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Right?! Cant wait to give this a shot. Sounds delicious

Found this havent tried it yet http://www.brewersfriend.com/homebrew/recipe/view/235777/imperial-biscotti-break-clone

rasaec is my username

no it was fairly dry, not too roasty but still very dark, the base porter would have worked well with coffee as well

There used to be a brewery in Winter Park Co that made this awesome concoction. They have since closed and I thought I would ask you all if there were any ideas out there.

also with the 64 fl oz maple syrup

I went to the store today and together with the new owner we found my old receipt in their system to find out what i purchased that day. it turns out that even though in my notes i changed from light extract to dark extract i bought the light. so here is the recipe as it stands now. and i am...

It was English Ale yeast. Actually the change from light extract to dark extract is one of the few changes i actually have written down. and the maple syrup is by volume. i dont know if i have ever seen grade b syrup

The other day I ran across an old recipe that I wrote and made several years ago. Now the beer I made was really good and i would like to make it again, however while in the home brew store I went over the recipe with the owner and with his help I tweaked the recipe. The only problem is that my...

It has been empty far a long while but I don't know exactly how long since i bought it from an old home brewer. It was dry when I got it and has been soaking all day.

I recently got a three gallon oak cask and am wanting to use it for the final ageing of my cider. So what I need to know if there are any special instructions. I have a tap for the cask and want to serve it straight from there, if I want it carbonated do I need to add sugar? Thanks for any help

hey, thank you guys alot, i think im gonna start workin on this beer next week

So i had been pondering what to do for my next batch and had heard that new Belgium makes a beer called springboard that had wormwood in it, i thought it would be fun to try but i cant find any reliable information for using it in food/drinks. What ive gathered is that it can be toxic to some...

did you use pellets or whole hops?

So this is my first batch of mead and its been and interesting ride. my original recipie was 15 lbs honey in 5 gallons, with as much yeast nutrient and acid blend as the bottles instructed me to add, as well as some irish moss (i think thats it) and i used a merlot yeast at the advice of my...

Ive done a couple of red ales, and have seen both sides of this one, one or two went crazy and required blowoff tubes and such, and the others had a more mild start. I wouldn't worry about it, sounds fine to me.

So ive already had one batch of stout go south because of high gravity, they yeast didnt take and it started to mold, anyway, whatall is involved in making a yeast starter colony.

This is my first batch of mead, i just switched to a secondary fermenter the other day and there is a white-ish film on the top with some bubbles in it, is this an infection or just some crud/proteins floating out?

im starting to work on a nice cream stout and the book i have (the complete joy of homebrewing) speaks very little about adding sugars. So im wondering, when do i add the lactose?? and what varyations are there in teqniques.

seriusly you need to write a book