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Yesterday, I received a recently emptied 8g whiskey barrel; apparently one of the staves is cracked and has previously leaked some of the barrel's contents (see attached). This is my first experience with a barrel, so sor those of you who have done barrel aging previously: Is this a common...

I'll be brewing what is both my first rye and my first imperial IPA this weekend. Overall, I wanted something big and boozy with a malty backbone to support citrus and spice. I would like a notable rye contribution but not overwhelming or overpowering, particularly with respect to the...

I hate to start another 550 thread but I can't seem to find anything remotely close to consensus on the best fermentation temperatures for 550 to produce moderate peppery spiciness and (non-banana) fruit. I've managed to pin down suggested temperatures ranging somewhere between 64 and 78 (!)...

I stopped by a different shop today while out of town to pick up a few malts. The chocolate malt they had was Crisp 500 - 600L. I was concerned that might be a bit too roasty and opted for Crisp Pale Chocolate at 350 - 450L. From what I understand, this will be a reasonable sub for the 350 L...

Has anyone gotten burning or saltiness from their hop additions? I made a wheat APA two weeks ago and noted that the wort that was transferred into the fermenter was harsh to the point of creating a throat burning sensation and perhaps slightly salty. I did use mineral additions, but that...

I'm looking to make a hoppy orange wheat, but if possible, I would like to derive the orange flavor from hops only. From what I've Googled, it appears my best bets are Amarillo (resembling tangerines and apricots in my personal experience) and Citra. I've also seen references to Styrian...

I brewed an RIS three weeks ago (https://www.homebrewtalk.com/f12/please-critique-my-imperial-stout-263404/index2.html#post3428261), but in the past week the gravity hasn't budged from 1.028 despite gentle rousing and words of encouragement. The tasted samples are beyond my expectations, but...

I'd like to start on an imperial stout. The only imperial I've made was a Brewer's Best extract and I'd like to try my hand at a slightly bigger, roastier all grain recipe. 1) Overall, how does this recipe look? 2) I'd like a good amount of roast without being overwhelming. Where on that...

Does anyone have a Thunder Group 40 qt stainless stock pot and happen to know the dimensions? The numbers listed various places online (10" x 22") are nonsensical, producing a pot that is only 30 qts and over twice as tall as it is wide. How is the pot for brewing?

I've done two extract batches and I'll be making the leap into all-grain next month. I would like to make some adjustments to my chocolate-cherry enhancement of Brewer's Best RIS; the cherry comes across well (a bit much, in fact), but I never obtained the level of chocolate character I wanted...