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I love making winter ales, you can have a lot of fun with them...but some people don't like them at all due to the spicing. My pumpkin ale is in secondary right now- it's only 5.5% abv though. I have bourbon barrel imperial stout that's been aging for about 6 weeks (9% abv)...plan to let it...

Yeah, the reason why I'm making it now is so I can age it for 3-4 months...I did the same with my winter warmer last year but the clove character never went away even after 4 months of aging. Over 8% would be great! Do you think maybe a couple oz of bourbon at secondary or bottling would be...

Ok, I have some dme sitting around so I'll add another lb of that. I'll pick up some pale malt 2 row as well. Thanks for that link, it looks interesting! If I don't do the partial mash and just steep the current grains, would I steep for 30 min instead of 20? With the extra grains and...

Ok, you lost me at base grains vs. specialty grains...All I know is that I have grains and I steep at 150 degrees for 20 minutes...which are considered base in my recipe? So I should use the extra 1 lb grains (total of 36 oz.) to counter the dryness the honey may create? Should I just skip...

I have my basic recipe for a holiday ale, but have some questions about additions. Recipe: 12 oz. caramel 80L 4 oz. chocolate malt 4 oz. black patent malt 6.3 lbs gold malt syrup- 60 min 1 oz. Brewers gold bittering hops- 60 min 1 oz. Willamette hops- 15 min 1 lb. honey- 15 min 1 oz...

I brewed a Saison on 7/23 using this recipe: .5 lbs. Crystal Malt 6.04 lbs. Light DME 2.5 oz. French Strisselspalt 60 min. .5 oz. French Strisselspalt 15 min. Coriander, Paradise Seeds, Lemon Peel, and chamomile at flame out Dupont Saison Yeast (built starter from dregs) Fermented in...

I added 2 lbs. of honey instead and got a FG of 1.074. I plan on brewing another Holiday/Winter Warmer so if I don't like this one or it's too dry then I'll give it out as a Christmas present.

For the spices I am using: 1/2 oz. bitter orange tsp coriander tsp cinnamon powder tsp nutmeg powder tsp ginger powder 1/4 tsp allspice I'm sure this won't matter in the end but I did add 1 oz. dried ginger root, tsp cinnamon, and tsp of nutmeg into the boil for 60 min. I'll go...

Here is my recipe that I will be brewing today or tomorrow: 6.6 lbs. Munton liquid light malt extract 1 lb. Briess dry light malt extract 1 lb. Corn Sugar (added into wort) 12 oz. caramel 80L 4 oz. chocolate 4 oz. black patent 1 oz. Brewers Gold (60 min) 1 oz. Willamette (20 min)...

Recipe 0.5 lbs Simpsons Roasted Barley 0.5 lbs Simpsons Black Malt 0.5 lbs Simpsons Chocolate 12 lbs. dark malt syrup 60 min 1.75 oz Summit 60 min 2 oz Cascade at flame out When I transferred to the secondary it tasted pretty good- didn't seem too sweet...was hoping for a little under...

I just checked the FG on the beer and it was at 1.032. That's too high IMO. Not sure what to do...it's been in the primary for a month. Should I go ahead and pitch more yeast into the secondary and hope it drops more?

Sorry, I actually posted this before your answer...

Nice- I'm trying to stock up on the cold weather beers now too. I'm brewing a pumpkin ale this weekend and a holiday ale next. When it's a good batch it's hard to keep mitts off of it...

Not a chance. I'm hoping I can last until maybe Christmas- present to myself. Or just tap it on a cold snowy Ohio night...perfect.

I'm using the Wyeast Scottish Ale and I think the max ABV is 12%. I calculated that the bourbon will add about .63% ABV so I should be good. I don't think the beer will be above 10%...I'm guessing 8.5-9 for the beer and then +.63 for the bourbon. I'm thinking about bottling half of the...

It has been sitting in the primary for over a month now. I'm adding 2 oz. oak chips and 11 oz. of MM bourbon to it so I figured I would do all that in the secondary. I plan on letting it sit in the secondary for at least 3 months...maybe until 12/1. Will I need to add yeast at bottling...

Hey everyone, about a month ago I brewed an NB Imperial Stout with an OG of 1.090 (5 gal). After I took the OG, I added a yeast starter that had 16 oz. water and 1/2 cup LDME and 8 oz. maltodextrin. I used Wyeast smack pack Scottish Ale. What will be the increase in gravity given the 1/2 cup...

Hey everyone, about a month ago I brewed an Imperial Stout with an OG of 1.090. After I took the OG, I added a yeast starter that had 16 oz. water and 1/2 cup LDME and 8 oz. maltodextrin. What will be the increase in gravity given the 1/2 cup LDME and 8 oz. maltodextrin- .008? I'm...

Thanks for all the replies. In my original recipe listed, I meant to put 6.04...not 5.04. The 5 was for the 6.3 lbs. of gold malt replacement and there was also a 1 lbs. dme added too. With that being said, should I still put the extra table sugar in? And the starter I have is a second...

The yeast I used last year was 3522 Belgian Ardennes (NB Recommends that for the Saison). Also thinking about some chamomile. Will the table sugar help dry it out? Is brown suitable because I heard that white table sugar can create a vinegary taste.