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Initially I was going to rack it on top of 2lbs of pecans, but now I'm leaning toward 1.5oz medium roast French oak chips 2.5 oz oak chips soaked in a nice rye. Sent from my iPhone using Home Brew

I have been a avid home brewer for 5+ years, lately I have gotten incredibly lazy with brewing. I have a nut brown in the primary nearly 45 days the yeast I used is wpl001. Should I expect off flavors if I leave it longer. Any thoughts. Sent from my iPhone using Home Brew

What temp are you fermenting at? But from the looks of your gravity you still need to come down to about 1.012 or 1.010 you may have another week or so on it.

Well I guess it was a silly question then. Signed concerned Parent Ps my babies are my beers

I have been brewing for quite sometime, and some time ago became very distant from bottling. Just recently because of limited fridge space available, I started to bottle off my kegs. I have a Blickman bottling gun, I've never had problems with keg to bottle to fridge. But I am concerned with...

#676 I was washing my hydrometer, quite vigorously when it cracked at the midway point and lodged it self in my finger, but no stitches!

I just made a sweet coffee chocolate porter and I used 2oz of dark coffee beans for 1 day and the flavor was much stronger than I expected, be careful wig grinding I suppose you will get a even stronger coffee profile than I got. Good luck

I've made pretty many ciders, i keep it simple juice and yeast. i'm using nottingham yeast my og was1.045 and my measured gravity is 1.031 my yeast is settled out. I know there is plenty more fermentables left. My question is i had a cool week of fermentation and temps got down in the 40's that...

Have burst carbed many times, but I'm looking for a specific carb level this time around. My question when I leave my co2 on at my desired psi do I connect the co2 to the dip tub like when I burst carb. Or do I connect it to the co2 connection? Also is there a difference and what is it if one?

according to http://www.kegerators.com/carbonation-table.php at 38 degrees F my beer needs 12 lbs of psi to reach 2.57% carbonation or is it at 38 degrees F my beer needs 2.57 psi to reach my estimated carbonation level in 12 days I'm quite confused in this chart I have only "burst"...

according to http://www.kegerators.com/carbonation-table.php at 38 degrees F my beer needs 12 lbs of psi to reach 2.57% carbonation or is it at 38 degrees F my beer needs 2.57 psi to reach my estimated carbonation level in 12 days I'm quite confused in this chart I have only "burst"...

Hello I'm making a rosemary hefenvisen I'm curious about spices and the quantity that I should add v.s. the amount I'm brewing. I have already made a 5 gal batch and used 1/4 tsp for 5 gal. I'm wondering is spicing beer like hopping beer and only after a certain number of gal do you change the...

I made a tea that was 2 cups honeysuckle 1 gallon water, but in all honesty for 10 gal batch I needed to double it. Then at the end of the boil nearing 140 added the tea. As for aroma there was very little as for sweetness the same is true, but there is a distinct sweetness.

Gonna add it was 5.4 abv

I as well just did a honeysuckle raspberry ginger saison and the dryness and peppery finish was perfect, 3711 was the perfect yeast in my case

I have a mango ale that I make and I use 7 lbs on mango purée it is not a overwhelming taste because it is a subtle flavor as opposed to a aggressive flavor like raspberries, you are on the right track. Good luck

Yea sorry bad title

Yea sorry bad title

Hey guys I'm brewing a secret recipe as of right now, I'll tell you the overall flavor and maybe you can help out. the beer is a honeysuckle raspberry ginger saison. I'm ready to add my raspberries as the secondary is about 2 days away now, but I only want a slight flavor of raspberries. I don't...

If I want to back sweeten with brown sugar should I dissolve the sugar in a boiling water bath before adding or add strait up?