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Secondary Fermentation (# of Days & Temp): 7 @ 36 F cold condition, transfer to serving vessel or bottle and let condition 6 weeks. Tasting Notes: Slightly sweet maltiness, tart citrus, ripe fruit, earthy character, mixed ripe tropical fruit. Won 1st place BOS at Peach State Brewoff earlier this...

Recently (brew day 06/20/13) used WY3711 French Saison smack pack on a house saison I am trying to perfect and got yeast character that is way off from my expectations. Problem; Got a bunch of clove that is really reminiscent of a Hefeweizen/Saison hybrid, not feeling it at all. I desire...

Tinkering in on a Saison recipe I am about to brew up in a few weeks; Recipe Type: All Grain Yeast: WY3711 French Saison Yeast Starter: 1 liter Batch Size (Gallons): 5 Original Gravity: 1.061 (w/ 78% expected efficiency) Final Gravity: 1.010 (w/ 83% expected attenuation) IBU: 30...

What character does Licorice Root provide to a beer when used in the boil. General consensus I've researched so far is 1/2 oz. for 15 mins of the end of the boil.

I am looking to start into home distilling of whiskey and am having a little trouble connecting the "how to" in distilling. I just purchased a book online to help, but was wondering if anyone here knows of distilling forums similar to how HBT is set up and/or any home distilling blogs or...

I was wanting to get some feedback from the homebrewing community on this subject. Question is; Which strategy &/or tip would you give to a brewer wishing to become better at brewing? Based off of your personal experience and limited to one strategy/tip. Mine would be: Be honest with...

Simple question.. does a stout have to have lactic acid addition to be considered Foreign Export? Traditionally? Modern definition? Thanks in advance.

Looking to do a homebrew trade & mutual critique. I have the following for trade: English Barleywine (12% abv) - Brewed w/ English malt, hops, and yeast. Age this at least 6 months from now. Imperial IPA (8.25% abv) - Brewed w/ WY1968 & a bouquette of hops (Chinook, Crystal, Pacific Gem). Was...

Hi everyone, my name is Jonathan. I’m a resident of Fort Myers, FL as well as a passionate beer lover and homebrewer. I am stopping in to make aware (if you aren’t aware yet) a new craft brewery in Southwest Florida - Naples Beach Brewery. This is the first brewery to come up in the area, with...

I'm not too sure how homebrew competitions and recognition goes for wood aged beers. Are entries docked points for being in a category such as "Old Ale" 19A, when it should have been in "Wood-Aged Beer" 22C? For example, two Old Ales submitted, one aged in a bourbon barrel for exquisite...

What styles of beer would you make for Christmas? By the way, I'm in Florida where it probably wont reach below 50 degrees. Right now I'm leaning towards a nice Old Ale around 9% abv. Something with a little bit of heat on it to warm you up around a campfire. Anyone else have any ideas for...

I have a Pumpkin Ale fermenting right now that stacked up a huge krausen after a vigorous start to fermentation. The yeast responsible is WY1007 German Ale. In light of this, I was wondering what strains y'all have experienced that were awesome top croppers. So far for me; WY1007 German...

Yes, another one of these threads :cross: Recipe Type: All Grain Yeast: WY1056 Yeast Starter: 2 L Batch Size (Gallons): 10 Boil Size: 11.04 gal Brewhouse Efficiency: 84% Original Gravity: 1.062 (est.) Final Gravity: 1.016 (est.) IBU: 31.22 (est.) Boiling Time (Minutes): 60 Color: 12...

I spent the past few days taking the girlfriend out to a mini beach getaway & stopped in yesterday at a local "brewery" for a bite to eat and some drinks on the way back home. When we showed up, the "brewery" was more of a sports bar with flat screens all around than a dedicated brewery. We...

Looking to taste some interesting homebrew, particularly English & Scottish styles. The following are bottles I would be sending out. King of the North - Scotch Ale - 8.5% abv Brewed with 10 different malts & utilized a flameout boil-down addition. Direwolf - American IPA - 6.0% abv...

I'm looking to make a custom stir plate for my carboys. I have a few 4" stir bars but they do not work on my current small stirplate. I will need something along the lines of a computer fan with a heavy duty magnet to spin the 4" stir bar. Mechanics & I are not well acquainted, so if anyone is...

Does bottle-conditioning reduce the risk of oxidation (initial O2 in the bottle from bottling process)? The way the process works in my head is that yeast, once active again & metabolizing fresh sugars intakes O2 in the bottle and converts to a small satchel of alcohol and CO2. Is this correct?

Has anyone done a side by side experiment comparing just how much final gravity is effected by mashing in at 148F vs 158F (or other temps)? I am thinking about doing a double brew day pretty soon with identical beers mashed in at two end-of-spectrum temperatures and pitching 1000ml yeast...

Looking to do a lower gravity Imperial IPA that will suite South Florida weather. I originally wanted to make use of a Chinook/El Dorado combo for pine & melon characters but can't find any El Dorado. Here's what I got but am on the fence of whether to use Pacific Gem (which I read gives a ripe...

I have been having troubles with my efficiencies since I began all-grain brewing roughly 8 months ago. During this time I was doing single batch sparging and hitting 60-65% efficiencies. After talking with a local brewer, he recommended I try double batch sparging or fly sparging. Since I dont...