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brand new never used barrel, all bourbonie-like offical. there is so much conflicting information on this. also think a pint of makers is the right amount to add to secondary (the barrel)?

batch has been brewed, thank you for input. now i just need to be patient. @aseq nice suggestion on soaking the cherries, I am certainly going that route! any suggestions on how long to age in barrel? get varying time frames, i do want the barrel to impart its flavor upon the sweet nectar...

I have an idea for a recipe that I would like to try and am very interested in getting some feed back for proceedure, amounts, aging, etc. so here is my idea....I want to brew a beer that would be similar to a muddled old fashioned made with maker's mark. I am flying by the seat of my...

@badhabit... it is roughly 33% rye, and i was forced to use grain this time as opposed to the flake i would rather use. i have affectionately named this brew "punch you in the rye p.a" it also consists of 2-row, and crystal malt and n.w gold pme. & 5oz of various high a.a.hops.

transferred from primary to secondary today, took gravity reading, it is 1.024. this means i am at 8.5% in two weeks. does that sound right? i am using my hydrometer correctly? seems very fast to be at that gravity. it certainly had a strong alcohol smell.... beer calculus estimates...

was looking for some suggestions.... brewed the highest yet, 1.088. i now am considering storing over winter and finishing this batch for spring? Maybe racking into a barrel? How long should I store this batch with a gravity so high? any suggetsions would be helpful, thanks

to have a clean keg much more easy on two legs save my hunching back

The last couple of batches I have brewed have been more yeasty than normal. I have not changed up my technique much (even though I experiment often - which I do not consider a change since I do this often) I was reading in a different post that water could possibly cause this? I have been...