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Does anyone out there have a really good vanilla porter recipe. this will be my first all grain so please be detailed. thank ya much

Makin a lager double bock and its been sitting for six months. I need to throw more yeast at bottling so im using a dry ale yeast about half a pack. so do i need to hydrate these little devils or what.

Quick question, has anyone ever aged a barleywine in a 5 gallon torched oak barrel or for that matter on a bed of oak chips in a fermenter. Did it taste good? Just had the thought, I heard that a good BW can be aged 25 years or more. not that it would make it that long but id like to try...

Ok I have kegged one beer so far and i am running into an issue where my dispensing pressure keeps building i am not using my tank to dispense i am using a cartridge hook up then just taking it off. its a real pain in the arse to have to release pressure then poor that and it is slowly taking...

Im planning a apricot ale and im using extract. In the readers opinion what type of beer should i use. I was going to go with a honey weizen and use a can of the apricot puree in secondary. any words of wisdom.

Hello all I had made a Cream ale kit from NB. I just kegged it and forced carbed. I tasted a little bit of the beer and im getting a slight bitter taste with a metallic after taste. I did nothing out of the ordinary of what i normally do and have great results. My question, does anyone have...

Is there a big difference between dextrose (corn sugar) which i normally use and sucrose (table sugar) which i might use to avoid a trip to northern brewer. Other than addition rates.

I want to put 3 vanilla beans in my honey brown ale. I was told by some to just put them into secondary without sterilizing, i am a little worried about this in that i do not want a infection. I do not know how to sterilize the beans and i do not want to soak them in vodka. Any suggestions...

I transferred my doppelbock to secondary while doing so stole a glass and hot dang its good i could bottle it now and be happy. in four months ill put it to my keg and its going to be a super beer no joke. I think my first lager experience has been a phenomenal success. fyi

should i have put extra yeast in my belgian dubbel after it sat for a month and a half it has only been bottled for two weeks and i know sometimes it can take a while i used a yeast calc. and it said to put 3.6 oz of dextrose. this is my first beer that has sat for this long. when is the cut...

im going to soak vanilla bean and ten lemon peels in vodka will the vodka sterilize the bean and peal or do i need to somehow do it before i dump into secondary. also im leaving this marinate for a week or two so while doing so does it need to be in the fridge.

Ill start off by saying that i know that to test fermentation use a hydrometer. with that said my question is this some beers ferment without bubbling through the airlock however the two bi products of fermenting are alcohol and CO2. Now in a air tight container with fermentation taking place...

Just put my double bock in the fridge. I pitched three wyeast bavarian lager smack paks. The yeast was smacked a day earlier and was inflated by the time i pitched the yeast into a 75 degree wort to avoid shock then put the beer in the fridge set at 52 degrees. Will this be enough yeast...

I want to brew a heffweizen with banana and clove. now the questions, how much to add of both, I want to put the bananas in the secondary but how do i pasteurize them, and when should i add the clove. any advice would be appreciated.

I want to brew a heffweizen with banana and clove. now the questions, how much to add of both, I want to put the bananas in the secondary but how do i pasteurize them, and when should i add the clove. any advice would be appreciated.

hello all. I had made a dubbel about 5 days ago and everything went to plan Im just curious because i looked in the carboy and the yeast is starting to clean up after itself but the beer is a little more clear than i thought, the bottom half of the beer is still cloudy but that is expected as...

my heffweizen with ginger root has been sitting for just over 2 weeks in the primary and i looked through the glass carboy and noticed the there is these little yellow flakes floating on the top. need i be alarmed or could that be some of the ginger root. i strained the wort before putting...

hi guys quick question im going to use a cherry fruit puree in my brown ale I have my whole process nailed down except if i need to rack to a secondary. I usually use only primary however this batch will contain fruit. I have heard when using fruit in your beer you really should rack to...

I am starting my planning for my next batch which is a cherry brown ale. Ive decided to go with a sterilized cherry puree. my question is how do you determine how much fruit to put in. I do not like extremely fruity beer, i am looking for a nice aroma and light cherry taste. I know that you cant...

Ok ive decided that im leaving my beer in primary for about three weeks. My concern is that i am bottling the beer will there be enough yeast to eat my priming sugar and carbonate my beer. this is my first batch and i also need to know how long to leave it after bottled to drink it at its peak...