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Hey guys, Haven't bottled any big beers yet, going to bottle this one after 6-8 months in primary/secondary later this summer. Planning to let it bottle age for another couple months, so not expecting a quick carb. Should I be adding dry yeast and priming sugar at bottling, or is priming sugar...

We'll be there, anyone else?

11.5% Oaked Blonde Barleywine, 22oz for $7 Actually a damn good beer, very light touch on the oak and definite fruit nose/flavor coming off those New Zealand hops they're using. Very pleasantly surprised, was expecting a mess with all the different things going on with it. So, they can...

http://www.huffingtonpost.com/2012/02/07/top-20-craft-breweries_n_1238076.html?ref=beer

Granted, its only been a week in primary but after tasting the grav sample last night, I'm looking very much forward to this beer. Fermented around 66-68, its gone from 1.040 to 1.011 in 7 days. Gonna let it go for a couple more days, drop it on some gelatin and look forward to it. The West...

I know one of the owners used to be around here. AHS is linking them with a 10% off code, was contemplating giving it a shot. A little pricey, but if they're re-usable we could use them for the house beers that are in constant rotation.

We're doing the Dawsons Kreik kit from NB as a New Years brew, and its going to need a secondary for 9+ months on top of 6lbs of fruit puree. Is a 6.5g carboy going to have too much headspace? Is a 5g carboy going to be too small for the fermentation thats going to kick off when its racked on...

We've had a batch of brown ale in bottles for about 5 weeks now, waiting for them to carb up - they're stored in boxes in a room temperature room. We took a couple out, chilled in the fridge for about a week and cracked them, and got flat (but tasty) beer. So we chilled a couple more for a few...

Figured I'd make the 100th post a good one. In the three months that we've been brewing, this board has probably been our most valuable resource. All the old-timers that have contributed and had the patience to answer what probably seem like silly questions are appreciated. Thanks to folks...

Made a small order Monday night for our Spiced Holiday ale batch, had it in our hands on Thursday afternoon. Everything was well packed (vacuum sealed hops in a second vacuum sealed bag with the yeast) and as ordered. Brewing this weekend instead of next. Thanks guys! (Rant On) It annoys...

Spent a couple years in Germany and one of my favorite things about winter was Gluhwein. Basically a couple bottles of red wine, reheated with a bunch of mulling spices in the boil. While brewing our latest, we started trying to figure out a modified recipe for gluhbier but still not quite...

I've heard of vigorous fermentation, but this is a first for me...went with a blowoff tube in a new batch of vanilla porter, fermented at around 67 degrees per Jamil...36 hours later we've got the flippin stopper taped into the carboy while a solid stream of krausen runs through the...

Two weeks after brewing, we're looking at a brown beer. Not a deep brown, but definitely not red. Its still very green (yes, I drink hydrometer samples :)) so I'm wondering if thats the cause, or if anyone else has had the same experience with that recipe. I'd rather not post the exact recipe...

SWMBO and I brewed BYO's Moose Drool clone last night, and it was a much more rewarding experience than the first batch (Coopers can, add yeast, wait.) We upgraded to a turkey burner with a 7.5 gallon pot, so got to do the full boil. Grain steeping, hop adds and such certainly feel much more...

Hey folks, using BYO's clone recipe, but steeping times arent real clear on this one and we're fairly new to this. How long do we steep before removing them? Thanks for any help... Ingredients: 2.5 lbs. (1.1 kg) light dried malt extract 3.75 lbs. (1.7 kg) light liquid malt extract 1...

Hey folks, thanks again for all the assistance. First batch was bottled yesterday. Based on the taste while it was still warm, flat and green, it should be VERY drinkable. We bottled straight from the primary (no bottling bucket yet) using Coopers Drops, as recommended by the LHBS. Is the...

First batch is now cooling in the icebath, just a simple Coopers kit. Folks at the LHBS recommended dropping a couple pounds of DME in there as well, so we gave it a try. Thanks to all of you who've answered the noob questions for me.

Hey all, heading to Syracuse in a couple weeks, gonna hit Dinosaur BBQ for lunch (See how it compares to TX BBQ) and hit Armory Square to check out some of the brewpubs I'm seeing online. Blue Tusk, Syracuse Suds and Empire Brewing all look to be right there. Any other thoughts/opinions?

Hey folks, great forums you've got here. Wife and I are seriously considering breaking into homebrew, but my main concern is the summer heat in the DFW metro area. The house stays between 75 and 80 degrees this time of year. Is that too hot for brewing/fermenting? We're still researching and...