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+5 gal Belgian Pale ale = 3053.5

Check out the sticky on the beginner thread about thinking you ruined your beer. Until it gets nasty of starts growing something funky, don't stress it. And even if it grows something funky, you may end up with an unintentional sour. Edit: I see others beat me to it

Magic Hat Pistil. This is a really interesting beer and it's pretty fantastic. I've tried a couple of their mixed 12 packs recently and have really enjoyed all of the beers I've had from them.

+5 Creme brûlée stout =1950

Brewing a Southern Tier Creme Brûlée Stout clone tonight and a Belgian pale ale this weekend. Both to enter in my first homebrew competition in February.

But eating's cheating

First batch I did on my own, after a couple mr beer batches with a buddy, turned really sour in the bottle and I thought it was gross. Tried one again after starting to drink sours and now I wish I could recreate it. All of them since that one, about 5 batches in 6 months, have turned out really...

Here's a question. How is it common sense that partial boils would make inferior beer? In what way does diluting a solution reduce the quality? Especially if it is accounted for in the recipe. Working in a lab, almost every single solution we use is made or purchased at concentrations much...

What was your recipe, procedure, and what yeast did you use? Let it ride at least another week, you can't always see fermentation happening. Fermenting beer can also have all kinds of strange favors. Especially after just a week. I won't even check gravity until at least 2 weeks and that may...

Pellicle on my small starter from bottle dregs.

I've got another question. I made a small starter for some bottle dregs I saved up just to make sure they had good activity. 1.025 OG, 500ml, 4 bottles worth of dregs. I had it on a stir plate for 2 days and one day off the plate, all at room temp. It has developed a pellicle in that time that I...

I don't think you would want a sour ipa. Sour and bitter do not play well together. But the Bret funk and hop bitterness should be awesome.

Thats where I am. Indiana and Kentucky are very close and don't have those restrictions. Plus The Party Source right across the river in Kentucky has an awesome bottle selection.

Ohio has some pretty stupid liquor laws too. They also have state run liquor agencies. If it isn't a state agency, the highest alcohol content a store can sell is 21% alcohol so they have these crappy knockoff brands of every liquor you can think of that are all 42 proof. Also, no beer with an...

A couple of days ago at a local bottle shop I was looking for some good sours and lambics that I could harvest the dregs from. A couple of frat guys and a girl walk up nearby and the girl picks up a Hanssens Raspberry. Girl: How about some of these fruit beers? Guy: That s**t is just b**** beer...

The best bet would to be finding only the spices without the tea because of the astringency that tea can add. That said, I'm brewing a dunkelweizen with chai right now and I couldn't find the chai spices anywhere reasonable. I found a store that sold quality loose leaf tea that I have used. I...

By BJCP guidelines anything above 1.070 can be an imperial. So that means anything 1.020 or under is within guidelines. A standard ipa tops out at an OG of 1.075 and up to 1.018 FG. My black ipa started at 1.090 and finished at 1.020 and I love it. Some might think its too sweet but it's all...

Deleted Multiple people beat me to it

Some more experienced brewers might have more input, but I think that might be a little too much crystal. Especially with the flaked wheat in there too.