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Before getting too excited about having leftover beer, keep in mind a 5 gallon barrel will likely hold much more than 5 gallons. Be prepared for putting a little over 6 gallons in the barrel. I just filled a Reservoir bourbon barrel with about 6 gallons of brown ale and I still probably could...

I'm kegging up a belgian blond ale right now. Here's the recipe I used: * 10 1/2lb Pilsner malt * 1lb Munich 10L * 6oz Biscuit * 6oz Melanoiden * 11oz table sugar @ 5 minutes * 17 IBU of Fuggles @ 90 minutes * 10 IBU of Styrian Goldings @ 60 minutes * 2.5 IBU of Saaz @ 10 minutes I boiled for...

Does it taste overly sweet to you? I'd be more inclined to go the brett route but that's because I love brett saisons. I very rarely brew the same beer twice but one that I do is a rye saison that gets brett-c added in secondary. I let it sit with the brett for about 4 months before...

I'd give it at least 24 hours before getting worried. Usually dry yeast like that is pretty fool proof. Did you swirl the carboy around to get the yeast back into the wort?

The majority of the bottles are long term sours I needed to package. I also brewed up a batch of belgian dark strong that i'll be giving away most of as holiday gifts. After the holidays I should be down several gallons... just in time to bottle a barley wine and a barrel aged brown ale haha.

Looking forward to that. I want to do a vertical of all my soleras + variants. It should be really interesting!

I just did some inventory and organization on my bottled homebrew and realized I have, at least to me, a lot of beer haha. 203 bottles total Breakdown: * 134x 12oz bottles * 21x 22oz bombers * 50x 500mL bottles Gallons in bottles: 22.75 I also have 5 gallons of brown ale in the kegerator in...

Why are you throwing away ziplock bags? I reuse those things until they get holes in them. I use gallon sized ziplock bags for specialty grains (anything a pound and under) and two gallon bags for malts i have 4-5 lb of. I keep those in a big rubbermaid bin. I have two vittles vaults for...

you can also get RO water and add some gypsum to promote that crisp taste.

If it still tastes fine i'd keg it and get it chilled and try to drink it all as quickly as possible. If you enjoy experimenting then you can always let it go for a while and see what happens (as long as it doesn't taste or smell bad). Did this happen in a plastic bucket/carboy or was it in a...

I'm not sure what the kit instructions tell you to do, but you don't need to rack to a different carboy or bucket for 'secondary'. You can simply add the flavorings / cocoa nibs to the primary fermenter after 7 days and then let that sit for the 3 weeks the kit outlines.

This is only the 3rd time I've baked with this sourdough culture but it's doing really well. It started out as some dregs from some wild fermented cider which I built with flour and water over the course of a few weeks. I hadn't baked with it in a while and decided to pull it out of the fridge...

Oslo is the closest I've found. Mine flocculates like crazy and leaves the beer extremely clear. The flavor profile is pretty neutral as well.

Lida sounds great to use as primary fermentation for a barrel aged wild ale. I'll have to keep my eye out for some of these.

I've been trying to figure out what the heck is going on with my beersmith calculations and simply can't figure out what the problem is. In the last half dozen brews I've done I've hit my pre-boil gravity and post boil volume dead on (or slightly higher gravity pre-boil) but my OG is...

I just brewed up 6 gallons of imperial brown ale for barrel aging (og: 1.080) and pitched about 2 tbsp of opshaug slurry at 85'F. It's been about 3 hours and a krausen is already forming. I've got it sitting in my laundry room where my boiler and hot water heater are. the room stays pretty...

7716 + 6 gallons double brown ale for barrel aging = 7,722

I bought a Blichmann Riptide pump about a year and a half ago and love it: https://www.blichmannengineering.com/riptide-brewing-pump.html I use it for vorlauf in the mash tun (recirculate in the last 5 minutes of the mash to set the grain bed and have clear wort to transfer to kettle), for...

In addition to what @Bassman2003 said, having homebrewers who are inexperienced with production style setups is going to mean either having an extremely patient pro brewer on hand to oversee every step, or be ready to deal with a lot of catastrophes. Also, the logistics of purchasing grain...

I just brewed up this recipe today. I modified the recipe to adjust for my brewhouse efficiency. I scaled biscuit up to 6oz and just wrote 6oz for melanoiden too, about double what the recipe called for. It's still at under 3% of the grain bill so whatever. Mashed for an hour at 157'F. 90...