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Hmmmmmm, I do keg. Good idea! Do I just put the "line in" end at the neck of the carboy, hold down the end, and crank the CO2? Or do I need some type of connector/setup? Thanks!

So I am planning to brew 5 gallons of 12% Imperial Stout. I plan to split the batch for secondary fermentation/conditioning and go with oak cubes/bourbon in one and oak cubes/rye whiskey in the other. Unfortunately, I do not have 3 gallon carboys. So should I: 1. Split the batches and...

True, again.

Ahhhh, good point!

Hmmmm, 1 liter is a lot. But I talked with the Goose Island brewers and they said the beer goes from about 11/11.5% ABV --> 13% ABV from the bourbon in the barrels. I guess there probably is quite a bit of evaporation too that helps increase the ABV... Also, in Zymurgy Founders also says...

I am brewing a Goose Island Bourbon County Stout clone. I need to raise my 5 gallons from an ABV 11.5% to 13%. Anyone know how I calculate how much bourbon this will take? Thanks.

Mind sharing your recipe for GF Hop Head Red?

Do you batch sparge? If so, after taking your first runnings do you let them sit in the pot until you collect your next running or two? That was my problem and was giving me crazy, crazy high attenuation. Now I get my first running boiling right away while I sparge the rest and get normal...

Thanks, was looking for some reassurance!

No one?

So I am planning on brewing a Bourbon County Stout Clone with an O.G. of 1.120. I have done a lot of reading and realize that my efficiency will be terrible but to recoup some of that wasted sugar it is best to partigyle and brew another beer. So now I am planning on doing a Russian Imperial...

Sierra Nevada recommends Tinseth per BYO article on Torpedo a while back...

Paradoxically, I used to get a very strong metallic flavor from using distilled water. I suspect the lack of minerals stressed the yeast and caused the metallic off flavor. As soon as I started building my water, no more metallic taste...

I am planning on brewing Jamil's Evil Twin recipe but I am having a little Amarillo Pineapple fatigue so wanted to make some hops substitution. I am thinking 0.5 oz Centennial 20 mins 0.25 oz Williamette 20 mins 0.25 oz Simcoe 20 mins 1 oz Centennial 10 mins 0.5 oz Williamette 10 mins...

Stone, Firestone Walker, and Lagunitas all use British yeast for their IPAs. Seems to work for them =D...

Thank you for the response so far but I do not think my question is understood. While the different roasted malts listed may give a slight hint of flavor/aroma, I for the most part think that in 1 -2 oz additions it is pretty negligible. My question is more about the depth of red (i.e. ruby...

What are the differences in color and head using the above ingredients in small amounts, like 1-2 oz?

What are the differences in red color using a touch of roasted barley vs black patent?

Have you had the Gubna by Oskar Blues? It is an all summit DIPA. I recently tried it while on a business trip to the west coast and thought it was absolutely terrible. Total bummer given how much I love their other brews... So I would agree with the other poster and only use it for late hops...

Do you keg hop with leaf or pellet? Any problem using pellets in the keg?