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Boil Size: 5.6 gal Bottling Volume: 4.5 gal Estimated ABV: 13% (accounting for bourbon) Est Mash Efficiency: 68 % Grain Bill 2-Row, 23%, 5.17lbs Crystal (20L), 12%, 2.94lbs Chocolate, 0.75%, 0.22lbs Flaked barley, 8%, 1.80lbs Extracts Pale DME, 46.25%, 5.65lbs Maple Syrup (grade A, medium...

Has anyone bought and used a whiskey barrel for aging before? How many uses can you get out of them? I have found some 8-gal barrels for sale from a distillery, but they are $145 and if I invested in one I would want to be able to use it more than once.

I know this is a bit out of season, but I brewed it up in the winter and it is just now ready to drink. It is a fantastic beer, and I wanted to share the recipe. I currently don't have the capacity to brew completely all grain, so the following recipe is for partial mash. Style: American...

I made a yeast starter yesterday in preparation to brew today, but I woke up this morning with the flu. Brewing will have to wait, so can I let the fermentation finish on the starter, seal it, and put it in the fridge? If so, how long will it keep, because I won't be able to brew for about 4...

Hi all, I am planning to test out a recipe by making a really small batch (1.5 gal) first. It is a porter that should only spend 17-20 days in primary and secondary combined. I don't have any fermenters smaller than 5 gal, so will it be a problem to use them for such a small batch...

My mom has celiac, and I want to make her a GF ale for Mother's Day. Here is my initial stab at a recipe, after reading several posts. Please let me know if there is anything in it that wouldn't work. Thanks! Recipe Type: All Grain Yeast: US-05 Yeast Starter: No Batch Size (Gallons)...

I am currently bulk aging a barley wine on bourbon-soaked oak cubes, and I plan to dry hop it for one week sometime before bottling. Is there a certain time that I should do this, or should I just do it a week before I plan to bottle?

I am planning on doing a barley wine with 10% of the malt bill being maple syrup. I want to go with either grade A light or medium, and all I have found in local stores so far is medium. Has the contribution to the overall beer color from maple syrup been quantified? If you have brewed with...

Hi all, I have been reading discussions and articles about replicating barrel-aging, and they have just led to confusion. I am wanting to make a barrel-aged barleywine, and I plan on using a few oz of oak cubes that have been soaked in bourbon for about 2 weeks. Some things I have read say...

Hi all, I recently tried brewing an imperial stout for the first time, and I am having issues with it carbonating in the bottles. This is the highest gravity beer I have brewed, and I made sure to make what I thought was a pretty good-sized yeast starter (1500 mL of water, 1 cup of light...