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Im going to be bottling my yearly RIS soon, and the home brew shop was out of the CBC-1 that I usually use when I bottle. With our state now under lock down, my only option at this time is to use some Wyeast Yorkshire Ale that I have with a production date of Jan 2019 or some champagne yeast...

Curiosity Ninety One by Tree House.

Its apple cider, its going to smell like rhino farts during fermentation.

I wrote BYO and got this reply: Hi Ralelen, You are correct that this recipe only gets 40 IBUs from the HopShot addition. The additional 40 ibus will come from that flameout addition that you reference. The recipe does ask for a 30 minute whirlpool during which alpha acids will still be...

The new issue of BYO has a recipe for Focal Banger which I would like to do. It is a wonderful beer and I am lucky enough to live close enough to the source to get it on a semi-regular basis, but I digress. The beer is listed at 80 IBU but only calls for 4mL of HopShot for bittering. I was...

Rebel (red) is %6.5.

Dont go to the Beer advocate home brew forums. Their mantra is "hops good, crystal bad".

(og-fg)*1.31=%ABV. 1.038-1.016=0.022 * 1.31=0.02882 or %2.82ABV. The ABV is a bit low for the style. Off the top of my head it should be %4-5. How long did it ferment out? What was the temperature of the liquid when you took the hydrometer sample? Too high or too low of a wort temperature can...

I walk it to the compost pile and dump it out.

Usually once every one or two weeks to get the pipeline going for the summer. I dont brew in the summer because the basement gets to warm for fermentation. Once the 4th of July hits, my fridge is packed!

I say leave it. I leave mine on for at least a month.

When apples ferment it gets pretty smelly, no matter what yeast you use. As Damonkey said, give it time in primary and it will go away.

Hope your brew went well; but I always worry when first time brewers jump in and brew "super stout extreme hop chocolate bomb." IMHO you should start small with an extract/pale ale, and not all gain, so you can learn the basics of fermentation and temperature control without worrying about the...

Havent been on the forum in a bit and was about to start a thread about this. Its all over the place here on Connecticut, and Ive had it both on tap and bottled. At first i thought my taste buds were screwed up, but it is differently less hoppy (almost malty) than in past years, which...

I had an oatmeal stout that was a gusher. I added three 1/3 cups of corn sugar instead of three 1/4 cups. Anyway what I did to solve my problem was to pour two at a time in a gallon pitcher and once that settled pour a third and allow that to settle. Had to drink three at a time but I didnt mind.

Man I am in love with this hop! Good luck!

Glad to see another CT brewer. But how are you going to get such a high OG on the "Nirvana" batch with no base malt; unless Im missing something, I just got home from work and its late. As for some fancy bottling, you could bottle in bombers and dip the neck into wax, which I believe they sell...

The new issue of BYO has an American Barleywine recipe I would like to try. In the all-grain version, it calls for 14.1oz of dextrose (corn sugar). If I was to replace the sugar with a dry malt extract, what would the conversion rate be? Would I have to up the IBUs in order to compensate?

I've never had Pliny, but I do have a case of Heady in my back fridge from a trip we took to Stowe last week. I dont think that too many people outside of New England, let alone Vermont have tried Heady seeing as that they self distribute, and only to the Stowe region.

Wh are the effects of a beer being dry hopped for two weeks or more? I was going to bottle this past Sunday on the 10th day if the dry hop, but this October storm has left Connecticut powerless and my time will now be spent cleaning the treed from the back yard. Will there be a large...