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I would just add the sugar. There is soo much malt in there that it will help you get the higher abv, and barleywine is sweet as is, substituting the sugar isnt gonna change anything.

Its all bulk primed in the arboy, during the transfer. Calculated on tasty brew. volume x fement temp x style etc.... I have been adding less cause they have a ginormus head, that lasts forever, and even sometimes, 3/4 head. So I have been doing 3/4 of what they say and its still too much. I...

Its been in the primary for 4 weeks, and I am about to rack it into the secondary with vanilla, oak chips, and a small amount of coffee. Lately my bottles have been too foamy. I have been using table sugar and using less and less. What should I do to bottle this? Do I need to add sugar or will...

I always thought it smells like sugar smacks, but you also have to thing about all the sugar your drinking. Plus the fact that the IIPA is even more concentrated. Your body uses the water gets rid of the bull****, and it smells like corn sugar.

All I know is to expect the unexpected, cause on paper its always a lot smoother than you think.

How long does it take for you to vorlauf a half gallon and then run off 6 gallons of wort? I have bad effiency and have upped my grain by about 25 % to make up the difference.

Thats something you ant to see. Quagmire-ulation

I have this sweet chocolate coffee I just got. Gonna grind it up, and use it in my stout. What is the best way to incorporate it, in the mash, steep in the pot, and how much should I use. I have heard of over bearing coffee flavor and I sure dont want that.

Im making a RIS and want to make a starter, but dont have the extract. Should I just mash a lb or 2 of grain(i have a lot) and do it thjat way or is there a better way?

I know a boil will kill it all off. He just dropped 6 bags in my gagrage and it was way different than expected. There arent nearly as many as I thought there were. Now I am sitting on 400# of pils and vienna. Tripels and big beers are on the way.

They are all 50# bags. Its all free for me if I want them.

My buddy who works at an indiana brewery was about to brew today and found out one of the bags had bugs in it. They think the rest of the pallet is infected so the owner wants to chuck the 4 remaining bags. Does anyone know the risks of using that grain or anything? any non-hazardous bug killer...

I just made an IPA and it sat in the fermentor for a month and then used table sugar to bottle with. For some reason all my beers carb up in a week, with too much head in my opinion. It smelled awesome and tasted good, but it will refine in about a month and I think it will be great.

Get a cooler and put it in the least used area of your house and get 2- 1/2 gallon bottles of juice or tea or whatever, empty and fill with water, and freeze them . I rotate every morning before work. when I get home its 68 everyday. But thats also indiana. Its been hot as hell this last week.

Those are awesome, wish I could get my hands on one of those or a firkin with a pin.

Thats hilarious. I invite 5 or 6 and usually get one. Nobody takes pride in their work like a hb does. A week from now you will be planning if not making the next one.

When I use normal tablesugar I get carbonation in a week but sometimes I get a super frothy head that stays throughout the time it takes to drink it. A pale ale I made only with 2-row. Is the 5 oz priming sugar they give you just powdered sugar? Its always 5 oz too, do you need to adjust that by...

I forgot to add two things. I want to use the cake thats in there, or else I could use dry yeast. And I want to dry hop it. I dont usually use a secondary anymore, since it just seems to be more work than anything.

I used 1272 American Ale yeast. And there is a small layer of foam still on the top. Maybe a centimeter. Its been sitting for one week, and my gravity is about 1.020 from 1.062. First, can I transfer that or should I wait until it drops the extra .004? Also will it some yeast still eat it down...

Instead of having a place card for your table its a bottle of wheat beer. I have heard its a beer thats better fresh, whats the time frame on that? Its still in the primary can it sit for another few weeks, and just bottle 2 months ahead of time? Will it still be in a good tasty zone or will it...