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I have a Cellarcraft Showcase Barbera sitting in a carboy now. I racked it to a secondary three weeks ago, and added the oak cubes at that time. I plan on bulk aging this for a few months at least, probably more. I am just wondering how long I should keep it on the oak cubes? The...

I have a free 1yr gift subscription to BYO magazine to offer up. I am not looking for any money for this...it is free! All you need to do is reply to this post....don't send me any PM's please. I will keep this open until 9PM CST on Friday Sept 30th, at which time I will select a...

Anybody know if they sell directly to homebrewers, or give tours of the facility? I happen to be in the area for awhile, and was wondering if I could buy a few sacks directly from them?

I recently made a batch of this, and was very pleased with it. On fact, we went through it very quickly. I'd like to brew another batch, but would like to drop the abv a bit. The recipe (ag) calls for a pound of corn sugar. If I reduce that, will it still ferment as dry, but reduce the...

I brewed this about five weeks ago...all grain. Three weeks in primary, and two in the bottle so far. Got some ribs and chicken on the smoker, and have had about six of these so far. My only complaint is that I didn't make another five gallons the next week. This stuff is darn good! Happy...

I just finished bottling a cream ale that I used 1056 on. I don't really feel like washing yeast tonight, but I would like to give it a try. Can I move the sealed fermenter to a cool spot, and harvest the yeast in a day or two? There is still some beer covering the cake.

I checked my FG on a Nut Brown Ale a couple of days ago. When I initially checked it, the FG was 1.016(supposed to be at 1.013...I missed a bit) I let the hydrometer sit in the beer(in sample tube) for a few hours, when I checked it again, the reading was 1.020. I decided to check it with...

I have my next four brews picked out from Jamil and Palmer's "Brewing Classic Styles", and they list three yeast choices for each recipe. Not being familiar with all of them, I look to the experts here for some help please. I am brewing AG, if that makes any difference in yeast choice? Not sure...

I'd like to brew a smoked porter that calls for three pounds of rauch malt. It also calls for British pale malt as the base, and 1 pound of Munich malt. Instead of buying the rauch malt, I'd like to smoke my own grain at home. Would you just use 3 more pounds of the Brit pale and smoke that...

Tod Mott, the brewmaster at Portsmouth Brewery describing their brewing system.

I have a Crankandstein 2S on the way. Does it seem to make sense to brew a simple beer to see what my efficiency is going to be? Or wouldn't you worry about it...and just brew whatever you want? I want to brew Jamil's Chocolate Hazelnut Porter soon....but don't wanna risk messing it up with...

Any reason you can't make a 2.5 gallon batch of Apfelwein in a 6 gallon carboy? I'd like to do a half batch first to see if we are going to like it as much as everybody else seems to. Is all the extra air space not a good idea?

I've brewed a dry stout using Wyeast 1084. I pitched the yeast @ 64° and have held that temp for 5 days now. The recipe I used(Jamil's) says to raise the temp by 6 degrees in the final third of fermentation to reduce diacetyl levels. Is this really necessary if I plan on keeping the beer in...

My dry stout recipe calls for a 15 minute mash at 120°, and then I'm supposed to raise the temp up to 150° for 60 minutes. Do I just figure a bit less strike water and then add boiling water to raise the temp? I don't see an option for this in Beersmith.

I am going to brew up Jamils all grain Dry Stout recipe on Sunday. My LHBS provides RO water at no charge to their customers. I have brewed three AG beers using my un-softened well water, and all three beers taste great. I haven't had my water tested in over a year, but I am going to get it...

I picked up my grain bill to brew Jamils all grain Dry Stout recipe. He calls for a pond of black roasted barley. He states it should be crushed very fine so that the stout will have the proper color. When I was getting my grain bill filled, I forgot to have the roasted barley bagged up...

If I am going to put 185 degree water in to pre-heat my 48qt cooler, at what temp do I add my grain? 168? Grain will be at room temp...around 65 degrees. Thanks

I am brewing Ed Worts Haus Pale Ale soon. His recipe calls for four hop additions of Cascade hops @ 6.6%. The Cascade hops I have are only 5.9%. I'm sure it's a simple way to adjust for the different percentage, but I'm just not seeing it. Any help would be appreciated.

I have just finished bottling my first brew in about 4 years! Thanks to Revvy's excellent thread, it was a pretty easy task. We keep the heat in our house pretty low...mostly at 65°. I have the beer in the basement where it's about 60-64° most days. Is this too cool to prime it? I could move...

Is this the same as 2 row pale malt? 2 Row Brewer's Malt I'm either going to brew EdWort's Haus Pale Ale, or a Long Hammer clone, and I want to make sure I get the right stuff. Thanks