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Hi, I brewed and kegged a blonde ale for an event on Friday that is bland. It's sitting in my Kegerator now and has been there about a week fully carbed. I'm wondering if I can get some hop aroma/flavor before Friday. Has anybody had any success with hop teas added directly to the keg? if...

Hi, I watched an episode of "Booze Traveler" where they went to an old farm in Norway and found a brewer who had a "yeast ring" that has been used to save yeast for centuries in this town. Doing a quick Google search brought me to an article that describes the history. I was thinking about...

Hello! In October I bought 30 pounds of Wild Plums. I washed them, then put them in the freezer. Last weekend I used 24 pounds of the plums to make a Plum Melomel with 12 pounds of locally sourced honey. I now have 6 pounds of wild plums in the freezer that I'd like to put in a beer. I...

Is there a list anywhere that gives the ideal mash PH for each style? I know that for West Coast IPA's and Pilsners that the target should be 5.2(crisp and dry) and for sweet stouts(full and sweet) it should be around 5.5. But where would something like an Oktoberfest or red ale fit? I'm...

Hi, I plan to brew a Mexican Vienna lager tomorrow. Here is my plan: OG: 1.053 SRM 15.5 ish Yeast: W-34/70 IBU: 22 Grainbill: 8 lbs. Vienna Malt 1.5 lb instant grits 6 oz. C-120 4 oz. Chocolate malt Hops: 2 ML hopshot - 60 min - 18.77 IBU 1 oz Tetnang - 5 min - 3.06 IBU...

Hi, I have 3 cans of Surly Xtra-Citra Pale Ale. I'm hoping to get some Zombie Dust, Pliny or any other local great IPA's or IIPA's. Thanks for considering! Nick

I ordered a 100G can of Hop Extract from Yakima Valley Hops. I plan to split this up into 5 ml syringes and use them as Bittering additions in all my beers. My question is how do Icalculate the IBU's in iBrewmaster. The description says: "One milliliter yields around 10 IBUs in 5 gallons of...

In the recent BYO magazine they did a profile on Dark Lord RIS. They mentioned that the FG on this 15% beer is 1.070. That sounds insane and way too sweet, even the sweetest Port wines and Ice Wines that I've made don't finish that high. Has anybody ever made a beer that finishes this high, or...

I just brewed a 1.115 Russian Imperial Stout with two packets of rehydrated Nottingham yeast. Two days after pitching and the lid blew off spraying yeast and beer all of the inside of the fermentation fridge(set at 63 degrees) and leaking onto the carpet(I know, bad placement of the fridge). I...

Hi, I added a vial of Brett B and the dregs of a bottle of BRUX(brewed by Russian River and Sierra Nevada) to a Westy 12 clone that stopped at 1.016(about 11% ABV). I did this back in July when I transferred it to secondary. It had been stable for about a month when I transferred it. I just...

6 lbs. Pilsner 5 lbs. Vienna .5 lbs. Carmel 20L 1 lbs. Clear Belgian Candi syrup added at flameout 1 lbs. Clear Belgian Candi syrup added 2 days after fermentation has started 1 oz Citra(13.2%) FWH 1 oz Citra(13.2%) 15 min. 1 oz Citra(13.2%) 5 min. 1 oz Citra(13.2%) Hop Stand at 175...

Hi, I bought a bomber of 2013 Surly Darkness for $28 in late October. Today while playing with my son I heard a loud bang in my beer cellar when I went down there I found my expensive bottle in pieces. I was able to save the bottom 10 oz and drink it while avoiding glass chunks! It was very...

Hi, I am a member of a beer of the month club and this month they made a mistake and shipped me an extra 12 pack! I called the company and they said I could keep it. Since I don't need the extra beer I figured I would see what I could get for it. Here is what I have: 3 12 oz. cans of...

Good Afternoon: I was just in Indiana and picked up a 6 pack of Gumball Head. I have 3 left and am willing to trade for any Russian River or Cigar City Beers. Let me know if you are interested! Thanks! Nick

I have an issue where my dark beers(Milk Stout, Dark English Mild and Russian Imperial Stout) have become overcarbed and gush out of the bottle when I open them. The FG gravity on each of them always ended high after at least21 days of fermentation at around 65 degrees. I always justified this...

Hi, I'm looking to brew an RIS sometime this week and I was hoping to do something similar to Surly Darkness. I found this recipe online, does it look like it would turn out good? 10 lbs. Maris Otter 5 lbs. Golden Promise 2 lb Oat Malt 1 lb Crystal 60L 1 lb Special B 8 oz Chocolate...

Hi, I bought the Cabernet Franc Ice Red Wine kit from Selection Speciale. I noticed it only made three gallons so I bought two kits to give me 6 gallons total. This way it fits in my better bottles without having too much headspace. My question is, when I double the recipe, do I double...

Hi, This is my first time coming up with a recipe myself so please be honest if you think this will work. I'm hoping for a English Mild/Brown ale with good mouthfeel and a nice strong malty coffee flavor. 7 lbs. Marris Otter 1 lbs. Crisp Brown Malt .75 lbs. Kiln coffee malt .5 lbs...

Hi, I have a Barleywine that I brewed in November '11. I transferred it to secondary in January and added Champagne yeast(per the instructions on Midwest Supplies' Bigfoot Barleywine kit). When I moved it I also put it on 1.5 ounces of Oak Cubes. I am ready to bottle it now hoping so that...

Hi, I created a lacto culture by following the directions in Alferman' Imperial Berliner Weisse (https://www.homebrewtalk.com/f72/alferman-imperial-berliner-weisse-255777/). I have a nice 1/4 inch pellicle layer right now and it smells like corn and sourdough bread. Is there a timeframe...