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So I made an Imperial Stout. I took some oak, soaked it in bourbon for about 18 hours. Pretty sure i didnt soak it long enough to kill wild spores. A white forest, with some bubbles, grew on top in about 4 days. What is this, and did it ruin my beer? I did rack it off into another carboy, and...

I’ve been invited to a “wort share/collab brew” with a local brewery. They are brewing a 20 barrel batch of their Belgian Triple, but right after mash, they are giving each of us (members of my homebrew club) 14 gallons of wort (for a 10 gallon batch). We will then be adding whatever we want...

Made a 13-ish gallon batch of IPA. OG was 1.073. I made a 2 liter starter from a can of Imperial Barbarian yeast. Let it sit in fridge for 24 hours to drop out. Poured off about 2/3 of liquid, and split remaining between 3 fermenters of 4-ish gallons each. Wort was about 73F when pitched...

I have a 5 gallon batch of mead that is 14.9% ABV, and I'd like to get it down around 10%. Am I thinking right here: 5 gallons is 640 ounces. If it's 14.9% ABV, then it is 95.36 ounces alcohol. If I add 1 gallon water to it, then the total is 768 ounces, with 95.36 Ounces alcohol, making...

Because of rules of a certain contest, I am forced to use Saflager S-23 in an IPA I'm making. The best I can do is to ferment it at about 70ºF ambient temp. What would happen if after I added the S-23, I also added WLP 051 California Ale V?

I have a friend who is a non drinker, but used to really like beer. I'd like to make a NA beer for him. I read on the net that if you take a finished beer and heat it to 170ºF for 20 minutes, the alcohol will boil off. Has anybody here tried that? IS it true?

I entered a brewing comp that I had to roll several dice to pick my ingredients. I think I came up with a pretty solid list, but it's a few ingredients I haven't used before. Here's what I got: Base malt UK Pale Malt (at least 51%) Cara Amber Malt Motueka Hops Columbus Hops Lemondrop...

Did a SMaSH IPA. Used Palmers spreadsheet to adjust my water. I only looked at the individual ranges. Here's what they were My Calcium: 25ppm Suggested: 50-150 My Magnesium...

With my new rig I have a 15 gallon HLT, 15 gallon MLT, and a 20 gallon brew kettle. I am easily starting out with a 13-14 gallon pre-boil volume, to get 12 gallons into my fermenters. Can I bump it up another 5 gallons? Is there any chance of boiling 19-ish gallons in the 20 G pot? Maybe if...

So, who's group brewing, where are you doing it, how many people are participating, and what are you brewing? And post Pics! I am. In the parking lot of Great Fermentations in Avon, IN I believe there are 13 people brewing onsite. I'm brewing a 10 gallon batch of a Belgian Double Ale...

I am going to try an Ommegang Abbey clone recipe found on BYO. One the the fermentables is 2.66 pounds of corn sugar added at the beginning of the boil. Does this add anything besides ABV points?

Long story short, a friend got a serious injury, ended up handicapped and in a nursing home most of the time. His wife wanted a handicap ramp built on their 2 level deck so he could go down to the firepit when he was home, so I built one for them. I supplied the labor and materials, and they...

So I have an IPA that is not bitter enough. Can I boil some hops for 60 minutes in a smaller amount of just water, and then a Just add that water? Is that a crazy idea, or should I just call this one a pale ale?

I know some people do this if their mash didn't get as high an OG as expected, but I'm a little fuzzy on the specifics. I'm fine with the idea of adding some pre-boil to get the starting OG where you want it. However, what if post boil my FG is too low? Can I add some DME then? My concern...

I am using a single tier RIMS system. In my last IPA, I recirculated at 152ºF for 60 minutes, then bumped temp up to 170ºF (took about 15 minutes to reach temp), then slowly fly sparged with 170ºF water. According to BeerSmith, my target post-boil gravity was 1068. Well, once I got 7.5...

Just for fun, and to help me refine my methods, I thought I'd create an instructional video about brewing on a RIMS system, I hope this helps somebody who is considering going to RIMS! https://www.youtube.com/watch?v=q4kgdIAHF40&feature=youtu.be

I have about a 6 gallon batch. Most of it I want to go into my 5 gallon keg, the balance I want to bottle. I know how much priming sugar to use for a 6 gallon batch, but how much I have to bottle, I won't know exactly until they are in the bottle. My question is this; Will there be any...

Brewed an all grain Munich Dunkel. Here's the stats: 6.5 gallon batch. Munich malt 10 & 20, 11.75# total. 2 oz chocolate 2 oz chocolate rye. Mash ph 5.13@ 168F. O.G. 1.060. #wlp833 German Bock Lager yeast. Brewed on my Electric RIMS with PID controller, gas fired BK, so mash temps...

Very interesting article/interview from HBT this morning, with Neva Parker from White Labs. https://www.homebrewtalk.com/science-suds-interview-neva-parker-white-labs.html The most shocking comments she made was the answer to the last question. This directly contradicts what I have read...

Should I prepare a yeast starter for my Lager yeast at lager temps, or 68ºF?