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FWIW it's not a combined event. GABF is taking place late September with HBC about a month later.

If it's balancing sweetness with bitterness, then sure it counts. I don't have any personal experience using chicory in beer. Sounds like you know better than I would. Depending on your vision for the beverage, you may find a good balance between the unfermented sugar and bitterness. I would be...

I'm not the biggest fan of ordering them. Often it's poorly poured just by nature of the type of glasses and size. Unless I'm worried about the quality of the beers or there are just too many beers available I want to try, I'd rather order a couple half pours. That's just me. The only thing...

This is pretty close to a keptinis rather than a kvass. In a keptinis you're toasting sugars converted in a mash rather than a kvass where you're mashing toasted starch in the form of a solid bread loaf. I've made a keptinis once, which is an extremely messy process if you let the baking mash...

I've had beers with fir tips in a mixture with spruce tips and juniper berries but I don't recall if I've ever had a beer with just fir tips. I've brewed with blue spruce tips from my yard and don't find them very tannic but a little goes a long way in a beer. If it's true that fir tips are more...

Be delicate with the nutmeg as well. Too much and it can make your mouth numb. If you have access to fresh nutmeg, it can taste slightly soapy if you use too much.

If you are committed to raisins, you don't need to add anywhere near that much unless you want an oppressive raisin flavor taking over everything. There's a lot of fruit in them, so yes, they will ferment out. Four ounces is enough for a five gallon batch of a dubbel (per recipe in Brew Like a...

I wouldn't. With sour beer you want to walk a fine line of getting a little oxidation to develop an aged character but not so much that you're getting a lot of acetic acid. That style often has a notable acetic character, if that's your goal. A keg will make it hard to develop the oxidation you...

As the weather gets warmer you'll have to start fighting the heat. Those buckets will get hot in the sun and harm the roots which will damage the plant all the way up. If possible, it may be necessary to pile up soil or mulch around the bucket. You may find that you need to water daily at the...

I would air it out as best you can. Not really anything else you can do. Unless you brew heavily with specialty malts whatever whiff of smoke is probably not going to come through at all.

Going real old school today with a blonde ale with cascade and mt. hood. I want to burn through a big chunk of what I have left from last year's hop harvest to make room for this year. Plan to double dry hop and then keg hop so giving it a modern approach.

I'm not an expert in RIMS setups and I'm sure we can get some brewers who are to chime in here. Are you only having this issue with these styles, or is your attenuation generally worse on all beers? For these beers I wonder if running the RIMS but also adding boiling water in steps would...

Confused about the empty airlock and trub exploding out of the sides but not through the airlock. I've been brewing in these types of jugs for closing in on fifteen years and never seen anything like that. Is this partially cleaned? Did you swap out stoppers with an airlock? After years of...

I go through waves where I want to brew weekly. Sometimes I go months without brewing. I'd like to brew more but I'm trying to make a serious effort to scale down my cellar. I have an actual cellar, a utility closet with another 15 cases of beer, five more cases in my office and several gallons...

If you're just working with sugar and leaves, you're really making more of a leaf wine than a beer. If you look up oak leaf wine, you'll find a lot of recipes like this. Leaves work as a flavor addition in a beer to complement a beer rather than expecting them to hold up the entire beverage...

I think the recipe is fine as is. Certainly many tweaks you could make but instead of letting randos online pull your recipe in a dozen directions, brew the beer you designed and tweak what you want to improve. The negative bicarbonate is not an issue. When you use brewing water calculators...

You need to account for all liquid losses along the way. In the mash you can lose up to a pint per pound to grain absorption. With BIAB you might squeeze the bag which will get some of that liquid back out. You also need to account for any deadspace in your system from mash to getting wort...

Arresting fermentation in the bottles is just going to leave you with excess sugar in the beer until the yeast slowly consume it all. Fridge temperatures slow but do not stall brewing yeast strains. Most likely all the priming sugar has been consumed and fermented, anyway.

Unless you're brewing with an enormous amount of unmalted or undermodified grain, you don't need a complex mash schedule. Some beer styles benefit from complex schedules to help drive greater attenuation but IMO it's better to try brewing a batch without making your brew day more difficult and...

You should check the gravity before moving the beer. It sounds like there may have been an issue with fermentation where adding the dry hops agitated the yeast into completing fermentation at this late stage. Might also be an infection carried in with the hops (rare) or coincidentally kicked off...