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Time in a brewery is never time wasted. Either brewing the beer or drinking it. I prefer my beers over just about anything I pay money per pint for. But getting out trying new breweries, and different beers makes be more rounded as a beer drinker and a brewer. And it lets me know that I am a...

I attempted to brew a 5 gallon batch of DBIPA (Double Black IPA), ended up with a OG of 1.110 and a FG of 1.020 using just a double vial pitch of WL001. I didn't want to use the WL099 because I wanted to reduce the vinious alcohol flavors that are associated with that particular yeast...

You guys all do it the hard way; I just run a sample through the analyzer at work. Doesn't everyone work in the brewing department of a major brewery? My Blonde ended up the lowest at 160 cal/12oz, while my Russian Imperial Stout was a whopping 380 cal/12oz.

Thanks for the advice! ESB (Extra Special British) Malt is a Pale Malt made by the Gambrinus Malting Co out of BC Canada. Talking to other local home brewers, it seems that my LHBS is the only place that carries it. I absolutely love it, and it is the base malt to all my beers with...

Your OG will be much higher after boiling then your specific gravity after sparging. So, you will need to know your pre-boil gravity number and your evaporation rate of your kettle/boil time, etc, if you want to get a particular OG for fermentation. I never try to hit anyone else's gravity...

With an OG of 1.069, I wouldn't worry too much about adding an additional yeast to aid fermentation, even at 6 gallons. WLP001 will handle that wort just fine. Plus, if you encounter off flavors you don't like, having one type of yeast will reduce your variables you need to eliminate. If you...

All it took was time. With the high ABV, it took 8+ weeks to carbonate. My left over bottles as well as all the barrel aged 22oz bottles are kept at room temperature so that they continue to condition.

The SHMBO has let me convert the beer fridge to a two tap kegerator. (Woohoo!) However, she has requested that I make my "regular" beers have lower ABV, but she still likes the flavor. I am about to brew my standard ale to go on the inaugural tapping, and would like to lower it's ABV without...

In our brewery, our CO2 lines in every department (fermenting, aging, finished beer cellars) are all connected to a main CO2. If one department accidentally pushes beer into their CO2 line, it starts an emergency shut down protocol for all departments to shut off from the CO2 supply, until the...

I work in the brite beer cellars at North America's largest brewery. Keeping kegs at 12psi is the perfect balance to maintain the desired level of carbonation. Anything less than that will cause your beer to degas, and more will slightly elevate your carbonation levels. But nothing too...

My LHBS recommended the Brewers Best tablets to me, due to a problem bottling the first half of a particular batch. I made a double black IPA, 12% ABV. I bottled the first 10L with priming sugar in 12oz bottles, the other went into an oak barrel. After 4 weeks conditioning at 72F, my beer was...

I made a 4.5 gallon batch of high gravity beer (started with a 1.110, and finished with a 1.024). Love the taste of it. I ended up only bottling half of it, and putting the rest to age in a small oak barrel for a couple months. After using 3/8 of a cup of priming sugar to bottle the first...

I used some other online IBU calculators, and it got my regular IPA IBU's at near 200! And while my IPA is one of the most "screw turning" IPA's I have tasted, I wouldn't say that it is more bitter than other commercial IPA's that push past the 100 barrier. It has only lead me to believe that...

While my 5 gallon batch of an imperial attempt had a slightly higher ratio of grains/sugar to final volume to your batch, I had a 1.110 OG with an ABV 11.8%. I ended up using only 5 ounces of hops. This was a huge mistake. This beer tasted more like a strong porter, and not a Black IPA like I...

It probably sat for about 3 more weeks. I actually kept trying more bottles, and am finding more tasting like they did originally. Now, I suspect that it was bottle infection (wife has drawn the cash flow line in the sand, so I can't upgrade to a keg/co2 system), so I have stepped up the...

This seems to be the best thread to resurrect about my problem. I made a black IPA. The first half of the batch I put in the refrigerator once the designated bottle conditioning period was done. The second half, was left in a case in my basement to just sit and wait for refrigerator space to...

How did this hold up? I have a pin hole in the side of my new barrel, and since I am not a cooper, I probably won't be able to create a wedge and fix it "professionally".

Thanks! I have kept the bung on it since it has arrived, and I have read that some barrel companies suggest filling the barrel with +80C water for 30 minutes after it is sealed. So, I think between the charring, 80 degree water, and whiskey; it will be all good by the time my beer goes in to...

Glad I found a new thread on this topic. I have a new 10L charred white oak barrel. My local homebrew store seems to have a difficult time stocking Barrol-clean. So I am looking for substitutes after I get it sealed with water. Before I rack my beer into for aging, I am planning on keeping...

Yeah that helps a lot. Being presumptuous, I am figuring from your examples that a doubling aging time line would be appropriate. Say, if I age for 6 weeks for the first beer, to get the same effect I need to go 12 weeks for the second batch, and 24 weeks for the third batch, etc. And then...