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My wife and I are headed to Chicago this weekend (Sunday-Tuesday) for our honeymoon. We are looking for breweries walking distance from the hard rock hotel, or any must go to places. Any suggestions are appreciated. Thank you in advance

http://www.homebrewing.org/search.asp?keyword=Cubes+

I was looking online at my options for cubes at my local supply store and those popped up as well as the with oak, French, dark toast ect. Glad to see I'm not the only confused one :)

what's the difference between finishing, aged and fermentation oak cubes?

I have a general question for any brewery owners or persons in charge of a interviewing process for a brewery. I will be relocating and starting to look for a job at a brewery and wanted to ask some question and pick some brains. Any help or advice is welcome and thank you in advance

Very interesting. Thank you

I have a solid imp stout recipe and wanted to sour it using acid malt and lacto in the 2ndry. Does anyone have any suggestions on how much acid malt to maybe use? Thank you in advance

Does that not make sense the way I described it?

I was thinking of brewing a wee heavy but putting my own twist on it. So, how does this idea sound? Brewing an Irish red but treating it like an eisbock and doing a partial freeze on it and removing some ice to add strength and malty ness.

Thx guys

Is wort caramelization just a longer boil time? I've been trying to look it up but haven't really found a clear answer. Plz help

Strange. Did you see they have an oatmeal stout named "dwarven warrior" too?

Mysticmead are you on untapped as wolfgram brewing co. ?

Next I'm going with an imperial oatmeal stout with coffee and blueberries.

Thanks so much mysticmead. We just bottled this one, we were able to get it up to 7%

Just bottled our first batch and moved our Belgian golden strong into a secondary

So I brewed a Belgian golden strong this past Sunday, I've been looking around at other recipes to get an idea of how long to let it ferment , whether to do a secondary and how long to let it carb but most of these tabs don't help with that. So how do I know when and if to do these things?

So I brewed a Belgian golden strong this past Sunday, I've been looking around at other recipes to get an idea of how long to let it ferment , whether to do a secondary and how long to let it carb but most of these tabs don't help with that. So how do I know when and if to do these things?

Mine is more of a start at noon, sometime around the boil me and my buddy open a new beer, finish around 5-6p and enjoy the evening

sunday Belgian strong! Cheers