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Today i am brewing my first barleywine. Also, it will be my first partigyle brew. First lesson - I need a bigger mashtun. my 10 gallon is good, but i needed a 12 gallon to get 21lbs. of grain and 9.25 gallons of water mixed correctly. had to draw off .5-.75 gallons of liquid. i will have to...

Does anyone here know anything about this Serbian yeast strain? I am looking for specifics about attenuation etc. On a side note, does anyone know what the name on the label is? A friend hooked me up (his wife and her family are from Serbia) and he brews fantastic beer with it. I am trying...

this is more of an opinion question. i am curious as to which base grain/malt do you brewers believe to be the most versatile? which one would you not hesitate to use in almost any style? my vote is for American 2-row, but that is just me.

i am curious about the effects on the efficiency (or any other aspect of the brew process) if you sparge higher than 168-170 degrees. is there a noticeable downside to sparging at higher temps, say 5-10 degrees higher than recommended? thanks!

i am curious about the effects on the efficiency (or any other aspect of the brew process) if you sparge higher than 168-170 degrees. is there a noticeable downside to sparging at higher temps, say 5-10 degrees higher than recommended? thanks!

i posted earlier, a few months ago, about a problem i had brewing big beers. Specifically i was having over carbonation problems and i would like to thank everyone for the advice. But this post is not about solving a long term problem, but about how i saved the batch of Imperial Red Ale i...

can someone give me some critique of my tentative Imperial Stout Recipe? i have two main concerns with it. 1) Is using Soriachi Ace hops in a Stout a good idea? 2) is 1 lb. of roasted barley too much roasty-ness? thanks! Here is the recipe: 10.0 lb Pale Ale (DE) Mash 2.0 lb Victory...

From those on this forum who have been successful with High Gravity brew, what are some really good yeast strains that can do the job needed to create Big Beers? thanks!

looking to brew a big Stout for Christmas time. My biggest question is about the use of Soriachi Ace in a Stout. Has anyone here had experience with this hop in a Stout? Thanks in advance for the help! My stout recipe...

i have brewed 3 batches of big beers in 2014-15. All three have resulted in explosive foaming and bottle bombs. Obviously my priming calculator is inadequate for the task. The last batch was in the primary 2.5 months (a honey red ale aiming at about 9%abv), the carb calculator gave me a range...

i have brewed 3 batches of big beers in 2014-15. All three have resulted in explosive foaming and bottle bombs. Obviously my priming calculator is inadequate for the task. The last batch was in the primary 2.5 months (a honey red ale aiming at about 9%abv), the carb calculator gave me a range...

i will be doing a partygyle brewday on Labor day. it is my first time doing so and i have a question or two. i am brewing an imperial red beer (srm 18). the OG is estimated to be 1.091. 1) can a prediction be made about the style and/or gravity of the brew from the second runnings? will...

just playing around with a new logo idea or two...

i have just found my second infected batch in a row. i am beyond pissed about it. i simply cannot put my finger on what i have done differently for this to happen. i had 8 batches this year and none of them had a problem, then with #'s 9 & 10 boom. i have wasted 20lbs of munich light grain...

damnit. went to rack my SMaSH to a secondary and bam... infection. :( lost a bit of sleep over it, but i'll climb right back on that horse tomorrow. going to remake a version of it with the same malt (Munich Light) and now using Glacier hops instead of Willamette and Nottingham yeast...

has anyone here made a SMaSH recipe using Munich Light malt? i just brewed one and would like to know what i might expect from this malt.

i just came into a half of a sack (27.5 lbs) of this grain. i am wondering how it works as the base malt in all grain recipes. has anyone used this in a SMaSH concoction? what did you find? how did it taste? everything i have read says that it needs a second grain to maximize efficiency in...

Can i dry hop while my beer is racked on top of pineapple? i am racking a wheat beer to the secondary on top of 2lbs of fresh pineapple and i am curious if i can dry hop with 2 oz. of Belma hops (same variety used in the recipe) at the same time. Does anyone have experience in this technique...

is there a major difference in these two styles, other than where the ingredients originated from? Techniques? philosophies of how each should taste? color? i want to make a wheat beer in the near future, and i would like to know more about them both.

my first AG APA. hope that i do it justice... https://www.brewtoad.com/recipes/pugilist-pale-ale