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Is ABA a BarleyWine? Such a high ABV...but not quite as high as some other BW's. Are 'American Stong Ale' and 'Barleywine' one and the same or no?

I have recently tasted several "new" brews....difficult to find some of these in my area and I found a great distributor on a weekend trip. 1. Stone Arrogant Bastard Ale: Wow....that was an experience! I bought a case of bombers, and was blown away. Aggressive beer....good! Nothing like...

Old Dominion Oak Barrel Stout.... Good stuff, I like the hint of vanilla/oak. Nice brew that I will certainly buy again.

I actually brewed yesterday, doing what I described....and did not have any problems. But Orfy's post got me thinking/worrying a bit about the volatiles

Less than a month total, primary and secondary? Or could I get away with leaving in primary for 12-14 days and then secondary up to a month? Appreciate the input. Thanks.

Not to hijack the thread, but I have a question about this aspect of the boil. Until I do some upgrades, I am boiling my wort on a stove with a low hanging vent fan. Too keep the condensation from collecting on the vent, then falling back into the boil, I put the lid on the kettle, with it...

Thanks for the help and information. Guess I will be ordering a carboy or two! ;) SWMBO pleased...:mad:

This kit, from AHB, simply says 5-7 in both primary and secondary...and there is a second yeast introduction, and dry hopping. I have just read about much longer fermentation times in both primary and secondary....and wanted to get some opinions. I am leaning towards at least 12 days in...

I brewed a SN Big Foot Clone yesterday, with a SG of 1.094 (sheet said should have been 1.097)...I must have added just a touch more water. I know that it will take months, even a year or more, to reach it's potential, but am wondering if the primary and secondary fermentation schedule...

Yes, it is 1.025, SG was 1.054, sheet says 1.021. Thanks for the input, I appreciate it.

Can anyone help me with this...more concerned with the "oil slick".

I did this recently, putting a stout onto yeast of a pale ale. The fermentation took off almost immediately...and as mentioned...less cleaning!

Where is the distributor you mention? Think they would ship? That is a great price on Corny kegs.

I have an extract stout (William's Stout) in my secondary; It was in primary for a week, just finished first week in secondary. When I racked it to secondary the gravity was a bit higher than sheet says it should be, yet the bubbling was few and far between. 1.025, sheet says should be 1.121...

Here are some links on creating a starter: Yeast Starter Links

Not triple fisting, but sampling three different sixers. Harpoon IPA, Red Ale and Magic Hat #9. I like all of them, the Red Ale the most...so far. All are first-tastes...and the Magic Hat was a bit perplexing at first. Whenever trying new beers, I just grab one (always buy at least...

It is using Google's data, and technology through their co-op...but limited to a selected list of sites, to narrow the focus. For instance, if you search for "stuck fermentation" on Google, their SERP's contain several wine related sites in the first 5 results. While the information is/may be...

I am a new brewer and trying to learn all that I can. I have been finding some good sites and went ahead and created a search engine, that is a work in process, related to beer and brewing. Maybe it will help some folks find information from sites which I see linked from here quite often. It...

Lol, that is one of the funnier blogs I have read in a long time. Good stuff.:cross:

I had saved up some bottles and cleaned a bunch of them yesterday. Soaked them in hot water and one step for most of the day, then peeled the labels and took off any residue with a wire brush. Sammy labels came off very easily. Had a sixer of Pete's Wicked and they were a *****! Was I wrong to...