bottle conditioning. Most people will open bottles after 2 weeks. I typically wait 4 weeks before drinking a brew. This additional wait time is easier to deal with when you have a few other brews ready to drink.