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5 Flanders Red 5 Saison 10 Pilsner 5 Dark Lager 5 Dark Saison 5 RIS 5 Dubbel 5 Quad 5 Trappist 20 Mild 5 Belgian Golden Strong 20 IPA 10 Sour Imperial Porter 5 Cider 5 Specialty Ale 5 Hose 5 APA -------------------- +125 = 52,472

Does anybody else feel like making a bigger version of a beer is not the same beer? I.e My APA makes a great IIPA if you boil it long enough?

I hadn't thought of the angel's share. That might shut me up.

The brett makes sense and my barkeep and I had thought of that, but the two beers I used as an example in the OP do not contain brett. Are we just not happy with the answer we're getting? I guess I understand that raising the OG while keeping the same recipe is the same beer, just bigger. It...

If they are increasing the abv, then they are changing the recipe and the beer. Right? I can't just make a bigger barleywine than I normally make that I barrel age and call it the smaller barleywine. It is an entirely different beer.

How does a beer gain more alcohol by aging? North Coast Brewery's Old Rasputin RIS comes in at 9%. Their bourbon-barrel aged version of the same beer comes in at 11.8%. Sierra Nevada's Ovila Dubbel is 7.5% and the barrel aged version is 8.5%. Did they add something fermentable when they racked...

Ball lock Cornelius keg. (Corny keg with ball lock.)

You could open a bottle and do a hydrometer check, but then you wouldn't get do drink any of it. I would wait until they are nice and carbed, then wait for a day that I only want a taste of beer or maybe have a friend that doesn't want a whole bottle. Fill the testing tube with the beer and let...

When you hear someone talk about a cooler full of beer and you think about your mash tun.

Looks fine to me. Maybe you had more of the break material that was generated during boiling and cooling wind up in your barrel than other beers you have have produced, thus making the beer seem murky/muddy. I wouldn't worry at all. Given time, the murky/muddy will fall out to the bottom of the...

Awesome job man. The sky is the limit now. Here is a Tart Of Darkness clone from a recipe found on HBT. I didn't pitch the yeast until 2:00am last night.

I only use a secondary fermenter when I am using yeasts that take over a month to ferment. Belgian yeasts and yeasts in big beers like barley wines need more time to finish fermentation. Beers like that are benefitted by being racked off of the dead yeast cells that fall to the bottom of carboy...

+1

If it is for Christmas this year, I would not move it. What yeast did you pitch?

Russian River is north of S.F. Both S.F. and West Oakland have world class taprooms. You won't want to miss The Trappist, Beer Revolution, Torinado, or The Monk's Kettle.

Both Las Gatos and Hermitage are out of San Jose.

Lost Coast Brewery puts out a Tangerine Wheat that I can't stomach. I also don't like when macros go after craft drinkers. I find beers like Corona Familiar, Budweiser Black Crown, and Michelob Blue Moon to be insulting.

Great looking. You're living the dream. When you open for the public, it would be cool to show patrons all that cool glass in your basement , or have pictures of your fermentation rooms on your tasting room wall. I just think all that glass is beautiful.