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Hey all. Need some advice. I made a barleywine, OG 1.092. Pitched four packets of re-hydrated Nottingham into 6 gallons of wort. Krausen started after 6 hours. Now, a day and a half later, after some good krausen traveling up the blowoff tube, its completely gone. Still quietly bubbling...

here is my first try at a goose island bourbon county stout clone. for any of you who have had this, it is thick and on the sweet side (finish gravity tested from bottle is over 1.040, i'm going a little lighter body). I'm not posting about post-fermentation finishing with bourbon, oak and...

I am in the beginning stages of formulating a "winter warmer" recipe. Thinking about a higher-gravity ale, a little roasted malt, a trappist high gravity yeast AND plums. Anyone have any experience with plums in beer? Any spices that would go well with plums?

Ok, need some help. I brewed 6 gal of Belgian Dubbel. Used 1lb of sugar to prime instead of 1 cup and bottled. Three hours later, realized mistake. Could not think of anything else to do, so I poured the beer out the bottles into a plastic fermenting bucket. Questions: 1. Should I add...