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I've never really made a big beer before... successfully... so I was hoping to get some advice on this imperial stout recipe. Ideally I want it to be thick, creamy, and have caramel/malty/roasty flavors. Here's the recipe I'm playing around with: 3 Gallons, shooting for about 9 to 9.5ABV 80%...

I'm looking to plant a rhizome or three (hopefully Chinook...maybe Columbus) sometime in the next two weeks. Does anyone know of any vendors shipping this early?

I want to brew a big, hoppy American stout before winter is over. I've never made a stout before so I was wondering if anyone could give me some advice regarding this recipe. Ideally it should be rich, hearty, malty, and roasty but balanced by a healthy hopping. So far I have: 4 gallon batch...

Sometime this week, I should be in possession of 10 pounds of Maris Otter and 4oz of EKG. I'm looking for some ideas on what to do with it. A few that I've been toying with are: 3 gallon EKG/MO SMaSH barley wine (SG 1.090) 4 gallon EKG/MO IPA (SG 1.068) I can only do 4 gallon maximum...

So, sometime in the near future I'd like to make an intensely piney, somewhat brutal IPA for winter time. Will Chinook give me the pine I want? Here's my prospective recipe. 4 gallon batch 74% 7 0 American Two-row Pale 21% 2 0 Munich Malt 5% 0 8 American Crystal 60L boil 60 mins 0.75...

So, I think I'm going to try my hand at a barleywine in the near future, and I'm looking for some critique on the recipe that I've mustered up. I am going for the American style, as I recently had Rock Art Brewery's Vermonster and the hop character was fantastic. 3 gallon batch 89% 10lbs 0oz...

I brewed a Belgian wit from AHS five days ago and today it appears it has reached terminal gravity. The recipe calls for slightly more top off water to push the volume to slightly over 5 gallons but I figured my efficiency wasn't all too great as I'm pretty new to all grain, so I didn't top...