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I bulk aged my trippel for about two months before I bottled it, then six months in the bottle. I only made the one trippel, but anything I ever made with an OG over 1.080 needed months on the shelf to settle down.

Reads like you might explore two styles, dopplebock and export stout might be right up your alley. Similarly, look for Baltic Porters, similar to regular porters only lager instead of ale. On my palate all dark beer is good beer.

1. One thing you can do is buy some one gallon glass jugs of apple jouice, make a batch of hard cider in your Poland Spring bottle and then have five one gallon carboys for test batches of mead. Stopers and airplocks x5 is way cheaper than all that honey. 2. I don't boil my honey at all. I...

Yes, you can adjust the carbonation of the keg up or down after it is on the gas.

My stock response is practice hitting mash temps while you are "just" steeping. When you can consistently steep your grain at say 155°F, then you are ready to mash. Sorry, I don't think in metric and I am in my second pint, so, uhh, like do the math when you are sober, cause I'll just make...

I had some Firestone-Walker Pale Ale in the Lower 48 a couple years ago and have been chasing it since. Generally I get pretty close with mixed german noble hops early and Chinook late. It's pretty much my house ale, though I am playing with home toasted 2 row so my grains are up in the...

I would encourage you to fool around with rice a few timesm, it is a tricky glob to get sugar out of. I used rice syrup solids once, sort of like DME only D Rice E. Bleh. I tried to convert the starch in rice on my stove top twice. Then I took the tour at the Maker's Mark bourbon...

About a month should be OK. Screw top jar right? I would be OK leaving a sealed tin can go some longer.

I agree with BigB, it will still be beer. One thing you can do is go back and calculate your house efficiency. Ocne you knwo what it was for the last batch you will almost instantly start having ideas abotu how to use your system more efficiently on the next batch. Ocne you are...

Dude, relax. Don't worry. Have a home brew. One thing you can do is not rack from a primary to a secondary. During primary the yeat are giving off a bunch of CO2, so your primary doens' really have much O2 init anyway. If you skip skip secondary and just leave the beer inprimary another...

If it was me (which it was) I chose dry hop and buy a chiller instead of fooling with finings. The beer will taste fine this time and finding a way to make mucho cold break next time and in the future will be cheaper in the long run. I prefer a wort chiller. No offense.

Barley is pretty much barley. What you want to do is buy/ order from a busy shop so you get fresh stuff. Freshness matters, even on a really big beer you plan to cellar for a year. While you are fooling with steeping is a great time to learn to run a partial mash. Instead of wondering...

Make one of each. Make the IPA first, hops are much easier on n00bs than oatmeal. Make the oat stout third, they aren't that bad. 1.016 is probably fine.

I would give them another week, try one; and then probably give them a second week before I started hitting that batch. 67 is a little on the cool side. Thank you for using a hydrometer.

I'll say it depends on the sauce. If you are pan searing andmaking a sauce with ____ herbs along with the drippings in the pan, sky is the limit, it just freaking depends. With you basic slathered in butter or olive oil with some salt and pepper and cooked over open flame steak, any beer...

I have/ had been using ~4ounces of malted wheat to help out with head retention. I threw 4ozs malted wheat in as usual with my first batch of Dude's LWPA and I had more head than I knew what to do with. I had head in the morning, piles and piles of head, all over the house. It was really...

My rule of thumb is OG first and complexity next. A basic pale ale at 1.040 and under OG is gonna be a little bit better after six weeks in the bottle than it was at three weeks, but come on. This week I am enjoying a stout I bottled on 07-28-2009, I gave it three months in the bottle...

You might loojk over the the 08-08-08 recipe we brewed for the exchange here. The general tenor of the tasting notes here was the recipe was a terrific malt profile that was ever so slightly underhopped. I am planning to brew another batch, I have 17 bottles left, at 2 years old and aging...

It will be OK. London Ale is one of the three strains I ranch. Just like other ale yeasts, the lower the better for active ferment, but if you kept it under 75°F it will be good and if you kept in under 72 it will be excellent. If you can keep it under 68F you're getting laid, soon...

I have used several different yeasts on this grain bill with (uniformly quaffable) educational results. I will routinely use 1056 Chico or 1098 London Ale. I probably won't do the Irish Ale yeast again. It wasn't bad, and a couple of my friends sucked it right down ;-) Not familiar...