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Ok, so I have a barleywine OG 1.115 that seems to have petered out after being pitched directly on a cake of WLP007 at 1.033 after 3 weeks. Apparent attenuation of 71% A little higher FG than I was hoping, but it is what it is. So, I'm planning to let it sit another week, secondary a few...

I've done a lot on MO recipies in the past and I feel like I have a good handle on that flavor (that I love). I thought I'd see what Munich does in a large beer. I also want to see about Phoenix hops as my HB place has them. I have a cake of wlp007 so I'm going for an out of style...

My parents retired to Minnesota and brought back some wild hops that grow on their property for use in a brew. The smell intensely citrusy/grapefruity when crushed in the hand, really awesome. I was thinking of brewing up an APA with them and making it even more Minnesotan with some wild rice...

I'm new to all grain...6 brews under my belt...and I hadn't run into this problem before. After adjusting my strike water using some calculations based on Palmer, I ended up with a high mash pH at mash temperatures around 6.1. I was brewing an oatmeal stout and added too much bicarbonate to...